Keto Classic Red Velvet Cake

Indulge in the guilt-free decadence of this Keto Classic Red Velvet Cake, a low-carb twist on the beloved Southern dessert. Crafted with a blend of almond and coconut flours, this cake achieves a moist, tender crumb without the carb overload. Its rich cocoa flavor and vibrant red hue are perfectly complemented by a luscious cream cheese frosting, sweetened with keto-friendly erythritol for a satisfying yet sugar-free treat. Ideal for keto dieters and red velvet enthusiasts alike, this show-stopping dessert is easy to prepare, taking just 20 minutes of prep time and 30 minutes to bake. Perfect for celebrations or an elegant everyday indulgence, this cake delivers all the flavor you love while keeping it keto!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 2 tablespoons Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Butter
• 1 cup Erythritol sweetener
• 4 large Eggs
• 2 teaspoons Vanilla extract
• 1 cup Buttermilk
• 2 tablespoons Red food coloring
• 1 teaspoon Vinegar
• 8 ounces Cream cheese
• 0.5 cup Heavy cream
• 0.5 cup Powdered erythritol

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, coconut flour, unsweetened cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the butter and erythritol sweetener until creamy and fluffy.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.

Step 6

Add the red food coloring and vinegar, then mix until the batter is evenly colored.

Step 7

Divide the batter between the prepared cake pans and smooth the tops with a spatula.

Step 8

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 10

Meanwhile, prepare the frosting by beating the cream cheese and heavy cream together until smooth.

Step 11

Add the powdered erythritol and continue beating until light and fluffy.

Step 12

Once the cakes have cooled, place one layer on a serving plate and spread with frosting. Place the second layer on top and spread the remaining frosting over the top and sides.

Step 13

Refrigerate the cake for 30 minutes before serving to let the frosting set.

Nutrition Facts

Serving size	(1521.1g)

Amount per serving	% Daily Value*
Calories	3760.4

Total Fat 339.2g	0%
Saturated Fat 143.6g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1383.1mg	0%
Sodium 3540.8mg	0%
Total Carbohydrate 451.2g	0%
Dietary Fiber 36.6g	0%
Total Sugars 32.5g
Protein 96.9g	0%

Vitamin D 308.8IU	0%
Calcium 1068.5mg	0%
Iron 14.1mg	0%
Potassium 1308.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 7.4%

Carbs: 34.4%