Keto as a Way of Life
Keto Red Velvet Cake Recipe
Red Velvet Cake is the quintessential southern desert. The chocolate flavor, the moistness of the cake, the cream cheese dressing…. it’s good enough to make an ol’ boy like me dance a jig.
The problem, of course, with traditional Red Velvet Cake is that it’s full of sugar and flour. Take a quick ride in that culinary cab and you’ll be parked in the center of Downtown Carb City pretty fast.
Rebecca, apparently having an unquenchable desire to see me dance a jig, got in the kitchen and started experimenting with a Keto option for Red Velvet Cake. After a number of experiments, she nailed down this amazing recipe. I’m always the taste tester for her experiments, of course. This is a burden I bear for you, our readers, just so we can make sure the recipes we share with you are the best we can offer.
Kerry Gold Butter:
We like Kerry Gold because it’s grass-fed butter. There really is a difference in quality and flavor here. You’ll see a lot of Keto lifestylers advocating for Kerry Gold. It really is the gold standard. You can find it at most large chain grocery stores. Note that if you get unsalted butter, you’ll want to add a couple pinches of salt to your batter to make up for it.
We like pure vanilla extract for most of our recipes but be careful which brand you get. Some brands have added sugar.
McCormick All-natural Vanilla Extract is our go-to. It’s the cheapest, best tasting and has no added sugar.
No kitchen is really completely without vanilla extract. It seems like a couple drops go into just about everything!
Cashew or Almond Milk:
Use whichever one of these you have on hand. They have similar macros and flavor profiles. We’ve tried both and can’t tell that either changes the flavor of the cake. You can find both at Publix, Walmart and Kroger.
Made of blanched and ground up almonds, this flour offers texture, flavor and substance to baked items.
Since there is no gluten or binding agent in almond flour, you typically have to use eggs in combination with this ingredient in your recipes.
We've tried a few different brands, and they're all good quality, but for the price, we like Blue Diamond. As I write this, it's $.28 cents/oz on Amazon versus $.52/oz for Anthony's and $.66/oz for Bob's Red Mill.
Monkfruit is a wonderful, Keto-approved sweetener. Since we discovered it, we’ve started using it in everything that needs sweetness.
Monkfruit sweetener stands up well to the heat of baking, it tastes great and doesn’t have a bad aftertaste. It has no carbs, and actually contains a substance that is reported to help stabilize blood glucose levels.
Amazon is the most reasonably priced and convenient place we've found to purchase it.
Without getting into the specific science of this product, just understand that it’s used in a lot of foods to stabilize texture.
For example, it makes gluten free baked goods a little fluffier and it helps make sauces a little thicker.
There are a lot of uses for xanthan gum, but we use it in our baking recipes for the ‘fluffy’ factor. Without it, they tend just to be a little flat and dense.
Note: Don’t overuse this ingredient, especially if you use it in a sauce or pudding. Too much will give your dish a weird, slimy texture. If you’ve ever used too many Chia Seeds in something, it’s like that
Keep the Cake from Sticking to your Pans
Like most cake batters, it can be hit or miss whether these stick to your cake pans.
We’ve had the most luck by lining the bottoms of our cake pans with parchment paper before pouring in the batter.
Pro Tip: Spray the whole pan (sides and bottom) with cooking spray before you put down the parchment paper. Then spray the parchment paper. The sprays will keep the paper from moving around too much on the bottom of the pan.
This batter will be just a little more loose or wet than a non-Keto batter.
Also, after you take the cakes out of the oven, let them set for about 10 minutes. They tend to come out a lot more easily after they’ve had a little time to cool and rest.
Thanks for Reading
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Keto Red Velvet Cake Recipe
A sweet, chocolaty, and cream cheesy, Southern staple that you can enjoy without the carbs!
Preheat Oven to 350 degrees F
Combine coconut flour, almond flour, baking powder and Xanthan gum in a bowl. Stir until incorporated, then set aside.
In another bowl, mix together cocoa, monk fruit, cashew milk, and
butter. Heat in microwave for 10 seconds at a time until butter is just
melted, not extremely hot. (Note: if it’s too hot, it will cook the eggs
in the next step)
Add food coloring, vanilla, and eggs to the warm butter/milk mixture. Mix thoroughly.
Slowly pour wet mixture into the dry ingredients. Fold together until well incorporated.
Prepare 2 round cake pans (9 inch pans) spraying the bottom and sides with non stick spray, then line the bottom of the pan with parchment paper. Add a bit more non stick spray on top of the paper as well.
Split cake batter between the two prepared pans.
Bake 30-35 minutes in 350 degree oven until a toothpick test comes back clean. The cakes will be fluffy and slightly spongy to the touch.
Let the cakes sit in the pans for 10-15 minutes to set up before turning them out onto a cooling rack.
Let cool completely before frosting.
Cream Cheese Frosting
Cream together room temperature butter and cream cheese until well combined.
Slowly add confectioners Monk Fruit sweetener until incorporated.
Add Cashew Milk and Vanilla and mix thoroughly. For thicker
frosting, add a little less Cashew Milk. For thinner, add just a little
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