6 MINS KETO BUNDT RED VELVET CAKE

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, but requires adjustments in liquid.

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener provides a similar sweetness without calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers lower calories while maintaining creaminess.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and rich, while the milk + cornstarch option is more economical.

In a mixing bowl, combine 6 tablespoons of coconut flour (or double the quantity if using almond flour).

Add 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/4 cup of sweetener, and a pinch of salt, then mix well.

Add 4 large eggs, 1 teaspoon of vanilla extract, and red food coloring to the mixture, adjusting the amount of food coloring to achieve the desired red color.

Add 2 tablespoons of melted unsalted butter (or any keto-approved oil) and 1/4 cup of hot water, mixing until well combined.

If the batter is too dry, add another 1/4 cup of hot water and mix again until well combined.

Grease a microwavable cake mold with unsalted butter and pour the red velvet batter into it, smoothing the top.

Microwave the cake for 3 minutes, then let it rest and microwave for another 3 minutes.

For the cream cheese frosting, combine 200 grams of cream cheese, 2 tablespoons of heavy cream, 1/4 cup of powdered erythritol, and 1 teaspoon of vanilla extract, mixing until smooth.

Let the red velvet cake cool before applying the frosting, then spread the cream cheese frosting all over the cake.

Refrigerate the frosted cake for about 1 to 2 minutes to harden the frosting.

Optionally, add cherries on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens