Keto Red Velvet Cake
Elegant, cocoa-kissed crumb under a tangy, whipped cream-cheese frosting. The almond-flour base bakes up moist and fine-textured; a hint of vinegar keeps the crumb tender and bright. Each forkful is balanced: mild chocolate, vanilla warmth, and cool frosting glide. It looks like celebration and eats like restraint.
Designed for special occasions without the sugar crash, it satisfies dessert cravings while staying macro-conscious.
Recipe Overview
● Prep Time: 15 minutes
● Cook Time: 25 minutes
● Total Time: 40 minutes
● Servings: 12 slices
● Difficulty: Easy
Nutrition (Per Slice)
(Approximate values, may vary)
● Calories: 340
● Fat: 31g
● Protein: 9g
● Net Carbs: 4g
Ingredients
For the Cake
● 2 ½ cups almond flour
● 2 tbsp coconut flour
● 2 tbsp unsweetened cocoa powder
● 1 ½ tsp baking powder
● ½ tsp baking soda ● ¼ tsp salt
● 3 large eggs
● ½ cup unsalted butter, melted
● ¾ cup granular erythritol or monk fruit sweetener
● 1 tsp vanilla extract
● 1 tsp apple cider vinegar
● 1 cup unsweetened almond milk
● 1 ½ tsp red food coloring (more as needed for deep color)
For the Cream Cheese Frosting
● 8 oz cream cheese, softened
● ½ cup unsalted butter, softened
● ¾ cup powdered erythritol (or powdered monk fruit blend)
● 1 tsp vanilla extract
● 1–2 tbsp heavy cream (optional, to thin frosting)
Directions
Preheat the Oven: Preheat to 350°F (175°C). Line two 8-inch round cake pans with parchment paper or grease them lightly.
Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, whisk eggs, melted butter, sweetener, vanilla extract, apple cider vinegar, almond milk, and red food coloring.
Create the Batter: Slowly add the dry mixture into the wet ingredients. Stir until smooth and thick. Adjust food coloring for desired red hue.
Bake the Cake: Divide batter evenly between the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting: In a medium bowl, beat cream cheese and butter until creamy. Add powdered erythritol and vanilla extract. Whip until smooth, adding heavy cream a tablespoon at a time to reach a fluffy consistency
Assemble the Cake: Place one cake layer on a serving plate and spread frosting evenly. Add the second layer and frost the top and sides. For decoration, crumble a bit of cake and sprinkle on top, or dust lightly with cocoa powder.
