Velvet Cake

This Velvet Cake offers a moist, low-carb red velvet treat with a creamy frosting. Perfect for a healthy indulgence, it’s an easy recipe that delivers rich flavor and a stunning color with minimal sugar.

Why You’ll Love This Recipe

This velvet cake is a delicious, healthy dessert that brings the moist, low-carb goodness of red velvet with a creamy frosting, making it perfect for keto or health-conscious dessert lovers. Easy to prepare and visually appealing, it’s ideal for celebrations or a special treat. Packed with flavor and a vibrant hue, it offers a guilt-free indulgence that rivals traditional versions.

Recipe Tips and Tricks

• Mix Batter Gently: Avoid overmixing for a tender crumb.
• Use Natural Dye: Beet powder adds color without artificial additives.
• Chill Frosting: Refrigerate to firm up before spreading.
• Bake Evenly: Rotate pan halfway through for uniform cooking.
• Check Doneness: Toothpick should come out clean from the center.
• Cool Completely: Prevents frosting from melting when applied.
• Adjust Sweetness: Taste batter and tweak erythritol as needed.
• Use Parchment: Prevents sticking during baking.
• Serve Chilled: Enhances the cake-frosting contrast.
• Store Airtight: Keeps cake fresh and moist.

Yield: 10 servings

Velvet Cake

Print

Moist velvet cake, low-carb and healthy with creamy frosting.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

• ¼ cup coconut flour
• ½ cup coconut milk
• ½ cup melted butter
• ¾ cup erythritol
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 cups almond flour
• 2 tbsp beet powder
• 4 large eggs
• 8 oz cream cheese

Instructions

1. Preheat Oven: Set oven to 350°F and line an 8-inch round cake pan with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk almond flour, coconut flour, and baking powder together.
3. Prepare Wet Ingredients: In another bowl, beat eggs with erythritol, beet powder, coconut milk, and melted butter until smooth.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
5. Pour Batter: Pour the batter into the prepared pan, spreading it evenly.
6. Bake the Cake: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
7. Make Frosting: In a bowl, beat cream cheese with 2 tbsp erythritol and vanilla extract until smooth and creamy. Chill for 15 minutes.
8. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top.
9. Chill to Set: Refrigerate the cake for 1 hour to let the frosting set.
10. Serve and Enjoy: Slice and serve chilled to savor this moist, vibrant treat!

Notes

• Mix batter gently to keep the cake tender; avoid overmixing.
• Use beet powder sparingly for color; adjust to desired hue.
• Adjust sweetness to balance the cake’s richness to your taste.
• Store leftovers promptly to maintain freshness.
• This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 361Total Fat 33gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 16gCholesterol 122mgSodium 240mgCarbohydrates 10gFiber 4gSugar 3gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Almond Flour (2 cups): Low-carb base; finely ground for smoothness.
• Coconut Flour (¼ cup): Adds structure; use finely sifted.
• Eggs (4 large): Adds richness and binds the batter.
• Erythritol (¾ cup): Low-carb sweetener; adjust to taste.
• Beet Powder (2 tbsp): Natural red color; adjust for vibrancy.
• Coconut Milk (½ cup): Full-fat for moisture; unsweetened.
• Butter (½ cup, melted): Unsalted, adds flavor to batter.
• Cream Cheese (8 oz): Full-fat for creamy frosting.
• Vanilla Extract (1 tsp): Pure vanilla enhances flavor.
• Baking Powder (1 tsp): Helps cake rise slightly.

Variations and Substitutions

• Flour Swap: Use hazelnut flour instead of almond flour.
• Milk Options: Substitute with almond milk for a lighter version.
• Sweetener Swap: Replace erythritol with monk fruit or stevia.
• Egg Alternative: Use flax eggs for a vegan option.
• Butter Swap: Use coconut oil for dairy-free.
• Color Swap: Use cocoa powder for a chocolate velvet twist.
• Frosting Swap: Use coconut cream instead of cream cheese.
• Low-Sodium: Skip added salt if using salted butter.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Not applicable; serve chilled or at room temp.

Dish Gallery

Please share this Velvet Cake with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Vanilla Custard with Crispy Pancetta