Name: Red Velvet Cupcake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 Eggs; 1/4 cup Coconut oil; 1/2 cup Coconut milk; 1/2 teaspoon Vanilla extract; 1/4 cup Erythritol (or sweetener of choice); 1/4 cup Coconut flour; 1/2 teaspoon baking powder; 1 tablespoon Cocoa powder (unsweetened); 2-3 teaspoons Red food colouring; 1/4 teaspoon Salt; 3.53 oz Cream cheese (softened); 1/4 cup Butter, unsalted (softened); 1 tablespoon Erythritol (or sweetener of choice); 1 teaspoon Vanilla extract

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Gluten Free Low Carb

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

Angela Coleby

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

4 from 9 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Cupcakes, Desserts

Cuisine American

Servings Cupcakes

Calories 190 kcal

Ingredients

US Customary Metric

1x 2x 3x

Cupcakes

3 Eggs
1/4 cup Coconut oil
1/2 cup Coconut milk
1/2 teaspoon Vanilla extract
1/4 cup Erythritol or sweetener of choice
1/4 cup Coconut flour
1/2 teaspoon baking powder
1 tablespoon Cocoa powder unsweetened
2-3 teaspoons Red food colouring
1/4 teaspoon Salt

Topping

3.53 oz Cream cheese softened
1/4 cup Butter, unsalted softened
1 tablespoon Erythritol or sweetener of choice
1 teaspoon Vanilla extract

Instructions

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 3/4 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!

Notes

Makes 9 Cupcakes

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

Nutrition

Serving: 1cupcakeCalories: 190kcalCarbohydrates: 4gProtein: 4gFat: 19gFiber: 2g

Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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Comments

Anna P

January 13, 2019 at 10:32 pm

Is the 1/4 cup coconut oil measured melted or solid?

- Angela Coleby
  
  January 15, 2019 at 10:39 am
  
  Melted
  
Isabelle

February 11, 2018 at 6:56 pm

Hi! May i use almond milk instead coconut one?

Isabelle

- Angela Coleby
  
  February 13, 2018 at 4:00 pm
  
  Yes you can
  
Stephanie

February 05, 2018 at 2:41 pm

Does the erythritol need to be powdered or can I use granulated?

- Angela Coleby
  
  February 06, 2018 at 11:19 am
  
  I use granulated
  
Claire

August 29, 2015 at 1:21 pm

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

- Divalicious
  
  September 07, 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!)
  
Angie C

October 13, 2011 at 3:18 pm

And most cakes really....! 😉