Preheat your oven to 350°F/180°C.
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.
Add the remaining ingredients for the muffin batter to the bowl and mix with a spatula until no chunks of flour are left.
Add 6 paper or silicone muffin liners into a muffin pan.
Distribute the muffin batter evenly among the muffin liners.
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.
Let the cupcakes cool completely before moving on to the next step.
Beat the butter with the powdered erythritol until you get a fluffy pale mixture.
Fold the cream cheese into the beaten butter until you get a smooth and even mass.
Fill the cream cheese frosting into a piping bag and decorate your cupcakes.
Place the red velvet cupcakes in your fridge for at least 30 minutes before enjoying them.
Store the low carb red velvet cupcakes in an airtight container in your fridge and consume them within 2-3 days.
Serving Size 1 cupcake
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.