Super moist Red Velvet Cupcakes that you won’t believe are low-carb! Shockingly sugar-free, grain-free, gluten-free, dairy-free, and egg-free!  (Vegan-friendly) Jump to Recipe

The BEST Low Carb Red Velvet Cake EVER

These low-carb red velvet cupcakes are going to blow you away. Your family, your friends, your co-workers. NO ONE is going to believe they’re actually healthy, sugar-free, dairy-free, gluten-free, ALL the frees – and not from a high-end gourmet BAKERY.

I dare you to put these side-by-side in a taste test. I may actually do one myself! I’m confident these will WIN. Flavor, texture, frosting, crumb, everything about these cupcakes is perfection!

I’m not exaggerating when I say these are possibly the BEST dessert I’ve ever made.. and you know as a dessert maker by trade that I’ve made literally HUNDREDS of desserts in my lifetime. These cupcakes TAKE THE CAKE,– literally, haha!

Get ready for your new favorite cupcakes!

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).

Grain-Free Cupcakes with the best TEXTURE

Super moist. (Yes, I know that’s a trigger word for some people, but idk how else to describe it!)

These cupcakes have a tender, delicate crumb. NOT dry at all. Not that strage texture that gluten-free baked goods can have where you can tell they’re not “real”… you know what I mean. NO CARDBOARD HERE you guys!

These rival conventional recipes in their deliciousness! I dare you to do a side-by-side taste test.

Baking with almond flour can sometimes create a heavy/dense texture, but using a combination of “flours” helps tremendously.

I used fine almond flour, flax, cocoa powder and tapioca flour (You may sub more almond flour, but this does make it denser)

For beautiful COLOR

I recommend natural food coloring instead of artificial food dyes. And thankfully, there are now options for natural color that’s just as good as artificial. I like Watkins brand (I got mine on Amazon)

You’ll need at least 2 bottles natural red food coloring for a deep, rich color. But you can actually use ANY color you like!

Like my happy little accident: this gorgeous GREEN. Isn’t it the PERFECT holiday green that looks like the forest green of a Christmas tree! 😀

I was actually trying to create blue velvet because all I had left at the time was a bottle of natural blue food coloring. BUT when you add blue to the yellow tones in the cocoa powder, it makes green!

TIP: If you want to create a different color, just keep in mind, you’re adding it to cocoa powder, which will add a yellow/brown hue to your food coloring. Maybe to create purple, it’s a mixture of red and blue 2:1? It’s a fun surprise to see what color results after you bake it, haha! I sure was surprised to see this forest green. I think I may try to create PURPLE velvet next (because purple is my fav!!) 🙂

Full disclosure: I ran out of my Watkins brand natural color and decided to use about half artificial coloring. I figure once a year won’t kill me, ha. This is a no-judgment zone, people.

The best sugar-free sweetener: Monkfruit!

MONKFRUIT from Lakanto.

You’ve heard me RAVE about monkfruit for over a year now. And I’m still not done, lol! I keep finding MORE to love about it.

Did you know I wrote a whole dang COOKBOOK about monkfruit sweetened treats!? Yeah I did! You can read the post about it here, or check it out on Amazon or Barnes & Noble. The ebook is available HERE.

I used monkfruit to sweeten these cupcakes. But if you have my book, you’ll know that monkfruit granules DO NOT perform well in cake. If you want a tender, delicate, SOFT baked good like cake or my new cinnamon rolls!) stay far away from the granules.

So I used a different form of monkfruit.. something I had never tried before…

*Not* plain vanilla. (Omg, this sugar-free vanilla SYRUP!)

To sweeten these cupcakes, I used my new FAVORITE product from Lakanto: Vanilla SYRUP. Oh my goodness, it’s sooo yummy.

I use it daily in my morning coffee (NO weird aftertaste – dissolves/blends instantly and completely – AMAZING french vanilla flavor)

On Black Friday, I stocked UP on this syrup because it was on a major sale. And I wanted to try it in some recipes, too. Boy I’m so glad I did.

If you missed the sales, don’t worry. Lakanto graciously provided my readers with a 20% discount on every order with code PRETTYPIES at checkout! Woohoo! Grab some vanilla syrup from Lakanto HERE.

It’s also available on Amazon.

OR, if you’re a Thrive Market member, you can find it there at a discount as well.

The best dairy-free sugar-free frosting in the WORLD

I’m making a declaration. Palm shortening (aka palm oil) is the absolute BEST ingredient for frosting. It holds it shape and pipes beautifully.

But best of all, it tastes SO GOOD. I could just eat it with a spoon!

I buy my palm oil at Target, but it’s also available at Amazon, Whole Foods and other major retailers.

Note on palm oil: Spectrum is a sustainable, ethically produced source that is Rainforest Alliance Certified. 

Warning: I do not recommend Nutiva brand palm oil because they cut it with coconut oil. I personally don’t like the texture of coconut oil frosting – It’s a little too oily. And it also melts in warm places.

It’s a cinch to sweeten this frosting with powdered monkfruit for a smooth (non-gritty) frosting that tastes just like a bakery!

I typically use HOMEMADE powdered monkfruit. You can EASILY make your own by throwing classic monkfruit granules in a small blender for about 10 seconds. (I use a Nutri Ninja 900 watt blender.)

Who’s ready to make a FANTASTIC, shockingly sugar-free/low-carb RED (or green!) VELVET CUPCAKES this holiday? Perfect for Christmas, Valentine’s Day, birthdays or any special day! Don’t forget to tag me on Instagram if you make them 🙂

Merry Christmas from my family to yours! I’ll be back in the new year to bring you more healthy sweets and treats.

Low-Carb Red Velvet Cupcakes

Super moist colorful cupcakes you won't know are gluten-free, sugar-free and low-carb! Add the BEST dairy-free vanilla frosting on top for a stellar healthy homemade red velvet treat!

4.75 from 12 votes

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Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 7

Author: Emily

Ingredients

US Customary - Metric

Cupcakes:

• 1.375 cup fine almond flour - (1 cup+ 6 Tbs)
• 3 Tbs tapioca flour - or more almond flour* see notes
• 2 Tbs ground flaxseed
• 1 1/2 Tbs cocoa powder - or 1 Tbs cacao, to taste
• 2 tsp powdered monkfruit
• 3/4 tsp  baking powder
• 1/4 tsp  baking soda
• 1/8 tsp pink salt
• 1/3 cup Lakanto vanilla syrup - see notes for sub
• 1/4 cup avocado oil - or other neutral oil
• 1 Tbs  ground flaxseed + 3 Tbs water - or 1 egg
• 1/2 Tbs  vanilla extract
• 2 .3 oz bottles natural red food coloring - or any color you like! (I used blue which resulted in forest green)

Vanilla Frosting:

• 1 cup Spectrum palm shortening
• 1/3 cup powdered monkfruit
• 2 tsp vanilla extract
• dash pink salt

Instructions

To make the cupcakes:

• Preheat the oven to 325. Line a muffin tin with 6-7 parchment wrappers (or spray regular wrappers with non-stick spray such as avocado oil spray)
• Make a flax egg by mixing 1 Tbs flaxseed with 3 Tbs water in a medium bowl. Set aside to thicken.
  
• Whisk together dry ingredients in a large mixing bowl (almond flour through salt). Use a spatula or measuring cup to press out the lumps.
  
• Add wet ingredients (oil, syrup, vanilla, and coloring) to the prepared flax mixture.
• Pour wet over dry and mix well. Taste and adjust for sweetness, making it a little extra sweet since some sweetness will dissipate while baking. Add extra color, if desired.
  
• Scoop batter into wrappers using an ice cream scoop.
  
• Bake for about 24-26 minutes until a toothpick comes out mostly clean and the tops spring back.
• Allow to cool completely before frosting.

To make the frosting:

• Add palm shortening to a stand mixer with the paddle attachment (a hand mixer works, too).
• Mix for about 5 seconds to soften. Add remaining ingredients and beat until fully mixed. Taste and adjust for sweetness.
  
• Transfer frosting to a baggie or pastry bag.
• Pipe generously onto cooled cupcakes.
  

Notes

To store:
Keep in an airtight container, such as a glass cake dome, for up to 3 days, or refrigerate for 6 days. (Bring back to room temp for serving). Cupcakes may be frozen (unfrosted), cooled and tightly wrapped for 1-2 months).

To make homemade “powdered sugar”:
Simply blend 1/3 cup (Lakanto classic) granulated monkfruit OR coconut sugar in a small blender for about 10 seconds. I use a Nutri Ninja 900 watt blender.

Sweetener Alternatives:

You may replace the vanilla syrup* with:

• 1/3 cup lakanto monkfruit maple syrup
• 1/4 tsp pure monkfruit extract* (50% mogroside) + 1/3 cup almond milk
• 1/2 tsp pure monkfruit extract* (30% mogroside) + 1/3 cup almond milk
• 1/8 tsp pure stevia extract (to taste)
• 1/3 cup light amber maple syrup for non low-carb

*Use code PRETTYPIES at Lakanto.com for a 20% discount on every purchase

Note: Macros are for 1 of 7 cupcakes with frosting. You may lower the carbs by substituting tapioca with more almond, however this results in a more heavy cake.

Nutrition Facts

Low-Carb Red Velvet Cupcakes

Amount per Serving

Calories

263.08

% Daily Value*

Fat

 

23.66

g

36

%

Saturated Fat

 

3.43

g

21

%

Sodium

 

91.81

mg

4

%

Potassium

 

103.1

mg

3

%

Carbohydrates

 

19.02

g

6

%

Fiber

 

3.81

g

16

%

Sugar

 

1.13

g

1

%

Sugar Alcohol

 

8.67

g

Net Carbs

 

6.5

g

Protein

 

5.64

g

11

%

Calcium

 

79.56

mg

8

%

Iron

 

1.3

mg

7

%

* Percent Daily Values are based on a 2000 calorie diet.

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