American · Dessert
Red Velvet Cupcakes
A low-carb reimagining of the classic red velvet cupcake, built on an almond flour and cocoa base sweetened entirely with allulose instead of sugar, finished with a tangy cream cheese and Greek yogurt frosting that keeps the dessert over 60% fat while holding net carbs under the keto ceiling.
$2
15 minsPrep
19 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
410Calories
12.2gProtein
36.8gFat
30.8gCarbs
2.8gSugar
4.4gFiber
553mgSodium
151mgChol
14.2gSat Fat
350mgPotassium
140mgCalcium
2mgIron
0.3mcgVitamin B12
0.7mgVitamin C
0gPolyol
20gAllulose
0.7gAlcohol
Goes well with
Champagne
local
Sweet Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Whisk the almond flour, cocoa powder, 28g allulose, baking powder and salt together in a bowl, breaking up any lumps.
3
In a separate bowl beat the egg, melted butter, sour cream, red food colouring, 3g vanilla extract and lemon juice until smooth.
4
Fold the wet mixture into the dry ingredients until just combined and no streaks of flour remain.
5
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer comes out clean.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 25 minutes.
7
Beat the softened cream cheese, Greek yogurt, 12g allulose and remaining vanilla extract with a hand mixer until smooth and fluffy.
8
Once the cupcakes are fully cool, pipe or spoon the frosting on top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted almond flour
- 0.3 oz8g cocoa powder
- 1 oz28g allulose
- 0.1 oz3g baking powder
- 0 oz1g salt
- 11 egg, beaten (50g)
- 0.9 oz25g melted butter
- 0.7 oz20g sour cream
- 0.1 oz2g red gel food colouring
- 0.1 oz3g vanilla extract
- 0.1 oz3g lemon juice
- 1.6 oz45g softened cream cheese
- 0.5 oz15g greek yogurt
- 0.4 oz12g powdered-style for frosting allulose
- 0 oz1g vanilla extract
