Keto Red Velvet Cheesecake Cupcakes Recipe
These Keto Red Velvet Cheesecake Cupcakes are a creamy, indulgent treat that combines the richness of red velvet with the smoothness of cheesecake, all while staying low-carb and keto-friendly. Perfect for any occasion!
Equipment
- Cupcake Tin
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Spatula
Ingredients
- Almond flour: 1 cup
- Cocoa powder: 2 tbsp
- Baking powder: 1 tsp
- Erythritol: 1/2 cup
- Eggs: 2
- Almond milk: 1/4 cup
- Red food coloring: 1 tsp
- Vinegar: 1 tsp
- Vanilla extract: 1 tsp
- Cream cheese: 8 oz
- Heavy cream: 1/4 cup
Instructions
- Preheat the oven to 350°F (175°C) and prepare the cupcake tin.
- In a mixing bowl, combine the dry ingredients.
- Add the wet ingredients and mix until smooth.
- Spoon the batter into cupcake liners.
- Bake for 18-20 minutes.
- Beat the cream cheese and other cheesecake ingredients together.
- Once cupcakes cool, top with the cheesecake mixture.
- Refrigerate for at least 1 hour.
- Serve and enjoy!