Keto Red Velvet Cupcakes Recipe


  • 2 ½ cups almond flour
  • ½ cup granulated erythritol
  • 2 ½ tsp baking powder
  • 2 tbsp cocoa powder
  • 8 tbsp butter (melted)
  • ¼ cup heavy cream
  • 3 tbsp unsweetened coconut/almond milk
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp liquid stevia
  • Red food coloring as needed


  1. Preheat the oven to 325F. Line a cupcake pan with 12 cupcake liners or a mini-muffin pan with 36 liners. Parchment paper liners work the best for making sure the cupcakes don't stick.
  2. In a large bowl, mix the dry ingredients: almond flour, erythritol, baking powder, and cocoa powder.
  3. In a medium microwave-safe bowl, melt the butter, then add the heavy cream, coconut/almond milk, eggs, vanilla extract, and  liquid stevia and mix together well. Add the food coloring until it’s a nice red color, not pink.
  4. Add the red liquid mixture to the dry mixture and make sure everything is mixed together well, but don’t over mix. It should be a nice red-ish chocolate color.
  5. Fill the cupcake cups with the batter until each one is almost all the way full.
  6. Bake for 25 minutes or so, until a toothpick inserted in the middle of a cupcake comes out clean. Let cool.
  7. Once cooled, frost the cupcakes with cream cheese icing and preferred decorations.
This article and recipe adapted from site

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