Keto Red Velvet Cake Recipe
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
For the Cake
- ¼ cup Butter softened
- ½ cup Low Carb Sugar Substitute
- 1 large Egg
- ½ tablespoon Vanilla Extract
- ½ cup Sour Cream
- ½ teaspoon White Vinegar
- 1 ¼ cups Almond Flour
- 1 tablespoon Cocoa Powder unsweetened
- 1 teaspoon Baking Powder
- 3-6 drops Red Food Coloring natural
- ¼ teaspoon Salt
For the Frosting
- 1 ½ cups Cream Cheese
- 3 tablespoon Low Carb Sugar Substitute powdered
Instructions
- Preheat the oven to 350°F (180°C) and line the bottom of two small, (approx. 9 inches) round springform pans with baking paper.
- Combine the softened butter with the Erythritol and beat with an electric mixer until fluffy.
- Beat in the egg, vanilla, sour cream, and vinegar.
- In a mixing bowl combine the almond flour with the cocoa powder, baking soda and a pinch of salt. Fold into the butter mixture.
- Add a few drops of red food coloring until you get the desired shade of red.
- Divide the mixture into the prepared pans and bake in the preheated oven for 20-25 minutes. Allow them to cool to room temperature.
- Slice each cake in half horizontally, with a bread knife.
- Make the frosting by whisking together the cream cheese and the powdered Erythritol.
- Frost each layer of the cake and cover the sides as well. You don’t have to be precise with the frosting!
- Slice and serve at room temperature.
Makes 10 slices
Nutrition
Serving: 1sliceCalories: 411Fat: 39.4gProtein: 9.2gTotal Carbs: 6.1gNet Carbs: 4.3gFiber: 1.8gSugar: 0.4g