From the kitchen of Cara at Cara's Cravings (http://www.carascravings.com/).

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Place cupcake liners in 8 wells of a muffin tin.

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  • In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. Set aside.

  • In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol, and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.

  • Divide batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.

  • To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.

Tips

*You can substitute 1/2 cup water mixed with 2 tablespoons powdered buttermilk for 1/2 cup buttermilk.

*Powdered buttermilk can be found in the baking section of your grocery store. If you only use buttermilk once in a while, this is a great staple to have in order to avoid the inevitable "What do I do with the rest of this quart of buttermilk I bought when I only needed a 1/2 cup?" Powdered buttermilk lasts in the refrigerator for a long time, and can be used in any recipe that calls for buttermilk. For every cup of buttermilk needed, add 4 tablespoons of powdered buttermilk with the dry ingredients, and 1 cup of water with the wet ingredients.

**Use a coffee or spice grinder to crush the erythritol granules to a fine powder.

Nutrition Facts

124.4 calories; protein 4.8g 10% DV; carbohydrates 39.1g 13% DV; fat 10.9g 17% DV; cholesterol 55.1mg 18% DV; sodium 266.1mg 11% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2012
These look soooo good!!! I love red velvet cake/cupcakes and I just started going gluten free can't wait to try these. Although it might not be soon. Thx for sharing! Read More
(22)

Most helpful critical review

Rating: 1 stars
05/16/2014
I did not care for this recipe. The cupcakes looked great but both the cupcakes and the frosting had a terrible aftertaste and neither was sweet enough. I see there are other variations with real vanilla honey or agave and also dairy products like whipped cream -- those modifications might be a lot better. I think the combination of erythritol stevia and melt substitute was just too much substituting... Read More
(11)
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/31/2012
These look soooo good!!! I love red velvet cake/cupcakes and I just started going gluten free can't wait to try these. Although it might not be soon. Thx for sharing! Read More
(22)
Rating: 5 stars
08/30/2012
Awesome! Read More
(17)
Rating: 5 stars
07/28/2012
yum Read More
(13)
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Rating: 1 stars
05/16/2014
I did not care for this recipe. The cupcakes looked great but both the cupcakes and the frosting had a terrible aftertaste and neither was sweet enough. I see there are other variations with real vanilla honey or agave and also dairy products like whipped cream -- those modifications might be a lot better. I think the combination of erythritol stevia and melt substitute was just too much substituting... Read More
(11)
Rating: 5 stars
02/06/2014
Finally! A gluten free sugar free cupcake recipe that's quick and easy. I couldn't find erythritol at the store anywhere. I have xylitol at home and knowing that xylitol is much sweeter than erythritol I used 3/4 cup instead of 1 cup. I wish I would have did half instead because it was just a little too sweet. Also the xylitol is a little grainy. I'm not sure if they make powder oh well - not the recipe's fault. I also couldn't find sugar free food coloring so I just skipped it. I will be making these again! Read More
(5)
Rating: 5 stars
03/06/2015
This recipe turned out great! Read More
(1)
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Rating: 1 stars
06/16/2015
The cake was super grainy and the sweetness of the erythritol was unbearable. I made these for getaway for a bridal event and I was so embarrassed by their taste. The frosting was delicious though. Read More
(1)
Rating: 4 stars
03/15/2019
I made the red velvet gluten free cupcakes with liquid buttermilk I still found they are a little on the dry side. The cream cheese icing is very tasty. It made up for any of lack of moistness in the cake. Read More
Rating: 5 stars
09/28/2019
Turned out great and some cream cheese really topped it off. Read More