February 05, 2022

High Protein Healthy Keto Red Velvet Valentine's Day Cupcakes- Low Carb Cupcakes

You cannot imagine Valentine's Day without thinking of red velvet cupcakes! We adapted this recipe to exclude all the refined carbs and sugars that usually come with this beloved treat and made it a high protein packed healthy keto recipe that can be enjoyed anytime!

Each of these keto red velvet beauties include just 186 calories and 31 grams of protein per serving.

Try this recipe with a FREE Protein Milkshake Sample.

Protein Milkshake High Protein Red Velvet Cupcakes

These take just twenty minutes to prep both the cupcakes and the frosting and just under twenty minutes to bake. Each batch produces twelve delicious red velvet cupcakes that can be stored for up to three days. Enjoy these healthy and low-carb keto cupcakes alone or with a glass of your favorite nut milk and reap the benefits of knowing the dessert is healthy and can be enjoyed for breakfast, a snack, or dessert.

Healthy Keto Red Velvet Valentine's Day Cupcake Nutrition

Calories: 186
Carbs: 5.6g
Protein: 31g
Fat: 14.9

Ingredients

1 scoop Chocolate Protein Milkshake
1/3 cup refined coconut flour
1/2 cup Swerve or alternate confectioner's sweetener
2 tablespoons collagen powder
1 tablespoon cacao powder
1 tablespoon tapioca flour or cassava flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
5 1/2 tablespoons melted unsalted butter
2 teaspoons natural red food coloring
1 teaspoon vanilla extract
1 teaspoon liquid stevia extract
4 large eggs yolks and whites separated

Cream Cheese Frosting

4 ounces cream cheese room temperature
4 tablespoons unsalted butter room temperature
6 tablespoons Swerve (or alternate)confectioner's sweetener
2 tablespoons Chocolate Mousse Protein Milkshake
1 teaspoon vanilla extract
2 pinches sea salt

Instructions

In a large bowl, whisk all of the dry ingredients including Protein Milkshake until well mixed. Set aside.

In a microwave-safe bowl, melt the butter. Or use a double boiler over the stovetop. Add the red food coloring, vanilla extract, and liquid stevia extract to the melted butter and ensure it is mixed thoroughly.

Crack the eggs and add the whites to the bowl of your stand mixer (if you do not have a stand mixer, add to a separate medium-sized bowl). Add the yolks to the butter and pumpkin mixture and whisk until smooth.

Whisk the batter on high speed for 2-3 minutes on your stand mixer or whisk using a hand whisk for three minutes or more until content is fluffy.

Add in the bowl of dry ingredients and and melted butter and egg yolk mixture to the batter. Avoid overmixing.

Spoon the batter mix into a cupcake tin and bake on 350F for fifteen minutes or until a toothpick inserted into the center comes out clean.

Add the cream cheese and butter for the frosting to the stand mixer and combine on medium speed until added together (or to a medium sized bowl if you do not have a stand mixer).

Once combined, add in the rest of the frosting ingredients and mix or whisk at low speed. The longer you mix, the better the texture of the mascarpone will be.