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Red Velvet Cupcakes Low-Carb Recipe from CarbSmart Grain-Free, Sugar-Free Living Cookbook
PrintBonus: Red Velvet Cupcakes Low-Carb Recipe by Caitlin Weeks from CarbSmart Grain-Free, Sugar-Free Living Cookbook
In my mind, Red Velvet Cake is something from a cheap supermarket bakery, so I wanted to take it up a notch with this healthier version. I added many nutrient-dense ingredients to class up this cake. The beets will turn it red but if you want it to be really crimson try the natural food coloring suggestion.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 1x
- Category: Dessert
Ingredients
Units
Scale
- 4 eggs
- 1/3 cup beets, finely grated
- 1/3 cup palm shortening or softened butter
- 1/2 cup birch xylitol or 2 teaspoons stevia powder extract
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon natural India Tree red food coloring (optional)
Instructions
- Preheat the oven to 350° F.
- Mix the wet ingredients.
- Sift the coconut flour and cocoa powder then mix in the rest of the dry ingredients.
- Combine the two mixtures and stir well.
- Pour into lined muffin tins and bake for 17-20 minutes.
- Let them cool off then ice with white icing below.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 462
- Sugar: 0mg
- Sodium: 204mg
- Fat: 47.3g
- Saturated Fat: 0mg
- Unsaturated Fat: 0mg
- Trans Fat: 0mg
- Carbohydrates: 11.1g
- Fiber: 3g
- Protein: 1.6g
- Cholesterol: 0mg
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