Ingredients:
Cupcakes
- 1 cup unsweetened almond milk
- 1 tsp. apple cider vinegar
- 1 tsp. pure vanilla extract
- 2 servings Raspberry Cheesecake Keto Chow
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 Tbsp. cocoa powder preferably Dutch process cocoa powder
- 1 tsp. baking soda
- 1 stick unsalted butter softened (4 ounces)
- 3/4 cup granulated sweetener
- 2 large egg(s)
- 1-2 tsp. red food coloring
Frosting
- 1 serving Raspberry Cheesecake Keto Chow
- 6 Tbsp. heavy cream
- 4 oz. cream cheese
- 1/2 cup powdered erythritol
- 2 sticks unsalted butter softened and cut into pieces
- 1 pint fresh raspberries washed and dried, for decorating
Directions:
Cupcakes
- Preheat oven to 350℉ and line a standard muffin tin.
- To make the cupcakes, combine the almond milk, vinegar, and vanilla extract. Set aside.
- In a separate bowl, mix together the Keto Chow, almond flour, coconut flour, cocoa powder, and baking soda.
- Cream butter with an electric mixer until light and fluffy. Beat in the erythritol; then beat in the eggs, one at a time.
- Beat in half the flour mixture. Slowly mix in the almond milk mixture a little at a time so it doesn’t splash out of the bowl, then beat in the remaining flour mixture.
- Mix in the red food coloring. Add enough to make the batter bright red. The amount needed will depend on what type of coloring you use.
- Divide the batter evenly among the prepared muffin cups.
- Bake for about 25-30 minutes, or until slightly firm to the touch and lightly browned around the edges.
- Allow the cupcakes to cool completely before frosting.
Frosting
- To make the frosting, blend the Keto Chow and heavy cream in a large mixing bowl until smooth.
- Beat in the cream cheese and then the powdered erythritol.
- Beat in the softened butter a few pieces at a time until the mixture is light, fluffy and smooth.
- Frost the cupcakes and decorate with raspberries.
Nutrition Facts
Keto Chow Raspberry Cheesecake Red Velvet Cupcakes with Cream Cheese Frosting
Serving Size
1 cupcake with frosting (74 g.)
Amount per Serving
Calories
385.67
% Daily Value*
Fat
35.43
g
55
%
Saturated Fat
18.98
g
119
%
Trans Fat
1.14
g
Polyunsaturated Fat
2.49
g
Monounsaturated Fat
11.64
g
Cholesterol
113.11
mg
38
%
Sodium
386.26
mg
17
%
Potassium
554.24
mg
16
%
Carbohydrates
30.92
g
10
%
Fiber
5.15
g
21
%
Sugar
2.38
g
3
%
Sugar Alcohol
22.04
g
Net Carbs
3.73
g
Protein
11.24
g
22
%
Vitamin A
1025.11
IU
21
%
Vitamin C
35.42
mg
43
%
Calcium
276.32
mg
28
%
Iron
1.31
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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