Desserts & Cakes/ Gluten Free/ Low Carb

Red Velvet Cupcakes (Coconut flour)

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.    

red velvet

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.

red velvet

 

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Red Velvet Cupcake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These red velvet cupcake are baked with coconut flour, making them grain free, low carb and gluten free.

Course: Cupcakes, Desserts
Servings: 9 Cupcakes
Author: Angela Coleby
Ingredients
Cupcakes
  • 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
Topping
  • 100 g Cream cheese softened
  • 1/4 cup (56g) Butter, unsalted softened
  • 1 tablespoon Erythritol or sweetener of choice
  • 1 teaspoon Vanilla extract
Instructions
  1. Preheat the oven to 180C/350F degrees.

  2. Beat the eggs well, stir in the coconut oil, coconut milk and vanilla.

  3. In a separate bowl mix the dry ingredients.

  4. Stir the dry ingredients into the wet and mix well.

  5. Add the red food colouring and mix well. If the batter seems too thick add more coconut milk). It should resemble cake/pancake batter.

  6. 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.

  7. Allow to cool


  8. Make the Topping

  9. 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).  

  10. Smother the cupcakes with the topping!

  11. Eat and enjoy!

Recipe Notes

Makes 9 Cupcakes

Nutritional Info per cupcake:  190 Calories, 19g Fat, 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs

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6 Comments

  • Reply
    20 Valentine's Day Dessert & Drinks Recipes - Divalicious Recipes
    February 9, 2017 at 5:13 pm

    […] Red Velvet Cupcakes […]

  • Reply
    Claire
    August 29, 2015 at 1:21 pm

    These are delicious! Do you possibly know what the carb content per cake is?

    • Reply
      Divalicious
      September 7, 2015 at 9:42 am

      I have not done the nutritional details yet….it’s on my list (slowly working my way through the recipes!)

  • Reply
    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 […]

  • Reply
    rosycheeksbakery
    October 13, 2011 at 3:07 pm

    You can’t beat red velvet 🙂

    • Reply
      Angie C
      October 13, 2011 at 3:18 pm

      And most cakes really….! 😉

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