Red velvet cake has always held a special place in my heart. It reminds me of family gatherings, where my grandmother would bake her famous red velvet cake, filling the house with its irresistible aroma. As I’ve transitioned to a keto lifestyle, finding a way to enjoy this nostalgic treat without compromising my diet was a priority. This keto red velvet cake does just that, marrying the classic flavors with low-carb ingredients.
I remember the first time I tried to make a keto version; I was worried it wouldn’t live up to my grandmother’s recipe. However, with a bit of tweaking, this version came out perfect. The almond flour gives the cake a tender crumb, while the erythritol adds the right amount of sweetness without the sugar spike. The vibrant red color, achieved with just a drop or two of food coloring, brings back all those memories of my grandmother’s kitchen.
One thing I love about this recipe is its versatility. You can add a teaspoon of cocoa powder if you crave a hint of chocolate. The butter extract is optional, but it gives the cake a rich, buttery flavor that enhances its taste. You could also try experimenting with different sweeteners to find your preferred level of sweetness. And let’s not forget the cream cheese frosting; it’s the cherry on top, adding a creamy and tangy finish to this delightful cake.
Whether you’re looking to celebrate a special occasion or just craving a comforting dessert, this keto red velvet cake is sure to please. It’s a testament to how you can enjoy your favorite treats while staying on track with your health goals. Happy baking!
How to Make Keto Red Velvet Cake
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Ingredients
- 1/4 teaspoon salt
- 1 cup frosting made with cream cheese
- 2 tablespoons softened coconut oil
- 4 large eggs at room temperature
- 1 teaspoon extract of vanilla
- 1/2 cup monk fruit sweetener or erythritol
- 1-2 drops red food dye
- 2 cups blanched almond flour
- 1 teaspoon optional butter extract
- 1 teaspoon baking powder
Directions
- Set your oven to 350°F and lightly spray a 9-inch cake pan with cooking spray, then put it aside.
- In a small mixing bowl, combine the almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, sweetener, coconut oil, vanilla extract, and optional butter extract until smooth. Stir in the red food coloring.
- Gradually incorporate the dry mixture into the wet ingredients until just combined. Transfer the batter to the prepared cake pan.
- Bake for 25-27 minutes, or until a skewer inserted in the center of the cake comes out clean.
- Allow the cake to cool completely before applying the cream cheese frosting.
FAQs:
Can I use a different type of flour instead of almond flour?
Almond flour is essential for the keto aspect of this recipe due to its low-carb content. However, if you are not strictly following a keto diet, you can try using coconut flour. Remember to adjust the quantity, as coconut flour is more absorbent than almond flour.
Is there an alternative to using red food coloring?
Yes, you can use natural food coloring options like beet juice or pomegranate juice. These will give a slight red hue and are a healthier alternative to synthetic food coloring.
What sweetener can I use if I don’t have monk fruit or erythritol?
If you don’t have monk fruit sweetener or erythritol, you can use stevia or xylitol. These are also keto-friendly sweeteners. Make sure to adjust the amount according to the sweetness level of your chosen sweetener.
How do I know when the cake is fully baked?
The best way to check if your keto red velvet cake is fully baked is to insert a skewer or toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. Additionally, the edges should start pulling away from the sides of the pan.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just ensure it is well wrapped to prevent it from drying out. Frost it with the cream cheese frosting just before serving for the best texture and flavor.
Is the butter extract necessary for the recipe?
The butter extract is optional and adds a rich, buttery flavor to the cake. If you don’t have it, you can omit it without significantly affecting the taste or texture of the cake.
Keto Red Velvet Cake
Ingredients
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup granulated sweetener of choice monk fruit sweetener or erythritol
- 1 teaspoon butter extract optional
- 1-2 drops red food coloring
- 4 large eggs room temperature
- 2 tablespoon coconut oil softened
- 1/4 teaspoon salt
- 2 cups almond flour blanched almond flour
- 1 cup cream cheese frosting
Instructions
- Preheat your oven to 350F. Lightly grease a 9-inch cake pan with cooking spray and set it aside.
- In a small bowl, mix together almond flour, baking powder, and salt. In a separate bowl, whisk together eggs, sweetener, coconut oil, vanilla extract, and butter extract until well combined. Add the red food coloring.
- Carefully fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared cake pan.
- Bake for 25-27 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool completely before frosting with the cream cheese frosting.
