Keto Red Velvet Cake
A low-carb take on the classic red velvet cake, featuring almond flour and cream cheese frosting, perfect for celebrations or as a guilt-free treat.
Ingredients
For the cake
- 2 cups Almond flour Can substitute with coconut flour (adjust quantity).
- 1/2 cup Unsweetened cocoa powder Opt for high-quality cocoa for enhanced flavor.
- 1 cup Erythritol Can substitute with stevia or monk fruit sweetener (adjust amounts to taste).
- 1 tbsp Baking powder
- 3 Eggs For an egg replacement, use flaxseed meal.
- 1 cup Buttermilk Make a keto version by mixing almond milk with lemon juice.
- 1 tbsp Red food coloring Choose natural options if possible.
For the frosting
- 8 oz Softened cream cheese
- 1/4 cup Butter
- 1/2 cup Powdered erythritol
- 1 tsp Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing them or lining with parchment paper.
- In a bowl, whisk together the almond flour, cocoa powder, erythritol, and baking powder until thoroughly combined.
- In a separate bowl, beat the eggs, then mix in the buttermilk and red food coloring until well-blended.
- Gradually add the dry mixture to the wet ingredients, stirring gently until a smooth batter forms. Avoid over-mixing.
Baking
- Divide the batter evenly between your prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- Blend together softened cream cheese, butter, powdered erythritol, and vanilla extract until creamy. Frost your cooled cake layers generously.
Notes
Always sift your dry ingredients for a lump-free batter. Avoid opening the oven door while baking to keep the cake from sinking.