These Low Carb Keto Vampire Bite Cupcakes are the best keto Halloween treats of the season! These cupcakes are made with a vanilla cupcake, with a white chocolate cream cheese frosting, and raspberry coulis. These tasty low carb treats will spook everyone and taste great! Low in carbs, gluten free and sugar free. Create the best spooky and "bloody" cupcakes with no artificial sweeteners, and no added sugar. The spookiest thing about these cupcakes are the look, rather than the carb, sugar or calorie count.
When it comes to Halloween, we don't mess around! It's truly our favorite holiday, and we love having keto Halloween treats on hand to stay on track and have fun! If you're staying at home this year, fear not. We have plenty of keto Halloween treats on our website, so you can stay on track and have fun. These Vampire Bite Cupcakes are totally low carb, keto friendly, and gluten free. We think these are the ideal spooky treats for your Halloween party!
These vampire bite cupcakes are a vanilla cupcake base, with a white chocolate cream cheese frosting and then oozing with a raspberry coulis "blood". We are proud that this recipe has zero added sugar, and no artificial colors that are still able to create something incredibly creepy!
Ingredients:
For the vanilla cupcakes:
- Unsalted butter, melted and cooled
- Sweetener of choice
- Vanilla extract
- Eggs
- Sour cream (full fat)
- Almond flour
- Coconut flour
- Baking soda
- Baking powder
- Kosher salt
- If you don't want to make your own vanilla cupcake mix, simply use a box of Swerve Sweetener's Vanilla Cake Mix instead and follow the directions on the box!
For the raspberry coulis:
- Raspberries, fresh or frozen
- Sweetener of choice - Powdered works best here.
- Water
For the white chocolate cream cheese frosting:
- 1 batch cream cheese frosting
- Sugar free white chocolate chips of choice
- Coconut oil
Which Sugar Free White Chocolate Chips Do I Use?
For this recipe, we alter our cream cheese frosting recipe by adding melted ChocZero white chocolate chips. Use our affiliate code 'AFullLiving' for 10% off your ChocZero order! We absolutely love these white chocolate chips. They're only 1 net carb per every 14 gram serving. Amazing.
A couple of notes about these chips though. We don't recommend melting them in the microwave. They are just too delicate and will quickly burn. In this recipe, we melt them for our cream cheese frosting. Use a double boiler method to melt the white chocolate chips with some coconut oil. It works like a charm. Just let the melted chocolate cool for a little while before adding it to the frosting.
What Sweetener Should We Use In This Recipe?
We do recommend using our favorite sweetener, Swerve confectioner's for this recipe. Swerve confectioners will have such a smooth texture in the frosting, and in the cake itself. You can of course substitute for your favorite granular sweetener, but we do think Swerve is the best for this job. It won't crystallize as much in the fridge. You can use whatever your favorite sweetener is for this recipe.
Tools:
- Mixing bowls
- Measuring spoons
- Measuring cups
- Hand Mixer
- Whisk
- Rubber Spatula
- Muffin tin
- Spooky Muffin Liners
- Oil Spray
- Sifter
- Saucepan
- Piping bags for frosting
- Chopsticks
- Liquid dropper/syringe
Need supplies for this recipe? We've linked our favorites above and right here in our Amazon Store! A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going!
More Recipes To Try:
- Death By Chocolate Keto Pumpkin Brownies
- Blueberry Basil Gin Smash - Midnight in the Witch's Garden
- Purple People Eater Cocktail
- Black Velvet Cake
- Ghost Cupcakes
Here's How You Make Sugar Free Vampire Bite Cupcakes:
You can prepare the raspberry coulis and the white chocolate cream cheese frosting up to 5 days in advance if you like. However, if you're making them all on the same day, make sure to make your cupcakes first so that they can cool off before frosting them.
We would suggest removing your butter and cream cheese (for the cream cheese frosting) from the fridge to come to room temperature while you are preparing the cupcakes. For the cupcakes, preheat your oven to 350F. Line a muffin tin with muffin liners, and spray them with some non-stick spray, set aside.
In a large bowl, beat your melted and cooled unsalted butter with your sweetener until light and fluffy, this should take about 10 minutes!
Beat in your vanilla extract, sour cream, and eggs one by one until well combined. Sift in your almond flour, coconut flour, salt, baking powder and whisk together.
Spoon the batter into your muffin tin, filling each one about ¾ of the way full. Bake at 350°F for about 13-17 minutes, until a toothpick comes out clean.Remove from oven, and let cool for about an hour before frosting.
Now, prepare your cream cheese frosting according to this recipe. We love this recipe because it makes for a perfect base to add other flavor mix-ins.
Once you've made your cream cheese frosting, melt your white chocolate chips with your coconut oil using a double boiler method. You could also put the microwave at 50% power, and melt them gradually by checking them every 30 seconds for the first minute, then every 10 seconds after that.
Allow the chocolate to cool for a few minutes, but not so much so that it's solidified again. Now, add your melted white chocolate to the frosting and cream together with your handmixer. Set aside until it's time to frost the cupcakes.
Now, for the raspberry jam and coulis. In a small saucepan, simply combine raspberries with water and sweetener. You'll want to cook over low heat until the raspberries soften, separate and release all of their liquid. Use a spoon or fork to mash the berries to maximize the juice.
Cook until desired jam consistency is reached, about 15 - 20 minutes. We ended up utilizing both the jam and the coulis for this recipe, simply because we don't like to waste! Simply take a metal sieve and separate the juice from the seeds and more "jammy" parts. We used the jammy parts to fill the cupcakes, and the coulis liquid for the "blood" with our vampire bites! You can discard the jam/seed mixture if you want, or use it to fill your cupcakes. Totally up to you.
Now, we assemble. Once cupcakes have cooled, create a medium sized hole in the center to fill the cupcakes with raspberry jam. This step is optional and can be skipped.
Now, add your cream cheese frosting to a piping bag and frost the cupcakes. Hopefully your decorating skills are better than mine! Even if they aren't they will still taste good. 🙂
Now, using a chopstick, gently create two holes side by side through the frosting that look like bites! Using a dropper or syringe, put enough raspberry coulis in there to create a dripping blood effect.
Enjoy!! These will keep in the fridge for about 5 days, but we recommend making these the day of your party for the best results. Have a spooky Halloween everyone!
📖 Recipe
Low Carb Vampire Bite Cupcakes
Ingredients
For the vanilla cupcakes
- ¼ cup unsalted butter, melted and cooled
- ¾ cup sweetener of choice (Swerve confectioners)
- 2 teaspoon vanilla extract
- ¼ cup full fat sour cream (optional, but recommended. Keeps cupcakes moist!)
- 3 whole eggs, room temperature
- 1 cup almond flour
- 2 tablespoon coconut flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
For raspberry filling and raspberry coulis
- 4 oz raspberries (fresh or frozen)
- ½ cup powdered erythritol (Swerve confectioners)
- 1-2 oz water (added slowly as needed)
For the frosting
- 1 batch homemade cream cheese frosting
- ¼ cup sugar free white chocolate chips (56 grams)
- 1 teaspoon coconut oil
Instructions
For the cupcakes:
- Preheat your oven to 350F. Line a muffin tin with muffin liners, and spray them with some non-stick spray, set aside.
- In a large bowl, beat together your sweetener and butter until light and fluffy, about 10 minutes. Add in our sour cream and vanilla extract, then add in your eggs one by one until they are mixed well.
- In a separate bowl, whisk together your almond flour, coconut flour, salt, baking powder, and baking soda. Add dry ingredients to the wet ingredients and combine until just mixed.
- Spoon the batter into your muffin tin, filling each one about ¾ of the way full.
- Bake for 13-17 minutes, until the tops are golden brown. Remove from oven, and let cool for about an hour before frosting.
For the frosting:
- Prepare your cream cheese according to this recipe.
- Using a double boiler method, or in the microwave, gently melt your chocolate chips with your coconut oil, stirring with a rubber spatula. If using the microwave, put the microwave at 50% power and cook in 20-30 second intervals for 1 minute, stirring between each interval. Heat for 10 second intervals, stirring in between until chocolate is fully melted.
- Allow your white chocolate to cool for about 10 minutes before combining it with the cream cheese frosting. Once cooled, combine with the frosting until smooth. Set aside until it's time to frost the cupcakes.
For the raspberry coulis:
- In a small saucepan, simply combine raspberries with water and sweetener. You’ll want to cook over low heat until the raspberries soften, separate and release all of their liquid. Use a spoon or fork the mash the berries. This will take about 15-20 minutes.
- Take metal strainer and separate the seeds away from the liquid. You can save the jammy/seed mixture if you want to put inside of the cupcakes, but it's totally optional. Otherwise, discard.
Constructing/assembling the cupcakes:
- Once cupcakes have cooled, frost them with the cream cheese frosting.
- *Optional step - if you want, you can create a hole in the center of the cupcake and fill it with the leftover jam from making the coulis.
- Now, using a chopstick, gently create two holes side by side through the frosting that look like bites. Using a dropper or syringe, put enough raspberry coulis in there to create a dripping blood effect.
- Store in the air tight container in the fridge for up to 5 days.
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