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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Red Velvet Cupcake
These red velvet cupcake are baked with coconut flour, making them grain free, low carb and gluten free.
- 3 Eggs
- ¼ cup Coconut oil
- ½ cup Coconut milk
- ½ teaspoon Vanilla extract
- ¼ cup Erythritol or sweetener of choice
- ¼ cup Coconut flour
- ½ teaspoon baking powder
- 1 tablespoon Cocoa powder unsweetened
- 2-3 teaspoons Red food colouring
- ¼ teaspoon Salt
- 3.53 oz Cream cheese softened
- ¼ cup Butter, unsalted softened
- 1 tablespoon Erythritol or sweetener of choice
- 1 teaspoon Vanilla extract
- Preheat the oven to 180C/350F degrees.
- Beat the eggs well, stir in the coconut oil, coconut milk and vanilla.
- In a separate bowl mix the dry ingredients.
- Stir the dry ingredients into the wet and mix well.
- Add the red food colouring and mix well. If the batter seems too thick add more coconut milk). It should resemble cake/pancake batter.
- Place the batter into cupcake cases ¾ of the way up and bake for 20 minutes until the tops spring back lightly when touched.
- Allow to cool
- Make the Topping
- 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).
- Smother the cupcakes with the topping!
- Eat and enjoy!
Makes 9 Cupcakes Nutritional Info per cupcake: 190 Calories, 19g Fat, 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1cupcakeCalories: 190kcalCarbohydrates: 4gProtein: 4gFat: 19gFiber: 2g
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Could you do this recipe in a tine as one cake not cupcakes?
You could. Or try my red velvet roll cake!
Hi these look great! Could I use butter instead of coconut oil?
Do these taste like coconut? I do enjoy coconut but I want to make sure the red velvet flavour comes through not the coconut one!
Yes you can use butter in place of coconut oil. They don't taste too coconutty though.
Hi.....Why can’t I find a beet cake or cupcake recipe that uses real beets??
Can I use real beets in your recipes?
Thank you. Hoping you will respond soon.
Beets are too high in carbs to be in my recipes but by all means you could use them if you want!
Hello! Is the coconut milk from a carton, or is it the thicker type from a can?
They type from a can.
Is the 1/4 cup coconut oil measured melted or solid?
Hi! May i use almond milk instead coconut one?
Yes you can
Does the erythritol need to be powdered or can I use granulated?
I use granulated
These are delicious! Do you possibly know what the carb content per cake is?
I have not done the nutritional details yet....it's on my list (slowly working my way through the recipes!)
And most cakes really....! 😉