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–+ servings

Keto Red Velvet Cake

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 24 People
Calories 462 kcal

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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