Low-Carb Red Velvet Cake

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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!

0 hours, 30 minutes

Hands-on 30 minutes Overall 1 hour

Nutritional values (per slice)

Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)

Ingredients (makes 12 servings)

Pink cake base:

• 1 ¹/₃ cups coconut flour (160 g/ 5.6 oz)
• ³/₄ cup + 1 tbsp almond flour (80 g/ 2.8 oz)
• ¹/₂ tsp xanthan gum or glucomannan powder
• 2 ¹/₂ tbsp cacao powder or Dutch process cocoa powder (14 g/ 0.5 oz)
• 1 tsp baking soda
• ¹/₄ tsp sea salt (omit if using salted butter)
• 1 large raw beetroot, peeled and cubed (150 g/ 5.2 oz)
• 1 cup unsweetened almond milk (240 ml/ 8 fl oz)
• 2 tbsp white wine vinegar (30 ml)
• 1 tbsp lemon juice (15 ml)
• 8 large eggs
• 1 ¹/₄ cup granulated Erythritol or Swerve (250 g/ 8.8 oz)
• 1 ³/₄ sticks unsalted butter, melted (198 g/ 7 oz)

Cream cheese filling & frosting:

• 1 cup cream cheese (240 g/ 8.5 oz)
• ³/₄ stick butter, softened (85 g/ 3 oz)
• ¹/₃ cup powdered Erythritol or Swerve (53 g/ 1.8 oz)
• ¹/₂ tsp sugar-free vanilla extract

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

1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) and grease and line two 20 cm/ 8" springform pans.
   
2. 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.
   
3. Transfer to a large mixing bowl.
   
4. Add the raw beets, almond milk, vinegar and lemon juice to the food processor. Blend until smooth and a vibrant pink.
   
   
5. Pour into the dry mix, stirring until combined. Add the melted butter and mix until combined.
   
   
6. Separate the egg yolks from the egg whites. Lightly whisk the egg yolks, and then add to the cake batter.
   
7. Beat the egg whites in a mixer until stiff peaks form. Slowly fold into the cake batter.
   
   
8. Pour the batter evenly into the two cake pans. Bake for 25-30 min, until an inserted toothpick comes out clean.
   
   
9. Let cake cool for 10 minutes inside the pan. Flip out of the pan and let cool to room temperature before frosting.
   
10. To make the cream cheese frosting, add all ingredients to a bowl and mix on low-medium speed until combined.
    
    
11. 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.
    
    
12. Add the second layer, and use the remaining icing to cover the top and sides.
    
13. 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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