Gingerbread cream cheese muffins (low carb and gluten free)

6 servings
10 min
25 min
Very Easy


Number of serving: 6
8 oz cream cheese, softened

2 large eggs

3 tablespoons unsweetened almond milk

2 teaspoon molasses (optional, but gives better flavour and colour)

16 drops stevia extract

1 1/2 cup almond flour

1/4 cup vanilla whey protein powder

1/4 cup granulated erythritol

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt


  • Preheat oven to 325F and line a 12-muffin pan with paper or silicone liners.
  • In a large bowl, beat cream cheese with electric mixer until smooth. Add eggs, one at a time, and beat until combined, scraping down sides of bowl and beaters as needed. Add almond milk, molasses and stevia extract and beat until just incorporated.
  • In a medium bowl, stir together almond flour, whey powder, erythritol, baking powder, baking soda, spices and salt. Add to wet ingredients and beat until just incorporated, being careful not to overmix.
  • Spoon batter into prepared muffin cups and bake for 20-25 minutes, or until golden brown and center is set.


Gingerbread Cream Cheese Muffins (Low Carb and Gluten Free), photo 1Gingerbread Cream Cheese Muffins (Low Carb and Gluten Free), photo 2


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