Keto Red Velvet Cake
Keto Red Velvet Cake
Ingredients
Cake:
- 6 cups almond flour
- 1 ½ cup granulated Swerve
- ¾ cup coconut flour
- 4 tablespoons cocoa powder
- 3 teaspoons arrowroot powder
- 6 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 18 ounces Greek yogurt
- ¾ cup butter softened 9 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup heavy cream
- 45 drops natural red food coloring
Frosting:
- 24 ounces cream cheese softened
- ½ cup butter softened
- 1 cup granulated swerve
- 3 tablespoon arrowroot powder
- ¾ cup heavy cream
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 325°Line 3 9-inch spring form pans with parchment paper (or bake cakes one at a time).
- Whisk together almond flour, coconut flour, cocoa powder, Swerve, baking powder, baking soda, arrowroot powder, and salt.
- In another bowl, beat together Greek yogurt and butter. Slowly add the eggs until well combined.
- Add almond flour mixture to egg mixture spoonfuls at a time, mixing well.
- Mix in heavy cream.
- Divide batter between prepared pans. Bake 40 to 45 minutes or until a toothpick inserted in center of the cakes comes out clean.
- Allow to cool completely.
Frosting:
- Beat cream cheese and butter together until smooth. Beat in arrowroot powder, granulated Swerve, heavy cream and vanilla until combined fully.
Assembly:
- Place one layer of cake on serving platter and top with ½ to ¾ cup frosting, using a spatula to spread the frosting evenly. Repeat with remaining layers until all 3 layers are stacked. Smooth the remaining frosting over the top and sides of the cake.
- Slice and serve.
Nutrition
Calories: 462kcalCarbohydrates: 14gProtein: 12gFat: 43gFiber: 5g
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