These Low Calorie Red Velvet Cupcakes are just 129 calories! Plus they are low sugar and low carb, and high in protein.

Ingredients You’ll Need

3 cups blanched almond flour
1 cup cocoa powder
2 teaspoon baking powder
½ teaspoon salt
½ cup unsweetened apple sauce
1 cup All-Natural Zero Calorie Sugar (or sugar of your choice)
2 tablespoons coconut oil
4 large eggs
2 teaspoon vanilla extract
5-7 drops red food coloring
1 batch Low Calorie Cream Cheese Frosting (about 1 1/4 cup per batch)

Low Calorie Red Velvet Cupcakes

Healthy Red Velvet Cupcake Meal Prep and Storage

Meal Prep: You can easily meal prep these! Simply add to meal prep containers and store for later in the fridge.
Storage: Will hold in the fridge for 6 days.

Low Calorie Red Velvet Cupcakes Recipe

More Yummy Low Calorie Recipes:

Low Calorie Red Velvet Cupcakes

Lose Weight By Eating

These Low Calorie Red Velvet Cupcakes are just 129 calories!

This cupcakes are also low carb, low sugar, and high protein! Perfect for most diets.

Special Tip: Because we are using a low calorie frosting, we need to get the cupcakes really cold before adding the frosting. I recommend chilling the cupcakes in the fridge for 2 hours.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings servings

Calories 129 kcal

Equipment

Muffin Tins and Liners
Mixer (countertop or handheld)

Ingredients

3 cups blanched almond flour
1 cup cocoa powder
2 teaspoon baking powder
½ teaspoon salt
½ cup unsweetened apple sauce
1 cup All-Natural Zero Calorie Sugar (or sugar of your choice)
2 tablespoons coconut oil melted
4 large eggs
2 teaspoon vanilla extract
5-7 drops red food coloring
1 batch Low Calorie Cream Cheese Frosting (about 1 1/4 cup per batch)

Instructions

Preheat the oven to 350 degrees, add muffin liners to 12 muffin cups and lightly spray the insides with olive oil.
In a large bowl combine the flour, cocoa powder, and salt. Mix and set aside.
In a standing mixer, or large bowl with handheld mixer, combine the apple sauce, sugar, and oil. Whisk together.
While whisking on low speed, add in the eggs one at a time.
Add the vanilla and food coloring and mix until combined.
Mix the dry ingredients into the wet ingredients slowly, until just combined.
Add more food coloring as needed to get a deeper red color.
Fill the cupcake liners 3/4 full, and bake for 10-15 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely in the fridge for 2 hours before frosting.
Smear or pipe Low Calorie Cream Cheese Frosting on the tops of the cupcakes, and sprinkle with cupcake crumbs or sprinkles.

Nutrition

Serving: 1cupcakeCalories: 129kcalCarbohydrates: 8.4gProtein: 8gFat: 8.5gSaturated Fat: 3.5gCholesterol: 64mgSodium: 229mgPotassium: 331mgFiber: 3gSugar: 1.6gCalcium: 92mgIron: 2mg

Keyword healthy red velvet cake, low calorie red velvet cake

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