Keto Recipes | Red Velvet Cake with Cream Cheese Frosting #redvalvet #cake #cream #cheese #frosting

I’m not exaggerating when I saw these Keto red velvet cupcakes are as close to the real thing as you’re going to get! Perfectly sweetened with a moist and crumbly texture that will have you thinking these cupcakes are just as good as the real deal.

When I started the Keto diet I thought I’d left red velvet behind forever… That is…until I came up with these Keto Red Velvet Cupcakes.

Keto Red Velvet Cake with Cream Cheese Frosting

yield: 8 SLICES 

prep time: 10 MINUTES 

cook time: 25 MINUTES 

total time: 35 MINUTES

Rich and velvety Keto Red Velvet Cake with Cream Cheese Frosting. Less than 3 net carbs per serving and basic gluten free ingredients!

Ingredients

For the Frosting:

• 1 8oz block cream cheese, softened
• 4 tbsp butter, softened
• 1/2 tsp vanilla extract
• 1 cup Sukrin Icing Sugar

For the Cake:

• 1 cup almond flour
• 1 cup Sukrin Icing Sugar
• 1 tbsp cocoa powder
• 2 tsp baking powder
• 3 eggs
• 6 tbsp butter, melted
• 1 tsp vanilla extract
• 1/3 cup sugar free chocolate chips (optional)
• red food gel (about 1/2 tsp, I used LouAnn's)

Instructions

For the Cake

1. Preheat oven to 350 degrees. Line a cake pan with parchment paper and grease the pan. Set aside.
2. In a large bowl, combine the dry ingredients and whisk to get any lumps out.
3. Add the eggs, vanilla extract, and melted butter and whisk until smooth.
4. Add the red food gel until tinted to the desired degree. I used about 1/2 tsp. Fold in the sugar free chocolate chips if using..
5. Pour the batter into the prepared cake pan and bake for 25 minutes. Let the cake cool before flipping onto to platter.

For the Frosting

1. In a small bowl, beat the cream cheese, butter, and vanilla extract together with a hand mixer on high speed until light and fluffy.
2. Add the Sukrin Icing Sugar and beat again until combined.
3. Spread the frosting on the cooled cake. Leave bare spots to allow the red cake to pop through the frosting.

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