Keto Red Velvet Cupcakes (Print Version)
Tender almond flour and cocoa cupcakes with rich color and creamy frosting, perfect for keto-friendly treats.
# Ingredients:
→ Batter
01 -
1/4 cup unsweetened cocoa powder
02 -
1 cup finely ground almond flour
03 -
1 1/2 teaspoons baking powder
04 -
1/4 teaspoon salt
05 -
1/3 cup powdered sweetener, such as erythritol
06 -
1/4 cup water
07 -
2 large eggs or 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
08 -
1 teaspoon natural red food coloring
# Steps:
01 -
Preheat oven to 350°F (177°C). Grease a standard or mini muffin tin.
02 -
In a mixing bowl, whisk together almond flour, cocoa powder, baking powder, salt, and powdered sweetener until well combined.
03 -
Add water, eggs (or flax eggs), and red food coloring to the dry mixture. Whisk until a smooth, even batter forms.
04 -
Spoon batter into prepared muffin tin, filling each cavity approximately two-thirds full.
05 -
Bake for 10 minutes if using a mini muffin tin or 15 minutes for regular size. Test for doneness with a toothpick inserted into the center; it should come out clean.
06 -
Allow cupcakes to cool completely in the tin, as they firm up while cooling.
07 -
Gently run a knife around the edges and lift each cupcake from the tin.
08 -
Frost only when cupcakes are fully cooled to prevent melting of icing. Serve or store for enhanced flavor the next day.
# Notes:
01 -
Allow the cupcakes to cool thoroughly before applying frosting to maintain icing texture.
02 -
For a lighter crumb, use a mini muffin tin. Double the recipe for larger gatherings.