This keto red velvet cake is tender, moist, and layered with rich cream cheese frosting. It's the perfect low-carb version of the classic Southern treat — beautiful enough for special occasions, and guilt-free with only 4g net carbs per slice.

Summary:

📝 Ingredients:

Red Velvet Cake:

• 2 cups almond flour
• 2 tbsp unsweetened cocoa powder
• 1 tbsp baking powder
• ¼ tsp salt
• 4 large eggs
• ½ cup erythritol or monk fruit sweetener
• ⅓ cup unsalted butter, melted
• ½ cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1 tbsp red food coloring (natural or keto-friendly)
• 1 tsp vanilla extract

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ½ cup powdered erythritol
• 1 tsp vanilla extract

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Grease two 6-inch or one 8-inch round cake pan and line with parchment.
2. In a bowl, mix almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk eggs, sweetener, butter, almond milk, vinegar, food coloring, and vanilla.
4. Combine wet and dry ingredients into a smooth batter. Pour into the pan(s).
5. Bake 25–30 minutes or until a toothpick comes out clean. Let cool completely.
6. For frosting, beat all frosting ingredients until smooth and creamy.
7. Layer and frost the cake. Chill for 30 mins before slicing for clean cuts.

📌 Tips:

• For deeper red, use gel food coloring or beet powder.
• Make cupcakes instead of a layer cake — same batter, 15–18 min bake.
• Add chopped walnuts for texture.

🍽️ Nutrition (per slice, approx. 1/10):

• Calories: 310
• Net Carbs: 4g
• Protein: 7g
• Fat: 28g