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Desserts Low Carb/Keto

Keto Red Velvet Cupcakes with Cream Cheese Frosting

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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'm not exaggerating when I say 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.

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.

Get the 6 tips that I use to show the Keto Diet who's boss! Simple hacks that make all the difference.

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.

Front interior view of Keto red velvet cupcakes

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.

Keto red velvet cupcake with cinnamon cream cheese frosting and pecans

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.

Trust me, it won’t taste like vinegar.


Learn the Keto Diet basics for beginners here!


Baking your low carb red velvet cupcakes

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.

Low carb red velvet cupcakes in the baking tin

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.

Anyway, go make these cupcakes right now.

Print

Keto Red Velvet Cupcakes with Cream Cheese Frosting

★★★★★ 5 from 3 reviews
  • Author: Carmella
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Dessert
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Description

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.


Scale

Ingredients

For the cupcakes

  • 3/4 cup Almond flour, I use this
  • 1 scoop Unflavored protein powder, I use this
  • 1/2 Tbs Baking powder
  • 1 Tbs Cocoa powder, heaping tablespoon
  • 1/2 tsp Kosher salt
  • 5 Tbs Unsalted butter, at room temperature
  • 1/2 cup Erythritol, I use this
  • 3 Large eggs, at room temperature
  • 1/2 Tbs Red food coloring
  • 1 tsp Vanilla extract
  • 1 tsp White vinegar

For the frosting

  • 8 oz Cream cheese, at room temperature
  • 4 Tbs Unsalted butter, at room temperature
  • 1/3 cup Confectioner’s sweetener, I use this
  • 1/4 tsp Ground cinnamon

Instructions

For the cupcakes

  • 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.

Nutrition

  • Serving Size: 1
  • Calories: 180
  • Carbohydrates: 2

Keywords: cupcakes, keto, gluten free, low carb

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34 Comments

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Comments

  1. Kathleen Weishaar says

    February 12, 2020 at 12:47 pm

    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

    Reply
    • Carmella says

      February 13, 2020 at 1:58 pm

      I would drop it down to 1/4 tsp instead of eliminating it all together! HTH

      Reply
  2. Sarah Ray says

    February 11, 2020 at 5:09 am

    I don’t no what the measurement of a scoop is would you be able to convert either in grams or cups thank you

    Reply
    • Carmella says

      February 12, 2020 at 6:27 am

      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!

      Reply
  3. Audrey says

    February 5, 2020 at 6:44 pm

    How many macro’s are in each cupcake?

    Reply
    • Carmella says

      February 12, 2020 at 6:30 am

      Calculations aren’t exact but this is what MyFitnessPal came up with

      Reply
  4. Joumana says

    November 13, 2019 at 3:46 am

    Amazing Recipe. Thank you so much. Do I have to make any changes if I want to make it into a cake?

    Reply
    • Carmella says

      December 1, 2019 at 11:00 pm

      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.

      Reply
  5. Richmond's Cheesecakes says

    September 12, 2019 at 10:12 am

    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!

    Reply
    • Carmella says

      September 12, 2019 at 10:54 am

      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 ☺️

      Reply
  6. Kayla Mcintyre says

    July 30, 2019 at 7:07 am

    Do we need the Protein powder? I don’t have any unfortunately 😓

    Reply
    • Carmella says

      July 30, 2019 at 8:55 am

      You could try adding 1-2 tablespoons of coconut flour but I haven’t tested these cupcakes with coconut flour 😬

      Reply
  7. Kristen says

    July 4, 2019 at 12:14 pm

    These look fabulous, but any artificial sweetener ending in “-ol” gives me very bad stomach upset; any recommendations for substitutions for the erythritol?

    Reply
    • Carmella says

      July 7, 2019 at 8:44 am

      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.

      Reply
  8. Heidi says

    May 30, 2019 at 3:06 am

    How many carbs are in them?

    Reply
    • Carmella says

      June 6, 2019 at 2:30 am

      Using the exact ingredient I use, each cupcake has 2g carbs

      Reply
  9. Robyn says

    April 27, 2019 at 3:27 am

    Hi I’d like to make these , how much vanilla extract ? ( it’s not on the ingredients list ) thanks

    Reply
    • Carmella says

      April 28, 2019 at 11:57 am

      So sorry, the amount is 1 tsp. I updated the recipe 🙂

      Reply
  10. Stephanie Graham says

    February 14, 2019 at 12:29 pm

    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😍

    Reply
    • Carmella says

      February 14, 2019 at 12:46 pm

      You actually need both! I’m sure they’ll come out amazing, pretty fool proof 😌

      Reply
      • Aileen says

        April 28, 2019 at 5:19 am

        Can you tell me how much vanilla extract you need? It’s not actually listed in the ingredient list.

        Thanks!

        Reply
        • Carmella says

          April 28, 2019 at 11:56 am

          It’s 1 tsp! So sorry about that, I’ve updated the recipe.

          Reply
  11. Veena Azmanov says

    January 20, 2019 at 7:41 pm

    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.

    Reply
    • Carmella says

      January 21, 2019 at 4:09 am

      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

      Reply
  12. Emma says

    January 20, 2019 at 6:12 pm

    These look amazing. Id never guess they were low carb!

    ★★★★★

    Reply
    • Carmella says

      January 21, 2019 at 4:09 am

      Thank you! In a way, that’s the goal LOL

      Reply
  13. Dannii says

    January 20, 2019 at 4:24 pm

    I need to start eating more low carb meals, so these would be perfect.

    ★★★★★

    Reply
    • Carmella says

      January 21, 2019 at 4:10 am

      I’m sure you’ll feel so much better if you do! And low carb doesn’t mean no dessert 😁

      Reply
  14. Amanda Wren-Grimwood says

    January 20, 2019 at 4:17 pm

    These cakes look so beautiful and I wouldn’t be able to tell they were keto. Delicious!

    Reply
    • Carmella says

      January 21, 2019 at 4:11 am

      Thank you! They don’t taste Keto either haha

      Reply
  15. Pam Greer says

    January 20, 2019 at 3:43 pm

    That color is gorgeous! I love your vinegar tip, I will definitely keep that in mind!

    ★★★★★

    Reply
    • Carmella says

      January 21, 2019 at 4:12 am

      Thank you! I love the rise it gives to the cupcakes. Baking is science, it’s so interesting lol

      Reply
    • Meghan says

      November 27, 2019 at 10:13 am

      Could you make this as a cake instead of cupcakes?

      Reply
      • Carmella says

        December 1, 2019 at 11:01 pm

        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.

        Reply

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★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

My name is Carmella Wint.

I’m a 30 something year old future full time blogger, photographer, and dog mom. I love to create and share recipes that will not only taste amazing but help you reach your weight loss or health goals.

This blog is for anyone that loves to eat healthy but still wants to enjoy a little decadence every now and then.

Read my story here

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