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Theres something so beautifully striking about the rich hue of a red velvet cake. I’ve dyed this one naturally using raw beets, which results in a beautiful pink hue. To get the best results, leave the beet raw and blend it as per the method below — cooking the beet first seems to reduce the colour somewhat.
It is a bit of a trade off with this healthy low-carb cake to get the colour right — there is a slight earthiness to it from the beetroot, but it’s balanced out by the cocoa, low-carb sweeteners and keto-friendly icing. If you aren’t too concerned about the colour you could reduce the amount of beetroot, but my taste-testers where all quite happy with the subtle beet tones. But just a heads up in case you’re not a fan of beetroot! (You could always use a bit of natural red food dye.)
To get the best texture for this keto celebration cake, I mix all of the dry ingredients in a high-speed food processor to ensure the almond meal and erythritol is finely ground, which ensures the batter is properly combined and produces a slightly lighter crumb. If you are able to find fine almond flour, you could skip this step and simply sift the dry ingredients and combine in a bowl.
This keto treat is perfect for any occasions including birthdays, Valentine's Day and Mother's Day!
Hands-on Overall
Nutritional values (per slice)
5.4 grams
4 grams
10.1 grams
33.8 grams
18.8 grams
371 calories
Total Carbs | 9.4 | grams |
Fiber | 4 | grams |
Net Carbs | 5.4 | grams |
| | |
Protein | 10.1 | grams |
Fat | 33.8 | grams |
of which Saturated | 18.8 | grams |
| | |
Calories | 371 | kcal |
| | |
Magnesium | 43 | mg (11% RDA) |
Potassium | 260 | mg (13% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)
Ingredients (makes 12 servings)
Pink cake base:
Cream cheese filling & frosting:
Note: For a dairy-free red velvet cake, substitute the butter with palm shortening (sustainably sourced), and the cream cheese with thick coconut cream.
Instructions
- Preheat oven to 180 °C/ 350 °F (fan assisted) and grease and line two 20 cm/ 8" springform pans.
- Add the coconut flour, almond meal, xanthan gum, cocoa powder, baking soda, erythritol and salt, to a food processor and process — this will help to break down the almond meal, making it super fine. Depending on your food processor, you may need to stop and stir the ingredients around a bit to help the process.
- Transfer to a large mixing bowl.
- Add the raw beets, almond milk, vinegar and lemon juice to the food processor. Blend until smooth and a vibrant pink.

- Pour into the dry mix, stirring until combined. Add the melted butter and mix until combined.

- Separate the egg yolks from the egg whites. Lightly whisk the egg yolks, and then add to the cake batter.
- Beat the egg whites in a mixer until stiff peaks form. Slowly fold into the cake batter.

- Pour the batter evenly into the two cake pans. Bake for 25-30 min, until an inserted toothpick comes out clean.

- Let cake cool for 10 minutes inside the pan. Flip out of the pan and let cool to room temperature before frosting.
- To make the cream cheese frosting, add all ingredients to a bowl and mix on low-medium speed until combined.

- To assemble the cake, place one of the cooled cakes on a cake stand or serving plate, and spread 1/3 of the icing on top.

- Add the second layer, and use the remaining icing to cover the top and sides.

- Slice and enjoy!
If not serving the day of making, place in an airtight container in the fridge and store for up to 5 days. Eat chilled or bring to room temperature before serving.

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