Low Carb Eggnog Cupcakes (Edit recipe)

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Create a holiday favorite with these Low Carb Eggnog Cupcakes topped with sugar-free buttercream frosting. Perfect for celebrating the season without the sugar.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

16

Serves: 126

Ingredients

2 cups Almond Flour
1 tsp Baking Powder
1 tsp Nutmeg, ground
1 tsp Cinnamon, Ground
.5 tsp Cloves, Ground, ground
.5 tsp Salt
.75 cup Powdered Monkfruit Sweetener - Lakanto
1 tsp Rum Extract
3 Eggs, large
.5 cup Sour Cream
.333 cup Butter, Unsalted, melted
1 tsp Vanilla Extract
4 oz Cream Cheese, Full Fat
.25 cup Butter, Unsalted
.25 cup Powdered Monkfruit Sweetener - Lakanto
.25 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 325 F. 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

This recipe makes 12 mini cupcakes, but you can make 6 large cupcakes instead. Nutrition info is calculated for 12 mini cupcakes, so double it if making 6 large cupcakes. For more information, tips and variations please review the recipe video and content above and below the recipe card. If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions. Nutrition info is estimated and varies by ingredients, measurements, and portions.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	15
Fat:	1 g
Carbohydrates:	1 g
Protein:	1 g
Cholesterol:	3 g
Sodium:	9 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.