Keto Classic Red Velvet Cake
Indulge in a guilt-free treat with this Keto Classic Red Velvet Cake, a low-carb spin on the beloved dessert that doesn’t sacrifice flavor or texture. Made with a rich blend of almond flour, coconut flour, and unsweetened cocoa powder, this cake is perfectly moist and tender, boasting the signature red hue thanks to vibrant food coloring and a hint of vinegar. Sweetened naturally with erythritol, it’s an excellent choice for keto and diabetic-friendly diets. A creamy, luscious frosting of whipped cream cheese and powdered erythritol ties everything together, creating a delectable contrast to the velvety cake layers. With just 20 minutes of prep time, this dessert is perfect for special occasions or whenever you crave a sophisticated, healthier indulgence. Fully gluten-free, sugar-free, and high in flavor, it’s bound to become a favorite in your keto dessert repertoire!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Butter
- 1 cup Erythritol sweetener
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 2 tablespoons Red food coloring
- 1 teaspoon Vinegar
- 8 ounces Cream cheese
- 0.5 cup Heavy cream
- 0.5 cup Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and erythritol sweetener until creamy and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.
Add the red food coloring and vinegar, then mix until the batter is evenly colored.
Divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Meanwhile, prepare the frosting by beating the cream cheese and heavy cream together until smooth.
Add the powdered erythritol and continue beating until light and fluffy.
Once the cakes have cooled, place one layer on a serving plate and spread with frosting. Place the second layer on top and spread the remaining frosting over the top and sides.
Refrigerate the cake for 30 minutes before serving to let the frosting set.
Nutrition Facts
Calories |
3760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.2 g | 435% | |
| Saturated Fat | 143.6 g | 718% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1383 mg | 461% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 451.2 g | 164% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 32.5 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 1068 mg | 82% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
