Best Keto Red Velvet Cupcakes
Keto Red Velvet Cupcakes are perfectly sweetened with a moist and crumbly texture that will have you thinking these cupcakes are just as good as the real deal.
Sugar-free, gluten-free and low carb red velvet cupcakes with cream cheese frosting. These Keto Red Velvet Cupcakes are as close to the real thing as you’re going to get!
The recipe for the cream cheese frosting makes a modest amount, as these are small cupcakes, and I didn’t want the cupcake to be top-heavy. These are meant to be small treats.
I used Erythritol in the recipe for the cream cheese frosting, making this grain-free, sugar-free red velvet cupcake, keto-friendly.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases for my referral at no extra cost to you! See Disclosure
Keto Red Velvet Cupcakes Recipe:
For the cupcakes:
- 3/4 cup Almond Flour, I use this brand
- 1/2 Tbs Baking powder, I use this brand
- 1/4 Tsp Natural baking soda, I use this brand
- 1 Tbs Cocoa powder, a heaping tablespoon, I use this brand
- 1/2 tsp Kosher salt, I use this brand
- 5 Tbs Unsalted butter, at room temperature
- 1/2 cup Erythritol, I use this
- 3 Large eggs, at room temperature
- 1/2 Tbs Red food coloring
- 1 tsp White vinegar
- 3.53 oz Cream cheese, softened
- 1/4 cup Unsalted butter, softened
- 1 Tbs Erythritol or sweetener of choice
- 1 tsp Vanilla extract
- Preheat your oven to 350 F and line your cupcake pans with your chosen liners.
- Into a medium bowl sift all of the dry ingredients, except for the erythritol, to remove any lumps and disperse all of the ingredients evenly.
- In a separate bowl, cream together butter and erythritol with a hand or stand mixer on a low setting. Once the butter and erythritol are creamy and well combined, add the eggs, one at a time until the mixture is smooth. Add food coloring and vanilla extract.
- Add half of the dry ingredients into the wet, mixing thoroughly before adding the second half. Once all of the dry ingredients are added, mix on high to combine all of the ingredients. The batter should lighten slightly and fluff up a little.
- Divide batter evenly into cupcake cup liners
- Bake between 15-20 minutes depending on oven
- Please watch them carefully as some ovens vary in temperatures
- When a toothpick placed in the center comes out clean, it is ready
- Remove from oven
- Allow cooling
- For the cream cheese topping, mix the cream cheese, erythritol, vanilla extract, and butter until soft with no lumps. (Mix with a blender if it’s easier)Use a piping tip and bag to decorate cupcakes
- Cupcakes can be stored in the fridge for 3 days or frozen for 3 months.
Photo credit: Jeremy Jenum