gluten-free, sugar-free red velvet cupcakes with sugar-free cream cheese frosting

Ingredients

• Servings: 8
• cupcakes:
• 1/2 cup coconut flour
• 2 tablespoons natural, unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 2 egg whites
• 2 tablespoons melt® organic buttery spread, melted over low heat
• 1/2 cup low fat buttermilk*
• 1/2 cup erythritol, such as now foods
• 1/2 teaspoon vanilla stevia extract
• 7 drops red gel food coloring
• frosting:
• 4 ounces reduced-fat cream cheese, room temperature
• 2 ounces melt® organic buttery spread
• 1 cup erythritol, powdered**
• 15 drops vanilla stevia, or to taste

Recipe

• preheat oven to 350 degrees f. place cupcake liners in 8 wells of a muffin tin.
• in a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. set aside.
• in a larger bowl, combine the eggs, egg whites, melt, buttermilk or water, erythritol, and stevia. mix on low speed with a hand blender until combined. add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. blend in food coloring until desired color is achieved.
• divide batter evenly among the cupcake liners. bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. cool completely before frosting.
• to make the frosting, beat together the cream cheese and melt until fluffy (the melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) add the powdered erythritol in several additions, beating well, until fluffy. beat in liquid vanilla stevia drops to taste.