Rich and velvety Keto Red Velvet Cake with Cream Cheese Frosting. Less than 3 net carbs per serving and basic gluten free ingredients!
This post is sponsored by Sukrin USA. All images, recipes, videos, and opinions are my own.
Am I the only person who thinks red velvet cake is confusing? Is it chocolate cake or white cake? Does it taste like your average cake or does it exhibit it’s own distinct taste?
I’ve really never been able to tell but what I have recognized is that no matter what the differentiating marker is on red velvet cake, I LIKE IT!
I remember the first time I had red velvet cake. I won’t bore you with the story, it’s really not even that interesting, I’m just saying I remember. Oh, and the Red Velvet Cheesecake Cake at Cheesecake Factory? Yasssss, honey!
Red velvet cake is also so festive! With Christmas being in full swing now, I felt inspired to make a Keto Red Velvet Cake. I’ll let you in on a little secret…I wasn’t exactly sure what constituted red velvet cake from say, chocolate cake.
Thank heavens for my friend Lauren over at the BonAppeteach blog for enlightening me! It really helps to have friends who are professionally trained in a kitchen! 😉
Basically, a red velvet cake I primarily a butter cake with just a hint of cocoa. It gets the red color from food dye. Simple. We’ve been WAY overthinking this for far too long.
Sure, you could take it up a few levels and add espresso, sour cream, etc. but here in the Keto In Pearls kitchen we keep things simple and to the point.
This Keto Red Velvet Cake would be so easy for you to make for all of your Christmas and New Year’s parties. Make it ahead of time and just keep it in the fridge till you’re ready to serve!
I added a few sugar free chocolate chips to my cake because one of favorite bakeries (Nothing Bundt the Cakes in case you’re wondering) adds chocolate chunks to their red velvet and I just love being extra.
But if that’s not your cup of tea, feel free to leave them out!
I used Sukrin Icing Sugar in both the cake and cream cheese frosting. I use this sweetener in the majority of my recipes because it doesn’t leave your food gritty like pure erythritol and it doesn’t have a cooling effect with every bite. Sukrin just launched a beautiful new online store called LeGaia where you can purchase all the goodies I use in my recipes!
Keto Red Velvet Cake with Cream Cheese Frosting
Rich and velvety Keto Red Velvet Cake with Cream Cheese Frosting. Less than 3 net carbs per serving and basic gluten free ingredients!
Ingredients
- For the Cake:
- 1 cup almond flour
- 1 cup Sukrin Icing Sugar
- 1 tbsp cocoa powder
- 2 tsp baking powder
- 3 eggs
- 6 tbsp butter, melted
- 1 tsp vanilla extract
- 1/3 cup sugar free chocolate chips (optional)
- red food gel (about 1/2 tsp, I used LouAnn's)
- For the Frosting:
- 1 8oz block cream cheese, softened
- 4 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1 cup Sukrin Icing Sugar
Instructions
For the Cake
- Preheat oven to 350 degrees. Line a cake pan with parchment paper and grease the pan. Set aside.
- In a large bowl, combine the dry ingredients and whisk to get any lumps out.
- Add the eggs, vanilla extract, and melted butter and whisk until smooth.
- Add the red food gel until tinted to the desired degree. I used about 1/2 tsp. Fold in the sugar free chocolate chips if using..
- Pour the batter into the prepared cake pan and bake for 25 minutes. Let the cake cool before flipping onto to platter.
For the Frosting
- In a small bowl, beat the cream cheese, butter, and vanilla extract together with a hand mixer on high speed until light and fluffy.
- Add the Sukrin Icing Sugar and beat again until combined.
- Spread the frosting on the cooled cake. Leave bare spots to allow the red cake to pop through the frosting.
Notes
If you add the sugar free chocolate chips (Lily's brand), the macros will increase to: 419 calories, 37.2 g F, 4.9g Net Carbs, 8.6g P.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 32.1gCarbohydrates: 4.1gFiber: 1.8gSugar: 1.7gProtein: 7.4g
Please note that macros were calculated using My Fitness Pal and the brands referenced. Altering ingredients or brands can change the macros for the recipe. Please verify your macros in a tracker to insure accuracy.
Could I just use a keto approved powdered sugar for the recipe? Or Does it have to be sukrin? Thanks! I absolutely love your page!
Can we use a regular keto friendly sugar or does it have to be Sukrin? Thank you
You can use whichever brand you prefer.
What size cake pan is used?
I used a 7″ but you can use whichever size you prefer. Simply adjust the cooking time.
Do you think if I tripled the recipe it would be enough for a 9×13 pan? I need something for a crowd.
I would not triple the recipe at once. It would be too much batter to work with. You could double it and add it to a 9×13 though.
I added all the ingredients and when it came.down to the red gel. it was so bitter I couldn’t put it in…what else can we used for the red color
Hmm..that’s unusual. Food gel/coloring is tasteless so if you’re getting a bitter taste when adding it, I would check the expiration date or brand of your gel/color. As I mentioned in the post, I used LuAnn’s which is the preferred baker’s food gel coloring.
Has anyone tried using coconut flour instead of almond flour? I ran out of almond flour and it’s out of stock 🙁
Unfortunately, coconut flour is an equivalent substitute for almond flour. You can get almond flour at most major grocery stores these days, even in light of current circumstances. 🙂
Glad I secured almond flour! I finally got to try this recipe. It’s soooo good! Thank you for sharing your wisdom!!
Hi,
Would it be ok to substitute caster sugar for icing sugar?
I do not know what caster sugar is. You need any kind zero carb powdered sweetener for the frosting.
I always have to adjust the time when using my oven. At 25 minutes my cake was all a little bit liquidy. I let it cool and when I went to eat it, it was hard and dry. The taste was great but I couldn’t eat it. How can I tell when is done?
Unfortunately, I can’t pinpoint the exact problem with regards to your oven. If your oven runs hotter, then that’s something you have to adjust for. Also, if you’re using a larger cake pan (like 9″ or 9×13″), then the batter is going to be spread thin and cook time needs to be reduced. You can always use a toothpick or small knife to check the doneness of a cake by inserting it in the center and seeing if it comes out clean.