Description
Rich, moist keto red velvet cake with a tender almond flour crumb, subtle cocoa flavor, and fluffy cream cheese frosting, all without added sugar.
Ingredients
Scale
- 4 cups superfine blanched almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 sticks (16 tablespoons) unsalted butter, room temperature
- 1 cup Granular Swerve Sweetener
- 1 tablespoon pure vanilla extract
- 8 large eggs, room temperature
- 1/2 cup avocado oil
- 2 teaspoons apple cider vinegar
- 5 tablespoons cocoa powder
- 2 tablespoons red food coloring
- 1/2 cup heavy cream
- 16 ounces full-fat cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 2 cups Confectioners Swerve Sweetener
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk almond flour, baking powder, and salt in a bowl and set aside.
- Cream butter, granular sweetener, and vanilla until light and combined.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk avocado oil, vinegar, cocoa powder, and red food coloring.
- Mix the cocoa mixture into the butter mixture until smooth.
- Add dry ingredients and heavy cream, mixing until a smooth batter forms.
- Divide batter evenly between pans and bake for 30–45 minutes, until a toothpick comes out clean.
- Cool cakes completely before removing from pans.
- Beat cream cheese, butter, confectioners sweetener, and vanilla until smooth.
- Frost cooled cake layers, stacking and covering top and sides evenly.
Notes
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 0g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg