Low Carb Red Velvet Cupcakes

These Red Velvet Cupcakes were so easy to make. Made with our Low Carb Chocolate Cupcake Mix, you are getting all the goodness from this mix in this crowd-pleasing recipe.

This is the perfect recipe to feature as a centrepiece at your next get together. No one will ever know that they have no added sugar!

By Joanne  Print

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  • Prep 5 MINS
  • Cook 15 MINS
  • Yields 12


 1 pack of Low Carb Chocolate Cupcake Mix

 2 large eggs

 1/2 cup milk of choice

 120g butter, melted.

 1/2 teaspoon of red food colouring gel



 Make up a batch of Sugar Free Icing to ice the cake (or cupcakes)


1Preheat a fan-forced oven to 170°C and prepare cupcake tray with 12 wrappers. Prepare a muffin tray with 12 cupcake wrappers. Spray inside wrappers with oil to avoid sticking (or use a silcone tray)

2In a large bowl whisk together eggs, milk and melted butter. Add Chocolate Cupcake Mix and the red food colouring (gel or liquid). Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken. Portion evenly into 12 wrappers.

3Place tray in preheated oven, and bake for 15-20mins until the cupcakes spring back when touched. After baking, remove cupcakes from tray and place on cooling rack.

4Let cupcakes cool completely before icing with our Sugar Free Icing. Then ENJOY! 😋


1Cupcakes should be stored in the fridge (for up to 5 days) but served at room temperature. Cupcakes can be frozen (un-iced) for up to 3 months.

Serving Suggestion

1This recipe can be made into a cake and would make a lovely centrepiece.

Notes: We use unsweetened almond milk in all of our baking. If using red food colouring liquid, use 1 teaspoon.
Macros based on an iced cupcake.


Serving size76g
Energy230 Cal (962 Kj)
Fat, total17.7g
- Saturated fat11.2g
Carbohydrate, total6.6g
- Sugar0.8g

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