Gluten-Free, Sugar-Free Red Velvet Cupcakes With Sugar-Free Cream Cheese Frosting


  • ½ cup coconut flour
  • 2 tablespoons natural, unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2eggs
  • 2egg whites
  • 2 tablespoons Melt® Organic Buttery Spread, melted over low heat
  • ½ cup low fat buttermilk*
  • ½ cup erythritol, such as NOW Foods
  • ½ teaspoon vanilla stevia extract
  • 7 drops red gel food coloring
  • 4 ounces reduced-fat cream cheese, room temperature
  • 2 ounces Melt® Organic Buttery Spread
  • 1 cup erythritol, powdered**
  • 15 drops vanilla stevia, or to taste
  • Directions

  • Step 1

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


  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

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