Gluten-free Sugar-free Red Velvet Cupcakes

Quiz: When a delicious cupcake is made with REAL beets, apple, coconut butter, and eggs, does it count as a GOOD food, or is it still naughty? One thing for sure, its luscious deep red color is from beets, never food coloring. In fact, these cupcakes are made with nutritious low-carb, Paleo ingredients that taste fantastic, but won’t cause weight gain. That’s because these babies are free of gluten, grains, sugar, dairy, and processed foods. I think they’re even yummier than my mom’s. They taste moist and irresistible with Coconut Cream Cheese Frosting or Red Velvet Chocolate Buttercream FrostingBeets contain valuable nutrients that can fight cancer, lower blood pressure, reduce inflammation, boost your stamina, and support detoxification. It took thirteen trials for me to finally get this deep burgundy color and velvety texture. And let me tell you, that’s a lot of beets! So, in any event, I hope you truly enjoy them. For best results, follow this recipe exactly. Yield: 12 regular cupcakes. Equipment: You will need a food processor. A digital scale is helpful, as apples and beets vary in size.


Gluten-free Sugar-free Red Velvet Cupcakes



    Wet ingredients:
  • 1 large beet, cubed and lightly steamed (170 grams)
  • 4 large eggs, at room temperature
  • 1/4 tart apple, unpeeled, cored and cut into chunks (50 grams)
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup Just Like Sugar Table Top natural chicory root sweetener, or your favorite granulated sweetener.
  • 1/2 cup coconut butter if softened. (If it's hard, you can weigh it - that's 113 grams or 8 oz.)
  • Dry Ingredients:
  • 3 tablespoons pure cacao powder
  • 1/4 cup arrowroot flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon unprocessed salt


  1. Preheat the oven to 350°F. Grease a 12-cupcake pan with coconut oil, and lightly dust with cacao powder.
  2. In a food processor fitted with the “S” blade, add the wet ingredients: beet, eggs, apple, vanilla, almond extract, sweetener, and coconut butter. Mix very well until smooth and liquefied. This may take a few minutes and your batter will be a bright fuchsia color.
  3. To the ingredients in the food processor, add the dry ingredients: cacao powder, arrowroot, almond meal, baking powder, and salt. Mix well.
  4. Pour the batter immediately into the prepared cupcake tins. Bake cupcakes for 22 to 27 minutes, or until a toothpick inserted into the center comes out clean. Don't peek, as they're delicate. Let cool in the pans on a rack.
  5. Eat.

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