Rich and velvety Keto Red Velvet Cake with Cream Cheese Frosting. Less than 3 net carbs per serving and basic gluten free ingredients!
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!
- 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
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.
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: 1
Amount Per Serving: Calories: 350 Total Fat: 32.1g Carbohydrates: 4.1g Fiber: 1.8g Sugar: 1.7g Protein: 7.4g