Description
Deliciously moist keto red velvet heart cupcakes topped with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup erythritol or preferred sweetener
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with heart-shaped liners.
- In a bowl, mix almond flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the erythritol, eggs, almond milk, vanilla extract, and red food coloring.
- Combine the wet and dry ingredients until well mixed.
- Divide the batter among the cupcake liners and bake for 18-20 minutes.
- Let cool before frosting with cream cheese frosting.
Notes
- For a richer flavor, let the cupcakes sit overnight.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg