I’m not exaggerating when I saw these Keto red velvet cupcakes are as close to the real thing as you’re going to get! Perfectly sweetened with a moist and crumbly texture that will have you thinking these cupcakes are just as good as the real deal.
When I started the Keto diet I thought I’d left red velvet behind forever… That is…until I came up with these Keto Red Velvet Cupcakes.
I think that’s something that keeps a lot of people away from the Keto diet, or shoot, any diet for that matter.
They’re always thinking about the incredible, amazing, delicious things they’ll be missing out on. And I’ll be real, some Keto “substitutions” are just not the same.
Like I have yet to find an acceptable Keto substitute that accurately mimics French fries. Zucchini, rutabaga, meh. No shade to you if you like them but French fries they are not.
Ok, you’re getting me off topic here.
Flourless red velvet cupcakes
One of my biggest issues with low carb and Keto cakes is the texture. In the beginning, a lot of them were really really really eggy.
And I mean that in both texture and flavor.
I don’t know about you but I like my cake to taste like cake, not eggs.
I also wanted my keto red velvet cake to have those crumbly little bits that are kind of annoying about real cupcakes but you kind of miss them when they’re not there.
See those crumbly little pieces there? And that texture on the cake?
That, my friends, is what we call perfection.
And how about that color? Hmm?
In the south we put pecans on our red velvet cake and I like it because it adds a little crunch and texture. With the creaminess of the frosting, yum!
What these cupcakes saw when I was icing them
This recipe is mostly almond flour because it gives low carb baked goods sturdiness and texture but it can sometimes be really heavy. To lighten things up a bit and add some protein I added a scoop of unflavored protein powder.
I can’t make a bunch of recommendations for protein powders because I prefer to eat my macros in the form of solid food whenever possible. However, they do have their place for adding texture and nutrients to foods.
An added “secret” ingredient
One of the absolute best red velvet cake recipes I’ve ever made was from Joy the Baker and I definitely took some notes from her when it came to crafting this recipe.
Like adding a splash of vinegar to the mix to help balance the sweetness. Joy’s recipe also calls for buttermilk, which has a tang to it similar to vinegar.
I bake these in my favorite silicone baking cups as well as paper and foil cupcake liners. All turned out amazingly well but obviously the silicone ones came out cleaner.
I easily removed them from the silicone liners and wrapped them, unfrosted, in plastic wrap. Popped those bad boys into a freezer bag for easy, individual cupcake access whenever I’m in the mood.
Another really amazing thing about these cupcakes? They puff up and stay puffed. That’s hyuge, ok?
If you’ve baked low carb goods before you know they can start out impressive but deflate rather quickly. These cupcakes don’t do that and it’s such a beautiful thing.
These Keto red velvet cupcakes are as close to the real thing as you’re going to get! Perfectly sweetened with a moist and crumbly texture that will have you thinking these cupcakes are just as good as the real deal. Sugar free, gluten free and low carb red velvet cupcakes with cinnamon cream cheese frosting.
Allow eggs and butter to sit out and reach room temperature. If you’re making this recipe on short notice you can microwave the butter in 15 second intervals until its softened. Eggs can be brought to room temperature by placing them in lukewarm water. Not hot. We don’t want to boil them.
Preheat your oven to 350 degrees and line your cupcake pans with your chosen liners.
Into a medium bowl sift all of the dry ingredients, except for the erythritol, to remove any lumps and disperse all of the ingredients evenly.
In a separate bowl, cream together butter and erythritol with a hand or stand mixer on a low setting. Once the butter and erythritol are creamy and well combined, add the eggs, one at a time until the mixture is smooth. Add food coloring and vanilla extract.
Add half of the dry ingredients into the wet, mixing thoroughly before adding the second half. Once all of the dry ingredients are added, mix on high to combine all of the ingredients. The batter should lighten slightly and fluff up a little.
Using a cookie scoop or measuring cup divide the batter into 12 different cupcake liners. Bake on the middle rack for between 20-25 minutes depending on your oven. Start checking the cupcakes with a toothpick at the 20 minute mark. A toothpick should come out clean once inserted.
Allow cupcakes to cool in the muffin tins for 5 minutes before transferring to a baking rack and icing. Cupcakes can be stored in the fridge for 3 days or frozen for 3 months.
For the frosting
In a small bowl, blend together all ingredients using a hand mixer until smooth and creamy.
It usually varies by the brand so you can check your protein powder packaging. But for reference, the brand of protein powder I use says a “scoop” is 23g. Hope that helped!
I have found that adding heavy whipping cream to my brownies gives them the ULTIMATE moistness and fudgyness I look for. I wonder how a cake texture would be….Hmmm
Also, putting the almond flour (even super fine already) into the food processor until it is like coconut flour texture makes everything less grainy and much smoother! My customers LOVE it!
Wow, those are some really awesome tips! Honestly, I always consider putting heavy whipping cream into my baked goods but now I see it’s time to go for it ☺️
These look fabulous, but any artificial sweetener ending in “-ol” gives me very bad stomach upset; any recommendations for substitutions for the erythritol?
So excited about making these for Valentine’s Day. I noticed your directions called for vanilla extract did you mean vinegar? Hope my come out as good as yours😍
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I’m such an ignoramus when it comes to baking! If all I have is salted butter, can I use that & just eliminate the 1/2 tsp Kosher salt? TIA
I would drop it down to 1/4 tsp instead of eliminating it all together! HTH
I don’t no what the measurement of a scoop is would you be able to convert either in grams or cups thank you
It usually varies by the brand so you can check your protein powder packaging. But for reference, the brand of protein powder I use says a “scoop” is 23g. Hope that helped!
How many macro’s are in each cupcake?
Calculations aren’t exact but this is what MyFitnessPal came up with
Amazing Recipe. Thank you so much. Do I have to make any changes if I want to make it into a cake?
This is question has been asked a few times and I’ll be working on finding the answer soon! Let me know if you tried it.
I have found that adding heavy whipping cream to my brownies gives them the ULTIMATE moistness and fudgyness I look for. I wonder how a cake texture would be….Hmmm
Also, putting the almond flour (even super fine already) into the food processor until it is like coconut flour texture makes everything less grainy and much smoother! My customers LOVE it!
Wow, those are some really awesome tips! Honestly, I always consider putting heavy whipping cream into my baked goods but now I see it’s time to go for it ☺️
Do we need the Protein powder? I don’t have any unfortunately 😓
You could try adding 1-2 tablespoons of coconut flour but I haven’t tested these cupcakes with coconut flour 😬
These look fabulous, but any artificial sweetener ending in “-ol” gives me very bad stomach upset; any recommendations for substitutions for the erythritol?
It would honestly be hard for me to recommend an alternative. Maybe powdered stevia but I, personally, am not a fan of the way stevia tastes.
How many carbs are in them?
Using the exact ingredient I use, each cupcake has 2g carbs
Hi I’d like to make these , how much vanilla extract ? ( it’s not on the ingredients list ) thanks
So sorry, the amount is 1 tsp. I updated the recipe 🙂
So excited about making these for Valentine’s Day. I noticed your directions called for vanilla extract did you mean vinegar? Hope my come out as good as yours😍
You actually need both! I’m sure they’ll come out amazing, pretty fool proof 😌
Can you tell me how much vanilla extract you need? It’s not actually listed in the ingredient list.
Thanks!
It’s 1 tsp! So sorry about that, I’ve updated the recipe.
This is so healthy and looks so moist and delicious. Love the Cheese frosting to it. This is going to be my next party option for sure.
I have to admit, I was a little surprised by how amazing they turned out! Let me know what you think if you make them
These look amazing. Id never guess they were low carb!
★★★★★
Thank you! In a way, that’s the goal LOL
I need to start eating more low carb meals, so these would be perfect.
★★★★★
I’m sure you’ll feel so much better if you do! And low carb doesn’t mean no dessert 😁
These cakes look so beautiful and I wouldn’t be able to tell they were keto. Delicious!
Thank you! They don’t taste Keto either haha
That color is gorgeous! I love your vinegar tip, I will definitely keep that in mind!
★★★★★
Thank you! I love the rise it gives to the cupcakes. Baking is science, it’s so interesting lol
Could you make this as a cake instead of cupcakes?
This is question has been asked sooo many times. I’ll be working on finding the answer soon! Let me know if you tried it.