Keto Red Velvet Cake Recipes
KETO RED VELVET CAKE RECIPE
This keto red velvet cake recipe is so moist and rich, you won't believe it has 3.4g net carbs per slice! Sugar-free low carb red velvet cake is naturally colored and ready in an hour.
Provided by Maya Krampf
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
- In a large bowl, beat together Besti and butter, until fluffy.
- Beat in the eggs, one at a time. Stir in the vanilla, sour cream, almond milk, and vinegar first to prevent splashing, then beat to incorporate.
- Reduce mixer speed to low and beat in the almond flour, 1/2 cup (56 g) at a time. Beat in cocoa powder and baking soda, until the batter is smooth. Beat in the beet root powder, if using, one teaspoon at a time to reach our desired color.
- Divide dough among the 2 pans, and smooth the top with a spatula. Bake for about 25 minutes, until an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
- Make the keto cream cheese frosting according to the instructions here.
- Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (255 g) frosting. Place the second layer on top and frost the top with another 3/4 cup frosting (255 g). Finally, frost the sides with 1 1/2 cups (510 g) frosting. If desired, top with chopped pecans.
Nutrition Facts : Calories 286 kcal, Carbohydrate 5.3 g, Protein 5.2 g, Fat 27.7 g, SaturatedFat 4.7 g, Cholesterol 42.2 mg, Sodium 156.6 mg, Fiber 1.9 g, Sugar 1.3 g, ServingSize 1 serving
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