Keto Red Velvet Cupcakes
And a cream cheese frosting
Today’s recipe is Keto red velvet cupcakes with a cream cheese frosting. Red velvet is my favourite flavour of cupcakes. It’s actually just a cupcake the red is nothing but colour. There is no additional flavour from the red colour. It is however incomplete without the cream cheese frosting and if I’m being honest, I’m only in it for the frosting. There is no other alternative to the cream cheese frosting because without that it’s not a red velvet cupcake.
The recipe today is pretty simple and easy to make. I’ve kind of taken inspiration from my Keto chocolate chip muffin recipe to make it. Anyway enjoy!
My ugly Keto red velvet
I’m sure you saw the video by now. My cupcakes weren’t pretty and that’s ok. In case you were keeping count I made 8 cupcakes in my video but honestly I think it’s best to make 10, mine were rather big. So my marcos and recipe will make 10 cupakes. If you want to make bigger ones you can go ahead and do that. A couple of other things to note though. I used butter milk which adds a good 6 carbs in total to the recipe over the 10 cupcakes. You can substitute that with heavy cream, sour cream, almond milk or even coconut milk. They should all work.
I used super fine almond flour in my recipe but you can stick to the normal stuff. The Xanthan gum is optional, it’s mainly to help with the structure when you use two different flours. If you don’t have access to confectioners erythritol you can use stevia or any other Keto approved sweetener. Just keep tasting your batter to get the measurements right.
Nutrition Info (Per serving) – For the cupcakes
- Calories: 171
- Net Carbs: 5g
- Carbs: 8g
- Fat: 13g
- Protein: 5g
- Fiber: 3g
This recipe makes 10 servings. 1 serving = 1 cupcake. Get this recipe on myfitnesspal. This is just the cupcake, no frosting.
Nutrition Info (Per serving) – For the frosting
- Calories: 146
- Net Carbs: 1g
- Carbs: 1g
- Fat: 15g
- Protein: 2g
- Fiber: 0g
This recipe makes 10 servings. Get this recipe on myfitnesspal. The net weight of the frosting is about 350grams. So frost each cupcake with about 35grams of icing to get 1 serving.
Keto Red Velvet Cupcakes
For the cupcakes
- 100 grams Almond Flour I use this
- 50 grams Coconut Flour I recommend this
- 20 grams Unsweetened Cocoa Powder I recommend this
- 1/2 Tsp Baking Powder I recommend this
- 1/2 Tsp Baking Soda I recommend this
- 1/2 Tsp Xanthan Gum I recommend this
- a pinch of salt
- 100 grams Butter I recommend this
- 100 grams Erythritol (Powdered) I recommend this
- 100 ml Buttermilk
- 2 Eggs
- 1 Tsp Vanilla Extract I recommend this
- 1/2 Tsp Vinegar
- a few drops Red Food Colour I recommend this
For the cream cheese frosting
- 200 grams Cream Cheese I recommend this
- 100 grams Butter
- 50 grams Erythritol (Powdered)
- 1/2 Tsp Vanilla Extract
- Pre-heat your oven to 160C/320F
- Sift the coconut flour and cocoa powder into a large mixing bowl and add in the almond flour, baking powder, baking soda, xanthan gum and a pinch of salt. You can sift the almond flour but I wouldn't recommend it unless you have the super fine one.
- In another bowl add the butter and microwave it for 30-45 seconds till it's melted. Then add in the vanilla, the vinegar, the erythritol and beat with an electric beater. Then add the buttermilk followed by the eggs and finally the food colour.
- Then add the wet ingredients into the dry ingredients and whisk till it all comes together to form a batter.
- Line a baking tray/muffin tray with cupcake liners and divide the batter into 10 even cupcakes. An ice-cream scoop comes in handy to make this easier.
- Bake for 18-24 minutes till fully cooked. To check if the cupcakes are done insert a toothpick and it should come out clean.
- Let the cupcakes cool completely before you frost them. Otherwise the frosting will melt.
- To make the frosting make sure the butter and cream cheese are at room temperature.
- Add all the ingredients into a bowl and beat with your electric whisk. And your frosting is ready.
- Put the frosting into a piping bag and ice the cupcakes once they are cooled.
- Store in the fridge. Enjoy!
Your redvelvet cupcakes aren’t red in colour because the large amount of cocoa powder in the recipe. Reduce tge amount of cocoa powder to get a perfect red velvet cupcake
Actually I also used dutch processed cocoa powder which is much darker than the regular unsweetened one.
If you want to use buttermilk, you can however you can get the same result by using heavy cream with a tablespoon of apple cider vinegar. Let it sit for 10-15 mins to give the vinegar a chance to do its chemistry reaction turning the heavy cream somewhat chunky….and it gives whatever you are baking the exact same effect as buttermilk. Since I’ve learned that “hack” on buttermilk I’ve been using it with awesome success in breads and cakes. It works extremely well. I just came up with the idea when I was thinking about the regular types of things that are used in pancakes or cakes/cupcakes and buttermilk is always a secret ingredient especially in red velvet cake because it is that chemistry that used to cause the flour to turn somewhat red and give it its name if I recall correctly . Anyway I hope you will give it a try and this way you get to skip those extra carbs that the buttermilk adds.
Great tip thank you. I used thickened cream and they were dense but bright the mix back to life with raspberries. I think it was the moisture off the raspberries so I have posted that also. But if I want just red velvet I will use the apple cider vinegar. Thx
Can we make this into a cake ??
Yes you can.
Hi I made these with the thickened cream and they were nice but a bit to dense. I trialed 1 cup of frozen raspberries that I had thawed and gently pressed some of the juice from and added the raspberries into the mix and wow they were light and delicious.
JUST made these. Used heavy cream and just added the 1/2tsp vinegar to the cream & let sit. AMAZING! Truly the very best keto recipe that I have come across.
I just finished making this. They turned out to be delicious! Love your recipes Sahil!
Can these be frozen before icing
We haven’t tried that but the cupcakes freeze without a problem
I only have coconut flour can I use just that? Also is there noticable difference in taste & texture betweeb coconut and almond flour? Thanks a lot! ??
Hi Nita, yes there is a noticeable difference in the two. If you do use only coconut flour you need to use half the amount of the almond flour mentioned as coconut flour absorbs a lot more moisture.
If I use cream instead of buttermilk howucj does this change the carb amount as you said that the buttermilk was 6g. Thanks
That you will need to calculate by adding it in MFP. But you can make the choice, it’s up to you.