Featured/ Keto Desserts/ Keto Recipes

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.

Keto Red Velvet CupcakesNutrition 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 Cupakes
Keto Red Velvet Cupcakes
Yum
Votes: 4
Rating: 4.5
You:
Rate this recipe!
A delicious Keto version of a classic dessert
Servings Prep Time
10 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time
25 minutes
Keto Red Velvet Cupakes
Keto Red Velvet Cupcakes
Yum
Votes: 4
Rating: 4.5
You:
Rate this recipe!
A delicious Keto version of a classic dessert
Servings Prep Time
10 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time
25 minutes
Ingredients
For the cupcakes
For the cream cheese frosting
  • 200 grams Cream Cheese I recommend this
  • 100 grams Butter
  • 50 grams Erythritol (Powdered)
  • 1/2 Tsp Vanilla Extract
Servings: servings
Units:
Instructions
  1. Pre-heat your oven to 160C/320F
  2. 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.
  3. 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.
  4. Then add the wet ingredients into the dry ingredients and whisk till it all comes together to form a batter.
  5. 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.
  6. Bake for 18-24 minutes till fully cooked. To check if the cupcakes are done insert a toothpick and it should come out clean.
  7. Let the cupcakes cool completely before you frost them. Otherwise the frosting will melt.
  8. To make the frosting make sure the butter and cream cheese are at room temperature.
  9. Add all the ingredients into a bowl and beat with your electric whisk. And your frosting is ready.
  10. Put the frosting into a piping bag and ice the cupcakes once they are cooled.
  11. Store in the fridge. Enjoy!

You Might Also Like

11 Comments

  • Reply
    Padma
    August 14, 2019 at 8:40 am

    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

    • mm
      Reply
      Sahil Makhija
      August 14, 2019 at 5:07 pm

      Actually I also used dutch processed cocoa powder which is much darker than the regular unsweetened one.

  • Reply
    Leanne
    August 18, 2019 at 2:02 pm

    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.

    • Reply
      Joolz
      August 23, 2019 at 7:53 am

      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

  • Reply
    Sherlyn.A
    August 22, 2019 at 12:26 pm

    Can we make this into a cake ??

    • mm
      Reply
      Sahil Makhija
      August 23, 2019 at 2:41 am

      Yes you can.

  • Reply
    Joolz
    August 23, 2019 at 7:49 am

    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.

  • Reply
    Lori
    August 31, 2019 at 3:53 pm

    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.

  • Reply
    Sheetal G.
    September 1, 2019 at 11:18 pm

    I just finished making this. They turned out to be delicious! Love your recipes Sahil!

  • Reply
    Christine
    September 3, 2019 at 3:45 am

    Can these be frozen before icing

    • mm
      Reply
      Deepti Unni
      September 4, 2019 at 4:05 am

      We haven’t tried that but the cupcakes freeze without a problem

    Leave a Reply