Desserts/ Gluten Free/ Low Carb

Red Velvet Cupcakes (Coconut flour)

red velvet cupcake

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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





Red Velvet Cupcake

These red velvet cupcake are baked with coconut flour, making them grain free, low carb and gluten free.
4 from 8 votes
Print Pin Rate
Course: Cupcakes, Desserts
Cuisine: American
Keyword: coconut flour recipes, Easy cupcakes, gluten free low carb recipes, Valentines Cake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 Cupcakes
Calories: 190kcal
Author: Angela Coleby



  • 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


  • 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!


Makes 9 Cupcakes
Nutritional Info per cupcake:  190 Calories, 19g Fat, 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs


Serving: 1cupcake | Calories: 190kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Fiber: 2g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Coconut Flour Vanilla Cake - Divalicious Recipes
    April 26, 2019 at 10:10 pm

    […] Red Velvet Cupcakes […]

  • Reply
    Anna P
    January 13, 2019 at 10:32 pm

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

    • Reply
      Angela Coleby
      January 15, 2019 at 10:39 am


  • Reply
    February 11, 2018 at 6:56 pm

    Hi! May i use almond milk instead coconut one?


    • Reply
      Angela Coleby
      February 13, 2018 at 4:00 pm

      Yes you can

  • Reply
    February 5, 2018 at 2:41 pm

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

    • Reply
      Angela Coleby
      February 6, 2018 at 11:19 am

      I use granulated

  • Reply
    August 29, 2015 at 1:21 pm

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

    • Reply
      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!)

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