Keto Red Velvet Cupcakes with Coconut Cashew Cheese Frosting

Red velvet cake is one of those desserts that screams indulgence from its luxurious fabric namesake to its rich cream cheese frosting. If you thought this kind of indulgence was impossible on a Keto diet, think again! These Keto red velvet cupcakes with coconut cashew cream cheese frosting are here to proof you wrong and steal the show. By transforming this classic cake into a Keto-friendly recipe, the heavy carbs, overly sweet topping, and artificial color that sometimes plague red velvet cake are avoided. This leaves a rich red chocolate cake and a creamy frosting that compliments the cake rather than overshadowing it. Plus, these cupcakes take a lot less time than a giant cake and they are a lot easy to store and enjoy.

A Red Velvet Crash Course

Did you know that “velvet” cake was invented before red velvet cake? The term came into popular use some time in the Victorian era to refer to cakes with a velvety texture. The “red” came from a reaction with buttermilk and cocoa which have the cake a distinctly red hue.

During World War Two, some bakers used beet juice to enhance the red color of the cake since the ingredients needed to produce the reaction were strictly rationed. Then, during the Great Depression, red velvet cake was promoted by Adams Extract, a manufacturer in Texas which made red food coloring. This persists into contemporary recipes, many of which use artificial red color.

The Waldorf-Astoria Hotel in New York City is well known for its red velvet cake. However, the recipe is strongly associated with the South where it is most popular. It was originally frosted using an old-fashioned recipe called ermine icing which was very fluffy but very time consuming to prepare. Many modern recipes use cream cheese frosting instead.

Top Tips for Perfect Cupcakes Every Time

  • Always use cupcake liners – This especially important for Keto-friendly recipes because they are gluten-free. Gluten-free baked goods are often more fragile than those with gluten. Liners will make the process of removing the cupcakes much easier.
  • Bake in the middle and don’t peek – Because cupcakes are so small, they can overcook easily if you aren’t careful. Make sure the rack is in the center of your oven to ensure even cooking. Likewise, if you open the oven to peek, you can disrupt the airflow. For best results, keep the door closed.
  • Frost completely – This is especially true if your cupcakes will be sitting out—at a bake sale or on a buffet table, for example— before you eat them. Frosting the cupcakes from edge to edge will keep them moist for longer.

Keto Red Velvet Cupcakes with Coconut Cashew Cheese Frosting

cupcakes

12

servings
Prep time

15

minutes
Cooking time

20

minutes

These Keto red velvet cupcakes are the real deal.

Ingredients

  • For the cupcakes
  • 1 cup (120 g) almond flour

  • 1/2 cup (120 ml) coconut oil

  • 3 Tablespoons (45 ml) apple cider vinegar

  • 3 eggs, whisked

  • 1 beet, raw, peeled and diced

  • Sweetener, to taste

  • 4 Tablespoons (24 g) unsweetened cacao powder

  • 2 teaspoons (8 g) baking soda

  • 1 teaspoon (4 g) baking powder

  • 1 Tablespoon (15 ml) of vanilla extract

  • Dash of salt

  • For the frosting
  • 1/4 cup (60 ml) cashew cheese

  • 2 Tablespoons (30 ml) coconut cream

  • 2 Tablespoons (30 ml) coconut oil

  • Erythritol or stevia (or to taste)

  • 1/2 teaspoon (3 ml) vanilla extract

  • Dash of salt

Directions

  • Preheat oven to 350 F (175 C).
  • Puree the beet and add in the vinegar and coconut oil. Add in the other ingredients and blend well.
  • Divide between 12 muffin pans.
  • Bake for 25-30 minutes until a toothpick comes out clean.
  • Meanwhile make the frosting by blending all the ingredients together. Spread on top of the cupcakes once they’re cooled.

NUTRITION

  • Net Carbs: 2 g
  • Calories: 189
  •  Sugar: 1 g
  •  Fat: 18 g
  •  Carbohydrates: 4 g
  •  Fiber: 2 g
  •  Protein: 4 g
Louise Written by: