Nothing says fairy tale Christmas like warm gingerbread, fresh out of the oven. The smell alone is enough to make the grinchiest woman (or man) in the house spontaneously sing Burl Ives.

Unfortunately, real gingerbread with heaping spoonfuls of molasses, isn’t an option for us lectin-enlightened folk. It’s not that we’re grinches–we want to enjoy the holidays, preferably pain free. Which may mean saying no to some of our traditional sugary treats.

But before you start building a 7-story gingerbread mansion as a creative outlet for your gingerbread-deprivation frustration (that’s a thing), here is my “Plant Paradox tweaked” recipe for warm gingerbread in a mug. It takes 5 minutes to make, and it tastes…pretty close…to the real thing.

How to make Gingerbread

Prep Time 5 minutes
Total Time 7 minutes
Serves 1


  • 1 tablespoon butter, softened
  • 1 tablespoon coconut flour
  • 1 tablespoon tigernut or cassava flour
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • pinch each of allspice, cloves, and nutmeg
  • 1/2 teaspoon baking powder
  • 2 teaspoons maple-flavored erythritol syrup
  • 1/2 teaspoon apple cider vinegar
  • 1/2 tablespoon water
  • 1 egg, lightly beaten


BEAT together the butter, coconut flour, tigernut flour, ginger, cinnamon, allspice, and baking powder in a microwave-safe mug.

MIX in the syrup, cider vinegar, and egg, and beat vigorously with a fork until batter is smooth and consistent (be sure to scrap the sides and bottom of the mug to incorporate all the batter).

MICROWAVE for 1 1/2 minutes. Scrape around the edges of the mug with a knife, and then shake the muffin out onto a plate. Top with butter and cinnamon.

Download the Gingerbread Recipe

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