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.
If you want some other great treats for low carb Valentine’s Day, be sure to check out these truffle recipes:
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.
Note on Nutritional Information
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