Follow us 138.4k
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
Serving size slice
Nutritional values (per serving, slice)
Net carbs5.4 grams
Protein10.1 grams
Fat33.8 grams
Calories371 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs9.4 gramsFiber4 gramsSugars4.2 gramsSaturated fat18.8 gramsSodium273 mg(12% RDA)Magnesium43 mg(11% RDA)Potassium260 mg(13% EMR)
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/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) 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.
Ingredient nutritional breakdown (per serving, slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Coconut flour, organic |
| 1.4 g | 2.3 g | 2 g | 49 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.6 g | 1.4 g | 3.5 g | 39 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Cocoa powder, raw (cacao) |
| 0.2 g | 0.2 g | 0.2 g | 3 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Beetroot, fresh |
| 0.8 g | 0.2 g | 0 g | 5 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 3 kcal |
| Wine vinegar |
| 0 g | 0 g | 0 g | 0 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 4.2 g | 3.2 g | 48 kcal |
| Erythritol (natural low-carb sweetener) |
| 1 g | 0 g | 0 g | 4 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 13.4 g | 118 kcal |
| Cream cheese, soft (full-fat) |
| 0.6 g | 1.4 g | 5.6 g | 49 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.7 g | 51 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, slice |
| 5.4 g | 10.1 g | 33.8 g | 371 kcal |
Follow us 138.4k
- Blog
- Recipes
- Desserts
- Low-Carb Red Velvet Cake
- Blog
- Recipes
- Vegetarian
- Low-Carb Red Velvet Cake
- Blog
- Recipes
- Low-Carb Red Velvet Cake
- Blog
- Dearna Bond
- Low-Carb Red Velvet Cake
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!