Red Velvet Cupcakes with Cream Cheese Frosting (Keto, Low Carb)


Red Velvet Cupcakes

Makes 14 standard size cupcakes

Ingredients:

2-1/2 cups sifted almond flour

3/4 cup Golden Sugar Substitute (I used lakanto golden)

2 tablespoons granulated sugar substitute (I used Pyure)

2 tablespoons baking powder

2 tablespoons cocoa powder

4 eggs, whisked

1/4 cup fluid almond butter (you can warm it up slightly in the microwave)

1/4 cup and 2 tablespoons unsweetened almond milk

1/4 cup and 3 tablespoons melted coconut oil

1 tablespoon LorAnn Oils Red Velvet Emulsion


Directions:

Preheat your oven to 350 degrees Fahrenheit. Double line your cupcake pans with paper liners.


Mix all dry ingredients together first. Add in the eggs, almond milk, coconut oil and almond butter. Mix very well. Lasly add in the Red Velvet emulsion.

Using a 1/4 cup scoop the batter into your lined cupcake tins. Bake for 22 minutes. Remove from oven and allow to cool completely.


Frost with cream cheese frosting, white chocolate ChocZero chips (link HERE code "mydomesticatedbitofchaos" to save 10%) and decoate with some easy keto sprinkles (see my post HERE on how to make these!)





Cream Cheese Frosting

8 oz softened cream cheese

4 tablespoons softened butter

1/4 cup sour cream

1/2 cup powdered sugar substitute

1 teaspoon vanilla


Directions:

Whip all ingredients in a stand mixer. Decorate cupcakes as desired.Refrigerate leftovers up to four days