Keto Red Velvet Cupcakes
| 11 |
35 |
172 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
20 min |
16
|
The Best Keto Red Velvet Cupcakes are fluffy, buttery, and moist. They are perfect topped with a luscious cream cheese frosting.
Ingredients
|
2 cup
|
Almond flour
|
|
1/4 cup
|
Coconut flour
|
|
1/2 cup
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Swerve Sweetener, granular
(granulated)
|
|
2 tsp
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Baking powder
|
|
2 tbsp
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Cocoa powder, unsweetened
|
|
4 tbsp
|
Butter, unsalted
(softened)
|
|
3 tbsp
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Heavy whipping cream, 38% M.F.
|
|
5 large
|
Egg
|
|
2 tsp
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Vanilla extract, pure
|
|
|
red food coloring
(a few drops)
|
|
|
my keto cream cheese frosting
(a batch of)
|
Instructions
- Preheat the oven to 350°F/180°C and line a muffin pan with 16 parchment paper cupcake liners. Set aside.
- In a large mixing bowl, add the eggs, heavy cream, and vanilla extract. Using an electric mixer mix for about 2 minutes until frothy.
- Combine the dry ingredients: almond flour, coconut flour, sweetener, baking powder, cocoa powder into a different bowl. You can sift them to get rid of the bigger clumps.
- Add the dry ingredients into the beaten eggs and continue mixing until a batter starts to form. Incorporate the softened butter and red food coloring. Stir for a few minutes more. Let the batter rest for 5-10 minutes.
- Fill the cupcake liners with about two tablespoons of batter.
- Transfer to the preheated oven and bake for about 18-20 minutes or until a toothpick inserted in the thickest part of a cupcake comes out clean.
- Let them cool on a rack and prepare the cream cheese frosting.
- Once cooled, frost the cupcakes with the cream cheese frosting and decorate with sugar-free sprinkles.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
