Best Keto Red Velvet Cake
Our Keto red velvet cake is the best Keto cake of this style you will find! Not only is our cake moist and dense, but it is also full of chocolate flavor despite its red appearance. The baked and cooled cake is frosted with a delicious low-carb cream cheese frosting around the edges using a star tip and piping bag. However, feel free to decorate the top of this Keto cake recipe any way you would like.
How to Make It
Step 1
Preheat the oven to 350 F (180 C). Prepare an 8” cake pan with nonstick cooking spray (preferably avocado oil). Then line the pan with a parchment paper round. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle.
Step 2
Combine the dry ingredients, including the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk together well. Make sure the mixing bowl is large enough to add the liquid ingredients in the next step.
Step 3
Add in the liquid ingredients, including melted butter (could also substitute for coconut oil), vanilla extract, eggs, and ¾ cup of almond milk. Mix until the mixture is smooth. There should be no dry spots at the bottom of the bowl.
Step 4
Add in the red gel food coloring and mix well. Add more coloring to achieve the desired color. Bake for 30-32 minutes until the center of the cake is puffed. There may be some mild cracking on the top of the cake, which is ok. Allow the cake to cool completely before removing it from the pan.
Step 5
In the meantime, begin to make the frosting by combining the cream cheese, 1 cup of powdered erythritol, and 1 teaspoon of vanilla extract. Beat in a stand mixer for 8-10 minutes, scraping down the bowl several times. Beat for the entire length of time to ensure the frosting incorporates as much air as possible.
Step 6
Run a knife around the edges of the cake. Invert it onto a plate. Then, place a plate on top of the cake and flip it again, so the top side is facing up. Immediately place the frosting into a piping bag fitted with a star tip (# 823 or # 824). Pipe swirls around the edge of the cake. Slice into 16 pieces and serve chilled.
Ingredients
- Almond flour
2 cup
- Powdered Erythritol (Icing Sugar)
0.75 cup
- Cocoa Powder Dry Unsweetened
0.25 cup
- Baking powder
1 tsp
- Coarse Kosher Salt
0.25 tsp
- Butter
0.5 cup
- Vanilla extract
1 tsp
- Raw egg
2 large
- Almond milk
0.75 cup
- Food colouring
0.5 oz
- Powdered Erythritol (Icing Sugar)
0.75 cup
- Cream cheese
8 oz
- Vanilla extract
1 tsp
- Almond milk
0.75 cup