This is such a classic Southern recipe that is crazy popular. 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. They need to be moist and fluffy with a soft cupcake crumb and a beautiful bright red color. These cupcakes are buttery, moist, soft and taste just like a classic red velvet cupcake. Soft fluffy cupcakes get topped off with a cream cheese frosting for a healthy treat.
Keto Red Velvet Cupcakes Recipe
- 3/4 cup almond flour
- 1 scoop unflavored protein powder
- 1/2 tbsp baking powder
- 1 tbsp cocoa powder
- 1/2 tsp sea salt
- 5 tbsp unsalted butter (at room temperature)
- 3 large eggs (at room temperature)
- 1/2 cup erythritol
- 1/2 tbsp red food coloring
- 1 tsp white vinegar
- 8 oz cream cheese (at room temperature)
- 4 tbsp unsalted butter (at room temperature)
- 1/3 cup confectioner’s sweetener
- 1/4 tsp ground cinnamon
Allow eggs and butter to sit out and reach room temperature. 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 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. Pour 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.
For the frosting in a small bowl, blend together all ingredients using a hand mixer until smooth and creamy. If you’d like to use cake crumbs as decoration, simply crumble up one cupcake and sprinkle the crumbs on top of freshly iced cupcakes. It’s important to sprinkle them on while the frosting is freshly piped (or spread), otherwise they won’t stick.
Amount per serving
Serving size 1
- Calories 180
- Total Fat 17 g
- Saturated Fat 10 g
- Cholesterol 90 mg
- Total Carbohydrate 2 g
- Protein 4 g