Keto Red Velvet Cupcakes with Cream Cheese Frosting

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.

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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.

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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.