Festive Keto Red Velvet Cake (3g Net Carbs)
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.
Ingredients
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 8 oz block cream cheese softened
- 4 tablespoons butter softened
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered monkfruit
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 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.
Video
Notes
Store this cake covered in the refrigerator up to 1 week. For best results, let the cake come to room temperature before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 4.1gProtein: 7.4gFat: 32.1gFiber: 1.8gSugar: 1.7g
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