Red Velvet Keto Cupcakes

Red Velvet Keto Cupcakes, Low-carb cupcakes
delicious cupcakes with cream cheese icing

When you are craving that sweet treat or celebrating something special, these are a must!

Cupcake Ingredients:
  • 2 1/2 cups almond flour
  • 1/2 cup granulated erythritol
  • 2 1/2 tsp baking powder
  • 2 tbsps. cocoa powder
  • 8 tbsps. melted salted butter
  • 1/2 cup heavy cream
  • 3 tbsps. unsweetened almond or coconut milk
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp liquid stevia
  • A handful of Lily’s Chocolate chips
  • Red food coloring
Icing ingredients:
  • 8 oz softened cream cheese
  • 8 tbsps. softened butter
  • 1 cup powdered erythritol
  • 2 tsp pure vanilla

  1. Pre-heat oven to 325 degrees
  2. In a large bowl mix almond flour, granulated erythritol, baking powder and cocoa powder till combined.
  3. In a smaller bowl, mix melted butter, heavy cream, unsweetened almond or coconut milk, eggs, vanilla and liquid stevia. Mix until well blended.
  4. Add enough food coloring to the wet mix to make it a bright red color.
  5. Combine the wet and dry ingredients and mix (gently). Be sure not to over mix. You only want the ingredients combined.
  6. Fill cupcake liners (paper liners work best) almost to the top with the batter.
  7. Bake on 325 for about 22-26 minutes (or until a toothpick comes out clean)
Red Velvet Keto Cupcakes, Low-carb cupcakes
Icing steps:
  1. In a medium bowl, mix softened butter and softened cream cheese until smooth.
  2. Add powdered erythritol (slowly or it will fly everywhere).
  3. Add vanilla and mix until smooth.

Once the cupcakes are cool, ice them and top with a couple lily’s chocolate chips and curb that sweet cravin!

Red Velvet Keto Cupcakes, Low-carb cupcakes

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