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How to Make Keto Red Velvet Cupcakes
Keto red velvet cupcakes topped with a delicious cream cheese frosting. These cupcakes are a great after dinner dessert at only 2g net carbs per cupcake. They’re sugar free, low carb, easy to make, and taste just like the 'real' thing.
CUPCAKE INGREDIENTS
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/4 cup sweetener
- 2 teaspoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large egg
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 teaspoon AlluMonk (or your preferred keto sweetener)
- 1/2 teaspoon red food coloring
CUPCAKE INSTRUCTIONS
- Preheat oven to 330°F, also melt butter
- Mix all dry ingredients
- Mix all wet ingredients except food coloring
- Combine dry and wet ingredients evenly
- fold in red food coloring, if not red enough to your liking add more
- pour into cupcake molds/liners and place in preheated oven for 20-25 minutes
- Allow to cool then serve. If making frosting don't add unit cupcakes are completely cool
CREAM CHEESE FROSTING INGREDIENTS
- 8 ounces full fat cream cheese
- 2 tablespoon sour cream
- 1/4 cup powdered sweetener
- 1/4 teaspoon vanilla extract (optional for add flavor. Can switch with any extract)
- 1/4 teaspoon AlluMonk (or your preferred keto sweetener)
CREAM CHEESE FROSTING INSTRUCTIONS
- After cream cheese is room temperature & soft enough to mix: Cream the cream cheese and sour cream together.
- Add in powdered sweetener then mix again
- If using extract add it now then mix. Taste for desired sweetness. If not sweet enough add Allumonk (liquid stevia or monk fruit also work)
*note* - adding frosting will add ~2g net carbs and 90 calories to the macros below. Visit here for detailed frosting nutritional information
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Hi Joann! For this recipe, bake at 330F for 20-25 minutes. Happy Baking!
What temp do you use and also how long do you bake these?