Description
This Keto Red Velvet Cake is a moist and tender low-carb dessert that combines the classic flavors of red velvet with a keto-friendly twist. Made with almond flour and sweetened with a monk fruit sweetener blend, this recipe is perfect for those following a ketogenic diet or anyone looking for a delicious, sugar-free cake option. The rich cream cheese frosting complements the subtly chocolatey, vibrant red layers, making it an impressive treat for special occasions or everyday indulgence.
Ingredients
Scale
Cake 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)
Frosting and Topping
- 3 1/2 cups Keto Cream Cheese Frosting
- Chopped pecans (optional, for topping)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line the bottom of two 9-inch round springform pans with parchment paper to prevent sticking and ensure easy release.
- Cream Butter and Sweetener: In a large bowl, use a hand mixer to beat together the softened butter and Besti Monk Fruit Allulose Blend until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to fully incorporate. Then stir in the vanilla extract, sour cream, almond milk, and white vinegar gradually to avoid splashing, and beat until everything is well combined.
- Incorporate Dry Ingredients: Lower the mixer speed to low and gradually add the almond flour, half a cup at a time, mixing until just smooth. Beat in the Dutch processed cocoa powder and baking soda until fully integrated. If using beet root powder for natural color, add one teaspoon at a time until your desired red hue is reached.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans and smooth the tops with a spatula. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before running a knife around the edges and removing them gently.
- Prepare Frosting: While the cakes cool, prepare your keto cream cheese frosting as per your recipe or package instructions to get it ready for assembly.
- Assemble and Frost Cake: Place one cake layer on a cake stand or serving platter. Spread 3/4 cup (255 g) of cream cheese frosting generously over the top. Carefully place the second layer on top and frost it similarly. Finally, apply 1 1/2 cups (510 g) of frosting to cover the sides evenly. Optionally, sprinkle chopped pecans on top for added texture and flavor.
Notes
- The beet root powder is optional but gives a natural red color; alternatively, red food coloring can be used for a brighter hue.
- Make sure all your wet ingredients are at room temperature to ensure a smooth batter and even baking.
- If using springform pans, lining the bottoms with parchment paper helps prevent sticking and makes cake removal easier.
- This cake is best stored refrigerated due to the cream cheese frosting; bring to room temperature before serving for the best texture.
- Chopped pecans add a nice crunch but can be omitted for a nut-free dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: keto red velvet cake, low carb cake, sugar-free red velvet, keto dessert, almond flour cake, cream cheese frosting
