Red velvet cupcakes made with coconut flour make a delicious low carb and gluten free option. Decorated with a cream cheese topping makes them extra tempting.
I love the bright colour of red velvet cupcakes. This recipe should give you a lovely moist cupcake. The topping is made out of cream cheese and these should be stored in the refrigerator.
This red velvet cupcake mixture is very moist without being too “eggy”. The addition of coconut oil and coconut milk help with ensuring that you have firm, yet light cupcake.
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These red velvet cupcake are baked with coconut flour, making them grain free, low carb and gluten free.
- 3 Eggs
- 1/4 cup (55g) Coconut oil
- 1/2 cup (113g) Coconut milk
- 1/2 teaspoon Vanilla extract
- 1/4 cup (54g) Erythritol or sweetener of choice
- 1/4 cup (28g) Coconut flour
- 1/2 teaspoon baking powder
- 1 tablespoon Cocoa powder unsweetened
- 2-3 teaspoons Red food colouring
- 1/4 teaspoon Salt
- 100 g Cream cheese softened
- 1/4 cup (56g) Butter, unsalted softened
- 1 tablespoon Erythritol or sweetener of choice
- 1 teaspoon Vanilla extract
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Preheat the oven to 180C/350F degrees.
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Beat the eggs well, stir in the coconut oil, coconut milk and vanilla.
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In a separate bowl mix the dry ingredients.
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Stir the dry ingredients into the wet and mix well.
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Add the red food colouring and mix well. If the batter seems too thick add more coconut milk). It should resemble cake/pancake batter.
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Place the batter into cupcake cases 3/4 of the way up and bake for 20 minutes until the tops spring back lightly when touched.
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Allow to cool
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Make the Topping
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For the cream cheese topping, mix the cream cheese, erythritol, vanilla extract and butter until soft with no lumps. (Mix with a blender if it's easier).
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Smother the cupcakes with the topping!
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Eat and enjoy!
Makes 9 Cupcakes
Nutritional Info per cupcake: 190 Calories, 19g Fat, 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs
10 Comments
Isabelle
February 11, 2018 at 6:56 pmHi! May i use almond milk instead coconut one?
Isabelle
Angela Coleby
February 13, 2018 at 4:00 pmYes you can
Stephanie
February 5, 2018 at 2:41 pmDoes the erythritol need to be powdered or can I use granulated?
Angela Coleby
February 6, 2018 at 11:19 amI use granulated
20 Valentine's Day Dessert & Drinks Recipes - Divalicious Recipes
February 9, 2017 at 5:13 pm[…] Red Velvet Cupcakes […]
Claire
August 29, 2015 at 1:21 pmThese are delicious! Do you possibly know what the carb content per cake is?
Divalicious
September 7, 2015 at 9:42 amI have not done the nutritional details yet….it’s on my list (slowly working my way through the recipes!)
iHerb: Discussion + share your hoots here! - Page 358 - www.hardwarezone.com.sg
April 18, 2014 at 12:43 am[…] Isabella_ wrote: haha i shall add the coconut flour to the cart. my sis is becoming an addict like you guys lol. the carbs content of the rye flour is too high so i will stick to coconut flour instead. hope it doesnt turn out tasting like ang ku kueh! Haa haa. I saw a few recipes for red velvet using coconut flour but the few I saw doesn't have a picture. I wanted to see what the texture is. So far this seems to be the best picture Red Velvet Cupcakes (coconut flour) | Divalicious Recipes In The City […]
rosycheeksbakery
October 13, 2011 at 3:07 pmYou can’t beat red velvet 🙂
Angie C
October 13, 2011 at 3:18 pmAnd most cakes really….! 😉