Easy Keto Red Velvet Cupcakes

Easy Keto Red Velvet Cupcakes

Easy Keto Red Velvet Cupcakes

This recipe is designed to teach everyone how to make easy keto red velvet cupcakes
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 10 cupcakes
Calories: 19kcal

Ingredients

  • 120 grams coconut flour (1 cup)
  • 10 grams cocoa powder (2 TBS)
  • 15 grams baking powder (1 TBS)
  • 126 grams granulated sweetener of choice (3/4 cup), adjust to taste I used granulated monkfruit sweetener
  • 1 gram salt (1/4 tsp)
  • dry spices, optional this helps if you are sensitive to coconut flour taste
  • 4 large eggs, room temperature
  • 9 TBS butter, melted and cooled
  • 135 grams room temperature yogurt or sour cream (9 TBS)
  • 11 grams vanilla extract (2 tsp), adjust to taste
  • 2 tsp gel food coloring if using liquid food coloring increase to 1 to 2 TBS
  • small batch keto buttercream frosting I used 1 1/2 batches of this frosting

Instructions

  • Preheat oven to 350 degrees. Lightly spray 10 cupcake molds with cooking spray or line an 8 x 8 inch cake pan with parchment paper. Set aside
  • Sift all the dry ingredients into a large mixing bowl until fully combined and there are no lumps
  • Stir in the eggs until fully combined and all the dry ingredients are moist. Stir in the butter until fully combined. Stir in the yogurt and vanilla until fully combined and a smooth dough has formed
  • Fold in the desired amount of food coloring until the dough is desired color. If using liquid food coloring you may need to add a tiny bit more coconut flour so the dough will not be too wet
  • Scrape down sides of the bowl and push dough to the center of the bowl. Divide dough evenly amongst the prepared cupcake molds or cake pan. Press dough evenly throughout the molds or cake pan. Make sure the tops stay smooth
  • Place in preheated oven. Bake at 350 degrees 18-20 minutes or until a tester comes out clean
  • Remove from oven. Allow to cool in pan at least 30 minutes to firm up. Once firm remove from the molds and transfer to a wire rack. Allow to cool completely before frosting

Nutrition

Serving: 1cupcake | Calories: 19kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 1.4g | Sodium: 24mg


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