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Low Carb Eggnog Cups
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5 from 1 vote

Low Carb Gingerbread Eggnog Cups

Gingerbread and eggnog combines into a cup!
Prep Time30 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Diet: Diabetic
Servings: 8 Gingerbread Cups
Calories: 260kcal
Author: Oscar


Gingerbread Cups

Low Carb Eggnog

Eggnog Cream Cheese Filling


Gingerbread Cups Instructions

  • Combine almond flour, xanthan gum and all dry ingredients together
  • Next, add butter and cream cheese and combine with a pastry blender or with two forks (do this step quickly so the butter doesn't melt)
  • Add the whisked egg, vanilla, molasses and the apple cider vinegar, continue to mix until small pellets form
  • Grab the mixture with your hands and knead the dough until well mixed together to form a ball
  • Wrap ball with plastic wrap and store in fridge for about an hour
  • After an hour roll out dough on a parchment paper, you may want to use another piece of parchment on top to roll out the dough to 1/8" thick. Then using a 4" cookie cutter, cut out the shells. (don't have a 4" cutter? Uuse a 4" round plate if you have one) If you want a thick crust like the photos above, 1/8" should work.
  • If you roll it out too thin it will be difficult to lift off the parchment paper. If this happens, form them into a ball and then flatten them out with your palms.
  • Place each shell into a muffin tin, no butter or parchment needed as the butter in the crust should be enough.
  • Bake at 375 degrees for 7 to 10 minutes. (I did not blind bake them)
  • Let them cool completely before filling them

Eggnog Cream Cheese Filling Instructions

  • Whip the heavy cream until stiff peaks form
  • Add the dry ingredients to the whipped cream and mix
  • Now add the eggnog and mix
  • Add the cream cheese in chunks and mix until smooth
  • Refrigerate for about 2 hours
  • Scoop up the cooled mixture into the gingerbread cups
  • Serve cold and eat within 2-3 days, or freeze up to 4 weeks.


Serving: 8Cups | Calories: 260kcal | Carbohydrates: 4g | Fiber: 2g