Keto Red Velvet Cake
A moist and tender keto-friendly red velvet cake topped with dreamy cream cheese frosting, perfect for any celebration without the sugar crash.
Ingredients
For the Cake
- 2 cups Almond flour Fine blanched
- 2 tbsp Coconut flour
- 1.5 tbsp Unsweetened cocoa powder
- 3/4 cup Granulated keto sweetener Allulose or erythritol
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Fine salt
- 4 large Eggs At room temperature
- 1/2 cup Unsweetened almond milk Room temperature
- 1/2 cup Unsalted butter Melted and cooled, or use light olive oil
- 1 tsp Vanilla extract
- 2 tsp White vinegar
- 1 to 2 tsp Red gel food coloring Or 2 to 3 tsp beet powder for natural option
For the Frosting
- 12 oz Cream cheese At room temperature
- 1/2 cup Butter for frosting At room temperature
- 1 cup Powdered keto sweetener
- 1 tsp Vanilla extract For frosting
- 2 to 3 tbsp Heavy cream To thin frosting as needed
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two 8-inch round pans with parchment on the bottom and lightly grease the sides.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, sweetener, baking powder, baking soda, and salt until no clumps remain.
- In another bowl, whisk together eggs, almond milk, melted cooled butter, vanilla extract, white vinegar, and red coloring. Start with less color and add more after combining.
- Pour the wet ingredients into the dry ingredients. Stir just until smooth and let the batter rest for 5 minutes.
- Check the color and add more gel or beet powder if needed.
Baking
- Divide the batter between the prepared pans and level the tops. Bake for 18 to 22 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a rack to cool fully.
Frosting
- Beat together cream cheese and butter until smooth. Add powdered sweetener, vanilla, and 2 tbsp of heavy cream. Beat until fluffy, adding more cream if a softer texture is preferred.
- Place one cake layer on a plate, frost it, then top with the second layer. Add a thin crumb coat and chill for 15 minutes before finishing with a generous final layer of frosting.
Serving
- For clean slices, run a knife under hot water, dry it, then cut. Repeat between cuts.
Notes
Store leftovers covered in the fridge for up to 5 days. For best texture, let slices sit at room temperature for 15-20 minutes before serving. Freeze whole or sliced, wrapped tightly, and thaw overnight in the fridge.