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Keto Red Velvet Cake

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Truly the best Keto Red Velvet Cake that’s super soft, moist, and tender, with a perfect cream cheese frosting. It’s my favorite keto cake and has only 4g net carbs for a slice.
DURATION :
Prep Time : 15minutes 
Cook Time: 25minutes 
Total Time: 40minutes 
Servings  : 16 servings

Ingredients

  • 5 large eggs room temperature
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • ½ cup unsalted butter softened
  • 2 tbsp cocoa powder
  • 2 tsp baking powder
  • 1/4 cup heavy whipping cream
  • 1 cup sweetener
  • 1 1/2 tbsp Natural Liquid or Gel Red food coloring
  • 2 tsp vanilla extract
  • 1 tsp Apple cider vinegar
  • Make the frosting

Cream Cheese Frosting

  • 16 oz cream cheese room temperature
  • 4 oz unsalted butter room temperature
  • 1 1/2 cup powdered sweetener
  • 2 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F/180°C and line the bottom of two 9-inch round baking pans with parchment paper. Grease well the sides of the pan. Set aside.
  • In a large mixing bowl, cream together the soft butter and powdered sweetener until smooth and lighter in color.
  • Incorporate the eggs one by one.
  • Reduce mixer speed and add apple cider vinegar, vanilla, heavy cream.
  • Incorporate the almond flour in batches using your electric mixer. Add the coconut flour, cocoa powder, and baking powder and continue mixing until the batter is smooth.
  • Incorporate your red food coloring of choice until you reach the desired color. Add one teaspoon at a time to reach our desired color. The batter will be slightly thick and silky.
  • Divide the batter between the 2 prepared pans, and smooth the tops.
  • Bake in the preheated oven for about 20-25 minutes, until the tops look firm and a toothpick inserted in the middle comes out clean. Remove the cake layers from the oven cool completely. The cake layers must be completely cool before frosting.

Make the keto cream cheese frosting

  • In a large bowl, cream together cream cheese, softened butter, powdered sweetener, and vanilla extract. Beat on medium speed for about 3 minutes until the frosting is airy and creamy.

Assemble and frost the cake

  • Place one layer on a large serving plate or cake stand and evenly cover with half of the frosting. Top with the second cake layer and spread the remaining frosting over the tops and sides. You can use an icing spatula.
  • Refrigerate the cake for at least 60 minutes before slicing to help keep its shape when cutting. Enjoy!

Nutrition

Serving: 1keto red velvet cakeslice | Calories: 320kcal | Carbohydrates: 6g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 118mg | Potassium: 134mg | Fiber: 2g | Sugar: 2g | Vitamin A: 864IU | Calcium: 99mg | Iron: 1mg | Net Carbs: 4g

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