How To Make Gluten Free Keto Friendly Red Velvet Cake
Gluten Free Keto Red Velvet Cake
This recipe is designed to teach everyone how to make red velvet cake that is gluten free and keto friendly
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unflavored whey protein powder or low carb flour of choice see notes
- 1 tsp xanthan gum
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1 1/4 cup monkfruit sweetener or granulated sweetener of choice
- 5 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup milk of choice
- 1 TBS vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 tsp red gel food coloring more or less depending on the desired amount of red tint, see notes
- 1 tsp baking soda
- 2 tsp baking powder
Preheat oven to 350 degrees. Line and spray two 9 inch round cake pans. Make sure they are lined and sprayed. The whey protein makes the batter sticky
In a medium mixing bowl whisk together almond flour, coconut flour, whey protein powder, xanthan gum, cocoa powder, and salt until combined and no lumps in the cocoa or flour. Set aside
In a large mixer bowl combine butter and monkfruit sweetener. Beat on low 10 seconds then on medium 3 minutes or until creamy and fluffy.
Add eggs one at a time. Beat on low about 10 seconds after each addition or just until each egg is combined
Scrape down sides. Add sour cream, milk, vanilla and vinegar. Beat on low 10 seconds or until just combined.
Add half of the dry ingredients and beat on low about 10 seconds or just until the dry ingredients are wet.
Add the remaining dry ingredients Beat on low 10-15 seconds or just until combined. Let batter sit for 3 minutes to allow the xanthan gum to bind the ingredients and the coconut flour can absorb some of the moisture.
Add baking soda, baking powder and red food coloring. Make sure the baking powder and soda are added after the batter has set for optimum rise in cake. Beat on low 10 seconds or until just combined.
Divide batter evenly between the prepared cake pans ( roughly about 2 cups batter in each pan) Use spatula and smooth the batter evenly across the pans
Bake 35-40 minutes or until tester comes out clean. Let cool in pans for 15 minutes
Gently loosen the cakes from the sides of the pans with a butter knife. Let cool in the pans at least one more hour. Carefully turn cakes onto wire racks to cool completely before frosting
Assemble the Cake
To assemble the cake place one cake on a serving platter. Scoop about 3/4c of the frosting onto the top of the cake and spread it evenly across the top of the cake
Gently place the second cake on top of the frosted cake. Make sure it is even.
Scoop about 1 1/2 c frosting on to the top of the second cake and spread evenly across the top of the cake. Use remaining frosting to thoroughly cover the sides of the cake. Blend it all together so it looks like one cake (see video on how to have a textured look to the frosting) store leftovers in an airtight container in the refrigerator
- substituting the whey protein for another low carb flour may effect the texture and lift of the cakes. If using a low carb flour instead of whey protein powder to do use more coconut flour. This will make your cake dry and thick
- If using liquid food coloring instead of gel food coloring you will have to use quite a bit more liquid food coloring. As a result your batter may become runny and need a little more almond flour
- each slice contains about 4 1/2 grams net of carbs (this is based on if you are using almond milk)
Keto Cream Cheese Frosting
This recipe is designed to teach everyone how to make cream cheese frosting that is gluten free, keto friendly and diabetic friendly
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 TBS vanilla extract
- 2 cups powdered Swerve or powdered sweetener of choice
In a large mixer bowl combine cream cheese butter and vanilla. Beat on low 10 seconds then on medium 2-3 minutes or until creamy and fluffy
Add half of the powdered Swerve. Beat on low 15 seconds or until combined. Add remaining Swerve and beat on medium 1 minute or until fluffy Use on fully cooled 9 inch layer cake or 9×13 inch sheet cake