Description
Keto red velvet cake delivers rich cocoa and cream cheese flavors without sugar complications. Chocolate lovers can enjoy this low-carb dessert that satisfies sweet cravings while supporting healthy eating goals.
Ingredients
Scale
- 3 large eggs
- 170 g (¾ cup / 6 oz) salted butter, softened
- 180 g (¾ cup / 6 fl oz) sour cream, at room temperature
- 120 ml (½ cup / 4 fl oz) unsweetened almond milk, at room temperature
- 300 g (1½ cups / 10.5 oz) monk fruit allulose blend
- 300 g (3 cups / 10.5 oz) blanched almond flour
- 440 g (3½ cups / 15.5 oz) keto cream cheese frosting
- 2 tbsps Dutch processed cocoa powder
- 2 tsps baking soda
- 1 tbsp vanilla extract
- 1 tsp white vinegar
- 2 tbsps beetroot powder (optional, for a red color – or red food coloring for a brighter red)
- chopped pecans (optional, for topping)
Instructions
- Oven Preparation: Preheat oven to 180°C (350°F) and line two 23-centimeter round springform pans with parchment paper.
- Butter Mixture: Cream butter and sweetener using an electric mixer until light and airy, then integrate eggs individually, ensuring complete blending after each addition.
- Wet Ingredient Integration: Fold in vanilla extract, sour cream, almond milk, and vinegar, mixing thoroughly to create a smooth, homogeneous liquid base.
- Dry Ingredient Incorporation: Gradually add almond flour on low mixer speed, then sift cocoa powder and baking soda directly into the batter, stirring until completely uniform and lump-free.
- Color Enhancement: Introduce beetroot powder carefully to achieve desired red velvet color intensity, mixing gently to distribute evenly.
- Baking Process: Divide batter equally between prepared pans, smoothing surfaces with a spatula, then bake for 25 minutes until a toothpick inserted comes out clean.
- Cooling and Release: Allow cakes to cool completely in pans, then carefully remove by running a knife along edges and transferring to a cooling rack.
- Frosting Assembly: Prepare keto cream cheese frosting, then layer first cake on a serving plate, spreading frosting evenly between layers and around the entire cake.
- Final Presentation: Optional garnish with finely chopped pecans to add texture and visual appeal to the finished low-carb red velvet cake.
Notes
- Precision Temperature Control: Maintain exact 180°C (350°F) for consistent cake texture and even baking, using an oven thermometer for accuracy.
- Ingredient Temperature Matters: Ensure butter, eggs, and dairy ingredients are at room temperature to create smoother, more homogeneous batter and better rise.
- Mixing Technique is Key: Fold ingredients gently to prevent overmixing, which can lead to dense, tough cake texture – mix just until ingredients are combined.
- Color Enhancement Tip: Add beetroot powder gradually and sparingly to control red velvet color intensity without compromising the delicate flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 294
- Sugar: 1g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg