(KETO) Gingerbread Chocolate Cupcakes


These (Gluten Free & Keto) Gingerbread Chocolate Cupcakes are low calorie, rich in chocolate-y flavor, super moist, and oh so heavenly!

What does the zero-calorie sugar taste like?

Purecane's baking sweeteners taste extremely similar to you normal sugars (if not the same). Plus, there is no weird after taste like other brands!


What is Purecane?

Purecane Baking Sweeteners (aka fermented sugarcane Reb M) are zero-calorie and low-glycemic sweeteners that can be used in replacement of normal sugars to reduce your intake of sugar, calories, and carbohydrates in your daily diet.

What makes them different than other brands is that it is naturally derived from sugarcane for the healthiest, best-tasting sweeteners that have NO impact on blood sugar levels, no artificial chemicals, and no weird aftertaste!

How is Purecane made?

Purecane sweeteners are naturally derived from sugarcanes for an all-natural sweet addition to your baking pantry essentials.

  • All Natural
  • Diabetes-friendly
  • Zero Carbs
  • Zero Calorie
  • Vegan
  • Kosher

Where to find Purecane sugars?

You can find them online by clicking here, or going to www.purecane.com.


How to make gluten-free chocolate cupcakes?

  1. Mix together the dry ingredients.
  2. Whisk the wet ingredients until creamy.
  3. Combine the two bowls just until a smooth consistency.
  4. Add the batter to fill 3/4th full each cupcake liner.
  5. Bake until a toothpick inserted into the center comes out clean.
  6. Let cool, frosting, garnish, and enjoy!


Can I make ahead Gluten-Free Cupcakes?

Absolutely! Here are a few tips to ensuring you have a moist cupcake that'll last up to 3-4 days.

  • Do NOT over bake the cupcakes. Keeping the cupcakes in the oven, insert a toothpick into the center on one to check if done. I recommend checking at 20 minutes, and only baking in 1-2 minute intervals from there on out.
  • Let them COMPLETELY cool at ROOM temperature. This will keep the cupcakes moist.
  • Cover in an air-tight container, in a deep dish with Saran Wrap to seal, or in a cake storage container. You don't want them to dry out overnight.


Why do my gluten free cupcakes sink?

Don't worry, we've all been there! Thankfully, you won't have to worry about that happening here but for past recipes you may have tried...

If you find your cakes or cupcakes after baking sink, there's often one of three reasons why: (1) Over mixing the batter, (2) Too much liquid, (3) Too much leaving agents.

Also, a tip from one of my favorite cake bakers is to cream your eggs, sugar, and olive oil/butter for at least 5 minutes.


How to store cupcakes?

  1. Let the cupcakes cool COMPLETELY.
  2. Store the cooled cupcakes in a container with a tight-fitting lid, or wrap tightly with Saran Wrap.
  3. Keep the container on the counter at room temperature.
  4. Frost cupcakes within two days.


Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

(KETO) Gingerbread Chocolate Cupcakes

Low calorie, rich in chocolate-y flavor, super moist, and oh so heavenly!



Servings: 12

For the Chocolate Cupcakes:

  • 4 large Eggs
  • 1/2 cup Purecane Baking Sweetener
  • 4 tbsp. Olive Oil
  • 1/2 tbsp. Vanilla Extract
  • 2/3 cup Whole Milk
  • 2 cups Almond Flour, fine ground
  • 1/2 cup Cocoa Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda

For the Gingerbread Frosting:

  • 1 cup Unsalted Butter, softened
  • 3 cups Powdered Sugar
  • 2 tbsp. Whole Milk, or Eggnog
  • 1 tsp. Vanilla Extract
  • Pinch of Salt


For the Chocolate Cupcakes:

  1. Preheat oven to 350F. Prepare the cupcake baking pan with cupcake liners.
  2. Beat the eggs, baking sweetener, and olive oil until creamy. Whisk in the milk and vanilla extract until well-combined.
  3. In a separate bowl, mix together the almond flour, cocoa power, salt, and baking soda.
  4. Gradually add the flour mix into the egg bowl, whisking to combine.
  5. Fill each cupcake liner 3/4th full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (keep thecupcake pan inside the oven when checking).
  7. Let cool completely before frosting.

For the Frosting:

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth.
  2. Gradually add the powdered sugar on low speed to combine, then increase to medium speed to beat until fluffy, about 2-3 minutes.
  3. Add the milk, vanilla extract and salt. Continue to mix, scraping down the sides as need, for 6-10 minutes. The frosting should be light and fluffy.
  4. Use the frosting to pipe onto the cooled cupcakes, then garnish with a miniature gingerbread cookie and gingerbread cookie crumbs or caramel drizzle. Enjoy!

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