Low carb red velvet cupcakes
Low carb red velvet cupcakes
Low carb red velvet cupcakes with a delicious creamy topping, a sugarfree and low carb snack. In addition, these low carb red velvet cupcakes are also perfect for surprising your loved one on Valentine's Day. As Melanie from Meladolcevita says herself, if you want to make one of her recipes, let it be this one! Yes, you're looking at the perfect Christmas dessert or Valentine's Day idea!
Red velvet cake is a true American classic, and Melanie tried to stay as true as possible to the original ingredients. Furthermore, the velvety texture of the cake is achieved by adding buttermilk and baking soda to the batter. Oh, what a delight! Are you going to give it a try? Or would you prefer to try Meladolcevita's low carb Red Velvet cookies instead?
Ingredients
Low carb red velvet cupcakes
- 60 grams Steviala almond flour
- 10 grams cocoa powder
- 10 grams Steviala coconut flour
- 4 grams baking powder
- 50 grams Steviala Kristal Sweet
- 5 grams vanilla extract
- 15 grams melted butter
- 2 eggs
- 15 ml buttermilk
- 1/2 teaspoon baking soda
- pinch of salt
- red food coloring or natural red food coloring, but it won't give you the vibrant red color
Sugarfree topping
- 25 grams butter (room temperature)
- 120 grams Philadelphia cream cheese
- 20 grams Steviala Frost
- 5 grams vanilla extract or 10 drops Steviala bourbon-vanilla
- optional: 1 teaspoon of lemon juice
Baking supplies
- 6 to 8 cupcake molds or a 12 cm springform pan
- toothpick
- 2 mixing bowls
- icing bag
- optional: decoration of your choice
Preparation
Making the low carb red velvet cupcakes
Firstly, preheat the oven to 150 degrees Celsius. In a bowl, mix all the dry ingredients for the low carb red velvet cupcakes batter. Then add the eggs, slightly cooled melted butter, and buttermilk. Take about 6 to 8 cupcakes or a 12 cm springform pan and pour the batter into them. Bake the cupcakes or cake for at least 30 minutes. Meanwhile, check if the cake is fully cooked by inserting a toothpick into it. At last, allow it to cool completely.
Meanwhile, mix the butter together with the cream cheese, Steviala Frost, and vanilla extract or Steviala vanilla drops. Optionally, add lemon juice if you prefer a slightly tangy topping. Then transfer the mixture to an icing bag and refrigerate to firm up.
Furthermore, take half a low carb red velvet cupcake and crumble it. I used this for decoration, but it's optional. Next, add a dollop of the topping onto each cupcake. If you don't have a icing bag, you can simply spread a thick layer on each cupcake with a spoon. At last, finish by sprinkling some crumbs from the crumbled cupcake on top. Optionally, decorate with other decorations like these hearts.
The mentioned macros are per low carb red velvet cupcake, assuming a total of 6.
Nutritional values per portion
- Calorieën: 189
- Carbohydrates: 1.9
- Fats: 17.2
- Proteins: 3.1
