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The recipe for the Keto Chow Raspberry Cheesecake Cream Cheese Frosting can be found right here.

Raspberry Cheesecake Red Velvet Cupcakes with Cream Cheese Frosting
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Keto Chow Raspberry Cheesecake Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet fans, raise your hands!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Keto Chow, Raspberry Cheesecake, Strawberry
Serving: 1 cupcake
Calories: 385.67kcal

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Author: Taffiny Elrod

Ingredients

Cupcakes

  • 1 cup almond milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. pure vanilla extract
  • 2 servings Raspberry Cheesecake Keto Chow
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 Tbsp. cocoa powder preferably Dutch process cocoa powder
  • 1 tsp. baking soda
  • 1 stick unsalted butter softened (4 ounces)
  • 3/4 cup granulated sweetener
  • 2 large eggs
  • 1-2 tsp. red food coloring

Frosting

  • 1 serving Raspberry Cheesecake Keto Chow
  • 6 Tbsp. heavy whipping cream
  • 4 oz. cream cheese
  • 1/2 cup powdered erythritol
  • 2 sticks unsalted butter softened and cut into pieces
  • 1 pint fresh raspberries, washed 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.

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