Keto red velvet cake
- 1⁄3 cup 80 ml light olive oil or melted butter
- 6 6 large egglarge eggs
- ½ cup 120 ml sour cream
- 2 tbsp 2 tbsp red food coloring
- 2 tsp 2 tsp vanilla extract
- 1 tsp 1 tsp white vinegar 5%
- 4¼ oz. (1 cup) 120 g (220 ml) powdered erythritol
- ¾ lb (3 cups) 325 g (700 ml) almond flour
- 2 tbsp 2 tbsp unsweetened cocoa powder
- 3 tsp 3 tsp baking powder
- A pinch of salt flakes
- 11 oz. (11⁄3 cups) 300 g (300 ml) cream cheese
- 5¼ oz. 150 g butter, softened
- 3 oz. (2⁄3 cup) 85 g (160 ml) powdered erythritol
- 1 tsp 1 tsp vanilla extract
- Preheat the oven to 350 °F (175 °C). Line two 8" or three 6" (20 cm or 15 cm) cake pans. You could also use just one cake pan, but then you'll have to increase the baking time in the oven.
- Place the oil, eggs, sour cream, food coloring, vanilla, and vinegar into a stand mixer and mix until evenly combined.
- Add the dry ingredients and mix until smooth.
- Divide the batter evenly between the cake pans. Bake for 25 minutes or until a skewer comes out clean. Leave to rest for 10 minutes in the pan, then turn out onto a cooling rack and allow to cool.
- Place all the frosting ingredients into a bowl and beat for 2-3 minutes until smooth, light, and fluffy.
- Sparingly, trim the dome tops off the cakes to make flat tops. Crumble the trimmings into a bowl for garnishing and set aside.
- Place one cake layer onto a plate or cake stand. Cover the top with half the frosting and spread with a spatula. Top with the second layer and spread the top and sides with the remaining frosting. To create the naked look, use a cake scraper to gently scrape around the side of the frosted cake close to the edge of the cake. Dollop the remaining frosting onto the top of the cake and smooth it out with a spatula or knife.
- Garnish the cake with the leftover crumbs: sprinkle the top and gently toss against the sides.
- Refrigerate the cake for 2-3 hours or up to 1 day before slicing and serving. If chilling for more than a few hours, loosely cover with plastic wrap after 1 hour of refrigeration.
Prepare the cake in advance
Stack the cakes onto a plate with some baking paper between them. Cover in cling film and refrigerate, preferably overnight.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe at Megan Ellam's Mad Creations Hub.
I don't know, keto and low carb desserts are good, but I've never found one that is really, really, really good. Perhaps because I use less sugar substitute than most dessert recipes call for because I don't want to trigger cravings.
So glad it worked well for you!
We have not tested this in cupcake tins to be able to suggest a baking temperature or time. For food coloring, you can use whatever meets your criteria for ingredients; most food coloring doesn't have sweetener to be concerned about.
Hi, Matt! Brand availability will vary depending on your location. You'll want to find a brand with little to no additives. Or you can Google a recipe to make your own!
Hi, Grace! No foods are required for keto! You can certainly omit the sweetener if you prefer.
And you can learn more about keto sweeteners here. https://www.dietdoctor.com/low-carb/keto/sweeteners