Ingredients

For the Cupcakes:

• 1 ½ cups almond flour

• ¼ cup coconut flour

• ½ cup erythritol (or preferred keto sweetener)

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, melted

• 4 large eggs

• 1 tsp vanilla extract

• ½ tsp red food coloring (or more for deeper red)

• ½ cup unsweetened almond milk

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ¼ cup erythritol

• 1 large egg

• 1 tsp vanilla extract

For the Strawberry Topping:

• ½ cup fresh strawberries, finely chopped

• 2 tbsp erythritol

• 1 tsp lemon juice

• Optional: 1 tsp chia seeds (to thicken if needed)

For the Frosting:

• 4 oz cream cheese, softened

• 2 tbsp butter, softened

• 2-3 tbsp powdered erythritol (or adjust to taste)

• ½ tsp vanilla extract

Instructions

1. Prepare the Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk together almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, mix melted butter, eggs, vanilla, red food coloring, and almond milk until smooth.

4. Gradually add wet ingredients to dry ingredients and mix until fully combined. The batter should be thick but scoopable.

2. Make the Cheesecake Filling

1. Beat cream cheese until smooth.

2. Add erythritol, egg, and vanilla extract, mixing until creamy.

3. Assemble the Cupcakes

1. Scoop about 1-2 tbsp of cupcake batter into each liner.

2. Add 1 tsp of cheesecake filling on top of each.

3. Cover with another tablespoon of cupcake batter to encase the cheesecake.

4. Bake for 18-22 minutes or until a toothpick inserted in the cake (not the cheesecake center) comes out clean.

5. Let cool completely before frosting.

4. Prepare the Strawberry Topping

1. In a small saucepan, combine strawberries, erythritol, and lemon juice. Cook over medium heat for 5-7 minutes until strawberries soften.

2. Optionally, stir in chia seeds and let sit for 5 minutes to thicken.

3. Cool to room temperature.

5. Make the Frosting

1. Beat cream cheese and butter until smooth.

2. Add powdered erythritol and vanilla extract. Beat until fluffy.

3. Frost cooled cupcakes and top with the strawberry mixture.

Tips for Best Results

• Use room temperature eggs and cream cheese for smooth mixing.

• Don’t overbake—the cupcakes stay moist better if slightly underdone.

• Red velvet flavor comes from cocoa powder; don’t skip it.

• Almond flour can be toasted lightly for extra nutty flavor if desired.