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Keto Red Velvet Cake with Cream Cheese Frosting Recipe

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This Keto Red Velvet Cake with Cream Cheese Frosting is a delicious, low-carb twist on the classic! Moist, rich, and only 4 net carbs per slice, it’s perfect for anyone following a keto diet. With a creamy, tangy frosting and a fluffy cake texture, this guilt-free treat is a hit for any celebration.

Ingredients

Scale

For the Cake:

  • 1½ cups almond flour
  • ¼ cup coconut flour
  • ¼ cup unsweetened cocoa powder
  • 1 cup erythritol (or keto-friendly sweetener of choice)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 large eggs
  • ¾ cup unsweetened almond milk
  • ½ cup melted butter
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ½ tsp liquid red food coloring

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup heavy whipping cream
  • ¼ cup powdered erythritol
  • 1 tsp vanilla extract

Instructions

  • Preheat & Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Whisk to blend.
  • Combine Wet Ingredients: In another bowl, beat eggs until frothy. Add almond milk, melted butter, apple cider vinegar, vanilla extract, and food coloring. Stir until smooth.
  • Combine Wet & Dry: Gently fold wet ingredients into the dry ingredients, stirring until smooth.
  • Bake: Divide the batter evenly between the cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the Frosting: In a large bowl, beat cream cheese until smooth. Gradually add heavy whipping cream, beating until fluffy. Add powdered erythritol and vanilla, and beat until combined.
  • Assemble the Cake: Place one cake layer on a plate, frost the top with cream cheese frosting, add the second layer, and frost the top and sides.

Notes

  • Store leftovers in the fridge for up to 5 days.
  • Adjust the erythritol in the frosting to your preferred sweetness level.
  • Use parchment paper to ensure easy cake removal.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-red-velvet-cake-with-cream-cheese-frosting/