Taffiny Elrod

3 min read

Keto Chow Raspberry Cheesecake Red Velvet Cupcakes

Red velvet fans, raise your hands!

Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Servings cupcake

Calories 386kcal

Ingredients

Cupcakes

1cupunsweetened almond milk
1tsp.apple cider vinegar
1tsp.pure vanilla extract
2servingsRaspberry Cheesecake Keto Chow
1cupalmond flour
1/4cupcoconut flour
1Tbsp.cocoa powderpreferably Dutch process cocoa powder
1tsp.baking soda
1stickunsalted buttersoftened (4 ounces)
3/4cupgranulated sweetener
2largeegg(s)
1-2tsp.red food coloring

Frosting

1servingRaspberry Cheesecake Keto Chow
6Tbsp.heavy cream
4oz.cream cheese
1/2cuppowdered erythritol
2sticksunsalted buttersoftened and cut into pieces
1pintfresh raspberrieswashed and dried, for decorating

Instructions

Cupcakes

Preheat oven to 350℉ and line a standard muffin tin.
To make the cupcakes, combine the almond milk, vinegar, and vanilla extract. Set aside.
In a separate bowl, mix together the Keto Chow, almond flour, coconut flour, cocoa powder, and baking soda.
Cream butter with an electric mixer until light and fluffy. Beat in the erythritol; then beat in the eggs, one at a time.
Beat in half the flour mixture. Slowly mix in the almond milk mixture a little at a time so it doesn’t splash out of the bowl, then beat in the remaining flour mixture.
Mix in the red food coloring. Add enough to make the batter bright red. The amount needed will depend on what type of coloring you use.
Divide the batter evenly among the prepared muffin cups.
Bake for about 25-30 minutes, or until slightly firm to the touch and lightly browned around the edges.
Allow the cupcakes to cool completely before frosting.

Frosting

To make the frosting, blend the Keto Chow and heavy cream in a large mixing bowl until smooth.
Beat in the cream cheese and then the powdered erythritol.
Beat in the softened butter a few pieces at a time until the mixture is light, fluffy and smooth.
Frost the cupcakes and decorate with raspberries.

Video

Keyword Chef Taffiny Elrod, Keto Chow, Raspberry Cheesecake, Strawberry

Nutrition Facts

Keto Chow Raspberry Cheesecake Red Velvet Cupcakes with Cream Cheese Frosting

Serving Size

1 cupcake with frosting (74 g.)

Amount per Serving

Calories

385.67

% Daily Value*

Fat

35.43

Saturated Fat

18.98

119

Trans Fat

1.14

Polyunsaturated Fat

2.49

Monounsaturated Fat

11.64

Cholesterol

113.11

Sodium

386.26

Potassium

554.24

Carbohydrates

30.92

Fiber

5.15

Sugar

2.38

Sugar Alcohol

22.04

Net Carbs

3.73

Protein

11.24

Vitamin A

1025.11

Vitamin C

35.42

Calcium

276.32

Iron

1.31

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.