If you have missed red velvet desserts on keto then these cupcakes topped with a creamy, cream cheese frosting will hit the spot. Low carb, gluten free desserts are delicious and dangerous as any other because they are so tasty. Give it a try!
What makes red velvet cake so special is the light chocolate flavor and the cream cheese. To die for, but there are a few tricks to achieving a great flavor and texture with this cupcake.
Normally, things like buttermilk are used in the cupcakes. Vinegar as well but see in this recipe those things aren’t needed making it much easier and you don’t have to sacrifice in taste. Now, I have personally experimented with buttermilk powder and I can say it makes a slight difference in flavor.
How To Make Keto Red Velvet Cupcakes
- Blanched Almond Flour
- Coconut Flour
- Granulated Sweetener
- Cocoa Powder
- Baking Powder
- Vanilla Extract
- Red Food Coloring
- Keto Cream Cheese Frosting Recipe
- First, start by preheating your oven and melting butter. This way while preparing the dry ingredients the butter can cool.
- Next, mix together all of your dry ingredients. Sifting is an option but I have noticed little change with sifting gluten free flours.
- Then, mix in your wet ingredients together. Make sure butter is somewhat cool to avoiding cooking your egg. But, don’t add food coloring until last step.
- Combine dry and wet ingredients for the cake batter then fold in food coloring.
- Place in cupcake molds and bake for about 20-25 minutes in a preheated oven. Times will vary depending on your oven of course. You can always do the toothpick test it never fails.
Helpful Recipe Tips
- The food coloring can be added at any step. Its personal preference to add mines at the end. Honestly, you can skip it but I do warn it plays mind tricks on you when you’re eating a red velvet cupcake that isn’t red.
- My go to sweetener at this time is allulose but I have had great success with the monk fruit erythritol blend by Lakanto as well. If you don’t know what allulose is here is a video explaining it all.
Frequently Asked Questions (FAQs)
How many carbs in keto cupcakes?
In this recipes the cupcakes without the cream cheese frosting are only 2g net carbs each. The will vary for each cupcake recipe you come across. For example, in my pumpkin cupcakes the carbs are slightly higher from the pumpkin.
What is the best sweetener for me to use?
In the actual cupcake recipe itself granulated sweetener is best. Powdered is perfect for the frosting. But, unless you are using a little bit to boost the sweetness, stay away from using only liquid sweetener in the cupcake recipe.
Do I have to use frosting on my cupcakes?
No you don’t! In fact, it has become popular to use whipped cream instead of frosting. It’s lighter in texture and isn’t as sweet.
Are there red velvet desserts on keto?
You do have options when it comes to keto desserts. Some things are more popular than others but the basics are covered!
Keto Red Velvet Cupcakes
- mixing bowl
- Hand mixer
Red Velvet Cupcakes
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/4 cup sweetener
- 2 teaspoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large egg
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 teaspoon liquid stevia or liquid monk fruit
- 1/2 teaspoon red food coloring
Cream Cheese Frosting
- Preheat oven to 330°F, also melt butter
- Mix all dry ingredients
- Mix all wet ingredients except food coloring
- Combine dry and wet ingredients evenly
- fold in red food coloring, if not red enough to your liking add more
- pour into cupcake molds/liners and place in preheated oven for 20-25 minutes
- Allow to cool then serve. If making frosting dont add unitl cupcakes are completely cool