Gluten free, Low Carb Protein Gingerbread Cupcakes
There are few things more awesome than gingerbread in my view. I love the spicy flavor, especially matched with a buttery icing. Big love, right there.
In my world, I went from eating everything with abandon over the holidays to depriving myself of anything that looked like a treat. The former left me bloated and tired, and the ladder made me pretty miserable to be around. Now, I seek balance by avoiding overly sugary treats around the holidays, but giving myself a little leeway, so I don’t feel like I’m living a life devoid of treats. There’s always a middle way.
Truth be told, I’m not a big holiday person. I’d much rather just skip the whole thing as it stresses me out and I’m trying my best to curb the material stuff in my life. I’ve been on a big stuff-diet lately and Christmas gifts just seem counter productive to that effort.
Ironically though, the more I try to unstuff my closets and give clothes away, the more I tend to attract more in there by way of the little J Crew fairies that taunt me on the internet with their little re-marking adds. I keep seeing the same pair of cute pants popping up on every webpage I go to until they magically end up in my closet. I hate that (not really).
Back to balance. While I do my best not to buy everything on the internet this season, I’m also working at not eating everything in the bakery section at WholeFoods. Most certainly treats are my weakness (hence the company I’ve built to address that flaw). These darling little protein cupcakes are my answer to the gingerbread call of the holiday season. I swear to you no one will know that they are high in protein, low in carbs and gluten free (unless you tell them of course, in which case all bets are off).
Make these treats and bring them to the office (if you actually like the peeps you work with). See what they say!
PS – in full disclosure, this icing is just greek yogurt, stevia and the same spices that are in the recipe. It’s not hard buttercream icing like in the good old days, but then, I don’t have that muffin top like in the good old days either, so I’m good with spicy yogurt on my cupcakes. If you want the full buttery experience, try this recipe.
- 1 cup ProCakes Protein Pancake & Baking Mix
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 teaspoon stevia (or more to taste)
- 1 egg
- 1/2 c almond milk
- 1/2 c coconut cream (or 3 tablespoons of coconut oil or butter)
- 1 tablespoon molasses
- Combine and mix dry ingredients in a small bowl, then add wet ingredients to mix. Taste mixture before baking to ensure desired sweetness.
- Dish into cupcake holders and bake at 375 for 15 minutes.
- Makes 12 mini cupcakes or 6 regular sized cupcakes