#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
20 min
cook time
1 h 25 min
ready time
1 h 45 min
Keto Red Velvet Teacake Slices
Dessert is served! These “teacakes” are a little smaller than your usual slice of cake, which is why they’re perfect for hitting your sweet spot and keeping you Keto. Enjoy a slice of cake after dinner or during your next tea time or coffee break! Red velvet cake batter is fluffed up with airy whipped egg white and baked to a dense but light layer. Once the cake is cooled, it’s iced with a thick and creamy traditional cream cheese icing. You may notice the cake you see in the photos of this recipe isn’t vibrantly red. Using red food coloring is optional in this recipe since red velvet cake is really just a type of chocolate cake. For an all-natural dessert, you can omit the red food coloring entirely.
Keto Baking 101 Ingredient List
There are a lot of baking substitutes out there nowadays for all types of special diets. In the Keto diet, there are many types of flour and sweeteners you can use. If you’re just starting out on Keto, make sure you have almond flour, liquid stevia, eggs, almond milk, and vanilla extract. With these ingredients, you can cover a lot of basic baking recipes.
How To Build Your Keto Ingredients Arsenal
Beyond the 101 baking basics, how can you keep up when there’s always a new trendy ingredient to use on the Keto diet? You don’t want to spend hundreds of dollars buying different types of flour, sugar substitutes, and special Keto ingredients for a handful of recipes. Instead, pick up one extra item every time you head to the grocery store. This will slowly build your Keto ingredient arsenal over time.
Net Carbs
3.8 g
Fiber
1.8 g
Total Carbs
6.8 g
Protein
7.4 g
Fats
24.2 g
262 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Baking powder
0.5 tsp
Salt
0.25 tsp
Cocoa powder
1 tbsp
Tapioca Flour
2 tsp
Raw egg
2 large
Erythritol Granulated
1 tsp
Liquid stevia
20 Drop
Vanilla extract
0.5 tsp
Butter Flavoring Extract
0.25 tsp
Almond milk
0.25 cup
Butter, unsalted
2 tbsp
Raw egg, white
2 large
Cream of tartar
0.13 tsp
Cream cheese
8 oz
Butter, unsalted
2 tbsp
Powdered Erythritol (Icing Sugar)
1 tbsp
Vanilla extract
0.5 tsp
Cream Heavy Whipping
0.5 tsp
Recipe Steps
steps 5
1 h 45 min
Step 1
In a large mixing bowl, sift together almond flour, baking powder, salt, cocoa powder, and tapioca flour/starch. In a second bowl, whisk together eggs, erythritol, liquid stevia, vanilla extract, butter extract, almond milk, and melted butter. Whisk the melted butter rapidly into the wet ingredient last to stop the heat from cooking the raw egg. If you wish to dye your cake red, add red food coloring to the wet ingredients until you reach your desired color. Then, pour the wet ingredients into the dry ingredients and whisk until your batter comes together.Step 2
Next, turn on an oven to preheat to 350 degrees and spray a 9-10-inch springform pan with pan spray. In a stand mixer, whip egg whites and cream of tartar together at a high speed until the ingredients come together to form stiff peaks. When the egg whites are whipped, gently fold them into the cake batter. Use a spatula to fold the batter over to avoid deflating all the air bubbles you’ve just created.Step 3
Pour the batter immediately into your prepared cake pan and gently spread it into an even layer with a spatula. The batter will not rise very high in the pan, but it will rise more during baking. Bake the cake at 350 degrees for 10 minutes. Then, reduce the heat to 325 degrees and finish baking for 15 more minutes. To test for doneness, use a toothpick test. Let the cake cool for 5 minutes before releasing it from the springform pan to finish cooling on a baker’s cooling rack.Step 4
While the cake is in the oven, make the cream cheese icing. Blend room temperature cream cheese and cold butter at high speed in your stand mixer with a paddle attachment. Scrape the mixing bowl down with a spatula, and blend Keto icing sugar, vanilla extract, and heavy whipping cream into the icing. Scrape down the bowl and continue whipping multiple times until you have a super-smooth, creamy, white cream cheese icing. Store the finished icing in your refrigerator until it’s time to use.Step 5
Wait for the cake to be fully cooled before you frost it, which can take at least an hour. All you have to do is gently spread the cream cheese icing in a thick layer across the top of the cake, reaching all the edges. Slice the cake into 8 slices and served them chilled. At your discretion, you may include toppings such as a dusting of cocoa powder, fresh strawberries, or fresh-whipped cream.
