Keto Red Velvet Cake Recipe

Introduction

This Keto Red Velvet Cake is a delicious low-carb twist on the classic dessert, perfect for those following a ketogenic lifestyle. Rich, moist, and topped with creamy keto-friendly frosting, it’s sure to impress at any occasion.

Ingredients

• 3/4 cup salted butter, softened at room temperature
• 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 Dutch processed cocoa powder
• 2 tsp baking soda
• 2 tbsp beet root powder (optional, for red color) or red food coloring for brighter red
• 3 1/2 cups keto cream cheese frosting
• Chopped pecans (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Line the bottom of two 9-inch round springform pans with parchment paper.
2. Step 2: In a large bowl, use a hand mixer to beat together the butter and Besti monk fruit sweetener until fluffy.
3. Step 3: Beat in the eggs one at a time. Stir in the vanilla extract, sour cream, almond milk, and white vinegar to prevent splashing, then beat to combine fully.
4. Step 4: Reduce the mixer speed to low and gradually beat in the almond flour, about 1/2 cup at a time. Add the cocoa powder and baking soda, mixing until the batter is smooth. If using, add beet root powder one teaspoon at a time until your desired red color is achieved.
5. Step 5: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans, then run a knife around the edges and carefully remove.
6. Step 6: Prepare the keto cream cheese frosting separately or follow your favorite recipe for keto-friendly frosting.
7. Step 7: Place one cake layer onto a platter or cake stand. Spread 3/4 cup (255 g) of frosting evenly over the top. Add the second cake layer on top, and frost the top with another 3/4 cup (255 g) of frosting. Finish by frosting the sides with 1 1/2 cups (510 g) of frosting. If desired, sprinkle chopped pecans on top for added crunch.

Tips & Variations

• Use beet root powder for natural coloring or red food coloring for a more vibrant hue.
• Make sure all wet ingredients are at room temperature for a smooth batter and better rise.
• Chilling the cake layers before frosting can help the frosting spread more evenly.
• Swap out pecans for walnuts or leave nuts off entirely if preferred.

Storage

Store the cake covered in the refrigerator for up to 5 days. Bring slices to room temperature before serving for best flavor and texture. The cake can also be frozen for up to 3 months; wrap tightly and thaw overnight in the refrigerator before frosting or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this cake suitable for people on a keto diet?

Yes, this cake uses low-carb ingredients like almond flour and keto-friendly sweeteners, making it suitable for a ketogenic diet.

Can I use regular cream cheese frosting instead of keto frosting?

You can, but traditional cream cheese frosting often contains sugar which adds carbs. For keto compliance, use a sugar-free version or make your own keto-friendly cream cheese frosting.

Keto Red Velvet Cake Recipe

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This Keto Red Velvet Cake is a moist, rich, and delicious low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond flour and sweetened with a monk fruit and allulose blend, this cake replicates the classic red velvet flavor without the carbs. Finished with a creamy keto cream cheese frosting and optional chopped pecans for added texture, it’s a festive and indulgent treat that satisfies sweet cravings while remaining keto-friendly.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3/4 cup salted butter, softened at room temperature
• 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 Dutch processed cocoa powder
• 2 tsp baking soda
• 2 tbsp beet root powder (optional, for red color) or red food coloring for brighter red

Frosting and Toppings

• 3 1/2 cups keto cream cheese frosting
• Chopped pecans (optional, for topping)

Instructions

1. Prepare Pans and Preheat Oven: Preheat your oven to 350 degrees F (177 degrees C). Line the bottoms of two 9-inch round springform pans with parchment paper to prevent sticking.
2. Beat Butter and Sweetener: In a large bowl, using a hand mixer, beat the softened butter and Besti Monk Fruit Allulose Blend together until the mixture is light and fluffy, ensuring even distribution of sweetness.
3. Add Eggs and Wet Ingredients: Incorporate eggs one at a time, beating well after each addition. Then, add vanilla extract, sour cream, almond milk, and white vinegar. Stir these wet ingredients in slowly to avoid splashing and beat until thoroughly combined.
4. Incorporate Dry Ingredients: Lower the mixer speed to low. Gradually add the blanched almond flour, about 1/2 cup (56 g) at a time, mixing gently to avoid lumps. Then, add the Dutch processed cocoa powder and baking soda, mixing until the batter is smooth and well blended. If using beet root powder, add it one teaspoon at a time to achieve your desired red hue.
5. Divide and Bake: Evenly divide the batter between the two prepared pans. Smooth the tops with a spatula for an even surface. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Cakes: Allow the cakes to cool completely in their pans. Once cool, run a knife around the edges to loosen and carefully flip the cakes out of the pans to prevent breakage.
7. Frost the Cake: Place one cake layer on a serving platter or cake stand. Spread 3/4 cup (255 g) of keto cream cheese frosting evenly over the top. Add the second layer and repeat frosting the top with another 3/4 cup (255 g). Finally, use the remaining 1 1/2 cups (510 g) of frosting to cover the sides of the cake smoothly.
8. Add Toppings: If desired, sprinkle chopped pecans on the frosting for added crunch and flavor.

Notes

• Ensure all ingredients, especially butter, eggs, sour cream, and almond milk, are at room temperature for optimal mixing and texture.
• Beet root powder is optional; for a more vivid red color, use a few drops of red food coloring.
• Use a hand mixer or stand mixer to achieve the best cake batter consistency.
• The frosting recipe referenced is keto cream cheese frosting; ensure it’s prepared and cooled before applying.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Bring the cake to room temperature before serving for the best flavor and texture.

Keywords: Keto red velvet cake, low carb cake, almond flour cake, keto dessert, sugar-free cake, cream cheese frosting, ketogenic dessert, red velvet keto