this RED VELVET CAKE with Almond Flour is an HEALTHY Low-Carb Keto Cake to celebrate any occasion

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt provides tanginess with fewer calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers creaminess with lower fat.

red food coloring

🥗Healthier: beet juice

💰Cheaper: none

Beet juice is a natural alternative for color.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

Preheat oven to 350°F (175°C).

Grease and flour two round cake pans.

In a bowl, cream together unsalted butter and erythritol until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract, avocado oil, and apple cider vinegar until combined.

Mix in unsweetened cocoa powder and natural liquid red food coloring until well combined.

Gradually add almond flour and baking powder to the wet mixture, mixing until just combined.

Pour batter evenly into prepared pans.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare cream cheese frosting by beating cream cheese, unsalted butter, sugar-free powdered sweetener, and vanilla extract until smooth.

Frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens