Keto red velvet cupcakes will blow your mind – they’re irresistibly moist, fluffy, and bursting with subtle chocolate notes. The vibrant red hue adds an elegant touch to any occasion, whether it’s birthday, Valentine’s Day, or Christmas. And don’t forget the smooth cream cheese frosting – it’s delicious and sugar-free! These low-carb snacks are simply wonderful. It’s to enjoy! 😊
The ingredients for Keto Red Velvet Cupcakes
- Approximately two cups of almond flour
- Approximately 1/4 cup coconut flour
- Approximately 1/4 cup of cocoa powder, unsweetened
- A quarter teaspoon of salt
- Approximately two teaspoons of baking powder
- A 3/4 cup of sweetener, such as erythritol or monk fruit,
- Four large eggs, room temperature
- A half cup of melted butter
- Approximately 1/4 cup of heavy cream
- Approximately two teaspoons of vanilla extract
- Add a few drops of red food coloring gel
- Approximately 8 ounces of softened cream cheese
- Sweeten with powdered erythritol or monk fruit
- Approximately one teaspoon of vanilla extract
Instructions
- Line a muffin tin with paper cups and preheat the oven to 350°F.
- The almond flour, coconut flour, cocoa powder, salt, baking powder, and granulated sweetener should be combined in a large bowl.
- The eggs, butter, heavy cream, vanilla extract, and food coloring should be whisked together in another bowl.
- Mix the wet ingredients with the dry ingredients until a smooth batter is formed.
- Fill the muffin cups about 3/4 full with batter, dividing it evenly.
- When a toothpick inserted in the center comes out clean, bake for 18 to 22 minutes.
- Be sure to let the cupcakes cool completely before frosting them.
- Beat cream cheese, powdered sweetener, and vanilla extract until smooth and fluffy.
- Use a star tip to pipe swirls on top of each cupcake after transferring the frosting to a piping bag.
- Enjoy your keto red velvet cupcakes or store them in an airtight container in the refrigerator for up to 5 days.
| Original Quantity | Half Quantity |
|---|---|
| 2 cups of almond flour | 1 cup of almond flour |
| 1/4 cup of coconut flour | 2 tablespoons of coconut flour |
| 1/4 cup of unsweetened cocoa powder | 2 tablespoons of unsweetened cocoa powder |
| 1/4 teaspoon of salt | 1/8 teaspoon of salt |
| 2 teaspoons of baking powder | 1 teaspoon of baking powder |
| 3/4 cup of granulated erythritol or monk fruit sweetener | 6 tablespoons of granulated erythritol or monk fruit sweetener |
| 4 large eggs, at room temperature | 2 large eggs, at room temperature |
| 1/2 cup of butter, melted | 1/4 cup of butter, melted |
| 1/4 cup of heavy cream | 2 tablespoons of heavy cream |
| 2 teaspoons of vanilla extract | 1 teaspoon of vanilla extract |
| A few drops of red food coloring gel | A few drops of red food coloring gel |
| 8 ounces of cream cheese, softened | 4 ounces of cream cheese, softened |
| 1/4 cup of powdered erythritol or monk fruit sweetener | 2 tablespoons of powdered erythritol or monk fruit sweetener |
| 1 teaspoon of vanilla extract | 1/2 teaspoon of vanilla extract |
You can follow the same instructions as the original recipe, but be mindful of adjusting cooking times and using smaller baking pans or muffin cups. Additionally, an online calculator can assist in easily halving any recipe. Enjoy making your delicious keto red velvet cupcakes in Las Vegas, Nevada! 😊