Soft keto gingerbread cupcakes are full of warm spices and topped with a creamy eggnog frosting. These make great keto Christmas cupcakes and are baked with almond flour, making them gluten free too.
The eggnog frosting is a creamy mixture of cream cheese, butter and our sugar-free eggnog. The cupcakes are so light and airy too. You could pass them off to your non keto friends for a Christmas treat!
How to make Keto Gingerbread Cupcakes
This is an easy almond flour cupcake to make. The butter and eggs need to be at room temperature. Take them out of the fridge for about 30 minutes before use.
For the sweetener we used golden/brown monkfruit for a richer taste. If you don't have this, white low carb sweetener can be used.
The warming spices are a mixture of ground ginger, cinnamon, cloves and nutmeg. We added freshly grated ginger for extra flavour.
The eggnog frosting
We have combined two Christmas flavours in one dessert with the eggnog frosting. The frosting is a simple cream cheese butter frosting with the addition of our sugar-free egg nog.
You could replace the eggnog with a dash of rum and cinnamon and nutmeg for the same flavour.
I slathered the frosting on top but you could pipe it. My piping skills are not the best and I was working against the heat when making them too!
Can these be made with coconut flour?
If you don't want an almond flour cupcake, use one of our coconut flour cupcake recipes to adapt for this recipe. Our blueberry cupcake recipe would be great with the addition of the gingerbread spices.
How to store Gingerbread Cupcakes
Keep the cupcakes in an airtight container in the refrigerator for up to 5 days. They are best fresh though.
The eggnog frosting can be substituted with plain frosting or lemon.
Add chopped walnuts or pecans to the cupcake batter.
We decorated our cupcakes with small low carb gingerbread men. Not essential but fun!
More low carb holiday desserts
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Keto Gingerbread Cupcakes with Eggnog Frosting
Make the Cupcakes
- Preheat the oven to 180C/350F degrees and line a muffin tin with 10 cupcake liners.
- In a large bowl add the butter and monkfruit sweetener and whisk until smooth.
- Add the eggs one at a time and continue to whisk.
- Add the almond flour, baking powder, spices, fresh ginger and salt. Whisk until you have a smooth batter.
- Spoon the mixture into the cupcake liners and bake for 20-25 minutes until the tops of the cupcakes are firm.
- Allow to cool for 5 minutes in the tin before removing them to cool on a cooling rack.
Make the Frosting
- Place the butter in a medium bowl and whisk until light and fluffy.
- Add the cream cheese and monkfruit sweetener and beat until combined.
- Stir in the eggnog and taste test. Adjust for any additional sweetener or eggnog.
- Slather or pipe over the cupcakes.