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Keto as a Way of Life

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Keto Red Velvet Cupcakes Recipe

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If you’re a reader of Keto Ginger, you probably know that I think Rebecca is one of the best bakers on the planet. She’s certainly the cutest!

Knowing that red velvet is my favorite all time cake, when we went Keto, she decided to perfect a low carb version of this Southern dessert classic.

Like most recipes, it took a little trial and error. I was more than happy to be her taste tester. It’s the kind of work I’m willing to do for the Keto cause.

All my sacrifice paid off! She landed on a recipe that we’re proud to share.

We hope you enjoy these Keto Red Velvet Cupcakes with Cream Cheese Frosting!

Recipe Notes & Ingredients

I like to talk a little about the Keto specific ingredients we use in our recipes because people who are new to Keto may be unfamiliar with them. If you’re familiar with all the ingredients in this recipe, you can skip this section.

Note that we provide links to products we use and believe in. Some of them are affiliate links which means if you purchase the product through our link, you will help us out at no added cost to you.


Kerry Gold Butter:

We like Kerry Gold because it’s grass-fed butter. There really is a difference in quality and flavor here. You’ll see a lot of Keto lifestylers advocating for Kerry Gold. It really is the gold standard. You can find it at most large chain grocery stores. Note that if you get unsalted butter, you’ll want to add a couple pinches of salt to your batter to make up for it.

Vanilla Extract:

We like pure vanilla extract for this but be careful of the brand you get. Some brands have added sugar.

McCormick All-natural Vanilla Extract is our go-to. It’s the cheapest, best tasting and has no added sugar.

You can get it on Amazon here, but you can also find it at Sam’s. Walmart has the smaller, 4oz bottles of it, but it’s a better value just to get the 16oz bottle.

Cashew or Almond Milk:

Use whichever one of these you have on hand. They have similar macros and flavor profiles. We’ve tried both and can’t tell that either changes the flavor of the cupcakes. You can find both at Publix, Walmart and Kroger.

Almond Flour:

Made of blanched and ground up almonds, this flour offers texture, flavor and substance to baked items.

Since there is no gluten or binding agent in almond flour, you typically have to use eggs in combination with this ingredient in your recipes.

You can get smaller bags of Almond Flour in the baking aisle at most grocery stores, but they also carry it at Sam’s sometimes (which is honestly the best deal). When we can’t find it at Sam’s, we typically order it from Amazon.

Confectioners Monk Fruit:

Monk fruit is a wonderful, Keto-approved sweetener. Since we discovered it, we’ve started using it in everything that needs sweetness.

We like it so much, in fact, I plan to do an Ingredient Spotlight post on it this year.

For now, just note that Monk fruit sweetener stands up well to the heat of baking, it tastes great and doesn’t have a bad aftertaste. It has no carbs, and actually contains a substance that is reported to help stabilize blood glucose levels.

The draw back to Monk Fruit is the expense. It’s a little pricy, even on Amazon. It’s extremely pricy at Whole foods and other health food stores where we’ve found it.

Xanthan Gum:

Without getting into the specific science of this product, just understand that it’s used in a lot of foods to stabilize texture.

For example, it makes gluten free baked goods a little fluffier and it helps make sauces a little thicker.

There are a lot of uses for xanthan gum, but we use it in our cupcakes for the ‘fluffy’ factor. Without it, they tend just to be a little flat and dense.

We typically get ours from Amazon, but the last time I was in Walmart, I noticed they had it there as well for about the same price.

Note: Don’t over use this ingredient, especially if you use it in a sauce or pudding. Too much will give your dish a weird, slimy texture. If you’ve ever used too many Chia Seeds in something, it’s like that.

Baking Tips

The only real tip I can give you here is to spray the cupcake liners before pouring the batter in. If you skip that step, the liners will stick to your cupcakes and you’ll pull them apart just trying to unwrap them.

Thanks for Reading

We hope you enjoy this Keto Red Velvet Cupcake Recipe. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at or join us on our Facebook Page where we share and discuss Keto recipes all the time.

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Keto Red Velvet Cupcakes Recipe

Mar 24, 2019 | Dessert, Recipe | 6 comments


For the Cup Cakes

  • 1 1/2 Cup Almond Flour
  • 2 Cups Confectioners Monk Fruit Sweetener
  • 3/4 cup Kerry Gold Butter (salted)
  • 3/4 Cup Coconut Flour
  • 1 Cup Cashew or Almond Milk (unsweetened)
  • 9 Large Eggs
  • 2 Tbsp Cocoa Powder (unsweetened)
  • 2 tsp Vanilla Extract
  • 2 tsp Red Food Coloring
  • 1 tsp Baking Powder
  • 1/2 tsp Xanthan Gum

For the Cream Cheese Frosting

  • 16 oz cream cheese (full fat)
  • 1/2 Cup Kerry Gold Butter
  • 1 1/2 Cups Confectioners Monk Fruit Sweetener
  • 2 Tbsp Cashew Milk
  • 1 Tbsp Vanilla Extract


Preheat Oven to 350 degrees F.

Set butter and cream cheese out to reach room temperature for the frosting

For the Cup Cakes

  1. Combine coconut flour, almond flour, baking powder and xanthan gum in a bowl. Stir until incorporated and then that set aside.
  2. In another bowl, mix together cocoa, monk fruit, cashew milk and butter. Heat in microwave, 10 seconds at a time, until butter is just melted, not extremely hot. (if it’s too hot, it will cook the eggs in the next step)
  3. Add food coloring vanilla and eggs to the warm butter/milk mixture. Mix thoroughly.
  4. Slowly pour wet mixture into the dry ingredients. Fold together until well incorporated.
  5. Prepare cupcake tins by adding liners to a 16-18 cup muffin tin. Spray inside of liners with non-stick cooking spray.
  6. Scoop cupcake batter into prepared liners, making sure they are roughly 1/4 inch from the top of the liner.
  7. Bake 22-25 minutes until cupcakes bounce back when lightly poked.
  8. Let cool completely before frosting.


For the Cream Cheese Frosting

  1. Cream together room temperature butter and cream cheese until well combined.
  2. Slowly add confectioners Monk Fruit sweetener until encorporated.
  3. Add Cashew Milk and Vanilla and mix thouroughly. For thicker frosting, add a little less Cashew Milk. For thinner, add just a little more.


Per Cupcake: This recipe makes 18 cupcakes

Calories: 304

Fat: 28

Net Carbs: 3.4

Protein: 8

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