“An easy to make gluten free and sugar free red velvet cake that’s made from scratch. It’s made with low carb flours and topped with a keto friendly cream cheese frosting.” Keto Red Velvet Cake – You must try this recipe.
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- 1/4 cup butter softened
- 1/2 cup low carb sweetener
- 4 eggs
- 1 teaspoon vanilla extract
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 2 tablespoons unsweetened cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt can be omitted if desired
- 1/4 cup sour cream or plain yogurt
- red food coloring optional for red color
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 3/4 cup powdered low carb sweetener or other one for one substitute
- 1/2 teaspoon vanilla extract
- Grease 9-inch round cake pan with shortening and dust with cocoa.
- Beat low carb sweetener into butter until light and fluffy. Add eggs, one at a time.
- Mix in vanilla extract.
- In separate bowl, combine dry ingredients (almond flour, coconut flour, cocoa, baking powder, and salt).
- Beat in half the dry mixture into wet mixture.
- Then beat in half the sour cream (or yogurt), then the rest of the dry mixture, and then the rest of the sour cream.
- Mix in red food coloring (you will need quite a bit for a red color, 1/4 teaspoon of gel food dye works well).
- Pour batter into prepared pan.
- Bake at 350 degrees F for about 25-30 min.
- Remove from pan and allow to cool.
- To make frosting, beat together cream cheese and butter until well combined.
- Beat in sweetener until fluffy. Mix in vanilla extract.
- Spread frosting evenly over the top and sides of the cake.
- Sprinkle on finely chopped pecans if desired for garnish.
- Makes 3 single layer cake (12 slices).
- Original recipe called for Carbquik which isn’t gluten-free. If desired, 1/3 cup Carbquik can be used in place of the almond flour along with reducing baking powder to only 1/2 teaspoon.
- The original recipe also called for about twice the sweetener so feel free to adjust the sweetener based on personal preference.
- Beet powder is a natural red food dye that can be used in the cake. However, the carbs will need to be accounted for. I prefer to leave the dye out as it’s only for looks and isn’t essential to the recipe.
Per Serving: 194 calories; 17.7 g fat; 4.5 g carbohydrates; 4.9 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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