These low-carb red velvet cupcakes feature a creamy strawberry cheesecake center and a rich cream cheese frosting. They’re perfect for anyone following a ketogenic or low-carb lifestyle.
Yield: 12 cupcakes
Prep Time: 25 minutes
Bake Time: 20–22 minutes
Total Time: About 1 hour (including cooling)
Nutrition (Approximate Per Cupcake)
- Calories: 290
- Net Carbs: 4–5 g
- Protein: 7 g
- Fat: 27 g
- Fiber: 3 g
Ingredients
For the Strawberry Cheesecake Filling
- 8 oz (225 g) full-fat cream cheese, softened
- ¼ cup powdered erythritol or keto powdered sweetener
- ½ tsp vanilla extract
- ¼ cup finely diced strawberries
- 1 egg yolk
For the Red Velvet Cupcakes
- 2 cups almond flour
- ¼ cup coconut flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 4 large eggs
- ½ cup melted butter
- ½ cup sour cream
- ¾ cup granulated erythritol
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tsp red gel food coloring (optional)
For the Cream Cheese Frosting
- 8 oz (225 g) full-fat cream cheese, softened
- 4 tbsp unsalted butter, softened
- ½ cup powdered erythritol
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (if needed)
Garnish (Optional)
- Thin strawberry slices
- Freeze-dried strawberry crumbs
- Sugar-free white chocolate shavings
- Keto sprinkles
Instructions
Step 1: Prepare the Cheesecake Filling
- In a medium bowl, beat cream cheese until smooth.
- Add powdered sweetener and vanilla.
- Mix in egg yolk.
- Fold in finely diced strawberries.
- Refrigerate while preparing the cupcake batter.
Step 2: Prepare the Oven
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Step 3: Make the Cupcake Batter
Combine Dry Ingredients
In a bowl whisk together:
- Almond flour
- Coconut flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Combine Wet Ingredients
In a separate large bowl whisk:
- Eggs
- Melted butter
- Sour cream
- Erythritol
- Vanilla extract
- Vinegar
- Food coloring
Mix until smooth.
Combine
- Gradually add dry ingredients to wet ingredients.
- Stir until a thick batter forms.
- Let batter rest for 2–3 minutes to allow the coconut flour to absorb moisture.
Step 4: Fill the Cupcakes
- Add about 1 tablespoon of batter to each cupcake liner.
- Place 1 tablespoon cheesecake filling in the center.
- Cover with additional batter until cups are about ¾ full.
Step 5: Bake
- Bake for 20–22 minutes.
- A toothpick inserted near the edge should come out mostly clean.
- Remove from oven.
- Cool in pan for 10 minutes.
- Transfer to a wire rack and cool completely.
Step 6: Make the Frosting
- Beat cream cheese and butter together until fluffy.
- Add powdered erythritol gradually.
- Mix in vanilla extract.
- Add heavy cream if a smoother consistency is desired.
- Beat for 2–3 minutes until light and creamy.
Step 7: Frost the Cupcakes
- Ensure cupcakes are completely cool.
- Pipe or spread frosting onto each cupcake.
- Garnish with strawberry slices or freeze-dried strawberry crumbs if desired.
Tips for Success
Use Gel Coloring
Gel food coloring provides a deeper red color without adding extra liquid.
Don’t Skip Cooling
Warm cupcakes can melt the frosting and soften the cheesecake center.
Strawberry Choices
Fresh strawberries work best. If using frozen strawberries:
- Thaw completely.
- Drain thoroughly.
- Pat dry before adding.
Sweetener Options
Good keto sweeteners include:
- Erythritol
- Monk fruit-erythritol blends
- Allulose (may create a softer texture)
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator before frosting.
Variations
Chocolate Strawberry Version
Add ¼ cup sugar-free chocolate chips to the batter.
Strawberry Swirl Frosting
Blend 2 tablespoons freeze-dried strawberry powder into the frosting.
Mini Cupcakes
Make 24 mini cupcakes and reduce baking time to 10–12 minutes
