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red velvet



Serving Size: 1 medium cupcake

Yield: 24 servings 







For the cream cheese frosting:

  • 8oz (225g) cream cheese (1 American package, warm)

  • 1/4 cup (56g) butter / coconut oil / ghee

  • 1 cup (220g) powdered Swerve confectioner's sweetener

  • 1 tsp (5ml) vanilla extract





1. Preheat the oven to 350F/177C. Mix together the cocoa, sweeteners, salt, and vanilla until combined, then add the butter and melt in the microwave or over the stove until the sweeteners have dissolved and the butter is fully melted.


2. Mix in red food coloring, then the eggs. Sift together the remaining ingredients, then mix them into the liquid ingredients.


3. Prep enough cupcake tins to make 24 cupcakes. Either use cupcake liners, or coat the cupcake tins with a thin layer of butter, then dust with a thin layer of cocoa powder.


4. Scoop out the cupcake batter into the prepared cupcake tins, dividing the batter equally. Bake for 15-20 minutes, or until the cupcake tops spring back when poked.



Beat the warm cream cheese and warm butter together until soft and all lumps are gone, then slowly mix in the powdered sweetener in 3 batches until fully incorporated. Last, mix in the vanilla. Spread over the cupcakes.


















Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




TPH Keto Red Velvet Cupcakes (1 serving):

(made w/ erythritol only)

kcal 190 / net Carbs 1.5g / Sugars 0g / Fat 18g / Protein 6g


(made w/ erythritol + xylitol, as per recipe above)

kcal 201 / net Carbs 4g / Sugars 0g / Fat 18g / Protein 6g



Full-Carb Red Velvet Cupcakes (1 serving):

kcal 315 / net Carbs 40g / Sugars 30g / Fat 7g / Protein 3g





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