High-Protein Strawberry Cheesecake Red Velvet Cupcakes

ByHannah Peterson

These beautiful red velvet cupcakes — rich red velvet base with a creamy cheesecake filling, topped with smooth frosting and a fresh strawberry. They deliver that classic red velvet experience while being high-protein and low-carb.

Why You’ll Love This Recipe

  • Stunning layered look with vibrant red cake, white cheesecake center, and strawberry topping exactly like your photo
  • Very high protein from cream cheese + protein powder
  • Moist, tender crumb with perfect sweetness
  • Impressive yet surprisingly easy to make
  • Sugar-free, keto-friendly, and great for special occasions

Ingredients (Makes 12 cupcakes)

Red Velvet Cake:

  • 1½ cups (150g) almond flour
  • ⅓ cup (35g) vanilla whey protein powder
  • 2 tbsp cocoa powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup (100g) allulose or powdered monk fruit sweetener
  • 3 large eggs
  • ⅓ cup (75g) melted butter or coconut oil
  • ¼ cup (60g) full-fat Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp red food coloring (sugar-free) or natural beet powder

Cheesecake Filling:

  • 8 oz (225g) full-fat cream cheese, softened
  • 1 large egg
  • 3 tbsp allulose or powdered monk fruit
  • 1 tsp vanilla extract

Frosting & Topping:

  • 4 oz (115g) cream cheese, softened
  • ½ cup (120ml) heavy cream
  • 2–3 tbsp powdered allulose
  • 1 tsp vanilla extract
  • 12 fresh strawberries

Instructions

  1. Preheat oven to 325°F (165°C). Line a 12-cup muffin pan with cupcake liners.
  2. Cheesecake Filling: Beat cream cheese, egg, sweetener, and vanilla until smooth. Set aside.
  3. Red Velvet Batter: Whisk almond flour, protein powder, cocoa, baking powder, salt, and sweetener. Add eggs, melted butter, Greek yogurt, vanilla, and red coloring. Mix until smooth.
  4. Fill each liner halfway with red velvet batter. Add a spoonful of cheesecake filling in the center, then top with more red velvet batter to cover.
  5. Bake 18–24 minutes until set. Cool completely in the pan.
  6. Frosting: Beat cream cheese until smooth. Add heavy cream, powdered sweetener, and vanilla. Whip until fluffy. Pipe onto cooled cupcakes and top each with a fresh strawberry.

Prep Time: 20 minutes Bake Time: 18–24 minutes Total Time: 45–60 minutes (+ cooling)

Nutrition (Per Cupcake)

  • Calories: ~210
  • Protein: 12g (high)
  • Total Carbs: 8g
  • Net Carbs: 6g
  • Fat: 17g

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