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Keto Red Velvet Cupcake

SERVES 12

Prep Time
20 minutes + cooling time
Cook Time
30 minutes

Ingredients

 Cake

  • 1 x recipe of the vanilla cake page 68, Making it Simple
  • 30g cacao added in with the almonds
  • 1/2 tsp natural red food colouring (or more or less to your liking)

Icing

What is red velvet cake anyway?

The truth is, it’s basically a vanilla cake, with a small amount of cacao, which can sometimes react with the raising agent in the cake to make it turn a reddish colour. A modern day red velvet cake tends to use red food colouring, this however does not alter the flavour. If you can source a natural red food colouring you can go vibrant red if you so choose, or just a few drops or skip the colouring all together for this new chocolate spin on one of our most popular recipes

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Pure decadence with just a hint of cacao and luscious vanilla cream cheese icing, treat anyone you love, including yourself, this valentines day!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Sweet
Servings: 12

Ingredients

Cake

  • 1 x recipe of the vanilla cake page 68 Making it Simple
  • 30 g cacao added in with the almonds
  • 1/2 tsp natural red food colouring or more or less to your liking

Icing

  • 1 x recipe of the vanilla icing page 70 Making it Simple

Instructions

Thermomix™ method

  • Preheat oven to 160C
  • Place all ingredients for icing into the mixer, blend 1 minute / speed 3 / mc on, move to a piping bag with a number ‘2d’ or ‘1m’ nozzle
  • Without washing the mixer, place all ingredients for the cake into the bowl and mix 10 seconds / speed 5 / mc on
  • Scrape down and repeat
  • Share mixture between 12 cupcake moulds and bake approx 20 minutes (times will vary from oven to oven). Turning the oven temp off and leaving the oven fan on and door ajar will help prevent any sinking.
  • Once completely cool, ice and serve

non- Thermomix™ method

  • Preheat oven to 160C
  • Combine all ingredients for icing with a whisk, hand beaters or in a blender. Move to a piping bag with a number ‘2d’ or ‘1m’ nozzle
  • Combine all ingredients for the cake with a whisk, hand beaters or in a blender
  • Share mixture between 12 cupcake moulds and bake approx 20 minutes (times will vary from oven to oven). Turning the oven temp off and leaving the oven fan on and door ajar will help prevent any sinking.
  • Once completely cool, ice and serve

Nutrition Facts
Keto Red Velvet Cupcake
Amount Per Serving (70 g)
Calories 299 Calories from Fat 257
% Daily Value*
Fat 28.5g44%
Saturated Fat 14.2g71%
Sodium 250mg10%
Carbohydrates 3.5g1%
Sugar 2.5g3%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!

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