KETO VALENTINES DAY DESSERT! How to Make Keto Red Velvet Cake! Only 2 CARBS!

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs but may require adjustments in liquid.

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener has a similar taste profile with fewer calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta provides a similar texture with less fat.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and rich, while milk is more accessible.

Preheat the oven to 350°F (175°C).

Prepare a heart-shaped cake pan by tracing and cutting a piece of parchment to fit, then spray with avocado oil to prevent sticking.

In a bowl, combine 1.5 cups blanched almond flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon instant coffee, 0.5 cup powdered allulose, 2 tablespoons baking powder, and 0.5 teaspoon salt. Mix well.

In another bowl, whisk together 3 eggs, 1 teaspoon sour cream, 1 tablespoon vanilla extract, and 0.25 cup unsweetened almond milk until combined.

Pour the wet ingredients into the dry ingredients and mix until roughly combined.

Add 0.5 to 1 teaspoon of red food coloring to achieve the desired color, mixing until fully incorporated.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 20 minutes, then check for doneness with a knife.

While the cake is baking, prepare the cream cheese frosting by beating 8 ounces of room temperature cream cheese and 8 tablespoons of room temperature butter in a stand mixer until fluffy, about 3 minutes.

Gradually add in 2 tablespoons of heavy cream and 1 teaspoon of vanilla extract, mixing slowly to avoid a mess.

Scrape down the sides of the bowl and mix for an additional minute until well combined.

Check the cake with a knife; if it comes out clean, remove it from the oven and let it cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens