Keto Red Velvet Cake

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

For the Cake:

• 2 cups almond flour

• 2 tbsp coconut flour

• 2 tbsp unsweetened cocoa powder

• 1 ½ tsp baking powder

• ¼ tsp salt

• 4 large eggs (room temperature)

• ½ cup unsalted butter (melted)

• ¾ cup erythritol or preferred keto sweetener

• 1 tsp vanilla extract

• 1 tsp apple cider vinegar

• 1 tbsp unsweetened almond milk

• 1 tsp red food coloring (or beet powder for natural coloring)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)

• ¼ cup unsalted butter (softened)

• ½ cup powdered erythritol (or monk fruit sweetener)

• 1 tsp vanilla extract

• 1–2 tbsp heavy cream (to reach desired consistency)

Instructions

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper.

2. Mix Dry Ingredients
   In a bowl, whisk almond flour, coconut flour, cocoa powder, baking powder, and salt.

3. Mix Wet Ingredients
   In another bowl, beat together the eggs, erythritol, melted butter, vanilla, almond milk, vinegar, and red food coloring until smooth.

4. Combine & Bake
   Gradually fold the dry ingredients into the wet mixture. Stir until well combined.
   Divide the batter between the pans and bake for 20–25 minutes, or until a toothpick comes out clean.
   Cool completely before frosting.

5. Make Frosting
   Beat cream cheese and butter until fluffy. Add sweetener and vanilla, then heavy cream until smooth and spreadable.

6. Assemble
   Spread frosting between the cake layers and over the top and sides. Chill before serving for best texture.

Nutrition (per serving)

Calories: ~290 | Fat: 27g | Net Carbs: 4g | Protein: 8g