Low-Carb Red Velvet Cake/Cupcakes
A guilt-free version of the classic Red Velvet Cake that is moist, flavorful, and perfect for gatherings, filled with nostalgia and health consciousness.
Ingredients
For the Cake
- 2 cups Almond Flour Gluten-free option; can substitute with coconut flour (adjust amount).
- 1/4 cup Unsweetened Cocoa Powder Adds depth and richness.
- 1 cup Granulated Erythritol Sugar substitute; can use stevia or monk fruit sweetener in smaller quantities.
- 1 tbsp Baking Powder Leavening agent.
- 1 tsp Baking Soda Leavening agent.
- 1 cup Buttermilk Keeps the cake moist; if unavailable, mix milk with a teaspoon of vinegar.
- 3 large Eggs Provides moisture and richness.
- 1 tbsp Vinegar Reacts with baking soda for lift.
- 1 tbsp Vanilla Extract Enhances flavor.
For the Cream Cheese Icing
- 8 oz Cream Cheese Provides a creamy finish.
- 1/4 cup Unsalted Butter Adds velvety texture.
- 1/2 cup Granulated Erythritol Balances the tanginess of the cream cheese.
- 1 tbsp Vanilla Extract Enhances icing flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line your cupcake pan with liners.
- In a mixing bowl, combine the almond flour, cocoa powder, baking powder, baking soda, and erythritol. Whisk until well blended.
- In another bowl, mix together the eggs, buttermilk, vinegar, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter should be slightly thick but silky.
- Gently fold in the red food coloring until your batter takes on a vibrant hue.
- Scoop the batter into your prepared cupcake liners or pour it into the cake pan, filling them about three-quarters full.
Baking
- Bake for 20-25 minutes for cupcakes, or up to 30-35 minutes for a cake, until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Icing
- While the cake cools, whip together the cream cheese, butter, erythritol, and vanilla extract until smooth and creamy.
- Once the cakes are cool, frost generously with the cream cheese icing.
Serving
- Serve and enjoy with fresh berries or a scoop of low-carb vanilla ice cream.
Notes
Store in an airtight container in the fridge for up to 4-5 days. Freezes for up to three months. Always frost only when completely cool to avoid melting icing.