American · dessert
Keto Red Velvet Cupcakes with Cream Cheese Frosting
Video by Keto Connect on YouTube · Open on YouTube
- Keto (3.3 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
Almond and coconut flour, eggs and butter sweetened with erythritol and stevia: about 3 g net carbs and 8 g protein a cupcake, with no added sugar.
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Ingredients 19
Method
Tap a time to watch that step in the video.
- Heat the oven to 175°C (350°F). In a bowl mix the almond flour, coconut flour, erythritol, cocoa, baking powder, baking soda and salt. 0:11
- Melt the butter, then stir in the liquid stevia, vanilla, white vinegar and red food colouring. 1:27
- Add the eggs and blend with a hand mixer, then beat in the dry ingredients in two parts to a thick batter. 3:05
- Spoon into a lined or greased 12-hole muffin tin, about three-quarters full, flatten the tops and bake 20–25 minutes, until a toothpick comes out clean. 4:02
- For the frosting, beat the butter and cream cheese until smooth, then beat in the vanilla, cream, powdered erythritol and stevia until fluffy. Chill while the cupcakes cool. 5:11
- Cool the cupcakes completely (30–45 minutes), then spread or pipe on the frosting. 6:30
Tip. The cook uses just 1 tsp of colouring and recommends a natural one if you can find it. Keeps up to 7 days in an airtight container in the fridge.
The method is a summary in our words — the video shows every step.
One portion (1 cupcake) gives you 1 of 12
Where the energy comes from one serve
- Net carbs 4%
- Protein 10%
- Fat 86%
Fits keto: 3.3 g net carbs a serve, with 86% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin E High27%
4.1 mg a serve, mostly from almond flour (79%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin A High25%
229 µg a serve, mostly from butter (28%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Selenium Source19%
11 µg a serve, mostly from eggs (73%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 Source15%
0.4 µg a serve, mostly from eggs (78%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Magnesium Source11%
45 mg a serve, mostly from almond flour (75%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
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Zinc8%
0.9 mg a serve, mostly from almond flour (44%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Omega-38%
0.1 g a serve, mostly from full-fat cream cheese (42%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Calcium6%
72 mg a serve, mostly from almond flour (47%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron6%
1 mg a serve, mostly from almond flour (45%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin D5%
1 µg a serve, mostly from eggs (58%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Folate5%
20 µg a serve, mostly from eggs (56%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Potassium4%
190 mg a serve, mostly from almond flour (49%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin B64%
0.1 mg a serve, mostly from eggs (46%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin K2%
1.9 µg a serve, mostly from butter (36%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin C0%
0 mg a serve, mostly from heavy cream (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Keto Connect; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.