Low-Carb Red Velvet Cupcakes

Red Velvet Cupcakes (Dairy-Free, Low-Carb)

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 RecipeLow-Carb Red Velvet Cupcakes

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).Low-Carb Red Velvet Cupcakes

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)Low-Carb Red Velvet Cupcakes

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.Low-Carb Red Velvet Cupcakes

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…Low-Carb Red Velvet Cupcakes

*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. Low-Carb Red Velvet Cupcakes

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.)

Low-Carb Red Velvet Cupcakes

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

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
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 7
Author: Emily




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.
    Low-Carb Red Velvet Cupcakes
  • 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.
    Low-Carb Red Velvet Cupcakes


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:
*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
% Daily Value*
Saturated Fat
Sugar Alcohol
Net Carbs
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @emily.likes.food #prettypies!


  • Michael Greenwood

    I’m eating a ketogenic diet and I find that stevia is the only sweetener I can tolerate. I haven’t tried pure monk fruit, but most monk fruit is mixed with erythritol unfortunately. Erythritol upsets my stomach, gives me diarrhea and also causes me to get huge eye bags and swelling under my eyes the next day. Pure monk fruit is exorbitantly expensive, but I might try it someday.

    • Emily

      Sorry you’re sensitive to the monkfruit blend! I have sensitivities to some sweeteners but these don’t bother me.
      The good news is stevia will work, too! 🙂 I linked to my favorite pure stevia powder in the notes. The pure extracts (stevia or monkfruit) will last a very very long time since a little goes a long way.

      Don’t forget I have discounts available too! Use code PRETTYPIES for 20% off at Lakanto.com 🙂

    • Emily

      Sorry you’re allergic! Definitely do not use coconut flour. It is very absorbent and drying and requires a lot of eggs and liquid to work.
      Can you have cashews or other nuts/seeds? (Most nuts and seeds are generally interchangeable since they have a similar protein & fat structure) Cashew flour or pumpkin seed flour would be my picks due to their mild flavor. You can buy them pre-ground for smoother texture. Hope that helps. Let me know if you try it! 🙂

  • Evan

    Is there any subsitute for the flax seed? Can i add more almond flour instead? Thank you! recipe sounds delicous hope to make for my wife’s birthday!

    • Emily

      I would use ground chia seeds (blend chia in a small blender or food processor). They are interchangeable. Both act as a binder /egg replacer. Hope you both enjoy 🙂

  • Natasha S

    Hello, I wanted to ask if I could add beet puree instead of food coloring/beet powder and applesauce for sweetener (perhaps replacing some oil too)? If so, what would be the measurements?
    Thank you

    • Emily

      Beet purée may work if you reduce / replace the other liquids in the recipe.
      Apple sauce likely won’t be sweet enough on its own. If you can have maple syrup, you could replace the monkfruit syrup with that. *Taste batter before baking*

      Just be sure to keep the dry to wet ratio the same with whatever ingredients you use. Decreasing or replacing the oil may make it taste kinda dry. But if that’s what you need, it’s worth a shot. Let me know how it goes 🙂

  • Brooke

    Hi! Quick question. I am making this as a wedding cake for some friends and just wondered how much I would need to double this for 2, 10in cakes? Would this recipe even work as a cake or is it strictly cupcakes? Thank you!

    • Emily

      Oh that awesome! Yes I think it should work for cakes too. You’d need to adjust the cook time. Bake until the center feels set and springs back slightly.
      I would probably triple or quadruple the recipe. Let me know how it goes 🙂

      • Brooke

        Ahhh! Thank you so much! I have been trying not to freak out and this brought me a lot of calm. I will definitely let you know how it goes.

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