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prep time
30 min
cook time
30 min
ready time
1 h 0 min
Best Keto Red Velvet Cake
Our Keto red velvet cake is the best Keto cake of this style you will find! Not only is our cake moist and dense, but it is also full of chocolate flavor despite its red appearance. The baked and cooled cake is frosted with a delicious low-carb cream cheese frosting around the edges using a star tip and piping bag. However, feel free to decorate the top of this Keto cake recipe any way you would like.
What kind of food coloring should I use?
We used gel-based food coloring as it has lower water content. Having a lower water content means that you can add a lot of coloring without thinning the batter. Fortunately, these types of food coloring are now very popular and easy to find. If you can’t find it at a grocery store, you can find them at craft stores in the cake decorating section.
Tips for decorating the cake
Be sure to start with room-temperature ingredients when making the frosting. Doing so will ensure that the frosting “fluffs” as much as possible for the lightest Keto frosting. Once the frosting is made, plan to use it right away. Fit a piping bag with a star tip (a #823 or #824). Then fill the piping bag with the frosting and use it immediately. If you do not own a piping bag, you could fill a zip-top bag and cut the tip off the corner, and decorate as well. Alternatively, you can use an offset spatula to spread a thin layer of frosting over the top of the cake too. Sugar-free sprinkles are available on the market if you want to add more flair!
Serving suggestions
To make the ultimate pairing, serve this with other Keto treats like our Sea Salted Chocolate Ganache Truffles:
https://www.carbmanager.com/recipe-detail/ug:ca09a48c-262a-8a61-e378-eef65d6731d3/sea-salted-chocolate-ganache-truffles
Net Carbs
3.2 g
Fiber
2.1 g
Total Carbs
18.8 g
Protein
5 g
Fats
18.8 g
210 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
2 cup
Powdered Erythritol (Icing Sugar)
0.75 cup
Cocoa Powder Dry Unsweetened
0.25 cup
Baking powder
1 tsp
Coarse Kosher Salt
0.25 tsp
Butter
0.5 cup
Vanilla extract
1 tsp
Raw egg
2 large
Almond milk
0.75 cup
Food colouring
0.5 oz
Powdered Erythritol (Icing Sugar)
0.75 cup
Cream cheese
8 oz
Vanilla extract
1 tsp
Almond milk
0.75 cup
Recipe Steps
steps 6
1 h
Step 1
Preheat the oven to 350 F (180 C). Prepare an 8” cake pan with nonstick cooking spray (preferably avocado oil). Then line the pan with a parchment paper round. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle.Step 2
Combine the dry ingredients, including the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk together well. Make sure the mixing bowl is large enough to add the liquid ingredients in the next step.Step 3
Add in the liquid ingredients, including melted butter (could also substitute for coconut oil), vanilla extract, eggs, and ¾ cup of almond milk. Mix until the mixture is smooth. There should be no dry spots at the bottom of the bowl.Step 4
Add in the red gel food coloring and mix well. Add more coloring to achieve the desired color. Bake for 30-32 minutes until the center of the cake is puffed. There may be some mild cracking on the top of the cake, which is ok. Allow the cake to cool completely before removing it from the pan.Step 5
In the meantime, begin to make the frosting by combining the cream cheese, 1 cup of powdered erythritol, and 1 teaspoon of vanilla extract. Beat in a stand mixer for 8-10 minutes, scraping down the bowl several times. Beat for the entire length of time to ensure the frosting incorporates as much air as possible.Step 6
Run a knife around the edges of the cake. Invert it onto a plate. Then, place a plate on top of the cake and flip it again, so the top side is facing up. Immediately place the frosting into a piping bag fitted with a star tip (# 823 or # 824). Pipe swirls around the edge of the cake. Slice into 16 pieces and serve chilled.
Comments
RemarkableCauliflower483421 5 months ago
Anybody tried this? Any good?
FantasticAvocado461839 3 years ago
Swapped out almond flour with coconut flour for this recipe using correct conversions. It held its shape when cut, was moist, but the flavor profile did not taste right. It also started to get weirdly mushy after I took a bite. I don’t recommend
FortuitousAvocado676377 2 years ago
Hey there, I've also learned the hard way that you can't substitute almond flour (or any other flour) with coconut flour - coconut flour is its own beast - it absorbs a ton of moisture and has a very distinct texture, so it should only be used in recipes that call for coconut flour.
Dproo 3 years ago
You don’t recommend the cake or you don’t recommend switching ingredients? If you change the ingredients and don’t like it maybe you shouldn’t rate it.