Vegan Ketone Gingerbread Muffin's - a delicious, gluten free, sugar free, low carb holiday treat!

Vegan Keto Gingerbread Muffins (low carb, gluten free)

‘Tis the season for holiday baking! One of my favorite holiday treats is gingerbread, so when I woke up this morning with a need to do some baking, vegan keto gingerbread muffins seemed like the way to go! 

These use peanut butter as both a fat and flour, so they’re super rich and tender. No dry muffins here! The recipe is really easy, and also happens to be sugar free, soy free and gluten free. Not bad for a delicious holiday breakfast treat!

Notes on baking Vegan Keto Gingerbread Muffins:

  • This recipe uses peanut butter, though any nut butter will do. The peanut butter is surprisingly demure here and works nicely with the ginger and spices.
  • If you are allergic to nuts, you could easily use sunflower seed butter in place of peanut butter.
  • I’m lazy sometimes and like having a pre-made spice mix around instead of always mixing spices for every recipe. If you don’t have a bunch of spices lying around, you can use 1 tbsp ginger, and 1 tbsp cinnamon instead. It’s not exact, but it works!
  • Spices lose their flavor over time, so be sure your spices are fresh.  If you don’t like things too spicy, you can reduce the spice blend to 1 tbsp, but the peanut butter flavor will definitely be more apparent if you do.
  • These need to cool after coming out of the oven, or else they will fall apart!
  • If you use unsalted peanut butter, add a pinch of salt!
  • I used 2 tbsp of sweetener, but you can use 3 if you like things sweeter.
  • If you don’t have a granulated sugar alternative lying around, you could also use stevia. This is a helpful conversion chart to assist in figuring out how much stevia to use.
  • Be sure to mix everything thoroughly. This is not the type of muffin that works well with a loose mix.


Vegan Ketone Gingerbread Muffin's - a delicious, gluten free, sugar free, low carb holiday treat!


Vegan Keto Gingerbread Muffin’s (low carb, gluten free)

Yield: 5 muffins

Serving Size: 1 muffin

Calories per serving: 158

Fat per serving: 13.3g

Carbs per serving: 3.2g net

Protein per serving: 5.9g

Fiber per serving: 2.8g

Vegan Keto Gingerbread Muffin’s (low carb, gluten free)

This recipe can easily be doubled, if making muffins for a large group!


  • 1 tbsp flax seeds, ground
  • 6 tbsp non-dairy milk of choice (or water, even)
  • 1 tbsp apple cider vinegar
  • 1/2 cup peanut butter
  • 2 tbsp gingerbread spice blend
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2-3 tbsp Swerve (or the equivalent to 2-3 tbsp of granulated sweetener - I used 2, but if you like things sweeter, go for 3)


  1. Preheat oven to 350F. Pop liners in your muffin tin.
  2. In a bowl, mix flaxseeds, salt, sweetener, vanilla and spices with non-dairy milk and vinegar. Set aside for a few minutes.
  3. Stir in peanut butter and baking powder, until thoroughly combined.
  4. Spoon into muffin liners.
  5. Bake for 30 minutes, until a knife can be inserted, and comes out clean!
  6. Let cool before diving in or else these will crumble!


Vegan Ketone Gingerbread Muffin's - a delicious, gluten free, sugar free, low carb holiday treat!


  • Martine December 6, 2016 at 3:25 am

    Wow, this looks genius! Gotta try it.

    • Liz December 6, 2016 at 7:46 am

      Thanks!! If you do, I’d love to hear how it turns out!!

    • Liz December 11, 2016 at 1:34 pm

      Thanks!! <3

  • Katie December 14, 2016 at 1:50 pm

    I got a little creative with this! I followed your baking recipe, but decided to bring out my muffin top pan instead of making normal muffins, as they are easier for the little one to eat. I managed to make 8 muffin tops out of this, and they were quite delicious and sturdy. After eating one, I remembered I had some vegan cream cheese to use up, so made some vanilla cream cheese filling and made mock whoopie pies! Thank you for the recipe; it’s certainly versatile.

    • Liz February 11, 2017 at 7:58 pm

      This sounds so good with the cream cheese! I was actually thinking of getting a muffin top pan just this morning, and I think this comment may have inspired me!

  • What I Eat in A Day: Low Carb Vegan Part 1 | Meat Free Keto February 11, 2017 at 9:00 pm

    […] I decided to have breakfast for lunch, and make myself some muffins. Through an act of sheer will power, I somehow managed to avoid eating the entire batch and only […]

  • Nanci February 13, 2017 at 11:37 pm

    I just found your blog and I’m in love! I had been eating high carb vegan, switched to paleo, then keto, (which worked really well for me) but now I’m looking to go more towards a vegan keto diet since I really don’t have much of a taste for red meat or eggs. Anyway, I felt so limited on food options and actual meal options, but recipes like this are really helpful! Thank you so much!

    • Liz February 16, 2017 at 4:51 pm

      Hi Nanci! Thanks so much for the kind words! We actually have really similar sounding food journeys. I’m glad you’re finding the recipes helpful.

      Best of luck, and feel free to ask any questions you might have!

  • sf July 4, 2017 at 6:08 am

    Hi Liz,

    This looks great! Do you think this would work with some raw grated carrot?

    • Liz July 4, 2017 at 7:19 am

      Hi, thanks for commenting! I hope it works with grated raw carrot, because that sounds delicious! It might need a little extra time in the oven because of the added moisture though.

      I’d love to hear how it turns out if you try it!!

      • sf July 4, 2017 at 11:46 am

        Awesome, thank you so much for the reply – I will definitely let you know!

  • Sophia July 16, 2017 at 9:23 pm

    What could you do instead of peanut butter?

    • Liz July 16, 2017 at 9:33 pm

      Hi Sophia! Great question – you could use pretty much any nut or seed butter. You could also try blended up tofu, though you might have to bake that a little longer because of the extra moisture!


Leave a Comment

error: Content is protected !!