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These keto red velvet cupcakes don’t only look great, they taste just as good!

Serve them as an eye-catching dessert for guests at holidays, surprise your family with a special dessert, or simply treat yourself – these cupcakes have no limits.

Of course, like all of our recipes, these red velvet cupcakes are also sugar-free and 100% low carb with only 3.3g of net carbs per cupcake!
 

Yummy Keto Red Velvet Cupcakes Bloc Pic 1
 

Yummy Keto Red Velvet Cupcakes Bloc Pic 2
 

OTHER KETO TREATS AND SWEETS:

  • Keto Vanilla Milkshake
  • Coffee Keto Fat Bombs
  • Keto Mascarpone Mousse
  • Keto Coconut Bars
  • Keto Pecan Pie Mug Cake
  • Keto Peanut Butter Cookies
  • KETO RED VELVET CUPCAKES INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • buttermilk
  • soft butter
  • erythritol
    Why erythritol?
    In my opinion, erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • defatted almond flour
    The right almond flour can make or break a recipe, especially when it comes to baking.
    That’s why I highly recommend using defatted almond flour.
    It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.

    Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
    It has more fat and can cause recipe failures because of this, like melted cookies.

    Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour I’ve ever come across (and I’ve tried a lot).

  • coconut flour
  • eggs
  • unsweetened baking cacao powder
    I really like using dutch processed cacao powder for all of my keto baking experiments because it has a super strong chocolate taste and thus you only need a small amount to make keto chocolate treats.
    But you can also use other kinds of unsweetened cacao powder.
  • red food coloring
  • vanilla extract
    You can also use a vanilla bean in exchange.
    1 tsp = 1/2 bean
  • salt
  • full-fat cream cheese
  • powdered erythritol
  • soft butter
  • Yummy Keto Red Velvet Cupcakes Bloc Pic 3
     

    Yummy Keto Red Velvet Cupcakes Bloc Pic 4
     

     

    HOW TO MAKE THE KETO RED VELVET CUPCAKES:

     

    Yummy Keto Red Velvet Cupcakes with Almond Flour Mobile Featured Image

    Yields6 Servings
    Prep Time15 minsCook Time20 minsTotal Time35 mins

    Ingredients for the muffins:
      cup buttermilk (2.9 fl oz/85ml)
      cup soft butter (2.6 oz/75g)
      cup erythritol (2.6 oz/75g)
     ½ cup defatted almond flour (2.3 oz/65g)
     ¼ cup coconut flour (1.1 oz/30g)
     2 eggs
     1 tsp red food coloring
     1 pinch salt
    Ingredients for the cream cheese frosting:
     ½ cup full-fat cream cheese (3.5 oz/100g)
     ½ cup powdered erythritol (2.1 oz/60g)
     3 ½ tbsp soft butter (1.8 oz/50g)

    Preparing the muffins:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the soft butter, erythritol and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
     

    3

    Add the remaining ingredients for the muffin batter to the bowl and mix with a spatula until no chunks of flour are left.
     

    4

    Add 6 paper or silicone muffin liners into a muffin pan.
     

    5

    Distribute the muffin batter evenly among the muffin liners.
     

    6

    Bake for approx. 20-25 minutes in your preheated oven.

    ☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.

    Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

    ☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
    If not, you should leave them in the oven for a few more minutes.
     

    7

    Let the cupcakes cool completely before moving on to the next step.
     

    Preparing the cream cheese frosting:
    8

    Beat the butter with the powdered erythritol until you get a fluffy pale mixture.
     

    9

    Fold the cream cheese into the beaten butter until you get a smooth and even mass.
     

    10

    Fill the cream cheese frosting into a piping bag and decorate your cupcakes.
     

    11

    Place the red velvet cupcakes in your fridge for at least 30 minutes before enjoying them.
     

    Storage:
    12

    Store the low carb red velvet cupcakes in an airtight container in your fridge and consume them within 2-3 days.

    Nutrition Facts

    Serving Size 1 cupcake

    Servings 6


    Amount Per Serving
    Calories 294
    % Daily Value *
    Total Fat 25.4g40%
    Total Carbohydrate 3.3g2%
    Protein 11.0g22%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients for the muffins:
      cup buttermilk (2.9 fl oz/85ml)
      cup soft butter (2.6 oz/75g)
      cup erythritol (2.6 oz/75g)
     ½ cup defatted almond flour (2.3 oz/65g)
     ¼ cup coconut flour (1.1 oz/30g)
     2 eggs
     1 tsp red food coloring
     1 pinch salt
    Ingredients for the cream cheese frosting:
     ½ cup full-fat cream cheese (3.5 oz/100g)
     ½ cup powdered erythritol (2.1 oz/60g)
     3 ½ tbsp soft butter (1.8 oz/50g)

    Directions

    Preparing the muffins:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the soft butter, erythritol and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
     

    3

    Add the remaining ingredients for the muffin batter to the bowl and mix with a spatula until no chunks of flour are left.
     

    4

    Add 6 paper or silicone muffin liners into a muffin pan.
     

    5

    Distribute the muffin batter evenly among the muffin liners.
     

    6

    Bake for approx. 20-25 minutes in your preheated oven.

    ☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.

    Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

    ☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
    If not, you should leave them in the oven for a few more minutes.
     

    7

    Let the cupcakes cool completely before moving on to the next step.
     

    Preparing the cream cheese frosting:
    8

    Beat the butter with the powdered erythritol until you get a fluffy pale mixture.
     

    9

    Fold the cream cheese into the beaten butter until you get a smooth and even mass.
     

    10

    Fill the cream cheese frosting into a piping bag and decorate your cupcakes.
     

    11

    Place the red velvet cupcakes in your fridge for at least 30 minutes before enjoying them.
     

    Storage:
    12

    Store the low carb red velvet cupcakes in an airtight container in your fridge and consume them within 2-3 days.

    Keto Red Velvet Cupcakes

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    MORE KETO TREATS AND SWEETS:

  • Lemon Poppyseed Keto Mug Cake
  • Keto Almond Joy
  • Keto Macadamia Raspberry Cookies
  • Easy Keto Pumpkin Pie Mousse
  • Keto Peanut Butter Ice Cream
  • Keto Cinnamon Rolls Fat Bombs
  •  

     
    Keto Red Velvet Cupcakes Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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