Keto Red Velvet Cupcakes

I used to be unsure about red velvet… I don’t really understand a cake that has a “mystery“ flavor. What is red velvet? Is it vanilla, chocolate, or just a yellow cake tinted red?… But from this recipe I’ve had a lot of fun getting to know red velvet. It also has fond memories for CJ… As his aunt used to make this for special occasions.

I thought cupcakes would be easier to make, and create portion control, which I love. I also used a fun heart-shaped silicone mold… But round ones are also adorable. I definitely recommend silicone for its easy removal.

Here are some of the ingredients that make it special:

• Mild cocoa flavor
• Sweet vanilla
• Gorgeous color
• Tangy acid
• Buttery & creamy frosting

What about the food coloring?

Red velvet cake wouldn’t be red without food coloring. The reason why is talked about below… I recommend gel food coloring because the color is concentrated so you need less of it… If you don’t want to use food coloring by all means leave it out. The cake will have the same flavor and be a lovely shade of brown.

Present Day Red Velvet Cake

Present day Red Velvet Cake relies more on red food coloring than it once did. Another reason why food coloring is used to give the cake its signature color is because of the way cocoa is now processed in the United States. Most cocoa available in the groceries stores is known as Dutch process cocoa. The thing is natural coca is fairly acidic. When it is processed, the acid is reduced while creating a rich brown color. It is the acid in the natural cocoa that reacts to the vinegar(or buttermilk in some recipes)creating a reddish hue. Because natural cocoa isn’t as widely available, bakers opt instead to use Dutch process cocoa and add food coloring to give the cakes their color.

Cream cheese Frosting:

In my opinion, cream cheese frosting pairs best with red velvet cake. And this frosting recipe is very simple. It glides on seamlessly and is silky smooth. I also piped onto my cupcakes. If you’re having trouble getting it to pipe easily you can always chill it in the refrigerator for a few moments.

CJ’S FOLLOW-UP TASTE TEST:

These little cupcakes were nice to have around for several days.  In 2021, we’ve been a bit more mindful of snacking, but still it was a nice treat which is fine in moderation.  They remained moist for their very short life span at our house (our kids loved them)!  Sarah, made a couple of test batches and the final version was the best, so I appreciate her hard work.  We hope that you enjoy them, and this is another example of how Keto can be more than just a diet.  You don’t have to feel deprived, and still lose weight and regain your health.

Print Pin

No ratings yet

Keto red velvet cupcakes

Course Dessert

Cuisine American, southern

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Servings 12 people

Calories 271kcal

Equipment

• Large mixing bowl
• hand mixer

Ingredients

Ingredients

• 1 ¾ cups almond flour add more if batter is too loose
• 2/3 cup confectioners POWDERED natural sweetener
• 2 TB cocoa powder
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp sea salt
• 3 large eggs
• ½ cup heavy cream
• 3 TB olive oil
• 1 TB apple cider vinegar
• 1 Tsp vanilla extract
• 2 tsp red food color gel

Frosting:

• 8 oz cream cheese softened
• 3 tbsp butter softened
• 1 cup POWDERED confectioners natural sweetener
• 1 tsp vanilla extract
• 2 tbsp half & half for thinning

Instructions

• Directions:
• Preheat oven to 350 Degrees
• Start by combining and sifting your dry ingredients. Set aside.
• Combine your wet ingredients, mix them together briefly with your hand mixer.
• Add your dry ingredients by halves into your wet mixture, combining well until incorporated.
• Fill your greased muffin pans with batter about 2/3 of the way full. Bake at 350 for 15 minutes. Turn pan. Bake another 8 to 10 minutes until a toothpick inserted comes out clean.
• Remove from oven and cool completely before frosting.
• Combine all ingredients…..add more powdered sweetener if too runny, alternately add more half and half if too stiff to pipe. Fill a baggie or piping bag fitted with an icing tip and pipe decoration onto cupcakes if desired.

Frosting

• Combine all ingredients…..add more powdered sweetener if too runny, alternately add more half and half if too stiff to pipe. Fill a baggie or piping bag fitted with an icing tip and pipe decoration onto cupcakes if desired.

Notes

total carbs: 6g

fiber: 2g

Net carbs: 4g

serving size: 1 cupcake(79g/2.82 Oz)

Nutrition

Serving: 79g | Calories: 271kcal | Carbohydrates: 6g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 346mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

Don’t forget to subscribe to our blog, if you haven’t already.  We plan on releasing keto content that will be exclusive for blog subscribers.  Also feel free to share this recipe with family and friends! If you haven’t already consider subscribing over on YouTube, we’d love to have you as part of our Keto Family.  

Here is a companion blog post to get the best results from our Keto Quick Start Guide

https://www.cjsketokitchen.com/basic-tips-to-understand-the-keto-diet-the-keto-diet-simplified/

Low Carb Carrot Cake