Keto Red Velvet Cake

easyhealthyrecipes.com/keto-red-velvet-cake/

Rich and moist keto red velvet cake, topped with a fluffy keto cream cheese frosting, is a delicious sugar-free version of a classic dessert.

Prep: 15

Cook: 45

Total: 1

Recipe makes approximately 16 slices

Equipment Needed

2 round 9-inch pans
3 large mixing bowls
Hand mixer or stand mixer

Ingredients Needed

For the Red Velvet Cake

4 cups superfine blanched almond flour
2 teaspoons fresh baking powder
½ teaspoon kosher salt
2 sticks unsalted butter (16 tablespoons, at room temperature)
1 cup Granular Swerve Sweetener
1 tablespoon pure vanilla extract
8 large eggs (at room temperature)
½ cup avocado oil
2 teaspoons apple cider vinegar
5 tablespoons cocoa powder
2 tablespoons red food coloring (plus more, see Notes)
½ cup heavy cream

For the Frosting

2 8-ounce blocks full-fat cream cheese (16 ounces, at room temperature)
3 tablespoons unsalted butter (at room temperature)
2 cups Confectioners Swerve Sweetener
2 teaspoons pure vanilla extract

Get Recipe Ingredients

Instructions

Preheat oven to 350° Fahrenheit.
Add 4 cups superfine blanched almond flour, 2 teaspoons fresh baking powder, and ½ teaspoon kosher salt to medium mixing bowl. Whisk ingredients together until well blended. Set aside.
Add 2 sticks unsalted butter, 1 cup Granular Swerve Sweetener, and 1 tablespoon pure vanilla extract to stand mixer bowl. Using stand mixer fitted with paddle attachment, beat ingredients together on low speed until fully combined.
One-by-one, crack 8 large eggs directly into mixing bowl. Incorporate each egg into butter mixture completely before adding next egg. Once all eggs are incorporated, set bowl aside.
Add ½ cup avocado oil, 2 teaspoons apple cider vinegar, 5 tablespoons cocoa powder , and 2 tablespoons red food coloring to small mixing bowl. Whisk ingredients together until fully incorporated.
Once incorporated, add cocoa powder mixture to bowl with butter mixture in small increments, incorporating mixtures fully before adding more.
After incorporating entire cocoa powder mixture into butter mixture, add flour mixture and ½ cup heavy cream to bowl. Mix ingredients together on medium speed until cake batter forms. Add additional red food coloring if desired for more vibrant color.
When satisfied with color of batter, divide batter equally between two 9-inch round cake pans. Spread batter evenly across each pan.
Place cake pans in preheated oven. Bake 30 minutes, then begin testing doneness of cakes. Insert butterknife or toothpick into center of cake then immediately remove utensil. When butterknife or toothpick comes out completely clean or with very few crumbs, remove cake pans from oven.
Set cake pans aside and allow cake layers to cool completely. When cakes are completely cool, remove cakes from pans.
Add 2 8-ounce blocks full-fat cream cheese, 3 tablespoons unsalted butter, 2 cups Confectioners Swerve Sweetener, and 2 teaspoons pure vanilla extract to mixing bowl. Using stand mixer or hand mixer fitted with beater attachments, mix ingredients together until fully combined into smooth frosting mixture.
Place one cake layer on large plate, serving board, or cake stand. Dollop some of prepared frosting on top of cake layer then spread frosting out evenly across top of cake layer and down sides of cake layer.
Place second cake layer on top of frosted cake layer. Dollop remaining prepared frosting on top of second cake layer. Spread frosting out evenly across top of cake and down sides of cake, covering cake completely.
Serve immediately, or refrigerate cake until ready to serve.

Recipe Notes

To keep the cake moist while you prepare the frosting, wrap the cooled layers in plastic wrap until you're able to frost them.
Cream Cheese: Philadelphia Original Cream Cheese has the lowest carb content of the cream cheeses we've found, so we recommend this one specifically.
Food Coloring: For a more vibrant cake, add a little more food coloring - but not too much or you'll be able to taste it. If you're using all-natural food coloring, the color will not be as vibrant. Keep in mind the batter will darken slightly as it bakes.
Leftovers: Refrigerate leftover red velvet cake in an airtight container up to 7 days.

Nutrition Info (Approximate)