Gluten Free Red Velvet Cupcakes Recipe (Keto, Low Carb)
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
For the Red Velvet Cupcakes
- ½ cup Almond Flour
- ½ cup Coconut Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 medium Eggs
- ⅓ cup Buttermilk
- ⅓ cup Butter melted
- ⅓ cup Low Carb Sugar Substitute (Granulated)
- 1 tablespoon Cocoa Powder
- 1 teaspoon Red Food Coloring
- ½ teaspoon Vanilla Extract
- ⅙ teaspoon Sea Salt
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tray with cupcake liners.
- In a large mixing bowl, combine the almond flour with coconut flour, cocoa powder, Erythritol, baking powder, baking soda, and sea salt. Whisk to combine.
- In another bowl, combine the buttermilk with the melted butter and vanilla extract. Add the eggs and whisk well.
- Combine the two mixtures and whisk to get a smooth batter. Gradually add the red food coloring until you reach the desired shade of red. It depends on the pigment, but in most cases, 1-2 teaspoons should be enough. The color will get darker in the oven.
- Divide the mixture into the prepared muffin tray and bake in the oven for 15-20 minutes.
- Make the buttercream frosting or cream cheese frosting while the cupcakes are baking.
- Allow the cupcakes to cool to room temperature before frosting.
Makes 10 cupcakes
Nutrition
Serving: 1cupcake (10 per recipe)Calories: 116Fat: 9.8gProtein: 3.3gTotal Carbs: 3.8gNet Carbs: 2gFiber: 1.8gSugar: 1.2g