“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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Ingredients

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Directions

1. Grease 9-inch round cake pan with shortening and dust with cocoa.
2. Beat low carb sweetener into butter until light and fluffy. Add eggs, one at a time.
3. Mix in vanilla extract.
4. In separate bowl, combine dry ingredients (almond flour, coconut flour, cocoa, baking powder, and salt).
5. Beat in half the dry mixture into wet mixture.
6. Then beat in half the sour cream (or yogurt), then the rest of the dry mixture, and then the rest of the sour cream.
7. Mix in red food coloring (you will need quite a bit for a red color, 1/4 teaspoon of gel food dye works well).
8. Pour batter into prepared pan.
9. Bake at 350 degrees F for about 25-30 min.
10. Remove from pan and allow to cool.
11. To make frosting, beat together cream cheese and butter until well combined.
12. Beat in sweetener until fluffy. Mix in vanilla extract.
13. Spread frosting evenly over the top and sides of the cake.
14. Sprinkle on finely chopped pecans if desired for garnish.

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Note

• 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.

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Nutrition Facts

Per Serving: 194 calories; 17.7 g fat; 4.5 g carbohydrates; 4.9 g protein.

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Recipe by: Kiro, Photo Credit: Catherine C. (flickr)

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