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!
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).
Gluten-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 version is available for instant download on Blurb.
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 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.
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.
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!
Important Reminder on Powdered Monkfruit
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.)
If you use Lakanto brand powdered monkfruit, remember it’s 2x sweeter than regular powdered sugar and homemade powdered monkfruit. Homemade powdered monkfruit measures 1:1 with regular powdered sugar.
I used Lakanto brand powdered monkfruit in this recipe, but for every other recipe on my site, I use homemade. So if you make another recipe on my site with Lakanto brand instead of homemade, cut the amount in half. I try to specify that I use homemade in each recipe, but I just want to be super clear so you get the best result. If in doubt, just ask! 🙂
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
- 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
- 1 tsp Lakanto powdered monkfruit - or 2 tsp if homemade
- 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
- 1/2 Tbs vanilla extract
- 2 bottles natural red food coloring - or any color you like! (I used blue which resulted in forest green)
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.
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. Note: Lakanto brand powdered monkfruit is 2x sweeter than regular powdered sugar. Homemade powdered monkfruit (above) measures 1:1 with regular powdered sugar. 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