Keto/Low Carb Natural Red Velvet Cupcake Recipe with Keto Cream Cheese Frosting

Someone mentioned to me that red velvet cake was their favorite dessert so I thought I should get on to making a keto version. Plus figuring out a red velvet cupcake would lead me to figuring out other kinds of cupcakes, which you kind of have to have in the repertoire if you have a keto bakery. This recipe technique turned out amazing and is super light, fluffy and moist and is great for all cupcake recipes.

Ingredients, blog link and macros below!!!!

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Red Velvet Cupcake Ingredients
12 oz./1 1/2 Cup Avocado oil or butter
258 g/1 1/3 Cup Granular Sweetener
4 Eggs
2 tsp. Vanilla Extract
7 oz. Alternative milk + 2 tsp. Vinegar (scant 1 Cup)
120 g/1 1/4 Cup Chocolate or Unflavored Whey Protein Isolate
75 g/1/2 Cup+2 Tbs. Coconut Flour
34 g/1/3 Cup Cocoa Powder
1 tsp. Xanthan Gum
1/2 tsp. Salt (omit if using salted butter)
1/4 Cup Water or red food coloring
1 1/2 tsp. Baking soda
2 tsp. Vinegar

Keto Cream Cheese Frosting Ingredients
1-8 oz. block of cream cheese (softened)
3/4 Lb. Salted Butter (3 sticks, 24 Tbs. 12 oz.)
240 g/2 Cups Powdered Sweetener of choice
2 tsp. Vanilla Extract

Macros: 1/24
320 Calories
30 g Fat
24 g Total Carbs
2 g Fiber
21 g Sugar Alcohol
1 g Net Carb
7 g Protein

Blog Link to Full Recipe- https://www.ketoupgrade.info/post/ket...