Keto Red Velvet Cake Recipe
This Keto Red Velvet Cake is a delightful low-carb twist on the classic dessert, featuring rich almond flour and cocoa flavors balanced with a creamy keto-friendly cream cheese frosting. Perfect for those following a ketogenic lifestyle, this moist and flavorful cake uses natural sweeteners and healthy fats, making it an ideal indulgence without the guilt.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Cake Ingredients
- 3/4 cup salted butter (softened at room temperature)
- 1 1/2 cups Besti Monk Fruit Allulose Blend
- 3 large eggs (at room temperature)
- 1 tbsp vanilla extract
- 3/4 cup sour cream (at room temperature)
- 1/2 cup unsweetened almond milk (at room temperature)
- 1 tsp white vinegar
- 3 cups Wholesome Yum blanched almond flour
- 2 tbsp Dutch processed cocoa powder
- 2 tsp baking soda
- 2 tbsp beet root powder (optional, for red color; or red food coloring for brighter red)
Frosting and Garnish
- 3 1/2 cups Keto Cream Cheese Frosting
- Chopped pecans (optional, for topping)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line the bottom of two 9-inch round springform pans with parchment paper to ensure easy cake removal.
- Cream Butter and Sweetener: In a large mixing bowl, use a hand mixer to beat together the softened butter and Besti Monk Fruit Allulose Blend until the mixture becomes light and fluffy, providing a smooth texture for your cake batter.
- Add Wet Ingredients: Beat in the eggs one at a time to ensure proper incorporation. Add the vanilla extract, sour cream, almond milk, and white vinegar gradually to prevent splashing, then beat until everything is well combined.
- Incorporate Dry Ingredients: Lower the mixer speed to low. Slowly add the almond flour in increments of 1/2 cup, mixing thoroughly after each addition. Then, blend in the Dutch processed cocoa powder and baking soda until the batter is smooth. If you’re using beet root powder for natural coloring, add it one teaspoon at a time until you reach your desired red hue.
- Divide and Bake: Pour the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool completely in their pans. Once cooled, run a knife around the edges and carefully release the cakes from the pans, flipping them out onto a cooling rack or plate.
- Prepare Frosting: Prepare the keto cream cheese frosting as per your recipe or package instructions.
- Assemble the Cake: Place one cake layer on a cake stand or serving platter. Spread 3/4 cup (255 g) of the cream cheese frosting evenly over the top. Place the second cake layer on top and repeat with another 3/4 cup of frosting on the top layer.
- Frost the Sides and Garnish: Use the remaining 1 1/2 cups (510 g) of frosting to cover the sides of the cake smoothly. If desired, sprinkle chopped pecans over the top for added texture and flavor.
Notes
- Using room temperature ingredients helps to create a smoother batter and more even baking.
- If you prefer a brighter red color, consider using red food coloring instead of beet root powder.
- Ensure your almond flour is finely ground for the best texture.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store leftover cake refrigerated due to the cream cheese frosting.
Keywords: keto red velvet cake, low carb cake, keto dessert, almond flour cake, cream cheese frosting, sugar-free cake, ketogenic baking
Find it online: https://flavorsbymaya.com/keto-red-velvet-cake-recipe/
