Red Velvet Donuts and Cupcakes

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Beautiful and original recipe!

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Ingredients For Cake:

  • 2 cups almond flour
  • 1/4 cup granulated erythritol
  • 1/4 cup whey protein powder
  • 3 tbsp cocoa powder
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 oz greek yogurt
  • 1/4 cup butter, softened
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 10 drops stevia extract
  • 1/4 cup almond milk
  • 15 drops red gel food colouring (or 1 tbsp liquid food colouring)

 

Ingredients For Frosting:

  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1/4 cup powdered erythritol
  • 1/4 cup heavy cream
  • 1/2 tsp stevia extract
  • 8 drops stevia extract

 

Instructions:

 

For the cake, preheat the oven to 325F and grease a donut pan and/or line a muffin tin with paper liners.

 

In a medium bowl, whisk together the almond flour, erythritol, protein powder, cocoa powder, xanthan gum, baking powder, baking soda and salt, breaking up any clumps with the back of a fork. Set aside.

 

In a large bowl, beat yogurt and butter together until smooth. Add eggs, vanilla and stevia and beat until just combined. Add half of almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining flour mixture until thoroughly combined. Add food colouring and mix until colour is uniform.

 

Spoon batter into prepared donut pan and/or muffin tin. Bake donuts for 18 to 2o minutes, and cupcakes for 25 to 30 minutes. The tops should spring back when lightly touched and a tester inserted in the middle should come out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

 

For the frosting, beat cream cheese and butter together until smooth. Beat in powdered erythritol, cream, vanilla and stevia until fully combined. Pipe or spread frosting on cooled cakes and donuts.

 



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