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.

Course Desserts

Cuisine American

Keyword Keto Cream Cheese Frosting, keto desserts, Keto Red Velvet Cupcakes, Low Carb Cupcakes, Sugar-Free Cupcakes

Prep Time 20

Cook Time 18

Total Time 38

Servings cupcakes

Calories 220kcal

Equipment

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

Ingredients

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

Instructions

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.

Notes

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.

Nutrition