Low Carb Classic Red Velvet Cake

Indulge in the timeless charm of red velvet cake without the carb overload with this Low Carb Classic Red Velvet Cake recipe! Made with a combination of almond and coconut flours, this dessert achieves a moist and tender texture while staying gluten-free and keto-friendly. The rich cocoa flavor, vibrant red hue, and tangy buttermilk bring all the iconic elements of a traditional red velvet cake, but with a low-carb twist. Sweetened with erythritol, it offers just the right amount of sweetness, while the creamy, luscious cream cheese frosting adds an irresistible finish. Perfect for special occasions or as an everyday treat, this cake comes together in just under an hour and serves 10, making it the ideal guilt-free indulgence to share with loved ones.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 2 cups almond flour
• 0.25 cups coconut flour
• 2 tablespoons unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cups unsalted butter
• 1 cup erythritol sweetener
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons red food coloring
• 1 cup buttermilk
• 1 tablespoon apple cider vinegar
• 8 ounces cream cheese
• 0.5 cup butter (for frosting)
• 1 cup powdered erythritol
• 1 teaspoon vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350 degrees F (175 degrees C) and grease two 8-inch round cake pans with butter or line them with parchment paper.

Step 2

In a large bowl, combine the almond flour, coconut flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In another large bowl, beat together the unsalted butter and erythritol until creamy and well combined.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until the mixture is smooth and evenly colored.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.

Step 6

Add the apple cider vinegar and mix until the batter is smooth and creamy.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops.

Step 8

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

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

Step 10

For the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter and beat until well combined. Gradually add the powdered erythritol and vanilla extract, beating until the frosting is smooth and fluffy.

Step 11

Once the cakes are completely cooled, spread the frosting between the layers, on the top, and sides of the cake.

Step 12

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Nutrition Facts

Serving size	(1626.2g)

Amount per serving	% Daily Value*
Calories	4019.3

Total Fat 376.3g	0%
Saturated Fat 172.3g	0%
Polyunsaturated Fat 3.8g
Cholesterol 1447.9mg	0%
Sodium 3160.3mg	0%
Total Carbohydrate 571.2g	0%
Dietary Fiber 36.6g	0%
Total Sugars 32.4g
Protein 97.4g	0%

Vitamin D 367.0IU	0%
Calcium 1089.0mg	0%
Iron 14.1mg	0%
Potassium 1339.2mg	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: 55.9%

Protein: 6.4%

Carbs: 37.7%