Low Carb Red Velvet Cake With Cream Cheese Frosting
A rich and indulgent low carb red velvet cake topped with creamy, fluffy cream cheese frosting, perfect for celebrating any occasion without the guilt.
Ingredients
For the cake
- 2 cups Almond flour Can substitute with coconut flour, but adjust quantity.
- 1/4 cup Cocoa powder Use high-quality unsweetened cocoa.
- 1 teaspoon Baking soda
- 1 cup Erythritol or stevia Sugar substitute to reduce calories.
- 1 cup Buttermilk Substitute with milk and vinegar if necessary.
- 2 large Eggs Adds moisture and richness.
- 1 tablespoon Red food coloring Opt for natural options when possible.
For the frosting
- 8 oz Cream cheese Softened for easy mixing.
- 1/2 cup Butter Softened for better blending.
- 1/4 cup Erythritol To sweeten the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, dusting with cocoa powder to prevent sticking.
- In a bowl, whisk together the almond flour, cocoa powder, baking soda, and erythritol.
- In another bowl, mix buttermilk, eggs, melted butter, vanilla extract, and red food coloring until smooth.
- Gradually pour the wet ingredients into the dry ingredients, mixing until just combined.
Baking
- Divide the batter evenly between the prepared pans and bake for about 20-25 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 15 minutes before transferring to wire racks to cool completely.
Frosting and Serving
- Beat together the cream cheese, butter, and erythritol until fluffy.
- Once the cakes are completely cool, frost between the layers and on top.
- Serve with fresh berries or a scoop of low-carb vanilla ice cream, if desired.
Notes
Room temperature ingredients help the batter mix better for a lighter texture. Do not skip the cooling time to maintain cake structure.