Eggnog season deserves its own cookie. These sugar-free eggnog cookies are soft and thick, with a buttery almond-flour base warmed with nutmeg and vanilla, then topped with a fluffy cream cheese frosting and a dusting of nutmeg.
The eggnog flavor comes from nutmeg, egg yolk and cream, with no alcohol. Each of the 12 cookies has about 126 calories and just 2g net carbs, sweetened with allulose.
The dough chills for 30 minutes, the cookies bake in about 15, and the frosting comes together in a few minutes.
Why You’ll Love These Sugar-Free Eggnog Cookies
- Soft and thick. Tender centers that stay soft for days.
- Real eggnog flavor. Nutmeg, vanilla, egg yolk and cream, no alcohol.
- Fluffy frosting. Neufchâtel whipped with cream into big swirls.
- 2g net carbs per cookie. About 126 calories each.
Ingredient Notes
Almond and coconut flour. One cup of Bob’s Red Mill Super-Fine Almond Flour and 2 tablespoons of coconut flour give these sugar-free eggnog cookies a soft, cakey crumb.
Butter, Neufchâtel and egg yolk. Three tablespoons of softened butter, 1 ounce of Neufchâtel and 1 egg yolk make the dough rich and tender, just like a custardy eggnog.
Nutmeg and vanilla. Three-quarters of a teaspoon of ground nutmeg in the dough and a pinch more on top is the classic eggnog spice. For the vanilla, use an alcohol-free vanilla flavoring.
Cream cheese frosting. Four ounces of Philadelphia Neufchâtel whipped with powdered allulose and a little cold Land O Lakes heavy cream.
Allulose. Powdered allulose sweetens both the cookies and the frosting. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour and cream cheese yourself, you can look them up on USDA FoodData Central. The nutrition is estimated from ingredient labels.
How to Make Sugar-Free Eggnog Cookies
You need an 18×13-inch rimmed baking sheet, parchment, an electric mixer, bowls, a cookie scoop, a spatula and a cooling rack. Prep takes about 20 minutes, the cookies bake for 12 to 15 minutes, and the dough and frosted cookies chill for about 45 minutes in total.
Make the dough
Step 1. Preheat the oven to 325°F (163°C) and line the baking sheet with parchment.
Step 2. Beat the butter, 28g of Neufchâtel and 45g of powdered allulose for 2 minutes until creamy.
Step 3. Mix in the egg yolk and vanilla until smooth.
Step 4. Combine the almond flour, coconut flour, 1.5g of nutmeg and the baking powder.
Step 5. Gradually mix the dry ingredients into the wet ingredients and rest the dough for 5 minutes.
Step 6. Refrigerate for 30 minutes, until firm enough to scoop.
Step 7. Divide into 12 balls, space them 2 inches apart and flatten slightly into thick rounds.
Bake
Step 8. Bake for 12 to 15 minutes, until the edges are pale golden and the centers are set.
Step 9. Cool on the baking sheet for 10 minutes, then completely on a rack.
Frost
Step 10. Beat the remaining 112g of Neufchâtel with 25g of powdered allulose until smooth, then gradually whip in the cold cream until fluffy.
Step 11. If the frosting is soft, refrigerate it for 10 to 15 minutes. Spread generous swirls over the cooled cookies.
Step 12. Sprinkle with the remaining nutmeg and chill the sugar-free eggnog cookies for 15 minutes before serving.
Success Tips for Sugar-Free Eggnog Cookies
Keep them thick. Only flatten the dough balls slightly so the centers stay soft and tender.
Do not overbake. Pull them when the edges are just pale golden; they firm up as they cool.
Frost only cool cookies. Warm cookies melt the frosting.
Chill the frosting if needed. A few minutes in the fridge helps it hold pretty swirls.
Serving Ideas
Add them to a Christmas cookie tray, serve them with a glass of sugar-free eggnog or wrap a few in a box as a holiday gift. Keep them chilled until serving.
More Sugar-Free Eggnog Treats
Pair them with a glass of my sugar-free eggnog. For a showstopper, the sugar-free eggnog cheesecake is a holiday favorite.
And for another Christmas cookie, make the sugar-free cranberry orange Linzer cookies.
Storage
Refrigerate the frosted sugar-free eggnog cookies airtight for up to 3 days. The unfrosted cookies can be frozen for up to 1 month; frost them after thawing.
Sugar-Free Eggnog Cookies FAQ
Do these cookies contain alcohol?
No. The eggnog flavor comes from nutmeg, egg yolk, vanilla flavoring and cream, with no rum or brandy.
Can I use cream cheese instead of Neufchâtel?
Yes. Full-fat cream cheese works in both the dough and the frosting and makes them a little richer.
Why did my cookies spread?
The dough was too warm. Chill it for the full 30 minutes and keep the dough balls thick.
How many sugar-free eggnog cookies does this make?
The recipe makes 12 sugar-free eggnog cookies, about 126 calories and 2g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Soft, spiced and topped with fluffy frosting, these sugar-free eggnog cookies taste like the holidays in every bite.
Sugar-Free Eggnog Cookies
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line baking sheet with parchment.
- Beat butter, 28g Neufchâtel, and 45g powdered allulose for 2 minutes until creamy.
- Mix in egg yolk and vanilla until smooth.
- Combine almond flour, coconut flour, 1.5g nutmeg, and baking powder.
- Gradually mix dry ingredients into wet ingredients. Rest dough 5 minutes.
- Refrigerate 30 minutes until firm enough to scoop.
- Divide into 12 balls, space 2 inches apart, and flatten slightly into thick rounds.
- Bake 12–15 minutes until edges are pale golden and centers set.
- Cool on baking sheet 10 minutes, then completely on a rack.
- Beat remaining 112g Neufchâtel with 25g powdered allulose until smooth. Gradually whip in cold cream until fluffy.
- If frosting is soft, refrigerate 10–15 minutes. Spread generous swirls over cooled cookies.
- Sprinkle with remaining nutmeg. Chill 15 minutes before serving.
Notes
- Keep cookies thick for tender, soft centers.
- Avoid overbaking or frosting warm cookies.
- Chill frosting if needed to hold its swirls.
- Refrigerate airtight up to 3 days.