These delicious red velvet cupcakes are filled with love and goodness! Spoil your loved one(s) or yourself with a beautiful red velvet treat without the guilt.
(Low Carb, Gluten Free, Grain Free, Sugar Free)
Makes 12-14
Wet Ingredients
- 1 cup beet puree (to make: steam peeled beetroot till soft then blend till smooth)
- 5 eggs
- ½ cup coconut oil
- 1 tbsp lemon juice
- 2 tbsp raw honey (optional)
- 1 tsp vanilla extract
- * 1 tbsp red food colouring
Dry Ingredients
- ¼ cup coconut flour
- ¾ cup almond flour
- 1 cup erythritol
- 2 tbsp cocoa
- 2 tsps baking powder
- ½ tsp salt
- ¼ tsp stevia
* Only use if you’re looking for a very red colour otherwise rather leave out.
Method
- Preheat oven to 180 degrees C and prepare muffin pan with liners.
- Mix all dry ingredients in a small bowl.
- Combine wet ingredients in a separate bowl.
- Mix dry and wet ingredients together.
- Divide batter evenly in muffin pan.
- Bake for 35 minutes +/- until a toothpick inserted comes out clean.
- Allow to cool and then top with cream cheese vanilla frosting (recipe below)
Cream Cheese Vanilla Frosting
You’ll have extra left over.
(Low Carb, Gluten Free, Sugar Free)
Ingredients
- 500g cream cheese, softened
- ¼ cup coconut oil
- ¾ cup erythritol, powdered
- 1 tsp vanilla extract
Method
- Put everything in a mixer and blend until smooth.
