BEST KETO RED VELVET CAKE
4.80 - 191 votes
WHAT OTHERS SAY
Made this cake for my daughter’s 13th birthday it was a total hit.
Lovely cake! Excellent texture and can’t even tell it’s a “healthy” cake
Made this for my dad for his birthday. He (and the non-keto fam) loved it!
DID YOU KNOW?
is thought to have first appeared in Maryland at the beginning of the 20th century. The red color came from the use of beetroot juice, used to enhance the color of the cake.
– 1/2 cup Soft Unsalted Butter – 1/2 cup Erythritol – 4 large eggs – 2 teaspoon Vanilla – 1/4 cup avocado oil – 2 Tablespoons Unsweetened Cocoa powder – 1 teaspoon Apple cider vinegar – 1 1/2 tablespoon Natural Red food coloring – 1 3/4 cup Almond Flour – 1/4 cup Unsweetened Almond Milk – 1 tablespoon Baking Powder CREAM CHEESE FROSTING – 16 oz cream cheese – 3 tablespoon Soft Unsalted Butter – 1/3 cup Sugar-free powdered sweetener – 1 teaspoon Vanilla extract
Prepare Egg Batter
In a large mixing bowl, add soft cubes of butter with sugar-free crystal sweetener (erythritol or allulose) and vanilla extract.
Beat Egg Mixture
Beat on low speed with an electric beater until creamy, then add the eggs, one at a time, with 15 seconds time between each addition.
Prepare Red Batter
In another bowl, combine light olive oil, apple cider vinegar, unsweetened cocoa powder and red food coloring with a spatula.
Mix the ingredients with a whisk until fully combined.
Using a baking spatula, stir in the previous cocoa mixture into the first bowl with the egg/butter mixture.
Add Almond Flour
Add in the almond flour, baking powder and unsweetened almond milk.
Beat on low speed to combine and form a smooth cake batter, with no lumps.
Transfer into Pans
Fill each greased baking pan evenly, usually, each layer will be made of about 2 cups of cake batter. Spread the batter evenly with a spatula, then tap the baking pan a few times on the bench-top.
Bake in an oven preheated to 325°F for 22-30 minutes in the center of your oven. Remove from the oven, cool 5 minutes in the pan then unmold and cool on a cooling rack until it reaches room temperature.
Make the Frosting
In a large mixing bowl, beat soft cream cheese with soft butter, powdered erythritol and vanilla.
Frost First Layer
Place the first layer of cake onto a cake frosting turning table, then add 1/3 of the frosting in the the center of the cake layer. Spread with a spatula, turning the cake frosting table at the same time to spread evenly.
Add Second Layer
Place the second cake layer on top of the previous one, add more frosting, and repeat the previous step.
Cover the Cake
Cover the top and side of the cake using the rest of the frosting.
Slice the Cake
Cut the cake in 12 slices and serve one slice as one serving.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 20 Minutes Cook: 35 Minutes
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