Red Velvet Cupcakes | Low Carb Nikki | Keto | LCHF | Low Carb | Sugar Free

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This recipe for Red Velvet Cupcakes originally was made for our first cook book ‘Low Carb Celebrations’ as a Valentine’s Day recipe. I made it as a double layer cake and it was honestly one of my most favourite cake recipes that I’d made up to that point. I have been wanting to put it on the website for a long time, but always feel it really isn’t fair to people who have paid for a book, to then give the recipes away for free.

It really is a good one though and anyone who knows me well knows I LOVE making cupcakes! So I decided to recreate the Red Velvet Cake as Red Velvet Cupcakes, so everyone could have a taste of this awesome cake recipe.

Red Velvet Cake is one of those cakes that looks and sounds impressive as well as hard to make, but it really is all in the look! Red Velvet Cupcakes are actually very easy to make and are quite similar in ingredients to a chocolate cake. There are usually two main differences between a Red Velvet Cake and a Chocolate Cake, one is that a Red Velvet Cake usually is made with buttermilk and of course, has a beautiful red colour.

Unfortunately buttermilk much like regular milk, is too high in lactose and sugar to really be suitable for a low carb/keto Red Velvet Cupcake recipe. So I made a keto sub that worked very well with this cake, doing a keto milk with watered down cream and adding in some vinegar. Adding vinegar to milk is a common sub for buttermilk in regular cake recipes so I thought it might just work the same using a keto milk and luckily it worked very well!

I had family taste testers trying these cupcakes, one who doesn’t like Red Velvet Cake and another who had eaten this recipe when it was made originally as a full cake. My brother, the red velvet hater ended up eating three one after the other and my mum said the cupcakes version tasted even better than the cake version since the cupcakes were so much lighter and fluffier.

I also thought the cream cheese frosting worked so much better on these Red Velvet Cupcakes as piping just always looks so pretty. You can of course spread the cream cheese frosting onto these Red Velvet Cupcakes with a butter knife if you don’t want to get out a piping bag or just feel your piping skills aren’t up to scratch. They will still taste delicious!

If you like this recipe we would love if you could please give us a 5 star rating! We also love to see comments and photos, so please tag us in your cupcake photos! You’ll find our facebook and instagram pages in the sidebar. If you want more recipes like this, check out some of our others below!

1. White Cupcakes
2. Double Layer Chocolate Cake
3. Peanut Butter Filled Chocolate Cupcakes
4. Chocolate Cookies and Cream Cupcakes
5. Keto NoBanana Cream Cake
6. Chocolate Mousse Cake

Print Pin

5 from 1 vote

Red Velvet Cupcakes

Easy red velvet cupcakes free of gluten, grains and sugars.

Course Dessert

Cuisine Australian, Diabetic Friendly, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Sugar Free, Vegetarian

Keyword easy cupcake recipes, gluten free cupcakes, keto cake recipes, keto cupcakes, low carb cake recipes, low carb cupcakes, low carb nikki, quick and easy recipes, red velvet cupcakes, sugar free cake recipes, sugar free cupcakes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 301.7kcal

Ingredients

• 2 ½ cups almond meal
• ½ cup sweetener
• ¼ cup cocoa powder
• 4 tsp baking powder
• 1 pinch salt
• 30 g unsalted butter, softened
• 2 eggs
• ½ cup cream
• ½ cup water
• 2 tsp white vinegar
• 1 tsp vanilla
• 2 tbsp red food colouring

Cream Cheese Frosting

• 125 g unsalted butter, softened
• 125 g cream cheese, softened
• 4 tsp icing mix sweetener or powdered sweetener

Instructions

• Preheat oven to 180°C/355°F.
• Combine cream, water and 1 tsp vinegar in a jug or similar.
• Combine almond meal, baking powder, cocoa powder and salt in a bowl and set aside.
• Cream together butter, sweetener and vanilla in a large bowl.
• Add eggs one at a time, mixing well after each addition. I highly recommend using a stick mixer to emulsify your ingredients or the mix can split.
• Add cream/water mix, remaining vinegar, red food colouring and combine.
• Add in your dry ingredients you combined earlier and mix with a stick mixer or similar to create a smooth and fluffy batter.
• Line a 12 cup muffin/cupcake pan with patty pans/cupcake papers.
• Divide batter between patty pans and bake for 20 minutes.
• Remove and tent with foil to prevent the color on top darkening and bake another 10 minutes.
• Remove foil and leave in the muffin pan until completely cooled.
• Place softened butter in a bowl and beat until pale and creamy, scraping down the sides occasionally.
• Add in softened cream cheese and beat together until combined and fluffy.
• Add in powdered sweetener, beat to combine.
• Pipe or spread frosting on top of red velvet cupcakes.
  

Notes

Net Carbs - 3.7g

Nutrition

Calories: 301.7kcal | Carbohydrates: 6.6g | Protein: 7.1g | Fat: 29.2g | Fiber: 2.9g | Sugar: 1.5g