Keto Red Velvet Cheesecake Cupcakes

If you’re a fan of indulgent desserts but want to keep things keto-friendly, these Keto Red Velvet Cheesecake Cupcakes are a dream come true! Soft, velvety red velvet cake topped with a creamy, luscious cheesecake layer—what could be better? These cupcakes combine two irresistible flavors in one delicious low-carb treat. Perfect for special occasions or when you simply want a little dessert indulgence that won’t derail your keto diet. With the perfect balance of richness and tanginess, you’ll feel like you’re treating yourself to a classic red velvet cake, but with none of the guilt!

Start your keto journey with our Keto Diet Plan for Beginners: Step-by-Step Guide! This comprehensive guide is your ultimate resource for making the transition to a keto lifestyle simple and stress-free. Full of expert advice, practical tips, and a clear, actionable plan, you’ll have all the tools you need to achieve your health and fitness goals. Enjoy more energy, stay on track, and discover the amazing benefits of living a low-carb, healthier life—get started now!

Why You’ll Love Keto Red Velvet Cheesecake Cupcakes

These cupcakes are the ultimate dessert that combines two of your favorites—red velvet and cheesecake—into one fabulous keto-friendly package. With only a fraction of the carbs found in traditional red velvet cake, these cupcakes will leave you satisfied without breaking your carb count. The creamy cheesecake topping is the perfect complement to the moist and fluffy red velvet base, creating a truly decadent treat. They’re also a fun dessert to make for family gatherings or holiday parties, impressing guests with both the flavor and their beautiful appearance.

My Personal Experience

As someone who loves both cheesecake and red velvet cake, I couldn’t resist the idea of combining them into a keto-friendly treat. I was a little worried at first—could I really recreate the flavor and texture of a classic red velvet cupcake while keeping it low-carb? But I was absolutely blown away by how well this recipe turned out! The red velvet cake was soft and moist, just like I remembered, and the cheesecake layer on top was so creamy and rich. They quickly became a go-to dessert in my household, and even my non-keto friends couldn’t believe they were sugar-free and low-carb. These Keto Red Velvet Cheesecake Cupcakes are definitely a keeper in my recipe rotation!

Required Equipment

• Cupcake Tin: This is a must for baking these beautiful little cupcakes. I love using a sturdy, non-stick cupcake tin because it ensures that the cakes come out perfectly every time without sticking. If you don’t have a non-stick tin, don’t forget to line the cups with parchment paper or cupcake liners.
• Mixing Bowls: You’ll need a few mixing bowls for preparing the red velvet cake batter and cheesecake filling. I always use glass bowls because they’re easy to clean, and you can see the ingredients well.
• Electric Mixer: While you can mix by hand, I highly recommend an electric hand mixer for smooth, consistent results, especially when making the cheesecake topping. It gives that creamy texture you’re looking for without the effort.
• Measuring Cups and Spoons: Accurate measurements are key in keto baking, so make sure to have your trusty measuring cups and spoons on hand.
• Spatula: A good silicone spatula helps you scrape down the sides of the bowl to make sure everything gets mixed in properly. Plus, they’re gentle on your cookware.

Ingredients & Substitutions

For the Red Velvet Cake:

• Almond flour (1 cup) – This is the perfect low-carb flour substitute, providing the texture needed for these cupcakes without spiking blood sugar levels.
• Cocoa powder (2 tbsp) – Adds richness and depth of flavor to the red velvet cake. If you’re looking for a deeper chocolate flavor, you can increase this to 3 tablespoons.
• Baking powder (1 tsp) – This helps the cupcakes rise and become light and fluffy.
• Erythritol (1/2 cup) – A natural, keto-friendly sweetener that mimics the sweetness of sugar without the carbs.
• Eggs (2 large) – Eggs provide structure to the cake and help it hold together.
• Unsweetened almond milk (1/4 cup) – A low-carb liquid that helps achieve the perfect cupcake batter consistency.
• Red food coloring (1 tsp) – For that signature red velvet color. You can use natural food coloring for a cleaner version.
• Vanilla extract (1 tsp) – To enhance the sweetness and flavor of the cake.
• Vinegar (1 tsp) – Adds acidity, giving the red velvet cake its signature tang.

For the Cheesecake Layer:

• Cream cheese (8 oz) – The creamy base for the cheesecake topping. Make sure it’s softened for easy mixing.
• Heavy cream (1/4 cup) – Adds smoothness and richness to the cheesecake filling.
• Erythritol (1/4 cup) – For sweetness without the carbs.
• Vanilla extract (1 tsp) – Enhances the flavor of the cheesecake layer.

Substitutions:

• If you’re not a fan of almond flour, you can substitute it with coconut flour, but make sure to reduce the amount, as coconut flour absorbs more liquid.
• If you prefer another low-carb sweetener like stevia or monk fruit, feel free to swap it, just adjust the quantity to your taste.
• For a dairy-free version, you can use coconut cream and a dairy-free cream cheese substitute in the cheesecake layer.

How to Make Keto Red Velvet Cheesecake Cupcakes

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners or grease it lightly.
2. Make the Red Velvet Cake Batter: In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, and erythritol. Stir in the eggs, almond milk, vanilla extract, and vinegar until the mixture is smooth. Add the red food coloring and mix until the batter turns a vibrant red color.
3. Fill the Cupcake Liners: Spoon the red velvet batter into the prepared cupcake tin, filling each liner about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
4. Prepare the Cheesecake Topping: In a separate bowl, beat the cream cheese until smooth and creamy using an electric mixer. Add the heavy cream, erythritol, and vanilla extract, and continue to mix until smooth.
5. Assemble the Cupcakes: Once the red velvet cupcakes have cooled, spoon a generous amount of the cheesecake mixture on top of each cupcake. Smooth it out with a spatula.
6. Chill and Serve: Place the cupcakes in the fridge for at least 1 hour to allow the cheesecake layer to firm up.
7. Enjoy!

Tips for This Recipe

• Check the texture: The red velvet batter should be slightly thick but spreadable. If it’s too thick, add a little more almond milk.
• Don’t skip the vinegar: The vinegar reacts with the baking soda to help the cupcakes rise and gives them that characteristic red velvet tang.
• Be patient when chilling: Make sure to refrigerate the cupcakes for at least an hour before serving to let the cheesecake layer set properly.

Optional Additions

• Chopped nuts: Add some chopped pecans or walnuts on top for an extra crunchy texture.
• Chocolate drizzle: For a little more indulgence, drizzle some melted sugar-free chocolate over the top of the cheesecake layer.
• Coconut flakes: A sprinkle of unsweetened coconut flakes can add a lovely texture and tropical twist.

Serving Ideas

Serve these keto red velvet cheesecake cupcakes as a dessert for your next keto-friendly gathering, or enjoy them as a treat after a delicious low-carb dinner. They’re also perfect for any special occasion, from birthdays to holidays, and will definitely be a hit with both keto and non-keto guests alike!

Storage Recommendation

Store these cupcakes in an airtight container in the refrigerator for up to 5 days. If you want to store them for longer, you can freeze them for up to 2 months. Just be sure to let them cool completely before wrapping them individually and freezing.

Reheating Information

If you’ve stored them in the fridge, you can enjoy them cold, straight from the fridge. If you prefer them slightly warmer, just microwave them for 10-15 seconds.

Frequently Asked Questions

1. Can I use coconut flour instead of almond flour?
   Yes, you can substitute coconut flour, but use only 1/4 of the amount since it absorbs more liquid than almond flour.
2. Can I make these cupcakes dairy-free?
   Yes, you can substitute the cream cheese with a dairy-free version and the heavy cream with coconut cream.
3. How many cupcakes does this recipe make?
   This recipe makes approximately 12 cupcakes, depending on the size of the liners.

Nutritional Breakdown (Per Serving)

• Calories: 250
• Total Carbs: 6g
• Net Carbs: 3g
• Fat: 23g
• Protein: 6g

We’d love to hear how your recipe turned out! 💬 Drop a comment below and let us know—your feedback means so much to us. 😊 Don’t forget to follow us on Facebook for more tasty keto recipes and helpful tips to keep your low-carb lifestyle fun and inspiring. Bookmark our site as your go-to keto resource! If you’re new to keto, be sure to check out our Keto Diet Plan for Beginners: Step-by-Step Guide—it has everything you need to kickstart your journey and stay on track!