Keto Red Velvet Layer Cake
Keto Red Velvet with Cream Cheese Frosting
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Keto Dessert
Cuisine: American
Keyword: keto bars, naked cake, red velvet
Servings: 12
Author: Angela Roberts
Wet Ingredients
- 6 eggs
- 1/2 cup avocado oil
- 2 tablespoons sugar free maple syrup optional
- 2 teaspoons vanilla extract
- 4 tablespoons sour cream
- 4 tablespoons milk see notes
- 2 tablespoons red food coloring see notes
- 2 teaspoons white vinegar
Cream Cheese Frosting
- 8 tablespoons unsalted butter room temperature
- 12 ounces cream cheese room temperature
- 1 1/2 cup Swerve confectioner's sweetener sifted
- 1 teaspoon vanilla
- 2 tablespoons heavy cream as needed
- 1 teaspoon rose food coloring optional
Dry Ingredients
In separate bowl from mixer, mix together almond flour, salt, baking powder, baking soda, sifted cocoa powder, xanthan gum, Swerve granulated. Set aside.
Beat eggs for five minutes.
Stream in oil.
Put sour cream in measuring cup. Fill with milk up to 1/2 cup mark. (I use Fairlife, which is low-carb. You can use heavy cream if desired). This makes a buttermilk.
Add food coloring to buttermilk mixture.
Add vanilla.
Add dry ingredients to mixer, alternating with buttermilk mixture.
Add vinegar at the end.
Mix well.
Bake immediately for 25 to 30 minutes at 325 degrees F.
Cool and frost with cream cheese frosting.
Cream Cheese Frosting
Beat butter for five full minutes.
Mix together butter and cream cheese first until completely smooth.
Add confectioner's sugar a half cup at a time.
Add Vanilla.
Add heavy cream. I find that when I beat that butter long time, the frosting is light and does not need much, if any, heavy cream.
Add rose colored food coloring just for fun, if desired.
Decorative Assembly
To fill the inside layers, use a plain large piping tip in concentric circle. Always hold piping bag parallel to the cake.
To do the roses topping, use a large 1 M tip in piping bag. Hold bag an inch above cake, squeeze and then swirl in concentric circle. It's easier than it looks.
Keep this cake in refrigerator. Take out an hour before serving. Cake freezes well.
If you want a larger cake, double the recipe for a nine inch four-layer cake.
Re: Optional Maple Syrup - I love this extra sweetness I use Choc Zero. Use my code SpinachTiger to save 10 %. (affiliate)
Carbohydrates: 4g | Protein: 7g | Fat: 29g | Fiber: 1g