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    Home » Desserts

    Keto Gingerbread Cupcakes with Eggnog Frosting

    Published: Dec 1, 2021 · Updated: Dec 1, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianKeto

    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!

    gingerbread cupcakes

    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.

    gingerbread cupcakes

    Recipe Tips

    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

    Irish Cream Cheesecake

    Cranberry Walnut Tarts

    Baileys Chocolate Cupcakes

    Coquito Cupcakes

    This post may contain affiliate links. Please read my disclosure policy for more information.

    keto gingerbread cupcakes

    Keto Gingerbread Cupcakes with Eggnog Frosting

    Angela Coleby
    Baked with almond flour these gingerbread cupcakes are slathered with a cream cheese eggnog frosting for a low carb festive treat.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert
    Cuisine gluten free, Low Carb
    Servings 10 cupcakes
    Calories 423 kcal

    Ingredients
     
     

    Cupcakes

    • ½ cup butter softened
    • ½ cup Brown monkfruit or other low carb sweetener
    • 4 large eggs
    • 1 ½ cups almond flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 tablespoon ginger powder
    • 1 inch ginger, fresh finely grated
    • ½ tablespoon cinnamon, ground
    • ¼ teaspoon cloves, ground
    • ½ teaspoon nutmeg, ground

    Frosting

    • 8 oz cream cheese softened
    • 6 oz butter softened
    • ½ cup monkfruit sweetener
    • ¼ cup sugar-free eggnog

    Instructions
     

    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.

    Notes

    Makes 10 cupcakes
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1cupcakeCalories: 423kcalCarbohydrates: 6gProtein: 8gFat: 42gFiber: 2g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    1. Beth

      December 03, 2021 at 8:40 pm

      I plan on trying the gingerbread cupcakes. Gingerbread is my favorite Christmas dessert. My mom always made a lemon sauce to go on the gingerbread, so I may change the eggnog frosting to lemon. Thank you so much!

      Reply
      • Angela Coleby

        December 03, 2021 at 8:56 pm

        I think lemon frosting would be fabulous with these cupcakes! Hope you enjoy them. Let me know what you think of them after you have tried them!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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