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5 from 1 vote

Keto Red Velvet Layer Cake

Keto Red Velvet with Cream Cheese Frosting
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Keto Dessert
Cuisine: American
Keyword: keto bars, naked cake, red velvet
Servings: 12
Author: Angela Roberts

Ingredients

Dry Ingredients

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

Instructions

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.

Notes

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)
 

Nutrition

Carbohydrates: 4g | Protein: 7g | Fat: 29g | Fiber: 1g