Keto Red Velvet Cupcakes
{Low Carb, THM:S, Ketogenic, Sugar Free, Grain Free}

Keto Red Velvet Cupcakes are perfect for any time of year – and they're low carb, Ketogenic, a THM:S, Sugar Free, and Grain Free!

So, a few years ago, Red Velvet everything was having a moment.

Red velvet cookies, cakes, donuts, pastries, etc.  I never really got into the trend, but then again I wasn't keto then.

Now that I've been keto for nearly 3 years, I find myself wanting to try new things.  Whether that's new types of proteins, organ meats, cooking techniques, or even things that have become mainstream such as Red Velvet.

And seeing as I don't have a single Red velvet recipes up here on the site, I felt that the perfect place to start would be Keto Red Velvet Cupcakes.

Ingredients for Keto Red Velvet Cupcakes

Almond Flour
Coconut Flour
Granular Sweetener of choice* {I used Granulated Erythritol and Monkfruit}
Baking Powder
Cocoa Powder
Butter, melted
Heavy Cream
Almond Milk
Eggs
Vanilla Extract
Sweetleaf Stevia
Red Food Coloring {here's a natural option for the food coloring}

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Keto Red Velvet Cupcakes

Yield: 12 cupcakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Keto Red Velvet Cupcakes are perfect for any time of year - and they're low carb, Ketogenic, a THM:S, Sugar Free, and Grain Free!

Print

Ingredients

• 2 cups Almond Flour
• 2 Tbsp. Coconut Flour
• 1/2 cup Granular Sweetener of choice* {I used Granulated Erythritol and Monkfruit}
• 2.5 tsp. Baking Powder
• 2 Tbsp. Cocoa Powder
• 8 Tbsp. Butter, melted
• 1/4 cup Heavy Cream
• 3 Tbsp. Almond Milk
• 4 Eggs
• 2 Tsp. Vanilla Extract
• 1/2 dropper Sweetleaf Stevia
• Red Food Coloring {here's natural option for the food coloring}

Instructions

1. Preheat oven to 325. Line a cupcake pan with cupcake liners, or grease well and set aside.
2. Mix together the dry ingredients in a large bowl.
3. In a separate bowl, combine the liquid ingredients: butter, heavy cream, almond milk, eggs, vanilla extract, and liquid stevia. Whisk together until combined.
4. Add the liquid to the dry ingredients, and stir until just combined. At this point, add extra red food coloring if needed to attain the desired redness. The mixture should be a deep brown-reddish in order to come out of the oven the correct color.
5. Fill the cupcake holes with the mixture until almost full.
6. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
7. Cool and frost with cream cheese icing!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  India Tree, Natural Decorating Color, 2.5 Ounce
• 
  Sweet Drops Sweetleaf Liquid Stevia Sweetener, Steviaclear, 4 Oz
• 
  Pure Vanilla Extract, Certified Organic
• 
  Baking Sweetener, 1:1 Sugar Substitute
• 
  Bob's Red Mill Organic Coconut Flour, 1 lb
• 
  Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 88mgSodium: 189mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 2gProtein: 7g

xoxo,
Gretchen

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