Indulge yourself with keto Red Velvet cake – a seductive soft biscuit, and a fat cream perfectly matched in total sugar-free bliss.
“Red velvet” is a classic American dessert, perfectly suitable for Valentine’s Day because of the color. We’re going to bake a keto Red Velvet cake: as sweet as your first love, but without the sugar toxicity – like an honest relationship between grown-ups.
Warning: this recipe isn’t a “just 10 minutes”, and takes a bit more time and effort. But for the sake of love and cake…It’s worth it!
Maria Sorokina, our editor, spent dozens of kilograms of almond flour to master THE perfect keto version of a Red Velvet Cake.
Hard to believe that just about ten years ago it took some chemistry magic to make a cake biscuit red: unsweetened chocolate, non-alkalized cocoa powder, buttermilk (or kefir), and some baking soda reacted with each other to get a red color with a distinct chocolatey flavor.
It’s a lot easier now – everybody just uses a food dye. No, replacing it with red berry or beetroot juices isn’t a good idea. They’ll destroy the texture of the dough and change color during baking.
There are tons of variations of this recipe. But the basics for biscuits are butter, something sour (like sour cream), and a bit of cocoa. You can use any filling for a keto cake, but the classic version includes butter and cream cheese.
Let’s make the legendary Red Velvet cake!
Red Velvet Cake Recipe
- 3 egg
- 6 egg yolks
- 240 ml butter (melted)
- 50 ml sour cream (extra fat)
- 150 ml heavy cream
- 150 g erythritol (or more to your taste)
- 20 g baking powder
- 5 g baking soda (1 tsp)
- 370 g almond flour (preferably finely ground)
- 40 g cocoa powder (preferably finely ground)
- 30 ml food coloring (gel dye, the amount can be more or less, depending on the quality of the dye and the intensity of the desired color)
- 200 g butter (cold)
- 260 g erythritol
- 2 ml vanilla (a few drops)
- 600 g cream cheese
- Preheat the oven to 190oC/374oF (with the convection off).
- Mix the dry ingredients together in one bowl and all the liquid ones – in the other.
- Add the wet ingredients to the dry ones and wait a bit until baking soda and sour cream react with each other.
- Your oven is already hot? Great! Pour the dough into a cake mold and bake for 30-40 minutes.
- Check the readiness of the biscuit: a toothpick or a match should come out dry. Cool the biscuit down on a wire rack.
- For the cream filling, take the cold butter out of a fridge and cut it into small cubes. Put them into a bowl, add some erythritol powder and start blending! The mass will get lighter and smoother. Add some vanilla extract and blend again, then some cream cheese and blend again.
- Carefully cut your biscuit into three (or more) layers, depending its height. Cover each layer with the cream. Choose anything your heart desires for the top of the cake: it could be berries, extra cream, biscuit crumble, or even little cream roses if you can master
- Let your cake cool down in the fridge for at least three hours, optimally overnight.