Keto Red Velvet Cake
When it comes to birthday cakes, Keto Red Velvet Cake is a thing. We’re not saying the Keto Red Velvet Cake options are better than the others… but we get a little more excited when the results of the latter are at a party. Cream Cheese Frosting from Swerve Confectionery tastes amazing.
INGREDIENTS
FOR CAKE
- cooking spray
- 1/2 cup of almond milk
- 2 tbsp. distilled white vinegar
- 3 c. almond flour
- 1/4 cup Dutch cocoa powder
- 1 teaspoon of baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup Swerve granules
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons of red food coloring
FOR ICE CREAM
- 2 blocks (8 oz.) cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 1/4 cups cake swerve
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- a pinch of kosher salt
DIRECTION
- Make a sponge cake and preheat the oven to 350°. Line two 8-inch round cake pans with parchment and grease with cooking spray. Combine almond milk and vinegar in a glass measuring cup or small bowl. Let it be at least 10 minutes.
- Take a medium bowl and mix almond flour, cocoa powder, salt and baking powder. In a large bowl, cream together the butter and sugar using the hand mix. Add the eggs one at a time until blended and then add the vanilla. Add dry ingredients and mix until combined. Take the almond milk and red food coloring mixture and mix until combined.
- Divide the batter evenly among the prepared cake pans. Bake until the toothpick inserted in the center comes out clean, 35-40 minutes. Let cool for 15 minutes, then place on a cooling rack and cool completely.
- Make the frosting: In a large hand-mixed bowl, whisk cream cheese and butter until smooth.
- Add the powdered sugar and whisk until smooth. Stir in heavy cream, vanilla, and a pinch of salt and whisk until combined.
- Place a layer of cake on a serving plate and cover about ⅓ of the cream with the cream. Place the second layer on top and frost the top and sides with the remaining cream.
