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Festive Keto Red Velvet Cake

Avatar photoRhonda Cawthorn
Moist, cocoa-kissed cake topped with dreamy cream cheese frosting.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 8 slices
Calories 297 kcal

Ingredients
  

For the Cake:

  • 1 cup almond flour
  • 1/2 cup powdered monkfruit
  • 1 tablespoon cocoa powder
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter melted
  • 1/2 teaspoon red food gel
  • 1/3 cup sugar-free chocolate chips

For the Frosting:

  • 1 8-ounce block cream cheese softened
  • 4 tablespoons butter softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered monkfruit

Instructions
 

For the Cake:

  • Preheat oven to 350°F. Line a cake pan with parchment paper and grease the pan. Set aside.
  • In a large bowl, sift in the almond flour, powdered monkfruit, cocoa powder, and baking powder.
  • Add the eggs and vanilla extract and whisk until smooth.
  • Slowly add the butter while whisking and continue whisking until it is fully combined.
  • Add the red food gel until tinted to the desired degree. I used about 1/2 teaspoon.
  • Fold in the sugar-free chocolate chips if using.
  • Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. Let the cake cool before flipping it onto a platter.

For the Frosting:

  • In a small bowl, beat the softened cream cheese, butter, and vanilla extract together with a hand mixer on high speed until light and fluffy.
  • Add the powdered sweetener and beat again until combined.
  • Spread the frosting on the cooled cake with an offset spatula. Use the tip of a knife to swirl the frosting and create peaks.

Nutrition

Calories: 297kcalCarbohydrates: 36gProtein: 10gFat: 25gSaturated Fat: 12gSodium: 441mgFiber: 2g
Keyword keto red velvet cake
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