Keto Chow Raspberry Cheesecake Red Velvet Cupcakes with Cream Cheese Frosting
Red velvet fans, raise your hands!
Servings: 1 cupcake
Calories: 385.67kcal
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.
Video
Nutrition
Serving: 1cupcake with frosting (74 g.) | Calories: 385.67kcal | Carbohydrates: 30.92g | Protein: 11.24g | Fat: 35.43g | Saturated Fat: 18.98g | Polyunsaturated Fat: 2.49g | Monounsaturated Fat: 11.64g | Trans Fat: 1.14g | Cholesterol: 113.11mg | Sodium: 386.26mg | Potassium: 554.24mg | Fiber: 5.15g | Sugar: 2.38g | Vitamin A: 1025.11IU | Vitamin C: 35.42mg | Calcium: 276.32mg | Iron: 1.31mg | Sugar Alcohol: 22.04g | Net Carbs: 3.73g