Keto Red Velvet Cupcakes

Subtle cocoa, indulgent cream cheese, and a rich streusel topping come together for this dreamy, totally guilt-free treat! These decadent Keto red velvet cupcakes are the perfect single-serve sweet pastry when you have an occasion to celebrate… or just want to treat yourself!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.

---

Keto Red Velvet Cupcakes

Who doesn’t love red velvet? 

Whether in the form of cake, cupcakes, cookies, or even donuts, there’s just something special about this dessert. The rich red hue, the hint of cocoa, the indulgent cream cheese… what could be more dreamy?!

You may have already seen my Keto Red Velvet Cake recipe, which is absolutely delicious. But if you follow my blog, you know I’m all about the single-serve desserts. So of course, I had to turn this decadent dessert into a pre-portioned Keto treat!

But now, the real question… are these cupcakes, or are they muffins? 

I think I’m leaning cupcakes… but if I call them Keto red velvet muffins, then I can eat them for breakfast! That’s how that works, right?

Here’s my dilemma: they have that dense, satisfying texture of a muffin, but the sweetness of a cupcake. And where the cream cheese topping seems like the traditional frosting on top of a cupcake, the streusel layer is more like something you’d find on a muffin.

So in the end, I suppose you’ll just have to whip up a batch of these amazing little desserts (or breakfast bites, if you decide they’re muffins) and decide for yourself!

What Is Streusel?

Streusel is a pastry topping that is traditionally made from fat, flour, and sugar. It adds a wonderfully sweet and crumbly element to sweet baked goods.

Of course, neither flour nor sugar are suitable for someone that is eating Keto or avoiding sugar. 

Thankfully, after some experimenting, I found the perfect substitutions to create a Keto-friendly streusel! It’s absolutely delicious on these Keto red velvet cupcakes

Let That Sink In

With most baked goods, you don’t want them to collapse after baking. 

But with these Keto red velvet cupcakes, it’s actually a good thing! When you remove them from the oven and allow them to cool, the tops will likely collapse a bit, forming a little valley.

You know what that valley is perfect for?

Holding streusel and cream cheese frosting! 

So the more your pastries collapse, the more room you’ll have for all the delicious toppings. YUM!

Do I Need To Use Food Coloring For Keto Red Velvet Cupcakes?

Short answer: absolutely not. Food coloring is completely optional.

All red velvet cakes use red food coloring (or an ingredient like beet root powder) to achieve that famous red color. It does not happen naturally, even in non-Keto recipes. 

Without the food coloring, the cake’s color will be a light brown. But food coloring does not have any effect on flavor, so the taste will be the same!

If you do choose to use the red food coloring, be aware that the batter may look more dark pink than red before you bake it. Don’t worry! It will darken and become a rich red as it bakes in the oven.

Red Velvet Cupcakes and the Holidays

And if you DO decide to use the red food coloring, aren’t these keto cupcakes the perfect color for the Holidays and even Valentine’s Day?

I think so!

How To Make Keto Red Velvet Cupcakes

Preheat oven to 400 degrees F. 

First, we’ll start with the streusel topping.

In a medium bowl, add the almond flour, oat fiber, sweetener, salt, and butter. Using knives or forks to cut (or just using your hands), combine the ingredients well.

Line a baking sheet with parchment paper and spread the mixture evenly on top.

Bake for 15 minutes or until golden brown, stirring and mixing it up every 3-4 minutes. When you take the streusel out of the oven, it will still be a bit soft. 

Carefully lift or slide the parchment paper (with the streusel still on it) off the baking sheet and set it on the counter. This will allow the streusel to cool and harden a bit. Set aside.

Next, we’ll create the batter. 

In a large bowl, combine the almond flour, sweetener, oat fiber, cocoa, baking powder, xanthan gum, and salt. Mix well.

In a separate medium bowl, beat the egg until light yellow. Add the heavy whipping cream, olive oil, and optional red coloring. If you use the food coloring, note that it’s completely ok if the batter looks pink at this stage.

Add the egg mixture to the dry mixture and continue mixing. The batter will be a dark pink in color (if you used the coloring). It will become darker and redder as it bakes, but you can also add more coloring at this stage if you prefer.

Place muffin liners in a muffin tin, then evenly add the mixture to muffin tins, filling about 2/3 to the top.

Bake for 20 minutes or until the toothpick test comes out clean.

Remove the pan and let the pastries cool. Most likely, the center will start to fall in. This is totally okay, as it creates an indentation for the cream cheese frosting and streusel topping. If it doesn’t collapse, that’s totally fine too.

Finally, we’ll prepare the cream cheese frosting. Add all the ingredients to a small bowl and beat with hand beaters. You can warm it for a few seconds in the microwave if it seems too thick. 

Now it’s time to assemble your cupcakes. First, drizzle cream cheese frosting in the middle of the cupcake.

Next, add the streusel on top of the cream cheese frosting.

Finally, drizzle the remaining cream cheese frosting over the top of each cupcake.

ENJOY!

Other Dessert Recipes From The Keto Option That You Might Like

Cinnamon Crumb Cake Muffins

Keto Rum Cake

Keto Vanilla Maple Donut Muffins

Keto Almond Maple Cake

Keto Cinnamon Collagen Muffins