Create a holiday favorite with these Low Carb Eggnog Cupcakes topped with sugar-free buttercream frosting. Perfect for celebrating the season without the sugar.
You might also enjoy these Sugar Free Eggnog Donuts or this Sugar Free Eggnog Ice Cream recipe made using the Ninja Creami.
These cupcakes are festive, easy to make, and a must-have for any gathering. Try them for a holiday treat that’s diabetic-friendly, gluten free and full of flavor or checkout these other low carb holiday recipes:
- Low Carb Gingerbread Brownies
- Sugar Free Peppermint Mocha Cheesecake Bars
- Sugar Free Peppermint Shortbread Cookies
- Keto Gingerbread Cake
- Sugar Free Shortbread Cookies
- Low Carb Cranberry Coconut Squares
- Low Carb Gluten Free Snowball Cookies
- Low Carb Sugar Free Snickerdoodle Cookies
- Sugar Free Orange Chocolate Pots
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Why you'll love this recipe
- Low Carb & Sugar-Free: Perfect for staying on track with your health goals while enjoying a festive treat.
- Gluten-Free: Great for those avoiding gluten without sacrificing flavor.
- Cream Cheese Buttercream Frosting: A rich and smooth topping that pairs perfectly with the eggnog flavor.
- Festive Holiday Flavor: Classic eggnog taste makes this recipe a must-have for Christmas celebrations.
- Mini or Large Cupcake Options: Customize the size to fit your gathering, whether it’s a holiday party or a cozy family night.
Ingredients Used
- Almond Flour - Used as a low-carb, gluten-free base for the cupcake batter.
- Ground Nutmeg, Cinnamon, and Cloves - Provides the warm and classic holiday spices for an eggnog flavor.
- Rum Extract - Adds the essence of traditional eggnog.
- Sweetener - A sugar-free sweetener that keeps the recipe low carb.
- Eggs - Helps bind the ingredients and gives the cupcakes structure.
- Sour Cream - Adds moisture and richness to the cupcake batter.
- Cream Cheese (in Frosting) - Creates a rich and creamy base for the buttercream.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
Steps by step instructions
How to make low carb eggnog cupcakes?
STEP 1: Preheat your oven to 325°F. Combine the almond flour, baking powder, ground nutmeg, cinnamon, ground cloves, salt, and sweetener in a large bowl. Mix well to combine.
STEP 2: Stir in the wet ingredients: eggs, sour cream, melted butter, and vanilla extract. Mix until smooth. Using an ice cream scoop, add 1 scoop of batter to each cupcake liner, or use 2 scoops for 6 large cupcakes.
Bake at 325°F for 30 minutes or until a toothpick inserted in the center comes out clean.
- Step 1: Preheat oven and combine the dry ingredients.
- Step 2: Stir in wet ingredients and scoop into cupcake liners and bake.
STEP 3: While the cupcakes are baking, prepare the buttercream frosting by first beating the cream cheese and butter together. Scrape down the sides of the bowl, then add the sweetener and vanilla extract. Continue beating until the frosting is smooth and well combined.
STEP 4: Pipe the frosting onto each cupcake once the cupcakes are completely cooled.
- Step 3: Prepare buttercream frosting.
- Step 4: Pipe frosting onto cupcakes.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and instructions.
Recipe Tips
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can adjust the amount of cinnamon and nutmeg to taste if you prefer a spicier flavor.
Variations
- Add a small amount of finely chopped sugar-free chocolate to the batter for extra flavor.
- If you prefer a lighter texture, you can add a bit of baking soda (¼ tsp) along with the baking powder.
What to serve with these holiday cupcakes
- Sugar-Free Hot Chocolate – A cozy, festive drink that pairs perfectly with the warm spices in the cupcakes.
- Spiced Nuts – A crunchy, slightly salty snack to balance the sweetness of the cupcakes.
- Maple Peanut Butter Coffee - Made with rich espresso, creamy peanut butter, and sugar free maple syrup, this coffee is a perfect treat for any time of day.
Storage
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- For longer storage, freeze the cupcakes without frosting for up to 3 months. When ready to serve, thaw and frost.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Eggnog Cupcakes
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup powdered sweetener sugar substitute
- 1 teaspoon rum extract
- 3 large eggs
- ½ cup sour cream
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
Butter Cream Frosting
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- ¼ cup powdered sweetener sugar substitute
- ¼ teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Line a muffin tin with 12 cupcake liners for mini cupcakes or 6 cupcake liners for large cupcakes, depending on your preference. Set the tin aside.
- In a large mixing bowl, whisk together the almond flour, baking powder, ground nutmeg, cinnamon, ground cloves, salt, and sweetener. Ensure the dry ingredients are well distributed.
- In a separate bowl, beat together the eggs, sour cream, melted butter, and vanilla extract until smooth. Add the rum extract and mix well to incorporate the flavor.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until fully combined. The batter will be thick but smooth, with no lumps.
- Using an ice cream scoop or spoon, divide the batter evenly among the cupcake liners. For mini cupcakes, use 1 scoop per liner; for large cupcakes, use 2 scoops per liner. Smooth the tops of the batter if needed.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. While the cupcakes bake, prepare the buttercream frosting by first beating the cream cheese and butter together. Scrape down the sides of the bowl, then add the sweetener and vanilla extract. Continue beating until the frosting is smooth and well combined. Once the cupcakes have cooled completely, pipe or spread the frosting on top and enjoy!
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Claudia says
These low-carb eggnog cupcakes are perfect for the holidays! Soft, moist, and full of seasonal goodness.
Lindsay says
Flavor on these was delicious! I took them to a Friendsgiving and they were a huge hit.
Nicole Kendrick says
These are two of my favorite things smashed together into one delicious recipe! I made them yesterday to 'test' them out. LOL. I'll be making more throughout the holidays!
Nora says
OMG, those Eggnog Cupcakes are simply divine! The whole family loved it!