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The holiday season is filled with indulgent treats, but for those following a keto lifestyle, it can be challenging to enjoy the sweet comforts of the season without sabotaging your diet.
Fear not! With these 25+ holiday keto cupcake recipes, you can indulge in festive, low-carb cupcakes that bring the same joy as traditional treats.
From peppermint and gingerbread to chocolate and eggnog, these keto cupcakes capture all the flavors of the season, with none of the guilt.
Perfect for family gatherings, holiday parties, or even as a simple dessert to enjoy by the fire, these cupcakes will satisfy your cravings and keep you on track with your keto goals.
Whether you’re baking for yourself or for guests, these recipes are easy to follow, deliciously festive, and perfectly keto-friendly.
25+ Delicious Holiday Keto Cupcake Recipes to Satisfy Your Sweet Tooth
This holiday season, there’s no need to feel deprived when it comes to dessert.
These 25+ holiday keto cupcake recipes offer a variety of flavors that embody the spirit of the season, from sweet and spiced to rich and creamy.
With ingredients like almond flour, coconut flour, and sugar substitutes, these cupcakes are perfect for anyone looking to satisfy their sweet tooth while keeping their carb count low.
Whether you’re celebrating with family or enjoying a quiet evening at home, these keto-friendly treats will ensure that you can enjoy the holidays without straying from your health goals.
So preheat your oven, gather your ingredients, and get ready to bake up a batch of festive, low-carb cupcakes that everyone will love.
Keto Gingerbread Cupcakes
These Keto Gingerbread Cupcakes capture all the cozy flavors of traditional gingerbread with a fraction of the carbs. Made with almond flour and sweetened with a low-carb sugar substitute, these cupcakes are soft, spiced, and perfect for holiday gatherings. Topped with a luscious cream cheese frosting, they’re a sweet, festive treat that will satisfy any holiday dessert craving without throwing you off your keto track.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup cream cheese, softened (for frosting)
- 2 tbsp butter (for frosting)
- 2 tbsp powdered erythritol (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, make the frosting by whipping together the cream cheese, butter, and powdered erythritol until smooth.
- Frost the cooled cupcakes with the cream cheese frosting and serve.
These Keto Gingerbread Cupcakes are a true holiday delight that will become your new go-to low-carb treat. Their warm, spicy flavors combined with the creamy frosting create a perfect balance of sweetness and spice. Whether for a holiday party or as a special dessert for yourself, these cupcakes offer a festive, guilt-free indulgence that fits within your keto lifestyle.
Keto Chocolate Peppermint Cupcakes
These Keto Chocolate Peppermint Cupcakes are a decadent holiday treat, combining rich chocolate with the refreshing, cool taste of peppermint. With a base made from almond flour and cocoa powder, and sweetened with erythritol, these cupcakes are a guilt-free way to enjoy festive flavors. Top them with a sugar-free peppermint buttercream frosting and crushed keto-friendly peppermint candies for an extra touch of holiday cheer.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ½ cup butter (for frosting)
- 1 ½ cups powdered erythritol (for frosting)
- 1 tsp peppermint extract (for frosting)
- Optional: crushed keto-friendly peppermint candies for garnish
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and peppermint extract.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the butter, powdered erythritol, and peppermint extract together until smooth and fluffy.
- Frost the cooled cupcakes and sprinkle with crushed peppermint candies if desired.
These Keto Chocolate Peppermint Cupcakes are a festive, chocolatey treat with just the right touch of peppermint, making them a perfect addition to your holiday dessert table. The combination of the rich, moist chocolate cupcakes and the cool, creamy peppermint frosting will leave your taste buds dancing. They’re the ideal keto-friendly dessert for any holiday celebration, offering all the seasonal flavor without the carb overload.
Keto Eggnog Cupcakes
For anyone who loves the nostalgic flavor of eggnog during the holidays, these Keto Eggnog Cupcakes are a must-try. Made with a fluffy almond flour base and flavored with nutmeg, vanilla, and a hint of cinnamon, these cupcakes are perfect for enjoying the creamy taste of eggnog in a low-carb form. With a simple whipped cream topping, they’re the ideal treat for your holiday gatherings or to savor during cozy nights by the fire.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 ½ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- ½ tsp rum extract (optional for extra eggnog flavor)
- 1 cup heavy cream (for topping)
- 2 tbsp powdered erythritol (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and rum extract (if using).
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, whip the heavy cream and powdered erythritol together until stiff peaks form.
- Once the cupcakes are completely cooled, top each with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
These Keto Eggnog Cupcakes are a delightful way to indulge in the flavors of the season without compromising your keto lifestyle. The soft, spiced cupcakes pair perfectly with the rich, fluffy whipped cream topping, creating a sweet, holiday-inspired treat. Whether you’re hosting a holiday party or simply enjoying a quiet night in, these cupcakes will add a touch of festive joy to your low-carb holiday celebrations.
Keto Carrot Cake Cupcakes
These Keto Carrot Cake Cupcakes are a wholesome, low-carb alternative to the traditional carrot cake, brimming with cinnamon, nutmeg, and a touch of sweetness from grated carrots. Made with almond flour and sweetened with erythritol, they maintain the moist texture and flavor you love in a carrot cake, without the sugar. Topped with a rich cream cheese frosting, these cupcakes make for a decadent yet keto-friendly dessert to enjoy this holiday season.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- ½ cup walnuts (optional)
- ½ cup cream cheese, softened (for frosting)
- 2 tbsp butter (for frosting)
- 2 tbsp powdered erythritol (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
- Stir in the grated carrots and walnuts (if using).
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, make the frosting by beating the cream cheese, butter, and powdered erythritol until smooth.
- Frost the cooled cupcakes with the cream cheese frosting and serve.
These Keto Carrot Cake Cupcakes are a delightful, healthier twist on the classic carrot cake, offering the same rich flavors and moist texture, but without the carbs. The combination of the spiced batter and creamy frosting makes them the perfect festive treat for any holiday gathering. Whether you’re celebrating with family or savoring a quiet moment, these cupcakes will bring a bit of holiday cheer to your keto-friendly diet.
Keto Cranberry Orange Cupcakes
Bright and refreshing, these Keto Cranberry Orange Cupcakes are a holiday favorite that combines the tangy burst of cranberries with the citrusy sweetness of orange. Made with almond flour and sweetened with erythritol, these cupcakes are perfectly moist and full of seasonal flavors. The tartness of the cranberries complements the zesty orange flavor, making these cupcakes an irresistible low-carb dessert to enjoy this holiday season.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- 1 tsp orange zest
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries (roughly chopped)
- ½ cup butter (for frosting)
- 1 ½ cups powdered erythritol (for frosting)
- 2 tbsp orange juice (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, orange zest, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
- Gently fold in the chopped cranberries.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the butter, powdered erythritol, and orange juice until smooth.
- Frost the cooled cupcakes with the orange buttercream and serve.
These Keto Cranberry Orange Cupcakes offer a burst of freshness and flavor that’s perfect for the holiday season. The balance of tart cranberries and sweet orange makes each bite a refreshing treat. Paired with the creamy orange frosting, these cupcakes are a delightful way to indulge in holiday flavors while keeping your keto diet on track. They are sure to be a hit at any holiday party or festive gathering.
Keto Pumpkin Spice Cupcakes
Nothing says fall and winter like pumpkin spice, and these Keto Pumpkin Spice Cupcakes capture the essence of the season perfectly. Made with almond flour, coconut flour, and a blend of warm spices, these cupcakes are low-carb, gluten-free, and sweetened with erythritol. With a soft, moist texture and a touch of pumpkin flavor, they’re topped with a creamy cinnamon buttercream that will make you feel like you’re savoring the best of the holidays.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- 3 large eggs
- ½ cup canned pumpkin puree
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- ½ cup butter (for frosting)
- 1 ½ cups powdered erythritol (for frosting)
- 1 tsp cinnamon (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk the eggs, canned pumpkin puree, almond milk, melted coconut oil, erythritol, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the butter, powdered erythritol, and cinnamon together until smooth and fluffy.
- Frost the cooled cupcakes with the cinnamon buttercream and serve.
These Keto Pumpkin Spice Cupcakes are the perfect treat to enjoy when the crisp fall air settles in. The rich pumpkin flavor paired with the warm spices brings out the best of autumn in a keto-friendly way. Topped with cinnamon buttercream, they offer a luscious and comforting dessert experience, making them an ideal choice for your holiday table. You’ll savor each bite, knowing you’re indulging in a low-carb treat that’s just as flavorful as its sugary counterparts.
Keto Chocolate Peppermint Cupcakes
Keto Chocolate Peppermint Cupcakes are a festive and indulgent dessert perfect for the holiday season. These cupcakes are made with almond flour and cocoa powder, offering a rich, chocolatey base, while the refreshing hint of peppermint adds a holiday twist. Sweetened with erythritol, they’re low-carb and keto-friendly, making them a guilt-free treat. Topped with a creamy peppermint buttercream, these cupcakes are sure to be a crowd-pleaser at any gathering.
Ingredients:
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ½ cup butter (for frosting)
- 1 ½ cups powdered erythritol (for frosting)
- 1 tsp peppermint extract (for frosting)
- Red and green sprinkles (optional, for garnish)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and peppermint extract.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the butter, powdered erythritol, and peppermint extract until smooth and fluffy.
- Frost the cooled cupcakes with the peppermint buttercream and garnish with sprinkles if desired.
These Keto Chocolate Peppermint Cupcakes are the perfect treat for the holiday season, offering a delightful combination of rich chocolate and refreshing peppermint. Whether you’re hosting a holiday gathering or simply treating yourself, these cupcakes are sure to impress with their decadent flavor and festive appeal. With their keto-friendly ingredients and sweet, minty finish, they provide a guilt-free indulgence you can enjoy all season long.
Keto Eggnog Cupcakes
These Keto Eggnog Cupcakes are a festive, low-carb treat that brings the flavor of the holidays straight to your table. Made with almond flour and sweetened with erythritol, these cupcakes capture the rich, creamy taste of eggnog, spiced with cinnamon and nutmeg. Topped with a smooth eggnog frosting, these cupcakes are a delightful way to enjoy the seasonal flavors of eggnog without the carbs, making them perfect for any holiday celebration.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 1/2 cup eggnog (unsweetened and keto-friendly)
- ½ cup butter (for frosting)
- 1 cup powdered erythritol (for frosting)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp eggnog (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted butter, erythritol, vanilla extract, and eggnog until combined.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the butter, powdered erythritol, vanilla extract, and eggnog until smooth and creamy.
- Frost the cooled cupcakes with the eggnog frosting and serve.
These Keto Eggnog Cupcakes are the ultimate holiday treat for anyone on a low-carb or keto diet. The rich, creamy eggnog flavor paired with the warm spices of cinnamon and nutmeg evokes the festive spirit of the season. Whether you’re hosting a holiday party or enjoying a quiet evening by the fire, these cupcakes provide the perfect way to indulge in a classic holiday flavor without the sugar. The smooth eggnog frosting makes them an extra-special treat you’ll be reaching for time and time again.
Keto Gingerbread Cupcakes
Keto Gingerbread Cupcakes are the ideal dessert for the holidays, offering the perfect balance of warmth and spice in a low-carb, keto-friendly treat. These cupcakes are made with almond flour and a mix of classic gingerbread spices like cinnamon, ginger, and cloves. Sweetened with erythritol, they maintain all the flavors you love in traditional gingerbread, while the cream cheese frosting adds a rich, tangy touch. These cupcakes will fill your home with the delightful aromas of the season.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 1 tbsp molasses (optional, for authentic flavor)
- ½ cup cream cheese (for frosting)
- ½ cup butter (for frosting)
- 1 cup powdered erythritol (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, ginger, cinnamon, cloves, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and molasses (if using).
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the cream cheese, butter, powdered erythritol, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the cream cheese frosting and serve.
These Keto Gingerbread Cupcakes offer the perfect taste of the holidays in a healthier, low-carb version. The aromatic spices of ginger, cinnamon, and cloves blend together for a deliciously warm flavor that pairs wonderfully with the creamy frosting. Whether you’re enjoying them at a festive gathering or as a sweet holiday snack, these cupcakes bring the magic of gingerbread to your keto diet. You’ll savor the taste of the season with each bite, making them an excellent choice for any holiday celebration.
Keto Pumpkin Spice Cupcakes
Keto Pumpkin Spice Cupcakes capture all the cozy flavors of fall in a low-carb, keto-friendly dessert. These moist and flavorful cupcakes are made with almond flour and a blend of pumpkin, cinnamon, nutmeg, and cloves to create a rich, spiced base. Topped with a silky cream cheese frosting, these cupcakes are the perfect fall treat that satisfies your pumpkin spice cravings while keeping your carb count low. Ideal for any holiday gathering or simply as a seasonal indulgence.
Ingredients:
- 1 ½ cups almond flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 3 large eggs
- ½ cup canned pumpkin puree (unsweetened)
- ¼ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 1 tsp pumpkin pie extract (optional)
- ½ cup cream cheese (for frosting)
- ¼ cup butter (for frosting)
- 1 cup powdered erythritol (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk the eggs, pumpkin puree, almond milk, melted butter, erythritol, vanilla extract, and pumpkin pie extract (if using).
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the cream cheese, butter, powdered erythritol, and vanilla extract until smooth and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and serve.
These Keto Pumpkin Spice Cupcakes are a perfect way to enjoy the comforting flavors of fall without the sugar and carbs. With a spiced pumpkin base and creamy frosting, they bring the essence of pumpkin pie in a convenient cupcake form. These cupcakes are ideal for any holiday gathering or as a special treat when you’re craving something sweet, yet low in carbs. With the perfect balance of sweetness and spice, they’ll become a seasonal favorite that everyone can enjoy.
Keto Chocolate Hazelnut Cupcakes
Keto Chocolate Hazelnut Cupcakes combine the richness of chocolate with the nutty flavor of hazelnuts in a decadent, low-carb dessert. Made with almond flour and sweetened with erythritol, these cupcakes have a fluffy texture and are rich in flavor. The chocolate hazelnut frosting, made with heavy cream, butter, and sugar-free hazelnut spread, adds the perfect finishing touch. These cupcakes are a luxurious treat that offers all the flavors of a chocolate-hazelnut spread but without the carbs.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- ¼ cup sugar-free hazelnut spread (for frosting)
- ½ cup heavy cream (for frosting)
- ¼ cup butter (for frosting)
- ¼ cup powdered erythritol (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the sugar-free hazelnut spread, heavy cream, butter, and powdered erythritol until smooth and creamy.
- Frost the cooled cupcakes with the hazelnut frosting and garnish with chopped hazelnuts if desired.
These Keto Chocolate Hazelnut Cupcakes are the perfect indulgence for anyone who loves the combination of chocolate and hazelnut. The cupcakes are soft and moist, while the frosting brings a rich, creamy texture with that irresistible hazelnut flavor. Whether you’re enjoying them for a special occasion or just because, these cupcakes provide the ultimate guilt-free treat for your low-carb lifestyle. Their rich, nutty flavor makes them a luxurious dessert for the holidays or any time of year.
Keto Cranberry Orange Cupcakes
Keto Cranberry Orange Cupcakes are a bright and zesty holiday treat that combines the tartness of fresh cranberries with the refreshing citrusy notes of orange. These cupcakes are made with almond flour, making them soft and fluffy, while the sweetener of your choice keeps them low-carb. The addition of fresh cranberries and a hint of orange zest gives these cupcakes a festive touch. Topped with a tangy cream cheese frosting, they’re perfect for holiday celebrations.
Ingredients:
- 1 ½ cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 1 tbsp orange zest
- ½ cup fresh cranberries (chopped)
- ½ cup cream cheese (for frosting)
- ¼ cup butter (for frosting)
- 1 cup powdered erythritol (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1 tbsp orange juice (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and orange zest.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Gently fold in the chopped cranberries.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the cream cheese, butter, powdered erythritol, vanilla extract, and orange juice until smooth and creamy.
- Frost the cooled cupcakes with the cream cheese frosting and garnish with fresh cranberries or orange zest if desired.
These Keto Cranberry Orange Cupcakes are a delightful way to enjoy the flavors of the holiday season while staying low-carb. The tangy cranberries paired with the bright, citrusy orange make these cupcakes both refreshing and festive. The creamy, tangy frosting adds the perfect finishing touch, making these cupcakes ideal for holiday parties or as a special seasonal treat. They offer a light yet indulgent way to celebrate the season without compromising your keto lifestyle.
Keto Gingerbread Cupcakes
Keto Gingerbread Cupcakes bring the cozy, aromatic flavors of gingerbread cookies into a low-carb cupcake form, making them the perfect holiday treat. Infused with warming spices like ginger, cinnamon, and nutmeg, these cupcakes are tender and full of flavor, while the almond flour base ensures they are keto-friendly. Topped with a smooth, sugar-free cream cheese frosting, these cupcakes will satisfy your sweet tooth without derailing your low-carb lifestyle. They are ideal for holiday parties or just to enjoy during the winter season.
Ingredients:
- 1 ½ cups almond flour
- ½ tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or preferred sweetener
- 1 tsp vanilla extract
- 1 tbsp molasses (optional, but adds a rich flavor)
- ½ cup cream cheese (for frosting)
- ¼ cup butter (for frosting)
- 1 cup powdered erythritol (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and molasses until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the cream cheese, butter, powdered erythritol, and vanilla extract until smooth and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and serve.
These Keto Gingerbread Cupcakes offer the delightful spices and flavors of gingerbread in a convenient cupcake format. The combination of ginger, cinnamon, and nutmeg provides a warm, festive flavor perfect for the holiday season, while the almond flour keeps them light and fluffy. With a creamy frosting to finish, they’re a satisfying and guilt-free way to indulge in a beloved holiday treat. These cupcakes are sure to be a crowd-pleaser for anyone following a keto lifestyle during the holidays.
Keto Eggnog Cupcakes
Keto Eggnog Cupcakes bring the creamy, spiced flavor of eggnog into a low-carb, holiday-friendly dessert. Made with almond flour and sweetened with erythritol, these cupcakes are soft and fluffy, while the addition of nutmeg and cinnamon gives them that traditional eggnog taste. Topped with a rich, sugar-free whipped cream frosting, they’re a festive treat that perfectly captures the essence of eggnog in a deliciously keto-friendly form. These cupcakes are ideal for a holiday party or a cozy dessert by the fireplace.
Ingredients:
- 1 ½ cups almond flour
- 1 tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- ½ cup erythritol or preferred sweetener
- 1 tsp vanilla extract
- 1 tsp rum extract (optional, for a more authentic eggnog flavor)
- ¼ cup heavy cream (for frosting)
- 1 cup powdered erythritol (for frosting)
- 1 tsp vanilla extract (for frosting)
- ½ tsp ground nutmeg (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, nutmeg, cinnamon, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, vanilla extract, and rum extract (if using) until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by whipping the heavy cream with the powdered erythritol, vanilla extract, and nutmeg until stiff peaks form.
- Frost the cooled cupcakes with the whipped cream frosting and garnish with a sprinkle of nutmeg.
These Keto Eggnog Cupcakes are a delightful way to enjoy the festive flavors of eggnog in a low-carb, keto-friendly dessert. The cupcakes are soft and spiced with nutmeg and cinnamon, giving them a warm, holiday flavor. The whipped cream frosting adds a rich, creamy touch that perfectly complements the eggnog flavor. Whether for a holiday celebration or simply a cozy dessert, these cupcakes are a festive and indulgent treat that everyone can enjoy without worrying about carbs.
Keto Peppermint Chocolate Cupcakes
Keto Peppermint Chocolate Cupcakes offer a perfect combination of rich chocolate and refreshing peppermint in a low-carb dessert. These cupcakes are made with almond flour and sweetened with erythritol, keeping them keto-friendly while providing the deep, indulgent flavor of chocolate. The addition of peppermint extract gives them that signature holiday flavor. Topped with a silky chocolate frosting and a sprinkle of crushed peppermint, these cupcakes are a festive, guilt-free treat perfect for the holiday season.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil or butter
- ½ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ¼ cup heavy cream (for frosting)
- ¼ cup unsweetened cocoa powder (for frosting)
- ½ cup powdered erythritol (for frosting)
- 1 tsp vanilla extract (for frosting)
- Crushed peppermint candies or candy canes (optional, for garnish)
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and peppermint extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by mixing the heavy cream, cocoa powder, powdered erythritol, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the chocolate frosting and garnish with crushed peppermint candies or candy canes if desired.
Keto Peppermint Chocolate Cupcakes bring together the best of both worlds—rich, chocolatey goodness paired with the refreshing bite of peppermint. These cupcakes are a festive and indulgent way to celebrate the holidays without the carbs. The combination of a soft chocolate base with a silky frosting and a hint of peppermint is perfect for anyone looking to enjoy a delicious holiday treat while sticking to their keto lifestyle. They make a stunning addition to any holiday spread and are sure to be a hit with friends and family alike.
Note: More recipes are coming soon!
