30+ Delicious Holiday Diabetic Cupcake Recipes to Enjoy This Season

The holiday season is synonymous with indulgence—rich desserts, comforting treats, and an abundance of sweets.

However, for those managing diabetes, enjoying these festive delights without spiking blood sugar levels can be a challenge.

That’s why we’ve curated a list of 30+ holiday diabetic cupcake recipes to help you celebrate the season while keeping your health in check.

These recipes are designed to offer the same decadent flavors and festive vibes you love, but without the added sugar.

Whether you’re craving a classic carrot cake, cinnamon roll-inspired cupcakes, or a rich eggnog flavor, these recipes cater to various tastes and preferences while using low-carb, sugar-free alternatives like almond flour and erythritol.

So, whether you’re baking for a holiday gathering or treating yourself to a sweet indulgence, these cupcakes will bring joy to your taste buds and peace of mind to your health.

30+ Delicious Holiday Diabetic Cupcake Recipes to Enjoy This Season

With these 30+ holiday diabetic cupcake recipes, you don’t have to worry about compromising your health to enjoy the festive treats you love.

By using sugar-free sweeteners, almond flour, and other diabetic-friendly ingredients, these cupcakes offer a healthier twist on classic holiday desserts.

Each recipe brings its own unique flavor profile—from spiced cinnamon rolls to rich chocolate and eggnog-inspired treats—ensuring that every sweet tooth is satisfied.

So, this holiday season, bake with confidence, knowing that you can indulge in delicious, guilt-free cupcakes that are perfect for diabetes management without missing out on the festive fun.

Gingerbread Diabetic Cupcakes

This festive cupcake recipe features the warm, comforting flavors of gingerbread, with a twist of cinnamon and nutmeg. It’s a perfect treat for the holiday season, tailored for those watching their sugar intake. Made with whole wheat flour and sweetened with a sugar substitute, these cupcakes are light and flavorful, making them an excellent choice for diabetic-friendly holiday baking.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup Stevia or erythritol sweetener
• 1 large egg
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp grated fresh ginger (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix the applesauce, sweetener, egg, almond milk, and vanilla extract until smooth.
4. Slowly combine the wet ingredients into the dry ingredients, mixing gently until just incorporated. If using, fold in the grated fresh ginger.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
7. Allow the cupcakes to cool completely before serving.

These gingerbread cupcakes are a deliciously spiced holiday treat that’s both satisfying and diabetic-friendly. Their balanced sweetness comes from natural ingredients and a sugar substitute, so you can indulge without the worry of blood sugar spikes. If you like extra sweetness, top them with a dollop of sugar-free whipped cream or a sprinkle of cinnamon.

Pumpkin Spice Diabetic Cupcakes

Pumpkin spice is synonymous with the holiday season, and these cupcakes embrace that seasonal flavor. Made with pure pumpkin and a blend of aromatic spices, these cupcakes are low-carb and sugar-free, making them perfect for those with diabetes. They’re light, fluffy, and moist, and their festive color adds a cheerful touch to any holiday spread.

Ingredients:

• 1 cup canned pumpkin (pure pumpkin, not pie filling)
• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, whisk together the pumpkin, sweetener, eggs, almond milk, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients and mix until smooth and combined.
5. Spoon the batter into the cupcake liners, filling each about halfway.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These pumpkin spice cupcakes capture the essence of fall and winter with their rich flavor and moist texture. They’re a great way to celebrate the holidays without worrying about sugar intake. The mix of almond and coconut flours gives them a tender crumb, while the pumpkin adds a subtle natural sweetness. For an extra touch, top with a little sugar-free cream cheese frosting or a sprinkle of pumpkin pie spice.

Chocolate Peppermint Diabetic Cupcakes

Chocolate and peppermint are a classic holiday combination, and this diabetic-friendly cupcake recipe brings that perfect blend of flavors. These cupcakes are made with cocoa powder and sweetened with a sugar substitute, making them both decadent and guilt-free. The addition of peppermint extract gives them a refreshing holiday twist.

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup Stevia or erythritol sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine the almond flour, cocoa powder, baking soda, salt, and sweetener.
3. In a separate bowl, whisk the eggs, almond milk, applesauce, vanilla extract, and peppermint extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the dark chocolate chips, if using.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These chocolate peppermint cupcakes are a delightful holiday indulgence that’s diabetic-friendly and full of festive flavors. The rich chocolate pairs beautifully with the minty freshness, creating a treat that’s both satisfying and refreshing. For extra holiday flair, you can top them with a sugar-free peppermint frosting or a sprinkle of crushed sugar-free candy canes.

Cinnamon Apple Diabetic Cupcakes

These cinnamon apple cupcakes combine the classic flavors of baked apples and cinnamon in a light, fluffy cupcake. With the natural sweetness of apples and a dash of cinnamon, these cupcakes are a healthy holiday treat for anyone looking to satisfy their sweet tooth while maintaining balanced blood sugar levels. Perfect for a cozy winter gathering, they are sugar-free and made with whole wheat and almond flour for extra fiber and nutrition.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup finely chopped apples (preferably tart apples like Granny Smith)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the whole wheat flour, almond flour, cinnamon, baking soda, and salt.
3. In a separate bowl, mix together the sweetener, eggs, applesauce, almond milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until combined, being careful not to overmix.
5. Gently fold in the chopped apples.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
8. Allow the cupcakes to cool before serving.

These cinnamon apple cupcakes bring together the beloved flavors of fall with a diabetic-friendly twist. They’re naturally sweetened with applesauce and a sugar substitute, making them a healthier option without sacrificing flavor. The apples add a subtle moisture and tartness to balance the sweetness. For an extra touch, you can sprinkle some ground cinnamon on top before baking for a little extra spice.

Carrot Cake Diabetic Cupcakes

Carrot cake is a classic holiday dessert, and this diabetic-friendly version keeps all the flavor while cutting down on sugar. Made with whole wheat flour and sweetened with erythritol, these cupcakes are light and fluffy, featuring carrots, cinnamon, and a touch of nutmeg. They make a great addition to any holiday table and can even be topped with a sugar-free cream cheese frosting for an extra indulgent treat.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 2 large eggs
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the whole wheat flour, almond flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the sweetener, eggs, grated carrots, almond milk, applesauce, and vanilla extract until well combined.
4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the chopped walnuts, if using.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18–20 minutes, or until a toothpick comes out clean.
8. Allow to cool before serving, and top with sugar-free cream cheese frosting, if desired.

These carrot cake cupcakes offer the perfect balance of spices and sweetness, with the natural goodness of carrots. They are perfect for those looking to enjoy a holiday treat while keeping their sugar levels in check. The optional addition of walnuts provides a crunchy texture that complements the soft, moist cupcake. These cupcakes are a healthy and satisfying alternative to traditional carrot cake during the holiday season.

Eggnog Diabetic Cupcakes

Eggnog is a beloved holiday flavor, and these diabetic-friendly eggnog cupcakes capture the rich, creamy taste of this seasonal drink without the added sugar. Made with almond flour and sweetened with a sugar substitute, these cupcakes are a great choice for those with diabetes who still want to enjoy the festive flavors of the season. A dash of nutmeg and cinnamon gives them the perfect spiced finish.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened eggnog (sugar-free, if possible)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, almond milk, eggnog, and vanilla extract together until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Allow the cupcakes to cool before serving. Optionally, top with a dollop of sugar-free whipped cream or a sprinkle of nutmeg.

These eggnog cupcakes bring the rich, creamy flavor of traditional eggnog in a light, sugar-free form. The use of almond and coconut flour ensures they’re low-carb while maintaining a soft, moist texture. The spices add just the right touch of holiday warmth. For those who enjoy the festive flavor of eggnog, this cupcake recipe is a delightful and healthier alternative to traditional eggnog desserts.

Pecan Pie Diabetic Cupcakes

Pecan pie is a holiday favorite, and this diabetic-friendly version in cupcake form makes for a perfect single-serving treat. These cupcakes are made with almond flour and sweetened with a sugar substitute, giving them a rich, nutty flavor that mimics the delicious filling of a pecan pie. A handful of pecans on top adds the perfect crunch and completes the flavor profile.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened maple syrup (or sugar-free maple syrup)
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix the almond flour, coconut flour, baking soda, salt, and sweetener.
3. In another bowl, whisk the eggs, almond milk, maple syrup, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the chopped pecans.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Top each cupcake with a few extra chopped pecans.
8. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
9. Cool before serving.

These pecan pie cupcakes offer the perfect blend of sweetness and nutty crunch, just like a traditional pecan pie, but without the excess sugar. The almond flour base keeps them low-carb, and the sugar substitute ensures they’re diabetes-friendly. These cupcakes are a great way to enjoy a classic holiday dessert in a healthier form.

Gingerbread Diabetic Cupcakes

Gingerbread is a quintessential holiday flavor, and these diabetic-friendly gingerbread cupcakes bring all the spicy warmth of ginger, cinnamon, and molasses with none of the sugar. Made with almond flour and sweetened with a sugar substitute, these cupcakes are a healthier alternative to traditional gingerbread while maintaining that beloved holiday spice.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened molasses (or sugar-free molasses)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, beat the eggs, almond milk, molasses, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Cool before serving.

These gingerbread cupcakes deliver the rich and spicy flavors of traditional gingerbread in a healthier, sugar-free form. The use of almond flour keeps them low-carb, while the molasses adds depth and sweetness without raising blood sugar levels too much. For those craving the taste of gingerbread without the sugar, these cupcakes are a perfect choice.

Chocolate Peppermint Diabetic Cupcakes

Chocolate and peppermint are a match made in holiday dessert heaven, and these diabetic-friendly cupcakes are a healthier take on this festive combo. With a rich cocoa base and a refreshing hint of peppermint, these cupcakes are sugar-free and made with whole ingredients, making them a great choice for anyone managing diabetes during the holiday season.

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened peppermint extract
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat the eggs, almond milk, peppermint extract, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. If desired, fold in sugar-free chocolate chips for added richness.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18–20 minutes, or until a toothpick comes out clean.
8. Cool before serving. Optionally, top with a sprinkle of crushed peppermint or extra chocolate chips.

These chocolate peppermint cupcakes bring all the festive flavors of minty chocolate goodness without any added sugar. The peppermint extract gives them a refreshing zing, while the cocoa powder creates a rich, indulgent taste. If you’re a fan of chocolate and peppermint during the holidays, these cupcakes are sure to satisfy.

Pumpkin Spice Diabetic Cupcakes

Pumpkin spice cupcakes are a fall and holiday favorite, and this diabetic-friendly version ensures you can enjoy the seasonal flavor without the added sugar. These cupcakes use pumpkin puree for moisture and sweetness, and are spiced with cinnamon, nutmeg, and cloves for that quintessential pumpkin pie flavor. Perfect for a cozy holiday gathering, they are light, fluffy, and sugar-free.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 2 large eggs
• 1/2 cup unsweetened pumpkin puree
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk the eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Cool before serving. Optionally, top with a dollop of sugar-free whipped cream or a sprinkle of cinnamon.

These pumpkin spice cupcakes offer the perfect mix of fall flavors, from the warm spices to the natural sweetness of pumpkin. They are sugar-free, low-carb, and packed with nutrients, making them a perfect treat for those managing their blood sugar levels. The pumpkin puree adds a moist, tender texture while providing a boost of fiber.

Coconut Cream Diabetic Cupcakes

Coconut cream cupcakes bring a tropical twist to your holiday desserts. These cupcakes are made with coconut flour and are naturally sweetened with erythritol. They have a rich coconut flavor complemented by a light and airy texture, making them a festive treat that’s perfect for anyone managing diabetes. You can top them with sugar-free coconut whipped cream for a truly indulgent experience.

Ingredients:

• 1 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened coconut milk
• 1 tsp vanilla extract
• 1/2 cup shredded unsweetened coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the coconut flour, baking soda, and salt.
3. In another bowl, beat the eggs, almond milk, coconut milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Cool before serving and top with shredded coconut and a dollop of sugar-free coconut whipped cream, if desired.

These coconut cream cupcakes bring a tropical flair to the holiday season. The use of coconut flour ensures they’re low-carb while maintaining a rich, flavorful texture. Topped with shredded coconut and coconut whipped cream, these cupcakes offer a creamy, indulgent treat that’s diabetic-friendly and perfect for anyone craving a tropical dessert.

Cinnamon Roll Diabetic Cupcakes

These cinnamon roll cupcakes combine the warm, comforting flavors of cinnamon rolls with the convenience of a cupcake. They’re made with almond flour, sweetened with erythritol, and topped with a sugar-free glaze that perfectly replicates the indulgent frosting of a cinnamon roll. These cupcakes make the perfect treat for the holidays, offering all the sweetness and spice you love without the sugar spike.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 cup sugar-free cream cheese (for the glaze)
• 1 tbsp almond milk (for the glaze)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk the eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. In a small bowl, mix the sugar-free cream cheese with almond milk until smooth, creating a glaze.
8. Once the cupcakes have cooled, drizzle the glaze over the top.

These cinnamon roll cupcakes combine the beloved flavors of cinnamon and cream cheese in a healthier form, using sugar-free ingredients to ensure they’re diabetic-friendly. The soft, spiced base and sweet, creamy topping make them a perfect dessert for anyone looking to indulge without the added sugar.

Apple Spice Diabetic Cupcakes

Apple spice cupcakes bring the delicious flavor of spiced apples in cupcake form, perfect for the holiday season. These cupcakes are made with almond flour and are sweetened with erythritol, making them a healthier alternative to traditional apple desserts. The combination of cinnamon, nutmeg, and apples gives them a cozy, comforting flavor without spiking blood sugar levels.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup diced apples (optional for extra flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk the eggs, applesauce, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the diced apples, if desired, for added texture and flavor.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18–20 minutes, or until a toothpick comes out clean.
8. Cool before serving.

These apple spice cupcakes are perfect for those who enjoy the warm, sweet flavors of apples and spices during the holiday season. With no added sugar, they’re a healthier version of the classic apple dessert, while still being light, fluffy, and full of flavor. They’re sure to please anyone looking for a comforting holiday treat that won’t compromise their health.

Eggnog Diabetic Cupcakes

Eggnog is a classic holiday beverage, and these eggnog-inspired diabetic cupcakes offer all the creamy, spiced goodness of eggnog in a low-carb, sugar-free version. The cupcakes are made with almond flour, are sweetened with erythritol, and are flavored with nutmeg and vanilla for that signature eggnog taste. These cupcakes are perfect for celebrating the holidays without the added sugar.

Ingredients:

• 1 1/2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 cup unsweetened coconut cream (for the frosting)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the almond flour, baking powder, salt, and nutmeg.
3. In another bowl, whisk the eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. For the frosting, beat the coconut cream with a mixer until it thickens and becomes smooth.
8. Once the cupcakes are cool, top with the coconut cream frosting and a sprinkle of nutmeg.

These eggnog cupcakes bring the festive flavors of eggnog to life without the sugar. They’re rich and creamy, with the perfect amount of spice, and topped with a smooth coconut cream frosting. A great way to enjoy the holiday spirit in a healthier form.

Carrot Cake Diabetic Cupcakes

Carrot cake is a holiday classic, and these diabetic-friendly carrot cake cupcakes let you enjoy this beloved treat without the guilt. They’re made with almond flour and sweetened with erythritol, and include the natural sweetness of carrots, along with the spiciness of cinnamon and nutmeg. These cupcakes are topped with a sugar-free cream cheese frosting, making them a delightful and healthier holiday dessert.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup Stevia or erythritol sweetener
• 2 large eggs
• 1/2 cup grated carrots
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup sugar-free cream cheese (for frosting)
• 1 tbsp unsweetened almond milk (for frosting)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, grated carrots, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. For the frosting, beat the sugar-free cream cheese with almond milk until smooth and creamy.
8. Once the cupcakes have cooled, frost with the cream cheese frosting.

These carrot cake cupcakes offer the comforting flavors of a traditional carrot cake in a healthier, sugar-free version. The creamy frosting and moist, spiced cake make them an indulgent treat for the holidays, and the natural sweetness of the carrots ensures they’re full of flavor without the added sugar.

Note: More recipes​ are coming soon!