Bloody Red Beet Velvet Keto Cupcakes

Bloody Red Beet Velvet Keto Cupcakes

October 30, 2018

Who doesn't love a good Keto red velvet cupcake?! It's Halloween and we all are being triggered by candy so let's make a treat that won't leave Halloween hanging on our hips.


  • 1 tbsp flax meal
  • 1/2 cup coconut flour
  • 1/4 tsp baking soda
  • 2 tbsp unsweetened cacao
  • 1 cup of lakanto sweetener
  • 6 eggs
  • 3 tbsp of Dr Mercola fermented beet powder
  • 1 tbsp of India tree chemical free red food coloring
  • 1/2 cup melted vital farms grass fed butter
  • 2 tbsp lactose free green valley creamery sour cream
  • 1 tsp Bragg's apple cider vinegar
  • 1 tsp vanilla extract


  • 4 tbsp unsalted vital farms butter
  • 4oz kite hill plain cream cheese
  • 1 cup lakanto sweetener
  • 1/2 tsp vanilla
  • 1 tbsp coconut cream


Preheat oven to 350F

Mix together dry ingredients

In a separate bowl separate yolks and egg whites

Whip egg whites

Mix together food coloring, egg yolks, acv, vanilla and sour cream

Mix wet and dry ingredients together

Fold in Egg whites

Pour in 12 cupcake molds

Bake for 20 min at 350F

Cool completely before frosting



Whip butter, cream cheese, lakanto sweetener, coconut cream together and refrigerate to thicken before applying.


Melted Lily's Sugar Free Chocolate baking chips into Halloween Molds for the topper!!


P.S. Don't eat too many as sugar alcohols may cause bloat! Lakanto sweetener can be replaced with pure stevia.








Subscribe to our newsletter