Name: Keto Red Velvet Cupcakes Recipe
Total time: 50 min
Yield: 12
Cuisine: American

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A light and airy chocolate cake topped with rich cream cheese frosting.

How to make Keto Red Velvet Cupcakes Recipe

Megha Barot

Crawler

American

<p>A light and airy chocolate cake topped with rich cream cheese frosting.</p>

almond flour

coconut flour

unsweetened cocoa powder

Erythritol

baking powder

baking soda

pink Himalayan salt

large eggs

Butter, Melted

liquid stevia

red food coloring/natural food coloring

Vanilla extract

distilled white vinegar

cream cheese, room temperature

butter, room temperature

powdered erythritol

Heavy cream

Preheat oven to 350 degrees f.  line a muffin tin with cupcake liners or grease with coconut oil spray and set aside. 

step 1

In a medium bowl,  whisk together almond flour,  coconut flour,  erythritol,  cocoa powder,  bakingpowder,  baking soda,  and salt. 

step 2

In a separate bowl,  mix eggs,  melted butter,  stevia,  vanilla,  vinegar,  and red food coloring (orsubstitute for natural coloring). Add the wet ingredients to the dry ingredients and mix until just combined. 

step 3

Divide the batter between the cupcake liners,  filing them  of the way full.  bake for 20-25minutes,  until a toothpick inserted in the middle of a cupcake comes out clean.  allow to coolcompletely. 

step 4

Using a hand mixer,  beat the cream cheese and butter together on medium speed until smooth, 3-4 minutes. 

step 5

Scrape down the sides of the bowl,  then add the remaining ingredients.  mix 3-4minutes until fluffy.  add more powdered erythritol if you like it sweeter,  or heavy cream for afluffier consistency. 

step 6

step 7

Serve and enjoy! best stored in the fridge in an air tight container up to 7 days. 

step 8

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