My mini red velvet cheesecake cupcakes recipe combines two fabulous flavors in one keto friendly treat. These low carb cheesecake cupcakes are perfect for holidays or as dessert for only one or two people.
I love mini sized desserts because they are a great for portion control. That’s why I made a batch of red velvet cheesecake cupcakes. I can easily stash away most of them in the freezer for single servings later.
While shopping at the mall with my youngest daughter, I saw some cute little cupcake liners with matching heart picks. I thought it would be nice to bake something in those together. Mini cheesecakes seemed like an ideal Valentine’s Day treat.
The great thing about making low carb cheesecake is that you don’t need to use any flour substitute if you make it crustless. Although I usually include a crust when making them, I’d rather skip the extra carbs that come with it.
That’s why I prefer my cheesecakes crustless. So, for these tasty little low carb cheesecake cupcakes, I left out the crust. You can certainly add one if you’d like, but it will probably add more carbs and isn’t needed. Believe me, you won’t even miss it.
Do you need to add red food color?
I stay away from artificial food dyes as they are known to have adverse side effects. Instead, I use a natural food dye. However the beet powder based natural food dye added into the cheesecake batter doesn’t really show. Because of the dark color of the cocoa, I wouldn’t bother adding it next time.
How to frost red velvet cheesecake cupcakes
The tops of the cheesecakes are kind of ugly looking after baked so they definitely needed to be dressed up. I chose to top them off with the same stabilized whipped cream that I used in my no bake key lime cheesecake recipe made in small jars.
The sugar free whipped cream frosting looked very plain, so I grated a 90% cocoa dark chocolate bar to sprinkle on top. Then, to dress them up for Valentine’s day, I put the little festive holiday picks in them that came with the cupcake papers.
How do they taste?
Before I even baked these little gems, I knew they were going to be fabulous because the batter was so tasty. My daughter and I scraped the mixing bowl clean to suck down every bit of the raw batter.
You can serve these yummy low carb red velvet cheesecake cupcakes to everyone, or just keep them for yourself. No one will ever suspect they are keto friendly and made without sugar. I may even make another batch to share with friends when we get together for game days.
I have a keto ricotta dessert that’s basically mini cheesecakes baked in muffin cups. However, I never thought to frost them so they actually look like cupcakes.
I enjoyed these so much, I plan to try some different flavors. Just leave out the cocoa powder and up the vanilla extract for vanilla. Or omit the cocoa and add in pureed berries for either strawberry or raspberry. You can even add in some sour cream to the filling.
The whipped cream frosting can also be changed as well. A few ideas are to add in cream cheese or cocoa depending on the flavoring you are aiming for. Flavor extracts can be added as well.
Do low carb cheesecake cupcakes freeze well?
These mini desserts freeze well so you can always put half of the batch in the freezer to make sure you don’t overeat them. They are so good that you’ll want to hide them away so you don’t eat more than one. I kept them in a basement refrigerator so I didn’t have to see them every time I opened up our kitchen refrigerator.
Other sweet low carb Valentine treats
If you want some other great keto dessert recipes to celebrate Valentine’s Day, be sure to check out these truffle recipes:
- White Chocolate Keto Truffles are an amazing treat that will be remembered on any special day.
- Dark Chocolate Truffle Candy is sure to bring a smile.
- Low Carb Strawberry Dessert whips up in a jiffy for a fast treat.
- Cream Cheese Truffles are an easy yet elegant treat for your Valentine.
- Strawberry Coconut Flour Mug Cake makes the perfect dessert for two.
- Chocolate Raspberry Truffles in heart shapes are made easily with only 3 ingredients.
Red Velvet Cheesecake Cupcakes
- 8 ounces cream cheese softened
- 1/3 cup low carb sugar substitute or sweetener of choice
- 2 Tablespoons unsweetened cocoa
- 1 teaspoon vanilla extract
- food coloring optional
- 2 eggs
- Preheat oven to 350°F.
- Line 8 muffin tins with foil or paper liners.
- In large bowl, beat cream cheese on medium until smooth.
- Gradually beat in sweetener and cocoa.
- Beat in vanilla extract and food coloring (if using).
- Add eggs, one at a time, beating after each addition.
- Divide batter evenly among the cupcake liners.
- Bake for 15-17 minutes or until set.
- Turn off oven, open door just a little and allow cupcakes to sit in oven another 10-15 minutes.
- Remove cupcakes and allow to cool on rack, then chill in the refrigerator for at least 2 hours.
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (do not allow to set).
- Whip the cream with the powdered sweetener, until slightly thick.
- While slowly beating, add the gelatin to the whipping cream.
- Whip at high speed until stiff. Use to frost the cooled cupcakes.
- Omit cocoa and increase vanilla extract for vanilla cheesecake.
- Add cream cheese into the whipped cream frosting.
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Note on Nutritional Information
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