Red Velvet Cupcakes Low-Carb Recipe by Caitlin Weeks

Bonus: Red Velvet Cupcakes Low-Carb Recipe by Caitlin Weeks from CarbSmart Grain-Free, Sugar-Free Living Cookbook

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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.

Author: Caitlin Weeks
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)

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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

Find it online: https://www.carbsmart.com/red-velvet-cupcakes-recipe-by-caitlin-weeks.html