Keto Red Velvet Cake

Recipe

Ingredients

Cake Batter:

• 3 ½ cups of almond flour

• ¼ cup cocoa powder

• 1 ½ tablespoons of baking powder

• ¾ cup softened unsalted butter

• 1 cup of a sugar alternative (I used a erythritol and monk fruit sugar replacement)

• 8 large eggs (yolks and whites separated)

• ⅔ cup of buttermilk

• 1 tablespoon of vanilla extract

• 1 teaspoon of distilled white vinegar

• Gel red food coloring

Cream Cheese Frosting

• 12 oz of softened cream cheese

• ¾ cup of softened unsalted butter

• 1 teaspoon of vanilla extract

• 4 cups of powdered sugar alternative (I used the brand Swerve)

Instructions

Cake Batter:

1. Preheat oven to 350 degrees fahrenheit

2. Grease two 9-inch pans with cooking spray (or butter) and parchment paper.

3. In a large bowl, combine almond flour, cocoa powder, and baking powder. Then whisk together until well combined and then set off to the side.

4. In a separate bowl, combine softened unsalted butter and sugar alternative. Then beat with an electric hand mixer until well combined.

5. Slowly beat in the egg yolks until well combined.

6. Mix in ⅔ cup of buttermilk slowly. It’s okay if the buttermilk doesn’t  completely mix in with the mixture.

7. Then slowly start adding your dry ingredients and mix until well combined.

8. Add 1 tablespoon of vanilla extract and 1 teaspoon of distilled white vinegar. Mix well.

9. Then slowly add red food coloring, until you reach your desired color. Keep in mind that the cake is going to be slightly lighter than what you initially color it as.

10. In a separate bowl, whip up your egg whites with a pinch of cream of tartar until you have stiff peaks.

11. Slowly fold in the whipped egg whites into the cake mixture (be careful to not get rid of all the air - we want to keep the cake fluffy!).

12. Evenly divide batter between two 9-inch pans.

13. Bake for 18-25 minutes (TIP: The cake will be done when a toothpick inserted comes out clean).

14. When done baking, take out of oven and let cool completely.

Cream Cheese Frosting:

1. In a large bowl, whip together softened cream cheese and softened unsalted butter until fluffy.

2. Add 1 teaspoon of vanilla extract.

3. Then slowly add 4 cups of powdered sugar alternative.

4. Whip together until well combined and fluffy.

Combining/Assembling:

1. Level cooled cakes to your desired height (I normally just cut the top humps off).

2. Fill your cakes with cream cheese frosting.

3. Stack the cakes on top of each other.

4. Frost the outside and decorate (I added some swirls and crumbs of the red velvet cake).

5. Enjoy!