Like red velvet? Love cheesecake? Try these delicious low carb red velvet cheesecake cupcakes. A nice little treat that’s perfect for Valentine’s Day!
I’ve been seeing cute little Valentine’s Day images everywhere. Typically, I’m not into doing anything special for this Hallmark holiday. But, my three year old will soon be in school so I figured I’d better get back into it.
While shopping at the mall with my little one, I saw some cute little cupcake liners with matching heart picks. I thought it would be nice to bake something in those together. I was planning to make some red velvet cheesecake cupcakes, but changed it up into low carb red velvet cheesecake cupcakes instead.
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 at a crust when making regular cheesecakes, I’m not a big fan of it.
I prefer my cheesecakes crustless. So, for these tasty little red velvet 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 the usual crust on these mini cheesecakes.
I stay away from artificial food dyes as they are known to cause havoc in the body. Instead, I use a natural food dye. Although I added a bit of natural food dye into the cheesecake batter, it doesn’t really show with the dark color of the cocoa. I wouldn’t bother adding it next time.
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 in a jar recipe.
The 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.
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 low carb and made without sugar. I may even make another batch to share with friends for the big game this weekend.
I’ve make mini cheesecakes in cupcake liners before, but I never thought to frost them so they actually look like cupcakes. I loved these so much, I’m going to have to try some different flavors. So, don’t be surprised if you see a few more low carb cheesecake cupcake recipes pop up in the future.
If you are making these for the party, you can easily double or triple the recipe. I’ve been trying to cut back on sweets so I sized it down so I could easily eat them myself in a week.
I’m pretty sure these would also freeze well so you can always put half of the batch in the freezer to make sure you don’t overeat them. They are a yummy treat and you’ll want to hide them away so you don’t eat more than one. I kept them in a refrigerator in the basement so I didn’t have to see them every time I opened up our kitchen refrigerator.
Red Velvet Cheesecake Cupcakes
Ingredients
Cheesecake:
- 8 ounces cream cheese softened
- 1/3 cup low carb sweetener or sweetener of choice
- 2 Tablespoons unsweetened cocoa
- 1 teaspoon vanilla extract
- food coloring optional
- 2 eggs
Frosting:
- 1 teaspoon grass-fed gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- 2 tablespoons powdered low carb sweetener or sweetener of choice.
Instructions
Cheesecake:
- 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.
- Frosting:
- 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.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Laurie James says
hey there – do you put the topping on right before serving – or can you put it on and then put them in the refrigerator till later
thanks so much
Lisa MarcAurele says
I’ll fix the instructions. It’s added after making (not before serving).
Petra M Rushing says
Lisa
You said you used the red can, but following your link it shows a green can and I can’t find the red one? Would like to make these. Thanks for your help
Lisa MarcAurele says
I’ve used either this one: https://amzn.to/2MYKvqe or this one: https://amzn.to/2GixqYr
Beth Blair says
I use Truvia in the individual packets. How would this translate to the measurements you have in the recipe?
Also, will they need to be stored in the refrigerator?
Thank you
Lisa says
You’ll need to use the Truvia conversion chart. The sweeteners listed in the recipe are equal to regular sugar in sweetness.
Rosalinda says
Very new at low carb baking. However I want to try these question is will stevia work? I run across recipes most are using swerve but I do not think I can buy it local need to make these tonight. I i tried another recipe with carbquik flour & I don’t like the fake sweet taste from stevia. Does swerve taste better?
Lisa says
Many prefer Swerve because it’s a blend of sweeteners. However, straight stevia doesn’t bother me, particularly if vanilla is added.
Alice says
The cakes had risen when I took them out of the oven.
However, they sunk in the middle after I left them to cool…
What could be the reason?
Lisa says
Did you test for doneness? They may not have been completely set.
Gayle says
JUST MADE 3 OF THESE (THAT’S ALL THE CUPCAKE LINERS I CURENTLY HAVE ON-HAND) AND I’VE EATEN TWO! THEY TASTE SO VERY RICH! I THINK I’LL ADD A BIT MORE COCOA POWDER AND SWEETENER TO MY NEXT BATCH, BUT YOU’VE GIVEN US A TREMENDOUS INDULGENT TREAT HERE & I THANK YOU!!!
ps: is there any way I can alter the typeface in your website so that I can read it more easily? This comment is in very light grey, for example … I can barely read it
Lisa says
Glad you enjoyed them! I’ll see if I can darken that gray color. I don’t think you can do it on your end.
Michele Clow says
I have the Great Lakes gelatin in the green container. Is that the right gelatin for this recipe?
Lisa says
I used the red can which dissolves in hot liquid. The green can doesn’t thicken like the red can.