Low Carb Vampire Bite Cupcakes

Close up 45 degree photo of vanilla cupcake with cream cheese frosting and raspberry blood

5 from 1 vote

Low Carb Vampire Bite Cupcakes

These Low Carb Vampire Bite Cupcakes are the keto Halloween treats of the season! They will spook everyone and taste great. Low in carbs, gluten free and sugar free. A vanilla cupcake, topped with a white chocolate cream cheese frosting, and dripping with raspberry coulis. Celebrate Halloween with these spooky treats!

Prep Time45 mins

Cook Time15 mins

Cooling time1 hr

Total Time2 hrs

Course: Dessert

Cuisine: American

Keyword: fall, gluten free, Halloween, keto, low carb, sugar free

Servings: people

Calories: 240kcal

Author: Briana

Ingredients

For the vanilla cupcakes

1/4 cup unsalted butter, melted and cooled
3/4 cup sweetener of choice (Swerve confectioners)
2 tsp vanilla extract
1/4 cup full fat sour cream (optional, but recommended. Keeps cupcakes moist!)
3 whole eggs, room temperature
1 cup almond flour
2 tbsp coconut flour
2 tsp baking powder
1/2 tsp kosher salt
1 tsp baking soda

For raspberry filling and raspberry coulis

4 oz raspberries (fresh or frozen)
1/2 cup powdered erythritol (Swerve confectioners)
1-2 oz water (added slowly as needed)

For the frosting

1 batch homemade cream cheese frosting
1/4 cup sugar free white chocolate chips (56 grams)
1 tsp 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 3/4 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.

Notes

For this recipe, we alter our cream cheese frosting recipe by adding melted sugar free white chocolate chips.

Nutrition