Grain Free, Sugar Free Red Velvet Cupcakes, Low Carb, Keto
This grain-free, red velvet cupcake recipe is my sixth red velvet recipe here at Spinach Tiger.
This low carb, grain free baking is new to me, but you seem to like the grain-free, southern fluffy biscuits so much.
I did too and that I thought I would branch out and experiment with grain-free, keto friendly desserts. 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.
This was a challenge. The problem is that most grain free red velvet recipes have almond flour. While the almond flour works so well for many baked goods, including this grain free lemon cake, and these grain free biscuits, I tried a recipe with almond flour and it got in the way of the red velvet in taste and in texture. I had to rethink and develop my own recipe
I decided to go with coconut flour (not almond flour) and a tablespoon of golden flax for texture. 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).
A grain-free red velvet cupcake is not going to be the red velvet cupcake of your childhood, but this is close enough to make you happy, and fit into many special diet plans. 
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. All you need to do is make this recipe and use that method.
These grain-free, sugar-free red velvet cupcakes are the red velvets I’m most proud, because it was the most challenging. This recipe makes 12 cupcakes, 3 carbs each, and 2 net carbs.
See all my keto friendly, sugar free desserts here.
More Red Velvet from Spinach Tiger here
- 1 cup Swerve Confectioner's Sugar or ⅔ cup regular sugar
- ½ cup coconut flour
- ¼ teaspoon baking soda
- 2 tablespoons unsweetened cocoa
- 6 eggs, separated
- ½ cup butter, melted (can use oil)
- 2 tablespoons full fat sour cream
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 4 tablespoons unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 cups confectioner's sugar (I use swerve, see notes)
- ½ teaspoon vanilla
- 1 tablespoon milk or cream
- Mix dry ingredients together, set aside.
- Whip egg whites until stiff. Set aside
- Mix together sour cream, red food coloring, egg yolks, vinegar.
- Add dry ingredients to sour cream mixture. Add in melted butter.
- Add in vanilla.
- Mix together.
- Fold in egg whites.
- You will have enough to make 12 cupcakes.
- Bake for 17-19 minutes at 350 degrees.
- Cool completely before frosting. These cupcakes taste best refrigerated.
- Whip butter and cream cheese together.
- Add confectioner's sugar.
- Add milk or cream if needed.
You may use regular sugar for cupcakes and regular confectioner's sugar for frosting if you decide.
This makes a very small amount of frosting, but these cupcakes are small an you don't need a lot.
Trixie says
April 22, 2019 at 11:24 amI 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
Angela Roberts says
April 22, 2019 at 3:15 pmThank 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.
AT says
February 23, 2019 at 4:58 pmI used hazelnut flour instead of coconut flour so my cupcakes are half the carbs.
AT says
February 23, 2019 at 4:57 pmThis 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.
Angela Roberts says
February 24, 2019 at 8:09 amI actually agree with you. After another year of using Swerve, and experimenting, I’ve been able to use less.
J says
February 1, 2019 at 5:55 pmWorst red velvet cupcake ever
Tulip says
August 5, 2018 at 10:26 pmThough 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.
Angela Roberts says
August 6, 2018 at 9:41 pmI really hope you try the Swerve. It’s so good.
Shipra Singh says
March 17, 2018 at 7:33 amLooks 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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Debbie says
February 14, 2018 at 10:10 pmGreat! 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.
Sara says
March 15, 2017 at 8:54 amIs the golden flax that is called for in this recipe flax meal? Or flax seeds?
Thanks!
Eva @ Eva Bakes says
February 14, 2017 at 7:12 pmThese are so beautiful! I would never have guessed that they were grain-free!