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Keto Red Velvet Cake

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Rich, moist keto red velvet cake with a tender almond flour crumb, subtle cocoa flavor, and fluffy cream cheese frosting, all without added sugar.

Ingredients

4 cups superfine blanched almond flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 sticks (16 tablespoons) unsalted butter, room temperature

1 cup Granular Swerve Sweetener

1 tablespoon pure vanilla extract

8 large eggs, room temperature

1/2 cup avocado oil

2 teaspoons apple cider vinegar

5 tablespoons cocoa powder

2 tablespoons red food coloring

1/2 cup heavy cream

16 ounces full-fat cream cheese, room temperature

3 tablespoons unsalted butter, room temperature

2 cups Confectioners Swerve Sweetener

2 teaspoons pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Whisk almond flour, baking powder, and salt in a bowl and set aside.
  3. Cream butter, granular sweetener, and vanilla until light and combined.
  4. Add eggs one at a time, mixing well after each addition.
  5. In another bowl, whisk avocado oil, vinegar, cocoa powder, and red food coloring.
  6. Mix the cocoa mixture into the butter mixture until smooth.
  7. Add dry ingredients and heavy cream, mixing until a smooth batter forms.
  8. Divide batter evenly between pans and bake for 30–45 minutes, until a toothpick comes out clean.
  9. Cool cakes completely before removing from pans.
  10. Beat cream cheese, butter, confectioners sweetener, and vanilla until smooth.
  11. Frost cooled cake layers, stacking and covering top and sides evenly.

Notes

Add extra food coloring gradually for a deeper red color.

Do not overbake to keep the cake moist.

Let cake sit at room temperature before serving for best texture.

Unfrosted layers can be frozen for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/keto-red-velvet-cake/