These Keto Red Velvet Cupcakes are ultra fluffy, buttery, and moist. Learn how to make grain-free red velvet cupcakes topped with a luscious sugar-free cream cheese frosting.
The red velvet cake is an American recipe and is usually made during the holidays because of its beautiful red color.
I top the red velvet muffins with generous amounts of homemade sugar-free cream cheese frosting, and they become heavenly. So pretty and perfect for Christmas, New Year’s Eve, and even Valentine’s Day.
Ingredients for the Keto Red Velvet Cupcakes
- Almond Flour and Coconut Flour – I love combining these grain-free flours because they make the cupcakes super fluffy and less gritty.
- Sweetener – You’ll need both granulated sweeteners for the cupcakes and confectioners for the frosting. Feel free to choose your favorite sweeteners, such as Erythritol, Monk Fruit, or Allulose.
- Baking Powder – helps the cupcakes rise beautifully.
- Cocoa Powder – ads a subtle cocoa flavor that’s not overpowering. If you prefer a strong cocoa taste, replace it with dutch processed cocoa powder.
- Butter – use unsalted butter or replace it with coconut oil.
- Heavy Cream – for a creamy touch, use high-fat heavy cream.
- Large Eggs – Make sure to use room temperature eggs to reduce the eggy taste.
- Vanilla Extract – use real vanilla extract for the best flavors.
- Red food coloring – used to make the cupcakes red. You can use any food coloring you prefer, but I recommend a few drops of red coloring gel for an intense color.
*For dairy-free keto red velvet cupcakes, substitute the butter for coconut oil and heavy cream for canned coconut cream.
What About Natural Food Coloring?
Red Velvet without food coloring would be just a yellow cake with a hint of chocolate. I love to use gel food coloring because it’s super pigmentated, and you’ll need less of it.
Alternatively, use natural red coloring made out of beets. You can also altogether leave out the food coloring. Although the color will be more on the brown side, the taste is similar.
How To Make Red Velvet Cupcakes?
I share with you my very best tips and the proper amount of ingredients to produce the best grain-free red velvet cupcakes. They rise beautifully even we aren’t using any wheat flour, just my favorite combo of super fine almond flour and coconut flour. Here’s everything you have to do:
Beat the eggs until frothy. This step is essential because it will make your cupcakes light and fluffy.
Combine the dry ingredients. In a separate bowl, add all the dry ingredients. You can sift the flours, cocoa powder, and sweetener to avoid the clumps. No worries if you don’t have that much time. Just make sure to use a super fine blanched almond flour.
Mix the wet and dry ingredients. Add in the butter and food coloring.
Divide the cupcake batter between 16 parchment paper cupcake liners. Use about two tablespoons of batter for each cupcake.
Bake for about 20 minutes at 350°F/ 180°C or until the tops of the muffins spring back when touched or a toothpick inserted comes out clean.
TIP: If there are still crumbs on the toothpick, bake for a few more minutes. Also, be careful not to overbake, as you’ll end up with dry cupcakes.
Cool completely before adding the frosting.
Tips For Making The Best Low Carb Red Velvet Muffins
- Use room temperature ingredients – I’m sure you’ve heard this before, but it makes a difference. Bring all your refrigerated ingredients to room temperature – eggs included. That way, you’ll get a perfect batter without dealing with a curdled batter.
- Whip the eggs – To get that fluffy texture beat the eggs with your electric mixer until they look fluffy. This step incorporates air into the batter, which makes the cupcakes fluffier.
- Don’t overbake – It doesn’t matter how well you follow all the instructions, overbaking will make dry cupcakes. I bake them for about 18 minutes for the perfect result, but you know each oven is different. Keep an eye on the cupcakes and remove them from the oven when slightly firm to touch.
- Cool completely before frosting – Make sure the red cupcakes are completely cooled before decorating with the frosting. Otherwise, the heat from the cupcakes will cause the frosting to melt.
How To Store Keto Red Velvet Cupcakes
- Refrigerator: Leftover red velvet cupcakes should be stored in the refrigerator in air-tight containers. Store for up to one week. Remove from the refrigerator 30 minutes prior to eating.
- To Freeze: freeze unfrosted red velvet cupcakes for up to 6 months. When ready to assemble, defrost overnight.
Other Keto Desserts for You To Try
- Keto Red Velvet Cake
- Super Easy Keto Pumpkin Muffins
- Raspberry Vanilla Keto Muffins
- Quick and Easy Low Carb Keto Blueberry Muffins
- The BEST Keto Double Chocolate Muffins – Super Moist and Fudgy
Keto Red Velvet Cupcakes
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup granulated sweetener
- 2 tsp baking powder
- 2 tbsp cocoa powder
- 4 tbsp butter softened
- 3 tbsp heavy cream
- 5 large eggs room temperature
- 2 tsp vanilla extract
- a few drops red food coloring
- a batch of my keto cream cheese frosting
- Preheat the oven to 350°F/180°C and line a muffin pan with 16 parchment paper cupcake liners. Set aside.
- In a large mixing bowl, add the eggs, heavy cream, and vanilla extract. Using an electric mixer mix for about 2 minutes until frothy.
- Combine the dry ingredients: almond flour, coconut flour, sweetener, baking powder, cocoa powder into a different bowl. You can sift them to get rid of the bigger clumps.
- Add the dry ingredients into the beaten eggs and continue mixing until a batter starts to form. Incorporate the softened butter and red food coloring. Stir for a few minutes more. Let the batter rest for 5-10 minutes.
- Fill the cupcake liners with about two tablespoons of batter.
- Transfer to the preheated oven and bake for about 18-20 minutes or until a toothpick inserted in the thickest part of a cupcake comes out clean.
- Let them cool on a rack and prepare the cream cheese frosting.
- Once cooled, frost the cupcakes with the cream cheese frosting and decorate with sugar-free sprinkles.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
Hi, greetings from Malaysia! is there a sub for granulated Erythritol? as it is really difficult to find that here.
What sweetener can you find where you live? You can use Xylitol or Monk Fruit if those are available for you.
Hi, I don’t usually comment on recipes but I have to say that this recipe was absolutely amazing! I am extremely into healthy alternatives for baked goods and I will surely be making these cupcakes again.
The whole family loved them! Thank you for sharing this recipe and including the nutritional info 🙂 I will be sure to try your recipes.
(Note: anyone who doesn’t have heavy cream, as a substitute use 2/3 cup of milk and 1/3 of butter)
hello! i do not have any coconut flour. what can i substitute for it?
To make keto red velvet cupcakes without coconut flour, replace with 4-5 more tablespoons of almond flour. It should work well and be careful so your batter isn’t too thick! Hope you’ll like my recipe!
Hello! After doing a few of your recipes and all of them turning out amazing, now you’re my go to keto recipes blogger I don’t even look for them anywhere else anymore. I have a question with this one: what can I use to replace heavy cream? Is there a vegan alternative?
Hey, there and thank you for your kind words. In place of heavy cream, I used canned coconut milk or canned coconut cream. They are the best replacement for heavy cream. You’re the best!
May I know how do I replace the liquid red colouring with powder for?
Depending on how strong the red coloring powder is. Read the instructions written on the package and add more to get the desired color.
Is the batter supposed to be so stiff? I followed the recipe exactly (I have OCD so I triple check everything) and it seemed really thick to me and they don’t look like the pic at all. I used new baking powder, so I’m at a loss.
What sweetener have you used? Sometimes it’s what makes the batter stiff.
I’m with you! My end result is not a smooth cupcake too either. I used Erythritol.
Sooooooo yummy!! Is it possible to freeze the cupcakes to have for later if I don’t put frosting on them? Also do I store them in the refrigerator?
Thank you for your wonderful recipes
Hi, can I use monk fruit as the sweetener?
Yes, monk fruit is a great sweetener. What brand are you using?
Hi, can I use a granulated erythritol/stevia blend for this recipe and is so is the amount the same? Thanks!
Yes, you can use granular sweetener to make these cupcakes but you’ll need a powdered sweetener for the frosting.