Low-Carb Red Velvet Cupcakes
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5 from 1 vote

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!
Prep Time10 mins
Cook Time25 mins
Keyword: cake, keto, low-carb, sugar-free
Servings: 7
Calories: 263.08kcal
Author: Emily

Ingredients

Cupcakes:

Vanilla Frosting:

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.
    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

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.
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:
*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

Calories: 263.08kcal | Carbohydrates: 19.02g | Protein: 5.64g | Fat: 23.66g | Saturated Fat: 3.43g | Sodium: 91.81mg | Potassium: 103.1mg | Fiber: 3.81g | Sugar: 1.13g | Calcium: 79.56mg | Iron: 1.3mg | Sugar Alcohol: 8.67g | Net Carbs: 6.5g