Gluten Free & Keto Gingerbread Cupcakes

INGREDIENTS

64 g

almond flour

21 g

coconut flour

1 tbsp

psyllium husk

1/2 tsp

xanthan gum (or 2 teaspoons ground flaxseed )

1/2 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

kosher salt

1 tsp

ground ginger

1 tsp

ground cinnamon

1/4 tsp

nutmeg (freshly grated)

1/8 tsp

ground cloves

black pepper (freshly ground)

eggs (yolks & whites divided)

5 tbsp

Swerve (or Sukrin Gold, to taste*)

2 tsp

blackstrap molasses (optional)

1 tsp

apple cider vinegar

57 g

organic grass-fed butter (melted and cooled slightly)

60 milliliters

water

1/2

batch cream cheese buttercream frosting (adding the zest of one lemon)