Low Carb Classic Red Velvet Cake
Indulge guilt-free with this irresistible Low Carb Classic Red Velvet Cake, a keto-friendly twist on the iconic dessert! Made with almond and coconut flours, erythritol sweetener, and rich cocoa powder, this recipe delivers all the velvety texture and bold flavors you love without the carb overload. The vivid red hue comes from natural food coloring, while tangy buttermilk and a dash of apple cider vinegar ensure perfect moistness and balance. Topped with a luscious cream cheese frosting sweetened with powdered erythritol, this cake is a decadent treat that’s perfect for special occasions or any time you crave a slice of heaven. Ready in under an hour and serving 10, this low-carb masterpiece is proof you can eat healthy and still enjoy indulgent desserts!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cups coconut flour
- 2 tablespoons unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter
- 1 cup erythritol sweetener
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 1 cup buttermilk
- 1 tablespoon apple cider vinegar
- 8 ounces cream cheese
- 0.5 cup butter (for frosting)
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350 degrees F (175 degrees C) and grease two 8-inch round cake pans with butter or line them with parchment paper.
In a large bowl, combine the almond flour, coconut flour, cocoa powder, baking powder, and salt. Set aside.
In another large bowl, beat together the unsalted butter and erythritol until creamy and well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until the mixture is smooth and evenly colored.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
Add the apple cider vinegar and mix until the batter is smooth and creamy.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter and beat until well combined. Gradually add the powdered erythritol and vanilla extract, beating until the frosting is smooth and fluffy.
Once the cakes are completely cooled, spread the frosting between the layers, on the top, and sides of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
4019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.3 g | 482% | |
| Saturated Fat | 172.3 g | 862% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1448 mg | 483% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 571.2 g | 208% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 32.4 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 1089 mg | 84% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1339 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.
