Keto/Low Carb Red Velvet Cupcakes with Cream Cheese Frosting

Someone mentioned to me that red velvet cake was their favorite dessert so I thought I should get on to making a keto version. Plus figuring out a red velvet cupcake would lead me to figuring out other kinds of cupcakes, which you kind of have to have in the repertoire if you have a keto bakery. This recipe technique turned out amazing and is super light, fluffy and moist and is great for all cupcake recipes.

There are a few different options for this cake. Normally I don't use the dye in the cupcakes but I did for the video because I wanted them to look nice for the thumbnail. But alas I think because I used the dutch cocoa whey protein isolate from Isopure it was too dark. So if you want the bright red color I would use unflavored whey protein isolate and and add a few teaspoons of liquid stevia to make up for the sweetener that is normally in the flavored whey protein powders. But otherwise without the dye and with the chocolate whey protein the cupcakes are delicious!

You can freeze these for up to a month but they will keep in the refrigerator for 2 weeks. They are best at room temperature though. I pull them out about a hour before I want to serve them to come up to room temperature. You can also make this in 2-8 inch round cake pans they will probably take less than 20 minutes to bake.

You can make this recipe with butter or avocado oil, they both taste good. The butter just needs to be soft and whip it up well with the sweetener before adding the room temperature eggs. The sweetener you use needs to be a 1:1 with regular sugar because you need that amount of bulk in the recipe for the cake batter to hold together. So I know they make a stevia blend that it 1:1 (Pyure Organic Stevia Sweetener Blend https://amzn.to/3gVPbOz ) then the monkfruit/erythritol and straight erythritol. Allulose can be use in combination with another sweetener but just by itself it may make the cake to moist and it will not firm up and just stay mushy.

The trick to this recipe is the baking soda mixed with the vinegar right at the end and mixed into the batter. It gives the cupcake nice lift and makes for a fluffy cake crumb. There is no other leavening in this cake, so it all comes from that and the buttermilk which we have to make ourselves out of an alternative milk and vinegar. I like unsweetened cashew milk the best but you can use the so delicious coconut milk, milkadeamia, flax milk, oat milk, pretty much anything, even watered down heavy cream mixed with a little bit if vinegar. But the heavy cream will probably add a few more carbs than the other milks will.

The frosting is pretty simple and straight forward, cream cheese (very soft!!!), butter (very soft!!!) powdered sweetener and vanilla extract. It is really important to have soft cream cheese and butter, I've tried to fix frosting that the cream cheese wasn't soft enough and no matter what, I could not get it smooth, no matter how much I beat it. You can keep the cream cheese on the top of the stove while baking the cupcakes if you forget to pull it out ahead of time. You can frost these however you like, there are a lot of different techniques to frosting cupcakes. For these I used a tip that creates kind of a rose on top of the cupcake. But you don't even need a tip, just cut a big hole in a ziplock and squeeze a dollop of frosting on each cupcake.

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Red Velvet Cupcake Recipe

12 oz./1 1/2 Cup Avocado oil or butter

258 g/1 1/3 Cup Granular Sweetener

4 Eggs

2 tsp. Vanilla Extract

7 oz. Alternative milk + 2 tsp. Vinegar (scant 1 Cup)

120 g/1 1/4 Cup Chocolate or Unflavored Whey Protein Isolate

75 g/1/2 Cup+2 Tbs. Coconut Flour

34 g/1/3 Cup Cocoa Powder

1 tsp. Xanthan Gum

1/2 tsp. Salt (omit if using salted butter)

1/4 Cup Water or red food coloring

1 1/2 tsp. Baking soda

2 tsp. Vinegar

Instruction:

1. Preheat oven to 350 degree and line 24 cupcake cavities with liners

2. Measure out and make the buttermilk, measure out oil/butter and granular sweetener and whisk in a stand mixer while that is going weigh/measure, sift and whisk dry ingredients together, minus the baking soda

3. Scrap down the oil/butter and sweetener a few times, you just want the sweetener dissolved some, add one egg at a time then scrape down and add the vanilla extract

4. Once all combined, alternate the buttermilk and dry ingredients in 3 additions, scraping down in between each addition

5. Add in the 1/4 cup of water or red food coloring and mix to combine

6. Measure out the baking soda into a bigger vessel than you think you will need and add the vinegar (it will bubble up) mix well then add to the batter and fold in making sure it is mixed well

7. Portion out into 24 cupcake liners, filling about 3/4 of the way up and bake for 17-20 minutes turning half way through to promote even cooking

8. Let cool to the touch then move to a wire rack to cool completely while you make the frosting

Keto Cream Cheese Frosting Recipe

1-8 oz. block of cream cheese (softened)

3/4 Lb. Salted Butter (3 sticks, 24 Tbs. 12 oz.)

240 g/2 Cups Powdered Sweetener of choice

2 tsp. Vanilla Extract

Instructions:

1. Beat cream cheese until nice and smooth, add in the softened butter and beat well until fully combined, scraping down several times

2. Weight/measure and sift powdered sweetener and add slowly until it's all in the mixture, scrap down then beat on high until light and fluffy, just a few minutes, do not over beat

3. Pipe onto the cooled cupcakes and enjoy

Macros: 1/24

320 Calories

30 g Fat

24 g Total Carbs

2 g Fiber

21 g Sugar Alcohol

1 g Net Carb

7 g Protein

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