Indulge in the timeless allure of red velvet cake without compromising your ketogenic lifestyle. This keto red velvet cake recipe delivers a moist, flavorful, and visually stunning dessert that's perfect for special occasions or simply satisfying your sweet cravings. This diet-friendly cake offers the best texture, closely mimicking the classic version while adhering to keto principles.
Ingredients
Dry Ingredients
- 4 cups superfine blanched almond flour (It's essential to use blanched almond flour, not almond meal, to achieve the desired texture.)
- 2 teaspoons fresh baking powder
- ½ teaspoon kosher salt
- 5 tablespoons cocoa powder (Natural cacao yields the best results. Hershey's cocoa powder is a good option, but avoid dark cocoa.)
- Xanthan Gum
Wet Ingredients
- 2 sticks unsalted butter, softened
- 1 cup Granular Swerve Sweetener (Alternatively, allulose or monk fruit, both having the taste and texture of real sugar, can be used.)
- 1 tablespoon pure vanilla extract
- ½ cup avocado oil (Melted and cooled coconut oil can also be used)
- 2 teaspoons apple cider vinegar (This adds a subtle tang, characteristic of red velvet cake.)
- 2 tablespoons red food coloring (Gel food coloring is recommended, as it's more concentrated. If using liquid food coloring, you may need up to 2 tablespoons.)
- ½ cup heavy cream
- 8 large eggs, at room temperature
Cream Cheese Frosting
- 2 8-ounce blocks full-fat cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 2 cups Confectioners Swerve Sweetener
- 2 teaspoons pure vanilla extract
- Heavy cream (optional, add to reach desired consistency)
- Rose-colored food coloring (optional, for a more festive look)
Equipment
- Medium mixing bowl
- Stand mixer with paddle attachment (or hand mixer)
- Small mixing bowl
- Two 9-inch round cake pans
- Parchment paper
- Butter knife or toothpick
- Tomato knife or thin, serrated knife
- Large plate, serving board, or cake stand
- Piping bag and tips (optional, for decorating)
Step-by-Step Instructions
Cake Preparation
- Preheat the oven: Preheat oven to 350° Fahrenheit (180°C).
- Prepare the cake pans: Line the bottom of two 9-inch round baking pans with parchment paper and grease the sides well.
- Combine dry ingredients: In a medium mixing bowl, whisk together the almond flour, baking powder, and salt until well blended. Set aside.
- Cream butter and sweetener: In a stand mixer bowl, beat the softened butter and Granular Swerve Sweetener on low speed until fully combined.
- Incorporate eggs: Crack the eggs one by one into the mixing bowl, incorporating each egg completely before adding the next.
- Combine wet ingredients: In a small mixing bowl, whisk together the avocado oil, apple cider vinegar, cocoa powder, and red food coloring until fully incorporated.
- Combine wet and dry ingredients: Add the cocoa powder mixture to the butter mixture in small increments, incorporating fully before adding more. After incorporating the cocoa powder mixture, add the flour mixture and heavy cream to the bowl. Mix on medium speed until a cake batter forms. Add additional red food coloring if desired for a more vibrant color.
- Divide and bake: Divide the batter equally between the two prepared cake pans and spread evenly. Bake for 30 minutes, then begin testing for doneness. Insert a butter knife or toothpick into the center of the cake. If it comes out clean or with very few crumbs, the cakes are done.
- Cool the cakes: Set the cake pans aside and allow the cake layers to cool completely. Once cool, remove the cakes from the pans.
Cream Cheese Frosting Preparation
- Combine ingredients: In a mixing bowl, combine the softened cream cheese, softened butter, Confectioners Swerve Sweetener, and vanilla extract.
- Mix until smooth: Using a stand mixer or hand mixer fitted with beater attachments, mix the ingredients together until fully combined into a smooth frosting mixture. Add heavy cream gradually until you reach desired consistency.
Cake Assembly and Decoration
- First layer: Place one cake layer on a large plate, serving board, or cake stand.
- Frosting: Dollop some of the prepared frosting on top of the cake layer and spread it evenly across the top and down the sides.
- Second layer: Place the second cake layer on top of the frosted cake layer.
- Final frosting: Dollop the remaining prepared frosting on top of the second cake layer and spread evenly over the top and sides.
- Chill: Refrigerate the cake for at least 60 minutes before slicing.
Optional Decorations
- Rose Swirls: Use a large 1M tip in a piping bag to create rose swirls on top of the cake. Hold the bag an inch above the cake, squeeze, and swirl in a concentric circle.
- Colored Frosting: Add rose-colored food coloring to the cream cheese frosting for a more festive look.
- Piping: Use a plain large piping tip to fill the inside layers with frosting in a concentric circle. Always hold the piping bag parallel to the cake.
Tips for the Perfect Keto Red Velvet Cake
- Don't overbake: Overbaking will result in a dry cake. The cake will continue to cook as it cools, so be careful.
- Cool completely: Let the cake cool completely before frosting to prevent the frosting from melting.
- Use room temperature ingredients: Ensure all ingredients are at room temperature for both the cake and cream cheese frosting for best results.
- Cut perfect slices: Use a tomato knife or another thin, serrated knife with a gentle sawing motion. Run the knife under warm water between each slice, ensuring it's dry but still warm.
- Sweetener Choice: Use your favorite sweetener that has no aftertaste. Erythritol, Monk fruit sweetener Blend, or Allulose Blend work great.
- Food Coloring: For a more vibrant cake, add a little more food coloring, but be cautious not to add too much, as it can affect the taste. If using all-natural food coloring, the color may not be as vibrant.
Variations and Additions
- Chocolate Chips: Incorporate sugar-free chocolate chips into the cake batter for added flavor and texture.
- Nuts: Add chopped pecans or walnuts to the cake batter or sprinkle them on top of the frosted cake.
- Extracts: Experiment with different extracts, such as almond or butter extract, to enhance the flavor profile.
- Mug Cake: For a quick and easy single-serving dessert, try a keto red velvet mug cake recipe.
Storage Instructions
- Refrigerate: Keep the frosted cake in the refrigerator for up to 5 days. Take it out an hour before serving.
- Freeze: Wrap individual slices of cake in plastic wrap or store them in an airtight container and freeze. They'll be good for 4 to 6 months.
Nutritional Information
- The nutritional values are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients.
- To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings.
- One slice of a store-bought red velvet cake without frosting can have approximately 248 calories and 31.2 grams of total carbs. A slice of this keto red velvet cake without frosting has about 251 calories and just 4 total grams of carbs!
Why This Recipe Works
This keto red velvet cake recipe retains the essence of the classic dessert while adhering to ketogenic principles:
- Almond and Coconut Flour: The combination of almond flour and coconut flour provides the best texture and reduces any gritty taste.
- Apple Cider Vinegar: Replaces buttermilk, adding the unique, slightly acidic taste characteristic of red velvet cakes.
- Sugar-Free Sweeteners: Granular and confectioner's Swerve provide the necessary sweetness without spiking blood sugar levels.
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