Ingredients:
For the Red Velvet Cupcake Base:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup erythritol (or preferred keto sweetener)
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 tsp red food coloring (ensure it’s keto-friendly or use natural options like beetroot powder)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup powdered erythritol (or preferred keto sweetener)
- 1 tsp vanilla extract
- 1 egg
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Make the Red Velvet Cupcake Base:
- In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and erythritol together until smooth.
- Add the almond milk, melted butter (or coconut oil), vanilla extract, apple cider vinegar, and red food coloring. Mix until fully combined.
- Gradually add the dry ingredients into the wet ingredients and mix until smooth.
3. Prepare the Cheesecake Filling:
- In a medium bowl, beat the cream cheese, sour cream, erythritol, and vanilla extract until smooth.
- Add the egg and mix until fully combined.
4. Assemble the Cupcakes:
- Spoon a small amount of the red velvet cupcake batter into each cupcake liner, about 1/3 full.
- Add a spoonful of the cheesecake filling on top of the cupcake batter.
- Add a little more red velvet batter on top of the cheesecake filling to cover it.
5. Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the cupcake comes out clean (except for some cheesecake filling).
- Let the cupcakes cool completely in the pan before removing them.
6. Optional Topping:
- Once cooled, you can top the cupcakes with whipped cream (sugar-free) or a sprinkle of cocoa powder for added decoration.
