Servings: 12 slices
Preparation Time: 25 minutes
Baking Time: 30–35 minutes
Cooling & Frosting Time: 1 hour
Total Time: About 2 hours

Ingredients

For the Cake

• 2½ cups (250 g) fine almond flour
• ¼ cup (30 g) coconut flour
• ¼ cup (25 g) unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup (200 g) powdered erythritol or monk fruit sweetener
• 4 large eggs, room temperature
• ½ cup (120 g) unsalted butter, melted and cooled
• ½ cup (120 ml) unsweetened almond milk
• ¼ cup (60 g) sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1–2 teaspoons natural red food coloring (or keto-friendly red gel food coloring)

For the Keto Cream Cheese Frosting

• 8 oz (225 g) full-fat cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 1½ cups (150 g) powdered erythritol
• 1 teaspoon vanilla extract
• Pinch of salt
• 2–3 tablespoons heavy whipping cream (if needed for a smoother consistency)

Optional Garnishes

• Sugar-free white chocolate shavings
• Chopped pecans or walnuts
• Fresh raspberries or strawberries
• Keto-friendly sprinkles

Equipment

• Two 8-inch (20 cm) round cake pans
• Mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Cooling rack
• Offset spatula or butter knife

Instructions

Step 1: Prepare the Oven and Pans

1. Preheat the oven to 350°F (175°C).
2. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Almond flour
• Coconut flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Powdered sweetener

Whisk until evenly combined and free of lumps.

Step 3: Mix the Wet Ingredients

In another bowl, beat together:

• Eggs
• Melted butter
• Almond milk
• Sour cream
• Vanilla extract
• Apple cider vinegar
• Red food coloring

Mix until smooth and evenly colored.

Step 4: Make the Batter

1. Gradually pour the wet ingredients into the dry ingredients.
2. Fold gently with a spatula until no dry pockets remain.
3. Let the batter rest for 3–5 minutes so the coconut flour can absorb moisture.

Step 5: Bake

1. Divide the batter evenly between the prepared cake pans.
2. Smooth the tops with a spatula.
3. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
4. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Frosting

1. Beat the softened cream cheese and butter until light and fluffy.
2. Gradually add the powdered erythritol, mixing well after each addition.
3. Add the vanilla extract and a pinch of salt.
4. If the frosting is too thick, beat in heavy cream one tablespoon at a time until it reaches a smooth, spreadable consistency.

Step 7: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread about one-third of the frosting evenly over the top.
3. Add the second cake layer.
4. Frost the top and sides of the cake with the remaining frosting.
5. Smooth the frosting with an offset spatula.

Step 8: Garnish

Decorate with sugar-free white chocolate shavings, chopped nuts, fresh berries, or keto-friendly sprinkles if desired.

Step 9: Chill and Serve

Refrigerate the cake for 30 minutes before slicing to allow the frosting to set. Serve chilled or let it sit at room temperature for 10–15 minutes for a softer texture.

Flavor Variations

Chocolate Red Velvet

Add 2 tablespoons extra cocoa powder for a deeper chocolate flavor.

Berry Red Velvet

Layer fresh raspberries or strawberries between the cake layers.

Lemon Cream Cheese

Add 1 teaspoon finely grated lemon zest to the frosting for a bright citrus note.

Cupcakes

Divide the batter into a lined muffin tin and bake for 18–22 minutes.

Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

Serve Keto Red Velvet Cake with:

• Fresh raspberries or strawberries
• Unsweetened whipped cream
• Hot coffee or espresso
• Unsweetened almond milk
• Keto-friendly hot chocolate

Chef’s Tips

• Bring all refrigerated ingredients to room temperature before mixing for a smoother batter.
• Use fine almond flour, not almond meal, for the best texture.
• Don’t overmix the batter, as this can make the cake dense.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• Refrigerating the cake before slicing helps create clean, even slices.

Approximate Nutrition (Per Slice)

• Calories: 330
• Fat: 30 g
• Protein: 8 g
• Total Carbohydrates: 9 g
• Fiber: 4 g
• Net Carbohydrates: 5 g
• Sugar: 2 g
• Sodium: 220 mg