Low Carb Red Velvet Cupcakes


1 cup low-carb baking flour mix
3 tbsp Fair Trade cocoa powder, sifted
1 tsp baking powder
1 tsp baking soda (gluten-free)
1/4 tsp salt
1/3 cup plain yogurt
1 tbsp white vinegar
1/2 cup Wholesome Allulose Granulated Sweetener
1/4 cup unsalted butter, at room temperature
2 cage free organic eggs
1/2 tsp vanilla extract
1 tsp natural red food coloring
6 oz plain brick-style cream cheese
1/3 cup Wholesome Allulose Granulated Sweetener
2 tbsp unsalted butter, softened
1/2 tsp vanilla extract
6 fresh raspberries (optional garnish)


Cupcakes: Preheat oven to 350°F. Line 6 muffin cups with paper liners; set aside. Whisk together low-carb baking flour mix, cocoa, baking powder, baking soda and salt; set aside.

Stir together yogurt and vinegar; set aside.

Using electric mixer, beat Allulose Granulated Sweetener and butter until light and fluffy. Beat in eggs, one at a time; beat in vanilla. Stir in half of the cocoa mixture. Stir in red food coloring, yogurt mixture, then remaining cocoa mixture.

Spoon batter evenly into prepared muffin cups.

Bake for 18 to 22 minutes or until golden and tester inserted into center comes out clean.

Let cupcakes cool completely on rack.

Cream Cheese Frosting: Beat cream cheese until lightly and fluffy; beat in Allulose Granulated Sweetener, butter and vanilla until smooth.

Spoon or pipe frosting onto each cupcake.

Refrigerate for about 1 hour or until frosting is set. Garnish with raspberries.

Tip: Alternatively, bake in 12 mini muffin cups, adjusting baking time as needed.

Makes: 6 cupcakes

Nutrition Facts: Per 1 cupcake, Calories 300, Fat 24g, Saturated Fat 14g, Cholesterol 130mg, Sodium 620mg, Carbohydrate 11g, Fiber 4g, Sugars 2g, Protein 15g


Allulose Zero Calorie Granulated Sweetener

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