Go Back
–+ servings

Keto Red Velvet Cake

This gorgeous low carb red velvet cake is keto friendly and just as indulgent as the classic version. Perfect for celebrations without the guilt!
Keto Red Velvet Cake
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 250 kcal
Print Recipe Pin Recipe

Ingredients
  

For the Cake

  • 2 cups Almond Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 3/4 cup Granulated Erythritol
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 4 Large Eggs
  • 1/3 cup Unsalted Butter, melted
  • 1/3 cup Sour Cream
  • 1 tsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1 tbsp Red Food Coloring

For the Frosting

  • 8 oz Cream Cheese, softened
  • 1/4 cup Unsalted Butter, softened
  • 1 cup Powdered Erythritol
  • 1 tsp Vanilla Extract

Equipment

  • 8-inch round cake pans
  • wire racks
  • electric mixer

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
  • In a separate bowl, whisk the eggs, melted butter, sour cream, vanilla extract, white vinegar, and red food coloring until the color is even and the mixture is smooth. Pour into the dry ingredients and stir until a uniform batter forms.
  • Divide the batter between the prepared pans and smooth the tops. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks and remove the parchment. Cool completely before frosting.
  • Make the frosting by beating the cream cheese and butter together until light and fluffy, about 2 minutes. Add the powdered erythritol and vanilla extract and beat on medium-high until smooth.
  • Place one cake layer on a plate and spread a thick layer of frosting over the top. Place the second cake layer on top and generously frost the top and sides.
  • Refrigerate for at least 30 minutes to set the frosting. Slice and serve chilled.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 7gFat: 22g
Keyword keto cake, low carb, red velvet, sugar free dessert
Tried this recipe?Let us know how it was!