Festive and traditional red velvet cake is transformed into a gluten free and keto red velvet cake. Adorned with creamy sugar free cream cheese frosting for. 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 believe red velvet cake is in a class of its own, a true trendsetter, which is a quality I greatly admire. Perhaps that is why I am so fond of this gluten free sugar free red velvet cake.
If you’re looking for a festive dessert to serve during the holidays, this is your recipe. How much more festive can you get with a red [keto] cake? Santa will approve!
A Keto Red Velvet Cake That Will Deck Your Halls
- Moist, flavorful, and delicate crumb
- Sweet and tangy cream cheese frosting balances the rich flavor of the cake
- Bakery level goodness
- One bowl recipe- great for kids to help make
- Requires basic gluten free baking ingredients
- Ultra low carbs and diabetic friendly
How To Make Your Own Low Carb Red Velvet Cake
Essentially, red velvet cake is a butter cake with a hint of cocoa. Today, we add a little bit of red food dye to get the red color but traditionally the color is thought to have come from a chemical reaction in the ingredients. Here is an interesting article if you’d like to read more about the history of red velvet cake.
Per usual, I kept this keto red velvet recipe to one bowl. All you’re going to need to prepare your own gluten free red velvet cake is:
- One large mixing bowl
- Hand mixer
- Measuring cups (1 cup, 1/2 cup)
- Measuring spoon (1 tablespoon, 1 teaspoon)
- 7″ or 8″ cake pan
When It Comes To Cake Pans, Size Matters
As written, this recipe yields a single layer cake. I used this 7″ cake pan for a single layer cake. I like this pan because it will also fit in your instant pot so it can be very multipurpose! If you wanted to make a double layer cake, a 9×13 cake, or anything larger, you’ll want to double this recipe.
The size of the pan you use will determine how long it takes to bake your cake. A smaller pan will take longer because it is more dense. Conversely, a larger pan will take less time. Also, doubling or tripling the recipe will require longer bake times. Using my 7″ cake pan required a bake time of about 31 minutes but if I use a standard 9″ cake pan it only needs about 22 minutes. Size matters, friends.
After preparing your cake and getting it into the oven, simply rinse your mixing bowl and mixer attachments to reuse them to make your sugar free cream cheese frosting! Be sure to let your cake cool completely before applying the frosting.
Decorating Tip: use an offset spatula to apply a thick and even layer of frosting to the top of the cake. Then, use a knife to swirl the frosting, pulling the tip of the knife upwards to create “peaks”. It will look like you use a decorating bag without actually needing to!
Styling Tip: use fresh greenery to adorn your cake. Holly leaves and juniper stems are beautiful for the holiday season. Try roses, gardenias, begonias, or daisies during other times of the year!
For the Cake:
- 1 cup almond flour
- 1/2 cup powdered monkfruit
- 1 tablespoon cocoa powder
- 2 teaspoons baking powder
- 3 eggs
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup sugar free chocolate chips
- about 1/2 teaspoon red food gel (I use this)
For the Frosting:
- 1 8oz block cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered monkfruit
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 and vanilla extract and whisk until smooth.
- Slowly add the butter while whisking and continue whisking until it is fully combined.
- Add the red food gel until tinted to the desired degree. I used about 1/2 teaspoon.
- Fold in the sugar free chocolate chips if using.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. Let the cake cool before flipping onto to platter.
For the Frosting
- In a small bowl, beat the softened cream cheese, butter, and vanilla extract together with a hand mixer on high speed until light and fluffy.
- Add the powdered sweetener and beat again until combined.
- Spread the frosting on the cooled cake with an offset spatula. Use the tip of a knife to swirl the frosting and create peaks.
Store this cake covered in the refrigerator up to 1 week. For best results, let the cake come to room temperature before serving.
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LorAnn Red Velvet Bakery Emulsion, 4 ounce bottle
Fat Daddio's Anodized Aluminum Round Cake Pan, 7 x 3 Inch, Silver
Trudeau Structure White Confetti Reinforced 12 Cup Dome Cake Pan/Mold Silicone Bakeware, Medium
Lakanto Monkfruit Sweetener, 2:1 Powdered Sugar Substitute, Keto, Non-GMO (16 oz)
Reynolds Kitchens Unbleached Parchment Paper, 45 Square Feet
Nutrition Information:Yield: 8 Serving Size: 1
Amount 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.