Keto Red Velvet Cake | The Best Low Carb Red Velvet Cake
This keto red velvet cake is incredibly soft, velvety, buttery, and topped with a smooth cream cheese frosting. You won't believe each slice has just 3.5 NET CARB! And not only does this keto cake taste amazing, but it looks pretty awesome too.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 12 Servings
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low Carb
Ingredients
Cake Ingredients:
6 eggs
1 1/3 cups (200g) Confectioners Swerve
1/2 cup (120g) melted butter
2 teaspoons (8g) red food coloring (or beet juice)
2 teaspoons (8g) vanilla extract
2 2/3 cups (300g) almond flour
pinch of salt
2 teaspoons (8g) baking powder
2 tbsps (10g) cocoa powder
Frosting Ingredients:
8 ounce (225g) cold cream cheese
3/4 cup (75g) confectioners swerve
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups cold heavy cream
Instructions
- Preheat the oven to 350°F (177°C) and line a cake pan with parchment paper.
- Whisk eggs with Confectioners Swerve and melted butter, you don’t have to beat it a lot, just make sure everything is well incorporated. Then add food coloring and vanilla extract, mix until the color is even.
- In a separate bowl mix dry ingredients. Add the dry ingredients to the wet ingredients and mix until combined. Pour the batter evenly between 2 prepared spring-form pans. *Make sure to use a maximum of 9 inch ones...or use 7-inch ones for a thicker cake. Also, make sure to line them with parchment paper and coat it with baking spray.
- Bake for about 20 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 5 minutes, then place onto a wire rack.
- In a bowl, beat the cream cheese with confectioners swerve, salt, and vanilla extract until fully combined and smooth. Then slowly add in the cold heavy cream and beat for about 2-3 minutes until stiff peaks form.
- Once the cakes are cool, frost the top of one of the cakes with 1/4 of the frosting, and then put the other half of the cake on top. Then, frost the top of the top layer of cake with another 1/4 of frosting, and then use the rest of the frosting to cover all the sides.
- After all of the frosting has been dispersed evenly over the cake cut it into 12 slices, and serve.
Notes
The scale up function does not change the gram measurements.
Nutrition
- Serving Size: 1 Serving
- Calories: 440
- Fat: 40
- Carbohydrates: 6.5
- Fiber: 3
- Protein: 10
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Find it online: https://www.thedietchefs.com/keto-red-velvet-cake/