Grain Free, Sugar Free Red Velvet Cupcakes, Low Carb, Keto
I am republishing this recipe again, because I’ve improved the recipe by adding in unflavored protein whey. You can still use coconut flour instead.
I’ve started a small keto home bakery for the Nashville/Franklin area, which has prompted me to test and retest recipes. I’ve been baking keto cakes for the last two and a half years and have learned so much about baking with alternative flours. Since I live in the south, I knew the red velvet cake had to be perfect. I believe this version is perfect.
I’m into my fourth year of baking grain-free, have baked thousands of keto cakes.
I already have what I consider the very best gluten free red velvet cupcake recipe made with a rice flour mixture, but for some of you, you need to avoid grains..
This grain free, sugar free red velvet cupcakes recipe is my very own creation.
What do I prefer as an alternative flour for Keto Red Velvet Cupcakes?
I tend to like the almond flour version better. It bakes up much smoother and is prettier and is closer to the original red velvet cake.
What sweetener do you use?
I used swerve as my sweetener, which is a healthy sweetener choice that doesn’t interfere with blood sugar.
I wish I could tell you that I used a “red food coloring” alternative, but I didn’t. If you need an alternative try beet powder found here. (I’ll be testing that in the future and I’ll let you know).
Why do I use protein powder in the recipe?
I discovered that a little bit of unflavored protein powder helps gives a rise and better crumb.
The recipe for the cream cheese frosting makes a modest amount, as these are small cupcakes, and I didn’t want the cupcake to be top heavy. These are meant to be small treats.
I used swerve in the recipe for the cream cheese frosting, making this grain-free, sugar free red velvet cupcake, keto friendly.
One thing I’ve learned for sure. Red Velvet is not a trend. It’s popular, classic and here to stay.
So far, I have published six ways to make red velvet.
The most popular of my red velvet recipes is the red velvet cheesecake cupcake recipe, which I think you could adapt using the tips from this recipe or the gluten free recipe.
How I Sweeten Keto Red Velvet Cupcakes
I use Swerve granulated for the cake part and Swerve confectioner’s for the cream cheese frosting. I wrote extensively on Swerve and why I use it Here.
What is nutrition/carb count for this recipe?
These grain-free, sugar-free red velvet cupcakes are the red velvets I’m most proud, because it was the most challenging. Swerve carbs are sugar alcohol carbs, not processed as carb count in body. This recipe makes 12 cupcakes, 3 net carbs.
I hope you find many wonderful keto desserts here. Please follow me on instagram and if you make the recipe, tag me #spinachtiger. If you love this recipe, please give it five stars. I really appreciate that.
More Keto Cakes from Spinach Tiger
See all Spinach Tiger Keto Friendly Desserts Here.
Keto Red Velvet Cupcakes
Ingredients
- 2 cups almond flour
- 2 tablespoons unflavored whey protein powder ORDER HERE see notes for substitutions
- 2 tablespoons cocoa powder Natural not dutch processed
- 1/2 cup softened unsalted butter or use 1/2 cup avocado oil
- 6 eggs
- 1 cup Swerve Granulated
- 2 tablespoons sugar free maple syrup optional (see notes)
- 2 tablespoons Swerve brown sugar optional (see notes)
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons sour cream
- 4 tablespoons milk see notes
- 2 tablespoons red food coloring
- 2 teaspoons white vinegar
Cream Cheese Frosting
- 8 tablespoons unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 1 cup Swerve confectioner's sugar can add up 1/2 cup more
- 1 teaspoon vanilla
- 2 tablespoons heavy cream as needed
Instructions
- In separate bowl from mixer, mix together almond flour, salt, baking powder, baking soda, sifted cocoa powder, xanthan gum.
- In mixer, cream butter and Swerve.
- Add eggs one at a time.
- Add vanilla.
- Put sour cream in measuring cup. Fill with milk up to 1/2 cup mark. (I use Fairlife, which is low-carb. You can use heavy cream if desired). This makes a buttermilk.
- Add food coloring to buttermilk mixture.
- Add almond flour mixture to sugar/egg mixture alternating with buttermilk mixture.
- Add vinegar at the end.
- Mix well.
- Bake immediately for 15 minutes at 350 F./ 180 C..
- Cool and frost with cream cheese frosting found here.
Cream Cheese Frosting
- Beat butter for five full minutes.
- Mix together butter and cream cheese first until completely smooth.
- Add confectioner's sugar a little at a time. You may only need 1 cup, so taste as you go.
- Add Vanilla.
- Add heavy cream. I find that when I beat that butter long time, the frosting is light and does not need much, if any, heavy cream.
Notes
Nutrition
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo
I just made these over the weekend as an upcoming Valentine’s Day treat – and OMG they are incredible! You could literally stand these right next to a gluten, sugar-filled cupcake and would never know the difference. Absolutely amazing – thank you for another wonderful recipe!!
Thank you so much for letting me know. I’m so happy to hear this.
Love your recipe! Brought it to work today for a birthday celebrant who’s on a keto diet. She loved it! Everyone who is not on a keto diet got curious and tried it too and they all loved it! Thank you for sharing your recipe!
So hooked! So thankful for this . Never to feel guilty for my love of sweets. Delicious
Thanks for the recipe! It tastes great! Is there any way to stop the middle of the cupcakes from collapsing when cooled?
I made these yesterday for my Easter Sunday family luncheon. My husband and I are the only ones in the whole group who are Keto, so I didn’t mention to anyone that these were grain free and Keto friendly. 😉 I chose this recipe because we do have a family member with a nut allergy and there was no almond flour in this recipe. My sugar addicted adult-daughter was the first to try one and she literally gushed about how fantastic they tasted! Gradually word got around how good these were and everyone was raving. Yayy! At the end of the day, I mentioned that these were Keto friendly and grain free and everybody was shocked! Thanks for the great recipe … #forthewin
Thank you Trixie so much for letting me know. That’s great news. My coconut cake which was keto was a big hit over the regular cake.
I used hazelnut flour instead of coconut flour so my cupcakes are half the carbs.
This has been the best red velvet low carb recipe ! I’m new to keto and I’ve been craving red velvet so much !
The only suggestion I would make is to lower the amount of sugar you put into the batter and frosting. I use Swerve as well – but it’s a bit sweeter than regular sugar. For the frosting – I used half of what the recipe asked for and IT’S DELICIOUS. The batter I used the exact amount and I find it a bit sweet. I’ll dial it 1/4 cup back perhaps for next time. But if you crave something on the sweet side – use the exact recipe calls for.
I actually agree with you. After another year of using Swerve, and experimenting, I’ve been able to use less.
Thank you so much for the Red Velvet recipe, I can’t wait to make them! I have 2 questions before starting;
I just started using Swerve, how much do you reduce from original recipe?
I only have unflavored Collagen protein powder, not whey, will that work?
Thanks for your help and your wonderful recipe!
I sent you an email. That would probably work or you can sub with more almond flour.
Can you sub collagen protein?
Yes, sub with more almond flour or 26 grams coconut flour.
Worst red velvet cupcake ever
Though a Keto cupcake, very pleased with how moist and tasty they are. Only had trivia granular on hand…will try swerve next time. Adjusted the icing as well with a bit more cream cheese, less butter.
I really hope you try the Swerve. It’s so good.
Looks delicious! I loved it and Thanks for sharing this red velvet cake recipe, i will try to make this cupcake at my Kitchen as soon.
Regards
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Great! Just had them today. They were awesome. I made them in the mini-cupcake pans. Bite size. Well, maybe two bites, making them half the carbs! Just put them in fridge before frosting them. Sooo good.
Is the golden flax that is called for in this recipe flax meal? Or flax seeds?
Thanks!
These are so beautiful! I would never have guessed that they were grain-free!