An easy recipe for Gluten Free Red Velvet Cupcakes with frosting. They have a rich chocolatey flavor and tender, moist texture and are perfect for Valentine's Day! Made with almond flour and coconut flour, they're grain-free, sugar-free, and keto-friendly.
Table of Contents
- Gluten Free Red Velvet Cupcakes
- Are Red Velvet Cupcakes Keto-Friendly?
- Ingredients for Keto Red Velvet Cupcakes
- How To Make Gluten Free Red Velvet Cupcakes
- Storage Instructions
- Keto Red Velvet Cupcake Calories And Net Carbs
- More Gluten Free Desserts
- Gluten Free Red Velvet Cupcakes Recipe (Keto, Low Carb)
- 💬 Reviews
If you love cakes and cupcakes as much as I do, check out my gluten free chocolate cake and gluten free lemon poppy seed cupcakes. They're both low in carbs and sugar-free, perfect for your keto diet.
Gluten Free Red Velvet Cupcakes
These moist, rich, and buttery keto red velvet cupcakes are the ultimate indulgence. Pair them with one of two irresistible frostings: a tangy buttermilk frosting that is light and fluffy or a rich and dense chocolate cream cheese frosting.
I have simplified and perfected the classic recipe to make it low carb, gluten free, and fit our busy, modern lifestyles. These EASY gluten free cupcakes are guaranteed to steal the spotlight.
Are Red Velvet Cupcakes Keto-Friendly?
Red velvet cupcakes are not keto-friendly or gluten free. They are made with wheat flour and lots of sugar, especially in the frosting. According to the USDA, a standard red velvet cupcake contains almost 50 grams of net carbs with 36 grams of sugar which would knock you straight out of ketosis!
Luckily, by substituting wheat flour for almond and coconut flour and sugar for Erythritol, you can easily make these cupcakes gluten free and low carb. Each unfrosted cupcake in this easy red velvet cupcakes recipe has just 2 grams of carbs. The buttermilk frosting is almost zero carbs, and the cream cheese frosting only adds another 2 grams per cupcake.
Ingredients for Keto Red Velvet Cupcakes
This recipe requires eleven key ingredients and some sea salt. The ingredients you will need for the frosting will depend on which one you make. I've added links to both types of frostings below.
- Almond flour - Unblanched super fine almond flour or almond meal.
- Coconut flour - Super fine coconut flour to avoid a gritty texture.
- Eggs - Free-range eggs at room temperature.
- Buttermilk - At room temperature.
- Butter - Grass-fed butter at room temperature.
- Sweetener - Use a granulated sugar-free sweetener. I used Erythritol.
- Cocoa powder - Non-Dutched unsweetened cocoa powder to give the cupcakes the red velvet color.
- Red food coloring - Did you know that traditional red velvet cake recipes were made with non-Dutched, anthocyanin-rich cocoa, responsible for the famous scarlet shade of batter?
- Vanilla extract - A high-quality pure vanilla extract.
- Baking soda
- Baking powder
- Frosting - Get the buttermilk frosting ingredients here and the cream cheese frosting ingredients here.
How To Make Gluten Free Red Velvet Cupcakes
- Prepare the oven. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a muffin tray with cupcake liners.
- Prepare dry ingredients. In a large mixing bowl, combine the almond flour with coconut flour, cocoa powder, Erythritol, baking soda, baking powder, and sea salt. Whisk everything together until combined.
- Prepare wet ingredients. Mix the buttermilk with melted butter and vanilla extract in another mixing bowl. Add the eggs and whisk until well combined.
- Make the batter. Combine the wet and dry ingredients and whisk until you get a smooth batter. Add the red food coloring a few drops at a time until you reach the desired shade of red. Depending on the pigment, one to two tablespoons of food coloring should be enough, and the color will get darker in the oven.
- Bake the cupcakes. Divide the batter into the lined muffin tray and bake in the oven for 15 to 20 minutes. This recipe makes 10 cupcakes.
- Prepare the frosting. While the cupcakes are baking, prepare the frosting of your choice.
- Cool and frost. When the cupcakes have finished baking, remove them from the oven and let them cool to room temperature before frosting.
Leftover gluten free red velvet cupcakes can be kept in an airtight container at room temperature for 2 to 3 days. You can also store them in the fridge or freezer to extend their shelf life.
- In the fridge: Allow the cupcakes to cool completely to room temperature before placing them in an airtight container or tightly wrapping them in plastic wrap or foil. This will keep them fresh for up to 5 days and prevent them from drying out. When ready to eat, remove them from the fridge and allow them to come to room temperature before serving.
- In the freezer: Allow the cupcakes to cool completely to room temperature before wrapping them tightly in plastic wrap or storing them in an airtight freezer-safe container. This will prevent freezer burn and keep them tasting as good as the day they were made for up to 2 months. Thaw the cupcakes overnight in the fridge or on the counter until room temperature.
Keto Red Velvet Cupcake Calories And Net Carbs
Each unfrosted cupcake contains 116 calories and 2 grams of net carbs. The buttercream-frosted cupcakes contain 258 calories and 2 to 2.3 grams of net carbs with two tablespoons of frosting each. The chocolate cream cheese frosted cupcakes contain 210 calories and 3.7 grams of net carbs using two tablespoons of frosting.
More Gluten Free Desserts
Gluten Free Cupcakes
Gluten Free Cakes
Gluten Free Red Velvet Cupcakes Recipe (Keto, Low Carb)
For the Red Velvet Cupcakes
- ½ cup Almond Flour
- ½ cup Coconut Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 medium Eggs
- ⅓ cup Buttermilk
- ⅓ cup Butter melted
- ⅓ cup Erythritol granulated
- 1 tablespoon Cocoa Powder
- 1 teaspoon Red Food Coloring
- ½ teaspoon Vanilla Extract
- ⅙ teaspoon Sea Salt
- Preheat the oven to 375°F (190°C) and line a muffin tray with cupcake liners.
- In a large mixing bowl, combine the almond flour with coconut flour, cocoa powder, Erythritol, baking powder, baking soda, and sea salt. Whisk to combine.
- In another bowl, combine the buttermilk with the melted butter and vanilla extract. Add the eggs and whisk well.
- Combine the two mixtures and whisk to get a smooth batter. Gradually add the red food coloring until you reach the desired shade of red. It depends on the pigment, but in most cases, 1-2 teaspoons should be enough. The color will get darker in the oven.
- Divide the mixture into the prepared muffin tray and bake in the oven for 15-20 minutes.
- Make the buttercream frosting or cream cheese frosting while the cupcakes are baking.
- Allow the cupcakes to cool to room temperature before frosting.
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