- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 12 minutes
Recipe Intensity
- Difficulty Level: Easy to Medium
Ingredients
For the Red Velvet Cupcakes
- 1 ½ cups almond flour
- 1 tsp baking powder
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
- ⅓ cup keto sweetener
- 2 large eggs
- ⅓ cup unsalted butter, melted
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp red food coloring
- 1 tsp apple cider vinegar
For the Strawberry Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered keto sweetener
- 2 tbsp sugar-free strawberry jam
- ½ tsp vanilla extract
For the Frosting
- 4 oz cream cheese
- 2 tbsp butter
- ¼ cup powdered keto sweetener
- ½ tsp vanilla extract
Optional Garnish
- Fresh strawberries
- Keto white chocolate shavings
- Crushed freeze-dried strawberries
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a cupcake tray with cupcake liners to prevent sticking and make cleanup easier.
Step 2: Make the Cheesecake Filling
In a medium bowl, combine the softened cream cheese, powdered keto sweetener, strawberry jam, and vanilla extract. Mix until smooth and creamy.
Place the mixture into the refrigerator while preparing the cupcake batter. This helps the filling stay thick and creamy while baking.
Step 3: Prepare the Dry Ingredients
In a large mixing bowl, whisk together:
- Almond flour
- Baking powder
- Cocoa powder
- Salt
- Keto sweetener
Mix thoroughly to remove lumps and evenly distribute the ingredients.
Step 4: Mix the Wet Ingredients
In another bowl, whisk together:
- Eggs
- Melted butter
- Almond milk
- Vanilla extract
- Red food coloring
- Apple cider vinegar
Whisk until smooth and fully combined.
Step 5: Combine the Batter
Slowly pour the wet ingredients into the dry ingredients. Stir gently until a thick cupcake batter forms.
Do not overmix the batter because it can affect the soft texture of the cupcakes.
Step 6: Fill the Cupcake Liners
Add about 1 tablespoon of batter into each cupcake liner.
Next, place 1 teaspoon of the cheesecake filling in the center of each cupcake.
Cover the filling with another spoonful of cupcake batter until the liners are about ¾ full.
Step 7: Bake
Bake the cupcakes for 20–22 minutes or until the tops are set and a toothpick inserted near the edge comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack.
Let them cool completely before frosting.
Step 8: Make the Frosting
In a mixing bowl, beat together:
- Cream cheese
- Butter
- Powdered keto sweetener
- Vanilla extract
Beat until light, fluffy, and creamy.
Transfer the frosting into a piping bag for a bakery-style finish.
Step 9: Decorate
Pipe the frosting onto the cooled cupcakes.
Top with fresh strawberries, freeze-dried strawberry crumbs, or keto white chocolate shavings for extra flavor and presentation.
Serve immediately or chill before serving for a firmer cheesecake texture.
Tips for Perfect Keto Cupcakes
Use Fine Almond Flour
Fine almond flour creates a soft and fluffy cupcake texture. Avoid almond meal because it can make the cupcakes grainy.
Don’t Skip the Vinegar
The apple cider vinegar helps create the classic red velvet flavor and improves the texture.
Chill the Filling
Cold cheesecake filling stays creamy in the center while baking.
Let Cupcakes Cool Completely
Warm cupcakes can melt the frosting, so patience is important.
Storage Instructions
Refrigerator
Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
Freezer
Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator before decorating.
Serving Suggestions
These keto cupcakes pair perfectly with:
- Keto coffee drinks
- Sugar-free strawberry milkshakes
- Hot tea
- Keto vanilla ice cream
They are ideal for:
- Birthday parties
- Valentine’s Day desserts
- Family gatherings
- Holiday dessert tables
Nutrition Information (Per Cupcake)
- Calories: 210
- Fat: 18g
- Protein: 6g
- Total Carbs: 7g
- Fiber: 3g
- Net Carbs: 4g
- Sugar: 2g