With a rich cream cheese frosting, this keto red velvet cupcakes recipe is a fancy sugar free dessert that everyone will love!
Chocolate keto red velvet cupcakes
Decadent chocolate red velvet cupcakes are a welcome addition to any party.
And this flourless version is no exception.
Vibrant, tasty, and festive, red velvet cupcakes are consistently found to be one of the most popular cupcake flavors, and for a good reason.
Readers also like this Keto Cheesecake
Serving ideas
Serve the cupcakes either frosted or unfrosted.
For pretty swirls, I like to pipe out the icing with this 1M star icing tip.
After frosting the cupcakes, you can add sprinkles or press a sliced strawberry or a few raspberries or blueberries on top.
These vibrant red cupcakes are great for birthday parties, Christmas trays, or as a colorful keto recipe for Valentine’s Day.
Try crumbling the cupcakes over Keto Ice Cream
Ingredients for flourless red velvet cupcakes
The cupcake recipe calls for cocoa powder, fine almond meal or almond flour, powdered sweetener of choice, eggs or flax eggs, natural red food coloring, baking powder, salt, and water.
Cocoa powder: You can use either all regular unsweetened cocoa powder or three tablespoons of regular and one tablespoon of Dutch cocoa powder.
Almond flour: Contrary to its name, the only ingredient in almond flour is ground up almonds, and it contains no actual flour. You can use almond meal if you wish.
I have not tried this recipe with any other flours and therefore cannot recommend substituting a nut free option like white flour, oat flour, or coconut flour.
Sweetener: Choose a sugar free powdered sweetener like erythritol or a monk fruit blend. If you are not on a diet low in carbs, feel free to use powdered sugar.
If you prefer a more traditional recipe, try these Vegan Chocolate Cupcakes.
Vegan keto red velvet cupcakes
To make the recipe dairy free and vegan, either use the flax egg option below or stir two tablespoons Bob’s Red Mill egg replacer with six tablespoons water. Use in place of the eggs or flax eggs.
Since it calls for water instead of milk, the recipe is already naturally nondairy.
Easy step by step recipe video
Above – watch the keto red velvet cupcake recipe video
How to make sugar free red velvet cupcakes
Preheat the oven to 350 degrees Fahrenheit.
Grease or line a mini muffin tin, then set it aside. If you prefer to make larger cupcakes, grease or line a regular size muffin tin instead.
Add the almond flour, cocoa powder, baking powder, salt, and sweetener to a large mixing bowl. Stir very well to evenly incorporate all ingredients.
Stir in the water, eggs or flax eggs, and food coloring to form a red velvet cupcake batter. Since there is no gluten in the recipe, you can stir as much as you wish without worrying about overmixing.
Divide the batter into the prepared muffin or cupcake tins, filling each tin about two thirds of the way up.
Place the pan on the center rack of the oven. Bake for ten minutes if making mini cupcakes or fifteen minutes for large cupcakes.
Remove from the oven, and let cool completely. The cupcakes will firm up as they cool.
Wait until the cupcakes are no longer even a little warm before decorating with frosting, to ensure the icing does not melt when it touches a hot cupcake.
Store leftovers in a covered container on the counter for a day or in the refrigerator for up to four days. You may also freeze the low carb cupcakes for two to three months.
While the oven is hot, make Almond Flour Banana Bread
Keto red velvet cupcake frosting
You can either use a store bought icing or the following sugar free cream cheese frosting recipe.
Bring eight ounces of cream cheese or plant based cream cheese to room temperature. Using beaters or a stand mixer, combine the cream cheese with four ounces of softened butter or nondairy butter, two cups of powdered sweetener, and an optional teaspoon of pure vanilla extract.
If a thinner texture is desired, very slowly beat in milk of choice as needed. The fancy red velvet frosting yields around two cups of keto cream cheese frosting.
The recipe was adapted from my Keto Cake and Chocolate Keto Cupcakes.
Keto Red Velvet Cupcakes
Ingredients
- 1/4 cup cocoa powder
- 1 cup fine almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup powdered sweetener of choice
- 1/4 cup water
- 2 large eggs or 2 flax eggs
- 1 tsp natural red food coloring
- frosting options are included above
Instructions
- I like making mini cupcakes, because they have a lighter texture. Regular cupcakes also work! Feel free to double the recipe if you wish. To make keto red velvet cupcakes, preheat the oven to 350 F. Grease a regular or mini muffin tin. Stir dry ingredients well. Whisk in remaining ingredients. Fill the tins about 2/3 of the way up. Bake 10 minutes for mini cupcakes or 15 for regular. Let cool completely, because they firm up as they cool. Carefully go around the sides with a knife and pop out the cakes. Make sure the cupcakes are completely cool before frosting, so the icing does not melt. If you can wait, they're even sweeter the next day! View Nutrition Facts
Notes
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Mrs E says
I am thinking about making these today, do you refrigerate these after cooling and frosting? Does it change the texture?
CCK Media Team says
If making the vegan version, no need to refrigerate. If using eggs, we’d recommend it just because of the perishable ingredients. Either way, they will turn back into their fudgy selves after a few minutes of being out of the fridge.