Unforgettable Keto Red Velvet Cupcakes with Cream Cheese Frosting: A Guilt-Free Indulgence!

Keto Red Velvet Cupcakes with Cream Cheese Frosting: A Guilt-Free Indulgence

Imagine biting into a moist, fluffy cupcake that’s both indulgent and keto-friendly. That’s exactly what you get with these Keto Red Velvet Cupcakes with Cream Cheese Frosting. Whether you’re celebrating a special occasion or just craving something sweet, this recipe delivers the classic red velvet experience without the carbs. By substituting traditional ingredients with low-carb alternatives, you can enjoy this beloved dessert while sticking to your keto diet. Let’s dive into the delicious world of keto baking and discover how these cupcakes can satisfy your sweet tooth.

These cupcakes are not only low in carbs but also high in healthy fats, making them a perfect fit for your ketogenic lifestyle. The rich, creamy texture of the cream cheese frosting pairs beautifully with the light, chocolatey base, creating a dessert that’s sure to impress. Now, let’s explore the magic behind these delightful treats and why they’re a great addition to any keto dieter’s recipe collection.

Keto Red Velvet Cupcakes with Cream Cheese Frosting

The Heart of the Cupcake: A Personal Keto Journey

As someone who has embraced the keto lifestyle, I understand the challenge of finding desserts that align with a low-carb diet. That’s where the inspiration for these Keto Red Velvet Cupcakes began. I wanted to create a recipe that didn’t just mimic the taste of the classic red velvet but also offered nutritional benefits for those following a ketogenic diet.

The key to these cupcakes lies in the careful selection of ingredients. Almond flour and coconut flour replace traditional wheat flour, drastically reducing the carb count while adding a dose of healthy fats and fiber. Erythritol, a natural sugar alcohol, sweetens the cupcakes without the blood sugar spike associated with regular sugar. This makes them an excellent choice for anyone managing diabetes or looking to maintain steady energy levels.

Another star ingredient is the unsweetened cocoa powder, which provides that iconic chocolate flavor and is packed with antioxidants. The use of natural red food coloring ensures that you’re not adding any unnecessary chemicals to your diet, keeping these cupcakes as clean as they are delicious. And let’s not forget the cream cheese frosting – a heavenly combination of cream cheese and butter, sweetened with erythritol, and enhanced with vanilla extract for that perfect finishing touch.

Mixing Ingredients for Keto Red Velvet Cupcakes

Mastering the Method: Tips for Perfect Keto Cupcakes

Creating the perfect keto cupcake isn’t just about following a recipe; it’s about understanding the nuances of keto baking. Here are some detailed steps and tips to ensure your cupcakes turn out beautifully every time:

Room Temperature Ingredients: To achieve a smooth, well-emulsified batter, ensure all your ingredients, especially eggs and dairy, are at room temperature. This helps to create a uniform texture and prevents the batter from seizing.

Almond Milk and Vinegar: The combination of almond milk and apple cider vinegar is a keto-friendly alternative to buttermilk, providing the slight tanginess that’s characteristic of red velvet cake. Ensure you mix these liquids in gradually to avoid overworking the batter.

Baking Precision: Keto flours can be more finicky than traditional wheat flour. To avoid dense or dry cupcakes, measure your flours by weight for accuracy. Also, keep an eye on your oven temperature and use a toothpick to test for doneness to prevent overbaking.

When it comes to frosting, patience is key. Wait until the cupcakes are completely cooled before applying the cream cheese frosting to prevent it from melting. For an extra smooth frosting, sift your powdered erythritol to remove any lumps before beating it with the cream cheese and butter.

Keto Red Velvet Cupcakes Ready to Serve

Variations to Spice Up Your Keto Cupcakes

Chocolate Chip Red Velvet Cupcakes

For a chocolatey twist, fold sugar-free chocolate chips into the batter before baking. This adds a delightful texture and extra richness to each bite, making the cupcakes even more irresistible.

Coconut Cream Frosting

If you’re a coconut lover, try topping your cupcakes with a coconut cream frosting. Simply whip chilled coconut cream with powdered erythritol and a touch of vanilla extract for a tropical spin on the classic frosting.

Nutty Delight Cupcakes

Add a crunchy element by sprinkling chopped pecans or walnuts on top of the frosted cupcakes. The nuts not only add texture but also complement the flavors of the red velvet and cream cheese frosting beautifully.

Substitutions for Dietary Needs and Preferences

Understanding the need for flexibility in the kitchen, especially when it comes to dietary restrictions, here are some substitutions that keep your cupcakes keto-friendly:

Dairy-Free Options: For a dairy-free version, replace the butter with coconut oil and use a dairy-free cream cheese alternative for the frosting. These swaps maintain the texture and flavor while catering to those with dairy sensitivities.

Egg Substitutes: If you’re avoiding eggs, consider using a flax or chia egg as a binder. Mix one tablespoon of ground flax or chia seeds with three tablespoons of water, let it sit until it gels, and use it in place of one egg.

Sweetener Variations: While erythritol is a popular keto sweetener, you can also use other sugar alcohols like xylitol or a stevia-erythritol blend. Be mindful of the conversion rates, as sweetness levels can vary between sweeteners.

Frequently Asked Questions

Can I make these cupcakes nut-free? Yes, you can substitute sunflower seed flour for almond flour at a 1:1 ratio to make them nut-free. Keep in mind that the texture may vary slightly.

How do I store leftover cupcakes? Store them in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture.

Can I freeze these cupcakes? Absolutely! Freeze the unfrosted cupcakes for up to 3 months. Thaw in the refrigerator overnight and frost before serving.

Is there a way to make these cupcakes even lower in carbs? To further reduce the carb count, you can experiment with reducing the erythritol in the batter and frosting or using a more concentrated sweetener.

How can I ensure my frosting is lump-free? Make sure your cream cheese and butter are softened to room temperature, and sift your powdered erythritol before mixing for a smooth, creamy frosting.

Keto Red Velvet Cupcakes with Cream Cheese Frosting

Indulge in a keto-friendly version of the classic red velvet cupcake, complete with a rich cream cheese frosting that's low in carbs and high in deliciousness.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Desserts
Cuisine American
Servings 12 cupcakes
Calories 220 kcal


  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Toothpick


For the Red Velvet Cupcakes:

  • 1 ½ cups almond flour 150g
  • ¼ cup coconut flour 30g
  • ½ cup granulated erythritol 100g
  • ¼ cup unsweetened cocoa powder 22g
  • 1 tsp baking powder 4g
  • ½ tsp baking soda 2.5g
  • ¼ tsp salt 1.5g
  • 3 large eggs room temperature
  • ¼ cup unsalted butter melted, 60ml
  • 1 tsp vanilla extract 5ml
  • 1 tsp apple cider vinegar 5ml
  • ½ cup unsweetened almond milk 120ml
  • 2 tbsp natural red food coloring 30ml

For the Cream Cheese Frosting:

  • 8 oz cream cheese softened, 225g
  • ½ cup powdered erythritol 100g
  • ¼ cup unsalted butter softened, 60ml
  • 1 tsp vanilla extract 5ml


  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, unsweetened cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, beat the eggs, then mix in the melted butter, vanilla extract, and apple cider vinegar until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring continuously. Slowly pour in the almond milk and red food coloring, mixing until you achieve a smooth, uniform batter.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cupcakes are baking, prepare the cream cheese frosting. Using an electric mixer, beat together the softened cream cheese, powdered erythritol, softened butter, and vanilla extract until smooth and creamy.
  • Once the cupcakes are done, remove them from the oven and allow them to cool completely before frosting.
  • When the cupcakes are cool, use a piping bag or a knife to frost them with the cream cheese frosting.
  • Serve immediately or store in an airtight container in the refrigerator.


Ensure all your ingredients are at room temperature to achieve a smooth batter.
The amount of red food coloring can be adjusted according to the desired intensity of color.
For a more pronounced red velvet flavor, add a small amount of distilled white vinegar to the batter.
These cupcakes can be stored in the refrigerator for up to 5 days.
If you prefer a sweeter frosting, you can adjust the amount of powdered erythritol to taste.


Calories: 220kcalCarbohydrates: 8gProtein: 6gFat: 20gFiber: 5gNet Carbs: 3g
Keyword Keto Cream Cheese Frosting, keto desserts, Keto Red Velvet Cupcakes, Low Carb Cupcakes, Sugar-Free Cupcakes
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