10 February 2020

Keto Red Velvet Cake

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It's almost Valentine's Day and I've had Red Velvet on my mind, so Keto Red Velvet Cake recipe time it was. I was pretty sad when it didn't turn out red...that is till I took a bite. 😍 I can assure you I no longer care what this cake looks like, and it still tastes like red velvet. Fiver layers of delicious, moist cake stuffed with fluffy cream cheese frosting.⁣ If you're set on a more red cake, I do think you could slightly reduce the cocoa powder, but I was all after flavor here.


8 tbsp salted butter, softened
1/4 cup brown Swerve
1/2 cup granulated Swerve
1 tsp liquid monk fruit juice concentrate
1 tsp vanilla
1/4 tsp salt
1 tbsp + 1 tsp unsweetened cocoa powder
1 cup walnut flour (you can make this yourself too from 1.5 cups raw walnuts in a Ninja)
1/4 cup almond flour
2 tbsp coconut flour
1 tbsp baking powder
1 tsp baking soda
6 large eggs
1/3 cup unsweetened nut milk (I used unsweetened vanilla Milkadamia)
(optional) drops of red food coloring

8 oz cream cheese, softened
4 tbsp salted butter, softened
1 tsp vanilla
1 cup powdered Swerve
1 tsp monk fruit juice concentrate
2 tbsp heavy whipping cream

1) Pre-heat oven to 350 degrees.

2) In a large bowl, cream together 8 tbsp salted butter, 1/4 cup brown Swerve, 1/2 cup granulated Swerve and 1 tsp liquid monk fruit juice concentrate.

3) Mix in 1 tsp vanilla and 1/4 tsp salt. Stir well.

4) Mix in 1 tbsp + 1 tsp unsweetened cocoa powder, 1 cup walnut flour, 1/4 cup almond flour, 2 tbsp coconut flour, 1 tbsp baking powder and 1 tsp baking soda. Stir well.

5) Add in 6 large eggs, 1/3 cup unsweetened nut milk and drops of red food coloring (optional).

6) Stir until batter is smooth. (If your walnut flour clumps at all, I recommend using an immersion blender).

7) Spray cake pans well with coconut oil.

8) Pour batter into cake pans.

9) Bake for around 20 minutes or until done. 

10) Remove from oven and allow cake layers to cool for at least 10 minutes before removing from their pans and to cool fully before icing. 

11) While you're waiting for them to cool, you can make the icing by mixing the 8oz softened cream cheese, 4 tbsp softened salted butter, 1 tsp vanilla, 1 cup powdered Swerve, 1 tsp monk fruit juice concentrate and 2 tbsp heavy whipping cream.

12) Ice cake and enjoy! 

Picture Instructions:

Nutrition Facts:

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