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.
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Erythritol not included in carb count. Each cupcake contains about 3.7g erythritol.Cheesecakes can be made with or without the whipped cream frosting. Variations:
Omit cocoa and increase vanilla extract for vanilla cheesecake.