There’s something undeniably special about red velvet. That deep red color, the hint of chocolate, the soft crumb—it feels festive, indulgent, and comforting all at once. These keto red velvet cupcakes prove that you don’t have to give any of that up just because you’re baking low-carb. They’re moist, tender, lightly chocolatey, and topped with a creamy keto cream cheese frosting that makes each bite feel like a true treat.
These cupcakes are perfect for Valentine’s Day, birthdays, or anytime you want a dessert that feels classic but fits your keto lifestyle. They don’t taste “diet” or overly almond-y—instead, they deliver that familiar red velvet flavor in a way that feels satisfying and celebratory. Plus, they look absolutely beautiful once frosted, making them ideal for sharing or saving for special moments.
Tips for Perfect Results
Low-carb baking has a few quirks, and these tips will help your cupcakes turn out soft and bakery-worthy.
- Use superfine almond flour. This makes a big difference in texture and keeps the cupcakes light instead of grainy.
- Measure coconut flour carefully. A little goes a long way, and too much can dry out the batter.
- Beat the eggs well. Mixing the eggs, cream, and vanilla until frothy helps create lift and structure.
- Let the batter rest. Giving it 5–10 minutes allows the coconut flour to absorb moisture, resulting in a better crumb.
- Don’t overfill the liners. About two tablespoons per cupcake keeps them evenly sized and prevents overflow.
- Cool completely before frosting. Warm cupcakes will melt the cream cheese frosting and make it slide right off.
Before You Begin – Here’s What You’ll Need :
Variations and Serving Ideas
These keto red velvet cupcakes are wonderful as written, but they’re easy to personalize.
- Extra chocolate flavor: Add an additional tablespoon of cocoa powder for a deeper chocolate note.
- Classic look: Top with a single raspberry or strawberry slice for a pop of color.
- Mini cupcakes: Make bite-sized versions for parties—just reduce the baking time slightly.
- Layered dessert: Slice cupcakes in half and add frosting in the middle for a filled cupcake feel.
- Holiday-ready: Use sugar-free sprinkles in seasonal colors to match the occasion.
They’re especially lovely arranged on a cake stand, showing off that rich red color against the creamy frosting.
Storage and Make-Ahead Tips
These cupcakes store beautifully and are great for planning ahead.
- Refrigerator: Store frosted cupcakes in an airtight container for up to 5 days.
- Make ahead: Bake the cupcakes a day in advance and frost them the day you plan to serve.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw completely before frosting.
- Serving tip: Let refrigerated cupcakes sit at room temperature for 10–15 minutes for the best texture.
Keto Red Velvet Cupcakes
- Total Time: 35 minutes
- Yield: 16 servings 1x
Description
Ingredients
2 cups almond flour superfine,
blanched :
¼ cup coconut flour
¾ cup granulated sweetener or more
to taste :
2 tsp baking powder
2 tbsp cocoa powder
4 tbsp butter softened
3 tbsp heavy cream
5 large eggs room temperature
2 tsp vanilla extract
a few drops red food coloring
a batch of my keto cream cheese frosting
Instructions
1. Preheat the oven to 350°F/180°C and line a muffin pan with 16 parchment paper cupcake liners. Set aside.
2.In a large mixing bowl, add the eggs, heavy cream, and vanilla extract. Using an electric mixer mix for about 2 minutes until frothy.
3. Combine the dry ingredients: almond flour, coconut flour, sweetener, baking powder, cocoa powder into a different bowl. You can sift them to get rid of the bigger clumps.
4. Add the dry ingredients into the beaten eggs and continue mixing until a batter starts to form. Incorporate the softened butter and red food coloring. Stir for a few minutes more. Let the batter rest for 5-10 minutes.
5. Fill the cupcake liners with about two tablespoons of batter.
6. Transfer to the preheated oven and bake for about 18-20 minutes or until a toothpick inserted in the thickest part of a cupcake comes out clean.
7. Let them cool on a rack and prepare the cream cheese frosting.
8. Once cooled, frost the cupcakes with the cream cheese frosting and decorate with sugar-free sprinkles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Final Encouragement
These keto red velvet cupcakes are proof that low-carb desserts can still feel indulgent, nostalgic, and truly satisfying. They’re soft, rich, and topped with that classic cream cheese frosting we all love—without the sugar overload. Whether you’re baking them for a celebration or just because you’re craving something special, they’re the kind of treat that makes sticking to keto feel easy.
If you’ve been looking for a low-carb dessert that doesn’t feel like a compromise, this one is absolutely worth saving. Bake a batch, frost generously, and enjoy every beautiful bite ❤️🧁