Get ready to make the most beautiful and tasty Keto Red Velvet Cake ever! WOW your family and friends with this designer dessert that is SO simple!
INGREDIENTS
Red Velvet Cake
- 1 cup almond flour
- 1/2 cup erythritol
- 2 tablespoons coconut flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/8 teaspoon Pink Himalayan sea salt
- 6 tablespoons butter softened
- 2 ounces cream cheese softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- red coloring optional
Frosting
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- 8 ounces cream cheese softened
- 4 tablespoons butter softened
- 1/2 cup powdered erythritol
- 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 10 drops liquid stevia
INSTRUCTIONS
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Preheat oven to 350 degrees.
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Prepare bundt pan with coconut oil and set aside.
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In a large bowl, mix together almond flour, erythritol, coconut flour, cocoa, baking powder and salt.
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In a medium bowl, combine butter, cream cheese, eggs, vanilla extract and almond extract.
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Beat with a hand beater until well combined.
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Add eggs mixture to flour mixture and optional red coloring.
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Continue beating for 30 seconds.
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Add batter to bundt pan and bake for 25-30 minutes.
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Immediately upon removal, lightly shake pan to separate cake from pan.
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Flip onto cooling rack, set aside.
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In a medium bowl, mix frosting ingredients with clean hand beater.
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When the cake is cooled, frost any way you wish!
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Store in an airtight container in the fridge.
NUTRITION
Serving: 1sliceCalories: 183.79kcalCarbohydrates: 3.25gProtein: 3.98gFat: 17.75gSaturated Fat: 8.65gSodium: 124.61mgFiber: 1.3gSugar: 0.98g
