Name: Keto Red Velvet Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup salted butter, softened at room temperature; 1 1/2 cups Besti Monk Fruit Allulose Blend; 3 large eggs, at room temperature; 1 tbsp vanilla extract; 3/4 cup sour cream, at room temperature; 1/2 cup unsweetened almond milk, at room temperature; 1 tsp white vinegar; 3 cups Wholesome Yum Blanched Almond Flour; 2 tbsp Dutch processed cocoa powder; 2 tsp baking soda; 2 tbsp beet root powder (optional, for a red color; or red food coloring for a brighter red); 3 1/2 cups Keto Cream Cheese Frosting; Chopped pecans (optional, for topping)

Ingredients

3/4 cup salted butter (softened at room temperature)

1 1/2 cups Besti Monk Fruit Allulose Blend

3 large eggs (at room temperature)

1 tbsp vanilla extract

3/4 cup sour cream (at room temperature)

1/2 cup unsweetened almond milk (at room temperature)

1 tsp white vinegar

3 cups Wholesome Yum blanched almond flour

2 tbsp Dutch processed cocoa powder

2 tsp baking soda

2 tbsp beet root powder (optional, for red color) or red food coloring

3 1/2 cups keto cream cheese frosting

Chopped pecans (optional, for topping)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line the bottom of two 9-inch round springform pans with parchment paper.

Step 2: In a large bowl, use a hand mixer to beat the softened butter and Besti Monk Fruit Allulose Blend together until fluffy.

Step 3: Beat in the eggs one at a time. Then stir in the vanilla extract, sour cream, almond milk, and white vinegar to prevent splashing, and continue beating until incorporated.

Step 4: Reduce the mixer speed to low. Gradually beat in the almond flour, 1/2 cup at a time. Then add the cocoa powder and baking soda, mixing until the batter is smooth. Beat in the beet root powder (or food coloring), one teaspoon at a time, until the desired color is achieved.

Step 5: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before running a knife along the edges and removing them.

Step 6: Prepare the keto cream cheese frosting according to your preferred recipe or use this one.

Step 7: Place one cake layer on a serving plate. Spread 3/4 cup (255 g) of frosting evenly on top. Add the second layer and frost its top with another 3/4 cup (255 g) frosting. Finally, frost the sides of the entire cake with 1 1/2 cups (510 g) of frosting. Optionally, sprinkle chopped pecans on top for added texture and flavor.

Tips & Variations

Use beet root powder for a natural red color or red food coloring for a more vibrant hue.

Ensure all wet ingredients are at room temperature for a smoother batter and better rise.

Chilled cream cheese frosting spreads more easily and holds its shape better.

For added texture, lightly toast chopped pecans before sprinkling on the cake.

Storage

Store the cake covered in the refrigerator for up to 5 days. For longer storage, freeze the cake layers separately wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw in the refrigerator before frosting if frozen. Reheat slices slightly at room temperature or briefly in the microwave to soften the frosting before serving.

FAQs

Can I use regular all-purpose flour instead of almond flour?

This recipe is designed specifically for almond flour to keep it low carb and keto-friendly. Using regular flour will change the texture, flavor, and carb content significantly.

Is beet root powder necessary for the red color?

No, beet root powder is optional. You can use red food coloring if you prefer a brighter red color or skip both for a subtle reddish-brown hue from the cocoa powder.