Moist Keto Red Velvet Cake with Cream Cheese Frosting

While it’s true that I’ve always loved baking cakes, lately I’ve been on a keto baking spree like never before. The reason being? I’ve been experimenting with all kinds of different cake recipes to find new and creative ways to take some of my old favorites and turn them into 100% keto-friendly treats. Some of these experiments have turned out excellent. Others? Not so much. This moist keto red velvet cake with cream cheese frosting recipe is definitely part of the “excellent” list. In fact, it may have even earned a spot on the “all-time great” cake recipe list. You’ll be hard pressed to find a red velvet cake that is more moist than this one and don’t even get me started on the homemade cream cheese frosting — it’s simply to die for.

A Sweet Red Velvet Dream

The first thing to do when making this keto recipe is getting your dry cake mix prepared. You’ll be sifting together a combination of ingredients including coconut flour, unsweetened cocoa powder, baking powder, and cranberry powder. You’ll notice that there’s no refined wheat flour to be found here, and that decision is most definitely intentional. It keeps your red velvet cake 100% grain and gluten-free, with all of the alternative dry ingredients providing their own set of great benefits for this recipe. I was actually pretty surprised to learn that even the cranberry powder is a solid source of disease-fighting antioxidants. (1)

After preparing the your cake mix, you can turn your attention towards making the wet mix next. Beat your nine eggs together with some added Stevia (or any other low carb sweetener, just make sure not to use sugar!), and then gradually add in the melted butter, almond milk, and natural red food coloring. It’s absolutely vital that you make sure to use a natural type of food coloring — the artificial store brands are absolutely horrific. They have been found to cause cancer and many different varieties of them have been contaminated with carcinogens such as benzidine. (2)

You can either purchase a specific all-natural red food coloring from any health food store, or you can alternatively make your own — it’s super easy to do using something like beet juice. Either way, you’re now going to want to combine your dry and wet mixtures and leave them to sit for about 10 minutes until it thickens. You can then throw it in the oven for between 15-18 minutes.

While the cake is baking, you can go ahead and get the cream cheese frosting ready as well. Simply beat your butter and zero calorie sweetener until it forms a nice and creamy mixture, and then add in some cream cheese and (optionally) vanilla extract. I find it helps to use both butter and cream cheese that have been sitting at room temperature for a little bit, as it makes them easier to mix. Once the cakes are out of the oven and cooled off, you’ll want to arrange them in three layers with the frosting in between according to the directions below before finishing the whole thing off with an added dusting of cranberry powder.

More Good Keto Cake Recipes

• Keto Lemon Pound Cake
• Keto Mug Cake
• Keto Ice Cream Cake
• Keto Coffee Cake
• Keto Cheesecake
• Keto Carrot Cake
• Keto Cupcakes
• Keto Birthday Cake
• Keto Chocolate Lava Cake

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