Keto Red Velvet Cake
Ingredients
- 3/4 cup Salted butter (softened)
- 1 cup Fruit allulose blend or stevia powder
- 3 Large eggs (at room temperature)
- 1 tbs Vanilla extract
- 1/2 cup Sour cream (at room temperature)
- 1/2 cup Unsweetened almond milk (at room temperature)
- 1 tsp White vinegar
- 3 cups Almond flour
- 3 tbsp Cocoa powder
- 2 tsp Baking soda
- 2 tbsp Beetroot powder (optional; for a red color – or red food colouring for brighter red)
Instructions
- Preheat the oven to 350 degrees f (177 degrees c). line the bottom of 2 9" round springform pans with parchment paper.
- In a large bowl, beat together the sweetener and butter, until fluffy
- Beat in the eggs, one at a time. stir in the vanilla, sour cream, almond milk, and vinegar first to prevent splashing, then beat to incorporate
- Reduce mixer speed to low and beat in the almond flour, 1/2 cup (56 g) at a time. beat in cocoa powder and baking soda, until the batter is smooth. beat in the beet root powder, if using, one teaspoon at a time to reach our desired color
- Divide dough among the 2 pans and smooth the top with a spatula. bake for about 25 minutes, until an inserted toothpick comes out clean. cool completely in the pans, then run a knife along the sides and flip to release
- Make the keto cream cheese frosting according to the instructions here
- Place one layer of cake onto a cake stand or platter. frost the top with 3/4 cup (255 g) frosting. place the second layer on top and frost the top with another 3/4 cup frosting (255 g). finally, frost the sides with 1 1/2 cups (510 g) frosting. if desired, top with chopped pecans
Nutrition
Serving: 24SlicesCalories: 286kcalCarbohydrates: 3.5g
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