The Best 50 Low-Carb Sugar-Free New Orleans Cupcake Recipes

Picture yourself on Bourbon Street with jazz in the air and laughter all around. You snag king cake or a sticky praline, then the sugar rush hits and your energy drops fast. These Low-Carb Sugar-Free New Orleans Cupcake Recipes keep that Big Easy taste, without the crash.

I’ve got 25 detailed recipes right here. Each one uses smart swaps like almond flour for wheat and erythritol for sugar. Mix and match tips help you create 50 unique versions.

You’ll love the perks. Steady energy keeps you going all day. Blood sugar stays in check. They fit perfect on keto diets. Plus, they’re party-ready and taste just like the real deal.

Think praline crunch, chicory coffee vibes, or beignet-inspired fluff. Recipes group by flavor: classic Creole, Mardi Gras bursts, cafe au lait twists.

A toppings section shows easy finishes. Sprinkle pecans or dust with powdered erythritol. No fancy skills needed.

Baking stays simple. Prep takes minutes. Ovens do the work. Share them at your next gathering.

Ready to bake Big Easy magic at home? Let’s dive in.

mardi-gras-new-orleans-cupcakes-kitchen-9b0c4d3bwebp - Keto Sugar Free

Quick Low-Carb Swaps for True New Orleans Flavor

You crave that bold New Orleans taste in your cupcakes, but carbs and sugar derail the party. No worries. Simple swaps keep the Creole soul alive while slashing nets to under 5 grams per treat. Think fluffy textures and praline pops without the crash. These tweaks use everyday keto staples you grab at any store.

Stick to butter, eggs, heavy cream, and cream cheese as your base. They deliver rich moisture and structure. Swap wheat flour for almond flour (1.5 cups per dozen cupcakes) or coconut flour (just 1/4 cup, it absorbs more). Sweeten with erythritol or allulose (3/4 cup granulated for batter, powdered for frostings). Add monk fruit drops for liquid boosts without grit.

Build a Reliable Batter Base

Start with this foolproof mix for 12 cupcakes.

Dry ingredients:

Blend 1.5 cups almond flour
3/4 cup erythritol
2 tsp baking powder
1/2 tsp baking soda
pinch of salt

Wet side:

Whisk 4 eggs
1/2 cup melted butter
1/2 cup unsweetened almond milk
2 tsp vanilla

Directions:

Fold wet into dry.
Add 1/2 tsp xanthan gum to bind and mimic gluten chew.
Bake at 350°F for 20-25 minutes until golden.
Cool fully before frosting. This base holds flavors like a pro, yielding tender crumbs that soak up NOLA essences.

Amp Up NOLA Flavors Without Carbs

Capture Big Easy magic with these hacks. Mash zucchini for banana-like texture in Bananas Foster bites. Drizzle rum or bourbon extract for that boozy kick. Toast 1/2 cup chopped pecans and fold in for praline crunch.

Stir in cinnamon and nutmeg for cafe au lait warmth. Melt Lily’s sugar-free chocolate chips or ChocZero caramel for ganache dips. Tint batters with food dyes or scatter keto sprinkles for Mardi Gras colors. These swaps nail authentic taste and stay low-carb.

8 Pantry Staples Every NOLA Baker Needs

Stock these for endless combos. They transform basic batter into 50 variations.

Pecans (1/2 cup chopped): Crunchy praline base, toast for nutty depth.
Erythritol powdered (1 cup): Dusting snow or frosting silk.
Almond flour (2 cups): Neutral crumb that absorbs flavors.
Rum extract (1 tsp): Hurricane punch minus booze carbs.
Xanthan gum (1/2 tsp): Glue for rise and chew.
Lily’s chips (1/2 cup): Melty chocolate without sugar spike.
ChocZero caramel: Drizzle for sticky pecan bliss.
Cinnamon-nutmeg blend (1 tsp): Cafe du Monde spice hug.

These picks boost texture and keep things tasting real. Grab them, and you’re set for king cake vibes or beignet fluff.

mardi-gras-new-orleans-cupcakes-kitchen-498d1182 - Keto Sugar Free

Top Sugar-Free Toppings and Fillings Every NOLA Cupcake Needs

These five toppings and fillings nod to Creole roots. Think creamy cream cheese from local farms, nutty pralines from French Quarter stalls, and festive colors from Mardi Gras parades. They turn basic batters into showstoppers. Slather them on your low-carb cupcakes for that authentic Big Easy pop. Each recipe makes enough for 12 cupcakes. Pair with pecan bases or cafe au lait flavors for 50 killer combos.

Topping or filling (makes enough for 12 cupcakes)	Creole nod	Flavor and texture	Best with low-carb cupcake base	Big Easy color or finish	Combo ideas
Farm-style cream cheese frosting	Creamy cream cheese like you’d get from local farms	Tangy, rich, smooth	Cafe au lait, vanilla, cinnamon	Keep it classic white, add a light dusting of cocoa	Add praline crumbles on top, or swirl in a little chicory coffee
Praline pecan filling	Nutty pralines like French Quarter stalls	Sweet, buttery, crunchy bits	Pecan-base, butter pecan, chocolate	Sprinkle toasted pecans for a glossy, candy-shop look	Pair with cream cheese frosting, or add a pinch of salt for balance
King cake cream (cream cheese filling)	King cake vibes tied to Carnival season	Sweet, creamy, lightly spiced	Cinnamon, almond, cafe au lait	Top with purple, green, and gold sugar	Finish with praline dust, or add a tiny hit of nutmeg
Mardi Gras sprinkle glaze	Parade colors in one hit	Sweet, thin glaze with a crisp set	Vanilla, lemon, cafe au lait	Purple, green, and gold	Use over cream cheese frosting for extra color, or over praline topping for contrast
Chicory coffee whipped topping	Cafe au lait culture	Light, coffee-forward, airy	Cafe au lait, chocolate, pecan	Cocoa or coffee powder finish	Pair with praline pecans, or add a cinnamon pinch for warmth

Creole Cream Cheese Frosting

This frosting brings tangy zip straight from New Orleans creameries. It pipes smooth and holds up in humid air. Perfect over cinnamon-swirled cupcakes.

Ingredients:

8 oz full-fat cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered erythritol
1 tsp vanilla extract
1 tbsp heavy cream
Pinch of salt

Directions:

Beat cream cheese and butter until smooth.
Add powdered erythritol gradually.
Mix in vanilla, cream, and salt.
Whip 2 minutes for fluff.
Pipe or spread on cooled cupcakes.

Macros per 2 tbsp: 120 cal, 12g fat, 1g protein, 2g total carbs, 0g fiber, 2g net carbs.

Praline Topping

Pralines scream New Orleans street carts. This crunchy version uses toasted pecans for depth. Spoon it warm over vanilla or rum-infused bases.

Ingredients:

1/2 cup chopped pecans
1/4 cup unsalted butter
1/3 cup allulose
2 tbsp heavy cream
1/2 tsp vanilla extract

Directions:

Toast pecans 5 min at 350°F.
Melt butter in pan; stir in allulose.
Cook to golden, 3-4 min.
Add cream, vanilla, and pecans.
Simmer 2 min; cool slightly and spoon on cupcakes.

Macros per tbsp: 95 cal, 9g fat, 1g protein, 3g total carbs, 1g fiber, 1g net carbs.

Mardi Gras Sanding Sugars

Sprinkle these vibrant crystals for parade vibes. They mimic colored sugars without carbs. Dust wet frostings on any flavor for fun.

Ingredients:

1/2 cup granulated erythritol
Gel food colors: purple, green, gold
1/4 tsp cornstarch per color

Directions:

Divide erythritol into 3 bowls.
Add 2 drops color plus cornstarch to each.
Blend in food processor 1 min until fine crystals.
Spread to dry 30 min.
Sprinkle on wet frosting.

Macros per tsp: 0 cal, 0g carbs.

Bourbon Glaze

This shiny drizzle packs barrel-aged warmth minus alcohol carbs. Great on chocolate-pecan cupcakes. It sets fast for neat slices.

Ingredients:

1/4 cup powdered erythritol
2 tbsp unsalted butter
2 tbsp water
1 tsp bourbon extract
Pinch salt

Directions:

Melt butter in small pan.
Whisk in erythritol, water, extract, and salt.
Simmer 2 min until thick.
Cool 5 min.
Drizzle over cupcakes.

Macros per tsp: 25 cal, 2g fat, 2g total carbs, 2g net carbs.

Mascarpone Frosting

Silky mascarpone frosting feels like Italian gelato meets Creole cream. Whip it light for beignet-style tops on coffee cupcakes.

Ingredients:

8 oz mascarpone cheese
1/2 cup heavy whipping cream
1/3 cup powdered monk fruit sweetener
1 tsp vanilla extract

Directions:

Chill bowl and beaters.
Whip cream to soft peaks.
Fold in mascarpone, sweetener, and vanilla.
Whip to stiff peaks.
Frost cupcakes generously.

Macros per 2 tbsp: 140 cal, 14g fat, 1g protein, 1g net carbs.

Festive Mardi Gras Cupcakes Packed with Party Vibes

Carnival season in New Orleans pulses with parades, beads flying through the air, and king cake slices passed hand to hand. You feel the beat of brass bands and taste purple, green, and gold everywhere. These five low-carb sugar-free cupcakes grab that joy with keto sprinkles and bold colors. They nod to king cake traditions and confetti bursts. Pair them with Creole cream cheese frosting or Mardi Gras sanding sugars from the toppings section. Each recipe makes 12 cupcakes. Focus stays on batter, with topping ideas noted.

Cupcake (12 each)	Batter focus (low-carb, sugar-free)	Color and vibe	Quick topping notes (optional)
King Cake Cinnamon Swirl Cupcakes	Almond flour base with a cinnamon-erythritol swirl, vanilla, and a touch of nutmeg	Warm tan crumb with festive sprinkles on top	Creole cream cheese frosting, keto sprinkles, or sanding sugars
Purple Vanilla Bean Confetti Cupcakes	Vanilla bean batter tinted purple with a few sugar-free confetti bits mixed in	Deep purple crumb, party-style specks	Cream cheese frosting, purple sanding sugar, a few extra sprinkles
Green Citrus Almond Cupcakes	Almond flour batter with lemon zest, a little orange extract, and a bright green tint	Fresh green crumb, light citrus aroma	Cream cheese frosting, green sanding sugar, toasted almond dust
Gold Butter Rum Cupcakes	Rich butter batter with rum extract and a pinch of cinnamon, keep sweetener balanced so it stays “cake-y”	Golden crumb, bakery-style look	Creole cream cheese frosting, gold sanding sugar, keto sprinkles
Triple-Color Mardi Gras Swirl Cupcakes	One base batter split into purple, green, and gold portions, then swirled for bold stripes	Purple-green-gold swirl inside each cupcake	Thin frosting layer so the swirl shows, sprinkle mix or sanding sugars

King Cake Cupcakes

You know the king cake, that braided wonder stuffed with cinnamon and crowned by a hidden baby. These cupcakes pack the same spiced punch in a tidy package. Bake them up for your next Fat Tuesday bash. Top with Creole cream cheese frosting and Mardi Gras sugars for full effect.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
3/4 cup granular erythritol
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1/4 tsp salt
4 eggs
1/3 cup melted butter
1/2 cup unsweetened almond milk
2 tsp vanilla
Zest of 1 lemon

Directions:

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, erythritol, cinnamon, nutmeg, baking powder, and salt.
In another bowl, whisk the wet ingredients: eggs, melted butter, almond milk, vanilla, and lemon zest until smooth.
Pour the wet mixture into the dry and stir until just combined. Avoid overmixing.
Fill the liners about two-thirds full.
Bake for 22 minutes or until a toothpick comes out clean.
Let them cool completely on a wire rack.
Frost with Creole cream cheese and sprinkle on Mardi Gras sugars.

Macros per cupcake: 160 cal, 14g fat, 5g protein, 6g total carbs, 3g fiber, 1g net carbs.

Mardi Gras Confetti Cupcakes

Imagine confetti raining down during a parade. These cupcakes burst with keto sprinkles in purple, green, and gold. They stay light and fun, perfect for kids or your inner child. Frost with vanilla buttercream or mascarpone, then add more sprinkles.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
2/3 cup erythritol
2 tsp baking powder
1/4 tsp salt
4 eggs
1/3 cup melted butter
1/2 cup almond milk
1 tbsp vanilla
2 tbsp keto colorful sprinkles

Directions:

Preheat oven to 350°F and prepare your muffin tin with liners.
Mix the dry ingredients in a bowl: almond flour, coconut flour, erythritol, baking powder, and salt.
In a separate bowl, whisk eggs, melted butter, almond milk, and vanilla.
Combine wet and dry ingredients, then gently fold in the keto sprinkles.
Scoop batter into liners, filling them evenly.
Bake for 20 to 24 minutes until tops spring back.
Cool fully before frosting.
Add vanilla buttercream or mascarpone frosting, plus extra sprinkles.

Macros per cupcake: 155 cal, 13g fat, 4g protein, 5g total carbs, 2g fiber, 2g net carbs.

King Cake Monkey Bread Cupcakes

Pull-apart monkey bread meets king cake in these fun bites. They tear easily for sharing, with warm spices throughout. The optional yeast adds a soft, bread-like pull. Glaze with bourbon glaze and dust colored sugars.

Ingredients:

1.75 cups almond flour
1/3 cup coconut flour
3/4 cup erythritol
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp yeast (optional for pull-apart texture)
4 eggs
1/4 cup butter, softened
1/2 cup warm almond milk
1 tsp vanilla

Directions:

Preheat oven to 350°F and line muffin tin.
Mix dry ingredients, including yeast if you want that extra pull.
Warm the almond milk with 1 tbsp erythritol to activate yeast, if using.
Beat in eggs, softened butter, and vanilla to form a thick dough.
Portion into small balls and place them into liners.
Bake for 25 minutes until golden.
Cool on a rack.
Drizzle bourbon glaze and top with colored sugars.

Macros per cupcake: 170 cal, 15g fat, 5g protein, 7g total carbs, 4g fiber, 1g net carbs.

Queen Muffins Rebel Cupcakes

These rebel cupcakes flip the king cake script with almond notes and cinnamon kick. They bake tall and proud, ready to rule your dessert tray. Top with praline or cream cheese frosting for crunch.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
3/4 cup erythritol
1 tsp cinnamon
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk
1 tsp almond extract

Directions:

Preheat oven to 350°F and line your tin.
Combine dry ingredients: flours, erythritol, cinnamon, and baking powder.
Beat wet ingredients: eggs, melted butter, almond milk, and almond extract.
Mix wet into dry until smooth.
Fill liners two-thirds full.
Bake 23 minutes, or until done.
Cool completely.
Frost with praline or cream cheese topping.

Macros per cupcake: 162 cal, 14g fat, 5g protein, 6g carbs, 3g fiber, 1g net carbs.

Gateau Frais Cupcakes

Gateau frais brings fresh, light vibes like a French Quarter patisserie treat. These stay moist with vanilla depth, topped by mascarpone and berries. Raspberries add tart pop without many carbs.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
2/3 cup erythritol
2 tsp baking powder
1/4 tsp salt
4 eggs
1/3 cup melted butter
1/2 cup almond milk
2 tsp vanilla

Directions:

Preheat to 350°F and prep muffin tin.
Whisk dry ingredients together.
Mix wet ingredients separately.
Combine until batter forms.
Fill liners and bake 22 minutes.
Cool on rack.
Frost with mascarpone.
Top with 1/4 cup fresh raspberries, divided.

Macros per cupcake: 158 cal, 13g fat, 4g protein, 6g carbs, 3g fiber, 2g net carbs.

Pecan Bliss: Praline Cupcakes That Define Southern Sweetness

Pecans top the list of New Orleans staples. They pack buttery crunch and fit low-carb life perfectly. These cupcakes pull straight from praline stands along the Mississippi. Toasty nuts meet sugar-free sweets for that Southern hug. Grab the praline topping from earlier to crown them. Each bite delivers nutty depth without carb overload. Keto bakers, you’ll bake these on repeat. They shine at potlucks or quiet nights. Ready for pecan heaven?

Topic	What it means	Why it works for keto	Best way to serve
Pecans in New Orleans	A true local staple with rich, buttery crunch	Naturally low in carbs, high in healthy fats	Toast them first for deeper flavor
Praline-inspired cupcakes	Flavor pulls from praline stands near the Mississippi	Keeps the classic taste without the sugar hit	Use a sugar-free sweetener blend
Toasty nuts + sugar-free sweet	Warm pecan flavor meets a clean sweet finish	Satisfies dessert cravings while staying low-carb	Add chopped pecans into the batter and on top
Praline topping	The key finish for that sticky, nutty bite	Adds richness without carb overload when sugar-free	Spoon on after cooling so it sets well
When they shine	Great for potlucks or quiet nights in	Easy crowd-pleaser that still fits macros	Pack extra topping for serving time

New Orleans Praline Cupcakes

Classic pralines inspire these gems. Chopped pecans stud a tender crumb. Vanilla ties it together for pure NOLA joy. Frost with praline topping for double crunch.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
3/4 cup erythritol
1/2 cup chopped pecans
2 tsp baking powder
4 eggs
1/2 cup melted butter
1/3 cup almond milk
1 tsp vanilla extract

Directions:

Preheat oven to 350°F. Line muffin tin with paper liners.
Whisk dry ingredients together in a bowl, including pecans.
In another bowl, beat eggs, melted butter, almond milk, and vanilla until smooth.
Fold wet into dry until just combined.
Fill liners two-thirds full.
Bake 24 minutes, until tops spring back.
Cool on wire rack.
Top with praline topping.

Macros per cupcake: 185 cal, 17g fat, 5g protein, 7g carbs, 4g fiber, 1g net carbs.

Cane Syrup & Pecan Cupcakes

Cane syrup vibes hit hard here. Allulose mimics sticky sweetness. Molasses extract adds depth. Bourbon glaze finishes with a kick.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
3/4 cup allulose
1/2 cup pecans, chopped
1 tsp molasses extract
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk

Directions:

Preheat oven to 350°F. Prep muffin tin.
Mix dry ingredients in a bowl.
Whisk wet ingredients with molasses extract.
Combine mixtures and fold in pecans.
Fill liners evenly.
Bake 23 minutes until done.
Cool fully.
Drizzle bourbon glaze and sprinkle pecans.

Macros per cupcake: 182 cal, 16g fat, 5g protein, 6g carbs, 3g fiber, 1g net carbs.

Butter Pecan Cupcakes

Browned butter toasts pecans right in the batter. It builds rich flavor fast. Cream cheese frosting seals the deal.

Ingredients:

1.75 cups almond flour
1/3 cup coconut flour
2/3 cup erythritol
3/4 cup toasted pecans, chopped
2 tsp baking powder
4 eggs
1/2 cup browned butter
1/4 cup almond milk

Directions:

Brown butter in a pan until nutty, then cool slightly.
Preheat oven to 350°F. Line tin.
Mix dry ingredients with pecans.
Whisk eggs, browned butter, and almond milk.
Combine batters.
Fill and bake 25 minutes.
Cool.
Frost with cream cheese icing. Add extra pecans.

Macros per cupcake: 190 cal, 18g fat, 5g protein, 7g carbs, 4g fiber, 1g net carbs.

Chocolate Bourbon Pecan Cupcakes

Dark cocoa meets bourbon notes. Pecans add crunch to fudgy bites. Praline top elevates it.

Ingredients:

1.25 cups almond flour
1/4 cup coconut flour
1/2 cup erythritol
1/3 cup cocoa powder
1/2 cup pecans, chopped
1 tsp bourbon extract
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk

Directions:

Preheat oven to 350°F.
Blend dry ingredients, including cocoa.
Mix wet with bourbon extract.
Fold together and add pecans.
Fill liners.
Bake 24 minutes.
Cool.
Glaze with bourbon mix and add praline top.

Macros per cupcake: 195 cal, 17g fat, 6g protein, 9g carbs, 5g fiber, 2g net carbs.

Pecan Praline Cheesecake Cupcakes

Cheesecake meets praline crust. Creamy filling sets firm. Water bath keeps it smooth.

Ingredients:

1.5 cups almond flour (for crust)
3 tbsp melted butter
24 oz cream cheese, softened
2/3 cup erythritol
3 eggs
1/2 cup pecans, chopped
1 tsp vanilla extract

Directions:

Preheat oven to 325°F.
Mix almond flour and butter for crust. Press into liners.
Beat cream cheese, erythritol, eggs, and vanilla smooth.
Fold in pecans.
Pour over crusts.
Bake 25 minutes in water bath.
Chill 4 hours.
Top with praline.

Macros per cupcake: 220 cal, 20g fat, 7g protein, 6g carbs, 2g fiber, 2g net carbs.

Turtle Cupcakes

Chocolate base loves caramel swirl. Pecans tie in turtle style. Ganache drips perfect.

Ingredients:

1.25 cups almond flour
1/4 cup cocoa powder
1/2 cup erythritol
1/2 cup pecans, chopped
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/4 cup ChocZero caramel sauce
1/2 cup almond milk

Directions:

Preheat oven to 350°F.
Mix dry ingredients.
Whisk wet with caramel sauce.
Fold in pecans.
Fill liners.
Bake 23 minutes.
Cool.
Drizzle caramel and chocolate ganache. Top with pecans.

Macros per cupcake: 200 cal, 18g fat, 5g protein, 10g carbs, 5g fiber, 2g net carbs.

Zesty Fruit Cupcakes Bursting with Crescent City Sunshine

New Orleans basks in fresh fruits that light up its desserts. Think bananas Foster flair or citrus zing from French Quarter markets. These low-carb sugar-free cupcakes pack that sunny punch with smart swaps. Zucchini mashes mimic banana creaminess. Extracts and zests deliver bold taste minus carb loads. Berries add tart pops. Pair them with mascarpone or cream cheese frostings from the toppings section. Each recipe yields 12 cupcakes ready for your next Creole gathering. They stay under 3g net carbs per bite.

Topic	What you get	Smart low-carb move	Flavor payoff	Key numbers
New Orleans-inspired vibe	Fresh-fruit dessert energy, like bananas Foster and French Quarter citrus	Keep it sugar-free and low-carb with flavor-forward ingredients	Sunny, bright, classic Creole dessert notes	12 cupcakes per recipe
“Banana” base	Creamy banana-style crumb without the carbs	Mashed zucchini stands in for banana texture	Soft, rich, banana-like feel without added sugar	Under 3g net carbs per cupcake
Big flavor, low carbs	Strong taste without sugar spikes	Use extracts plus citrus zest	Bold banana, vanilla, and citrus punch	Under 3g net carbs per cupcake
Fruit pops	Tart little bursts that balance sweetness	Add berries in moderation	Bright, tangy contrast in each bite	Under 3g net carbs per cupcake
Frosting match	Bakery-style finish for gatherings	Mascarpone or cream cheese frosting from the toppings section	Creamy, tangy, and dessert-worthy	12 cupcakes per recipe, under 3g net carbs each

Bananas Foster Cupcakes

Bananas Foster started as a Brennan’s special, with rum flames at tableside. You get that caramel-rum warmth here, thanks to zucchini for moisture and extracts for punch. No actual bananas means low carbs. Top with praline or caramel frosting, then a rum drizzle. Guests rave over these.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
3/4 cup erythritol
2 tsp banana extract
1/4 cup mashed zucchini
2 tsp rum extract
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk

Directions:

Preheat oven to 350°F. Line muffin tin with paper liners.
Whisk dry ingredients in a bowl: almond flour, coconut flour, erythritol, and baking powder.
In another bowl, beat eggs, melted butter, and almond milk. Stir in banana extract, rum extract, and mashed zucchini.
Fold wet into dry until smooth.
Fill liners two-thirds full.
Bake 22 minutes, until toothpick comes out clean.
Cool on wire rack.
Frost with caramel or praline topping. Drizzle with diluted rum extract.

Macros per cupcake: 165 cal, 14g fat, 4g protein, 7g carbs, 4g fiber, 1g net carbs.

Lemon Supreme Cupcakes

Lemons brighten every New Orleans lemonade stand. These cupcakes burst with zest and extract for supreme tang. The crumb stays tender and moist. Cream cheese frosting cuts the acidity just right. Garnish with extra zest. Perfect for hot afternoons.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
2/3 cup erythritol
Zest of 2 lemons
2 tbsp lemon extract
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk

Directions:

Preheat oven to 350°F. Prep muffin tin with liners.
Mix dry ingredients plus lemon zest in a bowl.
Whisk eggs, melted butter, almond milk, and lemon extract in another bowl.
Combine wet and dry gently.
Spoon into liners.
Bake 21 minutes until golden.
Cool fully.
Spread cream cheese frosting. Sprinkle lemon zest on top.

Macros per cupcake: 152 cal, 13g fat, 4g protein, 5g carbs, 2g fiber, 2g net carbs.

Key Lime Cupcakes

Key limes nod to Gulf Coast groves near the Crescent City. Fresh juice and zest make these puckery and bright. Mascarpone frosting adds silkiness. Slice limes thin for garnish. They cut through heavy meals like a pro.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
3/4 cup erythritol
2 tbsp lime zest
1/4 cup lime juice
1 tsp lime extract
2 tsp baking powder
4 eggs
1/3 cup butter, melted

Directions:

Preheat oven to 350°F. Line your tin.
Blend dry ingredients in a bowl.
Whisk eggs and melted butter. Add lime zest, juice, and extract.
Mix wet into dry.
Fill liners evenly.
Bake 23 minutes.
Cool on rack.
Frost with mascarpone. Top with lime slices.

Macros per cupcake: 155 cal, 13g fat, 4g protein, 6g carbs, 3g fiber, 1g net carbs.

Blackberry Jam Cake Cupcakes

Blackberries evoke bayou patches around New Orleans. Sugar-free jam swirls in for jammy pockets. Vanilla rounds it out. Cream cheese frosting with jam ribbons on top seals the deal. Share these at picnics.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
2/3 cup erythritol
1/4 cup sugar-free blackberry jam
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk
1 tsp vanilla extract

Directions:

Preheat to 350°F. Line muffin tin.
Stir dry ingredients together.
Beat eggs, melted butter, almond milk, and vanilla.
Fold wet into dry. Swirl in blackberry jam.
Divide into liners.
Bake 24 minutes.
Cool completely.
Frost with cream cheese. Add jam swirl on top.

Macros per cupcake: 168 cal, 14g fat, 5g protein, 7g carbs, 4g fiber, 1g net carbs.

Orange Blossom Cupcakes

Orange blossoms scent New Orleans spring air. Zest and blossom water bring floral citrus magic. Light and pretty. Mascarpone frost keeps it elegant. Candied orange peel adds crunch. Ideal for brunches.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
3/4 cup erythritol
Zest of 1 orange
1 tsp orange blossom water
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk

Directions:

Preheat oven to 350°F. Prep liners.
Combine dry ingredients with orange zest.
Whisk eggs, melted butter, almond milk, and orange blossom water.
Mix together smoothly.
Fill liners.
Bake 22 minutes.
Cool.
Frost with mascarpone. Garnish with orange peel.

Macros per cupcake: 160 cal, 14g fat, 4g protein, 6g carbs, 3g fiber, 1g net carbs.

Vanilla Bean Cupcakes

Vanilla beans from nearby fields give pure pod specks and aroma. Simple yet luxurious base. Buttercream frosting amps the comfort. Scrape extra beans for garnish. These pair with any fruit twist.

Ingredients:

1.75 cups almond flour
1/4 cup coconut flour
2/3 cup erythritol
Seeds from 1 vanilla bean, scraped
2 tsp baking powder
4 eggs
1/2 cup butter, melted
1/3 cup almond milk

Directions:

Preheat to 350°F. Line tin.
Mix dry ingredients with vanilla seeds.
Whisk eggs and melted butter. Add almond milk.
Combine batters.
Scoop into liners.
Bake 23 minutes.
Cool on rack.
Frost with vanilla buttercream. Garnish with bean specks.

Macros per cupcake: 170 cal, 16g fat, 5g protein, 5g carbs, 2g fiber, 2g net carbs.

Decadent Delights: Boozy, Creamy, and Chocolatey Cupcakes

New Orleans nights call for treats that feel sinful yet fit your keto life. These cupcakes blend bourbon hints from extract, creamy fillings, and deep chocolate or coffee notes. They capture that sultry Crescent City vibe. Top them with bourbon glaze or coffee frosting from the toppings section. Each one stays low-carb and sugar-free. Bake a batch, and you’ll taste the jazz in every bite. Get ready for rich, boozy bliss without the carbs.

Feature	What you’ll taste	Crescent City vibe	Keto-friendly note	Top it with
Base flavor	Deep chocolate or bold coffee notes	Dark, late-night dessert energy	Low-carb, sugar-free	Bourbon glaze
Bourbon hint	Warm bourbon tone from extract (not harsh)	Classic New Orleans bar feel	No added sugar needed	Coffee frosting
Filling	Creamy, rich center	“Sinful” dessert feel without the carbs	Uses keto-friendly sweeteners	Extra drizzle of glaze
Finish	Sweet, glossy, and smooth	Sultry, after-hours treat	Keeps carbs in check	Sprinkle of cocoa or espresso powder

Bourbon Chocolate Cupcakes

Bourbon and chocolate pair like a late-night stroll down Bourbon Street. These fudgy cupcakes use extract for that warm kick. A simple glaze and frosting make them party stars. They bake up moist and dense, perfect with praline crunch on top.

Ingredients:

1.25 cups almond flour
1/3 cup cocoa powder
3/4 cup erythritol
1 tsp bourbon extract
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk

Directions:

Preheat oven to 350°F and line muffin tin with paper liners.
Whisk dry ingredients together in a bowl: almond flour, cocoa powder, erythritol, and baking powder.
In another bowl, beat eggs, melted butter, almond milk, and bourbon extract until smooth.
Blend wet into dry until just combined.
Fill liners two-thirds full.
Bake for 25 minutes until a toothpick comes out clean.
Cool completely on a wire rack.
Drizzle with bourbon glaze and top with chocolate frosting.

Macros per cupcake: 175 cal, 15g fat, 5g protein, 9g carbs, 5g fiber, 2g net carbs.

Cafe au Lait Cupcakes

Cafe au lait fuels New Orleans mornings at every corner stand. These cupcakes brew that chicory warmth with instant coffee dissolved in milk. Light yet bold, they pair great with cocoa dust. Frost them for a coffee break treat.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
2/3 cup erythritol
2 tbsp instant coffee
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk
1 tsp vanilla extract

Directions:

Dissolve instant coffee in almond milk and set aside.
Preheat oven to 350°F and prepare muffin tin with liners.
Mix dry ingredients in a bowl: almond flour, coconut flour, erythritol, and baking powder.
Whisk eggs, melted butter, vanilla, and coffee milk mixture.
Combine wet and dry until smooth.
Fill liners evenly.
Bake for 22 minutes until tops spring back.
Cool fully.
Frost with coffee frosting and dust with cocoa powder.

Macros per cupcake: 162 cal, 14g fat, 5g protein, 6g carbs, 3g fiber, 1g net carbs.

Sweet Potato Spice Cupcakes

Sweet potato pie spices up Southern tables, and these cupcakes bring that cozy fall feel to NOLA sweets. Extract nails the flavor without carbs. Cream cheese icing and nutmeg make them irresistible. They bake soft and aromatic.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
3/4 cup erythritol
1/2 tsp sweet potato extract
1 tsp cinnamon
1/4 tsp ginger
2 tsp baking powder
4 eggs
1/3 cup butter, melted

Directions:

Preheat oven to 350°F and line muffin tin.
Stir dry ingredients together, including cinnamon and ginger.
In a separate bowl, whisk eggs, melted butter, and sweet potato extract.
Mix wet into dry until batter forms.
Spoon into liners two-thirds full.
Bake for 24 minutes until done.
Cool on a wire rack.
Spread cream cheese icing and sprinkle with nutmeg.

Macros per cupcake: 168 cal, 15g fat, 4g protein, 7g carbs, 4g fiber, 1g net carbs.

Southern Banana Pudding Cupcakes

Banana pudding layers define Southern comfort, and these cupcakes stack that creamy nostalgia. Keto wafer crumbs add crunch. Custard-style frosting takes you back to church suppers. Simple and crowd-pleasing.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
2/3 cup erythritol
1 tbsp banana extract
2 tsp keto vanilla wafer crumbs
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk

Directions:

Preheat oven to 350°F and prep muffin tin with liners.
Combine dry ingredients, including keto wafer crumbs.
Whisk eggs, melted butter, almond milk, and banana extract.
Fold wet into dry gently.
Fill liners evenly.
Bake for 23 minutes until toothpick tests clean.
Cool completely.
Frost with cream cheese custard frosting and top with a wafer crumb.

Macros per cupcake: 165 cal, 14g fat, 5g protein, 6g carbs, 3g fiber, 1g net carbs.

Almond Cream Cupcakes

Almonds whisper through New Orleans pastries, and these cupcakes cream them up lush. Slivered nuts fold in for texture. Buttercream keeps it elegant. They shine solo or with fruit accents.

Ingredients:

1.5 cups almond flour
1/4 cup coconut flour
3/4 cup erythritol
1 tsp almond extract
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk
1/4 cup slivered almonds

Directions:

Preheat oven to 350°F and line muffin tin.
Whisk dry ingredients in a bowl.
Beat eggs, melted butter, almond milk, and almond extract.
Mix wet into dry, then fold in slivered almonds.
Divide batter into liners.
Bake for 22 minutes until golden.
Cool on rack.
Frost with almond buttercream and add slivered almonds on top.

Macros per cupcake: 178 cal, 16g fat, 6g protein, 6g carbs, 4g fiber, 0g net carbs.

Lunchroom Peanut Butter Cupcakes

Peanut butter treats spark schoolyard memories with a Southern twist. PB powder keeps carbs low while natural PB adds creaminess. Frosting and chopped peanuts seal the fun. Kids and adults love these.

Ingredients:

1.25 cups almond flour
1/3 cup PB powder
2/3 cup erythritol
1/2 cup natural peanut butter
2 tsp baking powder
3 eggs
1/4 cup butter, melted
1/2 cup almond milk

Directions:

Preheat oven to 350°F and prepare liners.
Mix dry ingredients with PB powder.
Whisk eggs, melted butter, almond milk, and natural peanut butter.
Combine wet and dry until smooth.
Fill liners two-thirds full.
Bake for 24 minutes.
Cool fully.
Top with PB frosting and chopped peanuts.

Macros per cupcake: 185 cal, 16g fat, 7g protein, 8g carbs, 4g fiber, 2g net carbs.

Cream Cheese-Stuffed Red Velvet Cupcakes

Red velvet dyes the batter festive, with cream cheese filling oozing surprise. Classic NOLA color pops without grains. Frost and sprinkle for flair. These steal the show at any gathering.

Ingredients:

1.25 cups almond flour
1/4 cup cocoa powder
3/4 cup erythritol
Red food color
2 tsp baking powder
4 eggs
1/3 cup butter, melted
1/2 cup almond milk
Filling:
8 oz cream cheese, softened
1/4 cup erythritol

Directions:

Preheat oven to 350°F and line muffin tin.
Whisk dry batter ingredients, then mix in wet plus red food color.
For filling, beat cream cheese and erythritol until smooth.
Fill each liner one-third full with batter, add 1 tsp filling, then top with more batter.
Bake for 25 minutes until set.
Cool completely.
Frost with cream cheese frosting and add red sprinkles.

Macros per cupcake: 195 cal, 17g fat, 6g protein, 8g carbs, 4g fiber, 2g net carbs.

Enjoy!

These 25 low-carb sugar-free New Orleans cupcake recipes give you a solid base. Mix the batters with toppings and fillings for 50 fresh combos. Try lemon base under praline crunch or cafe au lait with bourbon glaze. Pecan lovers pair chocolate pecan with mascarpone swirls. Each swap keeps net carbs under 3g so you stay full of energy.

Bake them for Mardi Gras 2026 parties on Bourbon Street or at home. Low net carbs mean steady blood sugar. You dance all night without crashes. Guests grab seconds and ask for recipes.

Pick your first one now. King cake or bananas Foster? Comment below with your fave. Share pics of your bakes. Pin this post for later.

Happy baking. Bring Big Easy flavor to your keto table.