How to Make Keto Red Velvet Cupcakes

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.



  • 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


  1. Preheat oven to 330°F, also melt butter
  2. Mix all dry ingredients
  3. Mix all wet ingredients except food coloring
  4. Combine dry and wet ingredients evenly
  5. fold in red food coloring, if not red enough to your liking add more
  6. pour into cupcake molds/liners and place in preheated oven for 20-25 minutes
  7. Allow to cool then serve. If making frosting don't add unit cupcakes are completely cool


  • 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)


  1. After cream cheese is room temperature & soft enough to mix: Cream the cream cheese and sour cream together.
  2. Add in powdered sweetener then mix again
  3. 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 

Keto Cupcake Macros

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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?

    Joann Giancane

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