Keto Red Velvet Cupcakes

Ingredients:

Red Velvet Cupcake

1/2 cup butter, softened

1/2 cup Sweet Best Erythritol

4 eggs

2 tsp vanilla extract

1/4 cup olive oil

2 tbsp unsweetened cocoa powder

1 tsp apple cider vinegar

10 drops red food coloring

1 3/4 cup almond flour

1/4 cup almond milk

1 tbsp baking powder

Cream Cheese Frosting

1 pound cream cheese

3 tbsp butter

1/3 cup powdered Sweet Best Erythritol

1 tsp vanilla extract

Directions:

Preheat your oven to 325F and line a cupcake pan with paper cupcake liners.

Make the cake first. Cream together the butter and Sweet Best Erythritol together until light and fluffy.

Add the eggs, one at a time, scraping down the sides of the bowl between additions.

In a separate bowl, mix together the olive oil, apple cider vinegar, cocoa powder and red dye. Mix into a smooth paste.

Mix the red paste into the butter and egg mix. Stir well.

Add the almond flour, milk and baking powder to the bowl slowly and mix well to make a nice, smooth batter.

Scoop the batter into the cupcake liners, filling each about ¾ of the way.

Bake the cupcakes in the preheated oven for 20-2 minutes or until the cupcakes are set in the center and a toothpick comes out of the center of the cake cleanly.

Let the cupcakes cool.

Meanwhile, making the cream cheese frosting. Beat together the cream cheese, butter and powdered Sweet Best Erythritol until light and fluffy. Add the vanilla.

Pipe the cream cheese frosting onto the cooled cupcakes. Crumble a piece of red velvet cupcake for toppings.