1/2 cup unsweetened almond milk (or any low-carb milk)
1/4 cup melted butter or coconut oil
1 tbsp apple cider vinegar
1 tbsp vanilla extract
1/4 cup red food coloring (use gel or liquid, but make sure it’s keto-friendly)
For the Cream Cheese Frosting:
8 oz cream cheese (softened)
1/4 cup butter (softened)
1/4 cup powdered erythritol (or any keto sweetener)
1 tsp vanilla extract
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Prepare Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, and erythritol. Mix well to combine.
Mix Wet Ingredients: In another bowl, whisk together the eggs, almond milk, melted butter or coconut oil, apple cider vinegar, and vanilla extract. Add the red food coloring and mix until the batter is a vibrant red.
Combine Wet and Dry Ingredients: Slowly add the wet ingredients to the dry ingredients and stir until the batter is smooth and well-combined. The consistency should be thick but pourable.
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Prepare Frosting: While the cakes are cooling, make the cream cheese frosting. In a bowl, beat the softened cream cheese and butter together until smooth. Add the powdered erythritol and vanilla extract, and beat until fluffy.
Assemble the Cake: Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer of cake on top and frost the top and sides of the entire cake.
Serve and Enjoy: Slice and enjoy your keto-friendly red velvet cake!
