BEST KETO RED VELVET CAKE

4g

By Carine

www.sweetashoney.co

KETO

GLUTEN-FREE

net carbs

4.80 - 191 votes

WHAT OTHERS SAY

Made this cake for my daughter’s 13th birthday it was a total hit.

— Lewis

Lovely cake! Excellent texture and can’t even tell it’s a “healthy” cake

— Christen

Made this for my dad for his birthday. He (and the non-keto fam) loved it!

— Krizia

DID YOU KNOW?

RED VELVET

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.

INGREDIENTS

– 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.

1

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.

2

Prepare Red Batter

In another bowl, combine light olive oil, apple cider vinegar, unsweetened cocoa powder and red food coloring with a spatula. 

3

Mix Ingredients

Mix the ingredients with a whisk until fully combined.

4

Combine Mixtures

Using a baking spatula, stir in the previous cocoa mixture into the first bowl with the egg/butter mixture.

5

Add Almond Flour

6

Add in the almond flour, baking powder and unsweetened almond milk.

Beat Batter

7

Beat on low speed to combine and form a smooth cake batter, with no lumps.

Transfer into Pans

8

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

9

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

10

In a large mixing bowl, beat soft cream cheese with soft butter, powdered erythritol and vanilla.

Frost First Layer

11

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

12

Place the second cake layer on top of the previous one, add more frosting, and repeat the previous step.

Cover the Cake

13

Cover the top and side of the cake using the rest of the frosting.

Slice the Cake

14

Cut the cake in 12 slices and serve one slice as one serving.

NET CARBS FAT PROTEIN

4 grams

36.5 grams

8.2 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 12 Slices

Prep: 20 Minutes Cook: 35 Minutes

Enjoy!

15

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