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.
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Keto Red Velvet Cake:
- 3/4 cup Salted butter (softened)
- 1 1/2 cups Besti Monk Fruit Allulose Blend
- 3 large Eggs (at room temperature)
- 1 tbsp Vanilla extract
- 3/4 cup Sour cream (at room temperature)
- 1/2 cup Unsweetened almond milk (at room temperature)
- 1 tsp White vinegar
- 3 cups Wholesome Yum Blanched Almond Flour
- 2 tbsp Cocoa powder
- 2 tsp Baking soda
- 2 tbsp Beet root powder (optional; for a red color - or red food coloring for brighter red)
Cream Cheese Frosting:
- 3 1/2 cups Keto Cream Cheese Frosting
- Chopped pecans (optional; for topping)
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.
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.
Serving size: 1 slice, or 1/24 cake
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