Keto Red Velvet Cake
Making this keto Red Velvet cake is not difficult at all. The only thing that is very difficult is to get the red color. Depending on which flour you use and which food coloring you use, you will get a brown color rather than a red color. With almond flour and natural food coloring I have tried countless times to make the sugar-free and keto Red Velvet cake. When the cake goes in the oven it has a red color, when the cake comes out of the oven it has a brown color. So if you want to make this Red Velvet cake as low-carb and healthy as possible, it will be a brown Red Velvet cake. If you use a white and gluten-free flour with food coloring, you will get a beautiful red and sugar-free Red Velvet cake.
Keto Red Velvet Cake
Red Velvet cake is traditionally a red, red-brown or brown colored cake, with a white cream cheese icing. It has a characteristic spongy, soft texture as a result of the reaction of the buttermilk with the vinegar and the cocoa. The cake is often served on Christmas or Valentine's Day. The cake was originally made with red food coloring, but the red color was also obtained by using anthocyanin-rich cocoa. The common ingredients of a Red Velvet cake are: buttermilk, butter, cocoa, vinegar and flour for the cake, beetroot red or red food coloring for the color.
Ingredients
Keto and Sugar-Free Red Velvet Cake
- 280 grams Steviala low-carb almond flour or other gluten-free flour
- 1 teaspoon xanthan gum
- 50 grams Steviala coconut flour or cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cocoa
- 150 grams unsalted butter
- 200 grams Steviala Ery-Bronze brown sugar substitute
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 240 ml skimmed milk, buttermilk or almond milk
- 2 or 3 tablespoons red food coloring or natural food coloring (e.g. beetroot powder, juice or paste)
Sugarfree Icing
- 400 grams cream cheese
- 150 grams unsalted butter
- 245 grams Steviala Frost icing sugar
- 1 teaspoon vanilla extract
- 10 liquid stevia drops Bourbon-Vanilla
- juice of 1/2 lemon
Baking supplies
- oven
- 20cm baking pan
- mixing bowl
- food processor or electric hand mixer
Preparation
Low-carb keto Red Velvet Cake
First preheat the oven to 160 °C degrees. Line a baking tin of +/- 20 cm diameter with baking paper and grease the edges with butter or oil.
First mix the dry ingredients (almond flour or other flour, corn flour or coconut flour, salt, baking powder, baking soda and xanthan gum) very well together. Beat the Steviala Ery-Pure Erythritol sweetener together with the butter until fluffy and then add the eggs one by one until it is absorbed by the butter mixture. Slowly add the flour mix and the milk to the butter mixture. Then add the rest of the ingredients. Beat everything for at least 5 minutes until a fluffy batter without lumps and make sure that the sweetener and cocoa are completely absorbed into the batter. It helps to sift all the flours and cocoa in advance, so that you get an even and nice smooth batter. Finally add your food coloring and stir everything well until you get a nice deep red color.
Bake the cake in the middle of the oven for 55 to 60 minutes. Or, depending on the oven, until a skewer comes out clean.
The sugar-free icing is easy to make. Put everything in a large bowl, sift the Steviala Frost icing sugar substitute and mix until smooth with a hand mixer, for example. Let the sugar-free icing stiffen in the fridge until the cake has cooled down and cut the cake in half. Cover the inside of the cake with the sugar free icing you just made. Put the top back on and now also cover the edges and the top of the cake with the icing. Enjoy the keto Red Velvet cake!
Nutritional values per portion
- Calorieën: 271
- Carbohydrates: 2.3
- Fats: 26.1
- Proteins: 6
