KETO RED VELVET CAKE RECIPE
This keto red velvet cake recipe is so moist and rich, you won't believe it has 3.4g net carbs per slice! Sugar-free low carb red velvet cake is naturally colored and ready in an hour.
Provided by Maya Krampf
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- 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 Besti 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 Facts : Calories 286 kcal, Carbohydrate 5.3 g, Protein 5.2 g, Fat 27.7 g, SaturatedFat 4.7 g, Cholesterol 42.2 mg, Sodium 156.6 mg, Fiber 1.9 g, Sugar 1.3 g, ServingSize 1 serving
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