Description
Keto red velvet cake redefines dessert indulgence with its rich cocoa essence and cream cheese frosting. Chocolate lovers savor this guilt-free treat that delivers maximum flavor while keeping carbohydrates minimal, ensuring you can enjoy a classic dessert without compromising health goals.
Ingredients
Scale
Main Ingredients:
- 300g (3 cups) Blanched almond flour
- 440g (3½ cups) Keto cream cheese frosting
- 3 Large eggs
- 170g (¾ cup) Salted butter, softened
Wet Ingredients:
- 180g (¾ cup) Sour cream, at room temperature
- 120ml (½ cup) Unsweetened almond milk, at room temperature
- 1 tablespoon Vanilla extract
- 1 teaspoon White vinegar
Dry and Flavor Ingredients:
- 300g (1½ cups) Monk Fruit Allulose Blend
- 2 tablespoons Dutch processed cocoa powder
- 2 teaspoons Baking soda
- 2 tablespoons Beetroot powder (optional, for a red color – or red food coloring for a brighter red)
- Chopped pecans (optional, for topping)
Instructions
- Prepare the baking setup by preheating the oven to 180°C (350°F) and lining two 23-centimeter (9-inch) round springform pans with parchment paper.
- Cream the butter and sweetener in a large mixing bowl using an electric mixer, whipping until light and fluffy.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition.
- Gently fold in vanilla extract, sour cream, almond milk, and vinegar, mixing thoroughly until the wet ingredients are evenly combined.
- Gradually add almond flour to the mixture, reducing mixer speed to low and blending ½ cup at a time for smooth incorporation.
- Sift cocoa powder and baking soda directly into the batter, mixing until the texture becomes uniform and lump-free.
- If desired, introduce beetroot powder incrementally to achieve the preferred color intensity, stirring carefully.
- Distribute the batter evenly between the prepared pans, using a spatula to smooth the surface and ensure consistent thickness.
- Bake for approximately 25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean without raw batter.
- Allow cakes to cool completely within the pans, then carefully release by running a knife along the edges and inverting onto a cooling rack.
- Prepare the keto cream cheese frosting according to the specific recipe instructions.
- Position the first cake layer on a decorative serving plate, spreading ¾ cup (255 grams) of frosting evenly across the top.
- Carefully place the second cake layer atop the frosted base, then cover with another ¾ cup (255 grams) of frosting.
- Complete the cake decoration by applying the remaining 1½ cups (510 grams) of frosting around the sides, creating a smooth finish.
- Optional: Garnish the top with finely chopped pecans for added texture and visual appeal.
Notes
- Grab ingredients at room temp to prevent lumpy batter and ensure smoother mixing.
- Mix ingredients gently to maintain cake’s delicate texture and avoid dense results.
- Watch cake closely during baking since keto recipes cook faster than traditional versions.
- Allow cake to reach complete coolness before applying frosting to prevent melting.
- Enhance natural beetroot color with strategic food coloring for vibrant presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 286
- Sugar: 1.3g
- Sodium: 142.7mg
- Fat: 27.7g
- Saturated Fat: 9.0g
- Carbohydrates: 5.3g
- Fiber: 1.9g
- Protein: 5.2g
- Cholesterol: 53.8mg