Red Velvet Cake really stands out in the crowd ! It’s one of the indulgences during my carb eating days. But now I can eat them guiltfree with this low carb / keto version which tastes just as good as the regular ones – no kidding !

Traditional red velvet cake uses cocoa powder, buttermilk and vinegar. Basically, these ingredients helps with the rise and the cocoa powder also makes the red looks more like maroon. But red velvet cake does not really taste like chocolate cake as it is very mild. So even if we omit the cocoa powder, there is not much effect on the cake. The baking soda I used together with the vinegar helps with the rise and makes the cake so soft and fluffy which I really like. The best part is that the baking soda taste is not obvious at all.

Frankly, red velvet cake does not really taste any different other than the color. But it’s the cream cheese frosting that makes all the difference. Red velvet cake and cream cheese are a perfect match. Today, I decided to make these mini keto red velvet cupcakes as they look so cute and if you’re looking into portion control, this would be really ideal. Perhaps, later on I will show you how to make a layered keto red velvet cake.

The recipe can be viewed and printed at this link;

Total Carb = 2.2 g
Dietary Fiber = 0.5 g
Net Carb = 1.7 g
Calories = 277
Total Fat = 28.3 g
Protein = 4.4 g

Total Carb = 6.2 g
Dietary Fiber = 2.4 g
Net Carb = 3.8 g
Calories = 403
Total Fat = 38.5 g
Protein = 8.9 g


Unsalted Butter (room temp) = 113 g / 1/2 cup
Cream Cheese (room temp) = 225 g / 8 oz / 1 cup
Vanilla Extract = 1 tsp
Salt = 1/8 tsp
Powdered sweetener = 120 g / 1 cup (Note: I used self ground erythritol but you can use any keto friendly powdered sweetener)

1. Beat the butter with a hand held mixer until pale and creamy.
2. Add the cream cheese and beat to combine.
3. Add the vanilla extract, salt and beat to combine.
4. Add the powdered sweetener and beat until well combined. The texture should be creamy and thick.
5. Fill the frosting into piping bags with any piping tips of your choice. Then refrigerate until ready to use.

Coconut Flour = 90 g / 3/4 cup (Almond Flour = 360 g / 3 cups)
Baking Soda = 4 g / 1 tsp
Erythritol = 20 g / 1 1/4 tbsp (Note: You can use any keto friendly sweetener. This small amount of sweetener is to balance out the sweetness from the frosting.)
Salt = 1/2 tsp
Unsweetened Cocoa Powder = 4 g / 1 tsp (Optional)

Eggs = 4 large (About 60 g each with shell)
Melted Unsalted Butter = 60 ml / 1/4 cup
Whipping Cream = 240 ml / 1 cup
Vanilla Extract = 2 tsp
White Vinegar = 1 tsp
Red Food Coloring = 6 tsp (Note: The amount may be different depending on the type of food coloring you use so please adjust accordingly.)

1. Preheat the oven at 340F or 170C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients (except the red food coloring) and whisk until well combined. The batter should be smooth and thick.
4. Add the red food coloring and mix until well combined.
5. Spoon the batter into paper cups. In the video, I used small but firm paper cups and I got 11 cupcakes out of this recipe. The amount may vary depending on the size of your paper cups. Fill the batter until 3/4 high.
6. Bake for about 15 to 20 mins or until a wooden skewer comes out clean.
7. Let the cupcakes cool completely then only do the frosting.
8. These cupcakes can be refrigerated up to a week. They can also be frozen for months.

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