Gluten-Free, Sugar-Free Red Velvet Cupcakes With Sugar-Free Cream Cheese Frosting

Gluten-Free, Sugar-Free Red Velvet Cupcakes With Sugar-Free Cream Cheese Frosting

7

"From the kitchen of Cara at Cara's Cravings (http://www.carascravings.com/)."

Ingredients

servings 185 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F. Place cupcake liners in 8 wells of a muffin tin.
  2. In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. Set aside.
  3. In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol, and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.
  4. Divide batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
  5. To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.

Footnotes

  • *You can substitute 1/2 cup water mixed with 2 tablespoons powdered buttermilk for 1/2 cup buttermilk.
  • *Powdered buttermilk can be found in the baking section of your grocery store. If you only use buttermilk once in a while, this is a great staple to have in order to avoid the inevitable "What do I do with the rest of this quart of buttermilk I bought when I only needed a 1/2 cup?" Powdered buttermilk lasts in the refrigerator for a long time, and can be used in any recipe that calls for buttermilk. For every cup of buttermilk needed, add 4 tablespoons of powdered buttermilk with the dry ingredients, and 1 cup of water with the wet ingredients.
  • **Use a coffee or spice grinder to crush the erythritol granules to a fine powder.
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Reviews

7
  1. 8 Ratings

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These look soooo good!!! I love red velvet cake/cupcakes and I just started going gluten free can't wait to try these. Although it might not be soon. Thx for sharing!

Awesome!

yum

I did not care for this recipe. The cupcakes looked great, but both the cupcakes and the frosting had a terrible aftertaste and neither was sweet enough. I see there are other variations with ...

Finally! A gluten free sugar free cupcake recipe that's quick and easy. I couldn't find erythritol at the store anywhere. I have xylitol at home and knowing that xylitol is much sweeter than ery...

The cake was super grainy and the sweetness of the erythritol was unbearable. I made these for getaway for a bridal event and I was so embarrassed by their taste. The frosting was delicious th...

This recipe turned out great!