Keto Red Velvet Cake

This keto red velvet cake is a moist and fluffy cake topped with a low carb cream cheese frosting. 6 main ingredients and made in just one bowl, it takes less than 25 minutes to make!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 167kcal

Author Arman Liew

Ingredients

2 cups almond flour blanched almond flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs room temperature * See notes
1/2 cup allulose or monk fruit sweetener
2 tablespoon coconut oil softened
1 teaspoon vanilla extract
1 teaspoon butter extract optional
1-2 drops red food coloring
1 cup cream cheese frosting

Instructions

Preheat the oven to 180C/350F. Grease a 9-inch cake pan with cooking spray and set aside.
In a small bowl, mix together the almond flour, baking powder, and salt. In a separate bowl, whisk together your eggs, allulose, coconut oil, vanilla extract, and butter extract until combined. Add your red food coloring.
Gently fold through your dry ingredients into the wet and mix until combined. Transfer the batter into the greased cake pan and bake for 25-27 minutes, or until a skewer comes out clean from the center.
Remove from the oven and allow the cake to cool completely, before frosting.

Notes

TO STORE: Keep the leftover cake in an airtight container in the refrigerator for up to 1 week.

TO FREEZE: Place cake slices in a freezer bag and freeze for 6 months.

Nutrition