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 2 1/2 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 third year baking grain-free and have baked hundreds of keto cakes and am very familiar with baking red velvet as this is my sixth red velvet recipe here.
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
Keto Red Velvet Cupcakes
- 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
- 2 tablespoons Swerve brown sugar optional
- 1/2 teaspoon xanthan gum ORDER HERE
- 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
- 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.
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