- 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
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
Calories: 44kcal