Easy Keto Red Velvet Cupcakes

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This recipe is designed to teach everyone how to make easy keto red velvet cupcakes

Course Dessert

Prep Time 5

Cook Time 20

Servings 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

Notes

For full cake version: Line and 8 x 8-inch cake pan with parchment paper. Allow the paper to hang over the edge of the pan. Mix ingredients as directed above. Pour batter evenly into the prepared cake pan. Bake at 350 degrees for 30 minutes or until a tester comes out clean. Remove from the oven and allow to cool in the pan at least 30 minutes before removing from the pan. Cool completely before applying frosting.

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