Keto Red Velvet Cupcakes with Cream Cheese Frosting

  • Author: Carmella
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Dessert


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.



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


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.


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

Keywords: cupcakes, keto, gluten free, low carb