Keto Red Velvet Loaf Cake with Cream Cheese Frosting

Hello, keto friends and dessert lovers! Today, I’m excited to share with you one of my absolute favorites—a delicious, moist, and low-carb Keto Red Velvet Loaf Cake topped with a rich cream cheese frosting. This recipe is perfect for those of us following a keto lifestyle who still want to indulge in a festive treat. With simple ingredients, clear steps, and a personal touch, you’re about to make a dessert that not only looks amazing but also tastes divine!

A Warm Introduction

I first experimented with keto baking a few years ago when I was on a quest to find low-carb alternatives to my favorite treats. I’ve always loved red velvet cake for its unique flavor and vibrant color, but the traditional recipe was way off my keto radar. After some trial and error, I finally landed on this perfect loaf cake recipe that stays true to the original’s spirit while keeping it keto-friendly. I can’t wait for you to try it!

Ingredients

Below is a detailed list of ingredients for both the cake and the cream cheese frosting. This recipe makes one loaf cake that serves approximately 10 slices.

For the Red Velvet Loaf Cake:

• Dry Ingredients:

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup unsweetened cocoa powder (preferably Dutch-processed for a smoother flavor)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

• Wet Ingredients:

  • 4 large eggs, at room temperature
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1/2 cup unsweetened almond milk, at room temperature
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons keto-friendly red food coloring (ensure it’s free from added sugars)
  • 3/4 cup granulated erythritol (or your preferred keto sweetener)

For the Cream Cheese Frosting:

• 8 oz full-fat cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/3 cup powdered erythritol (sifted for a smooth texture)
• 1 teaspoon vanilla extract
• A pinch of salt

Step-by-Step Instructions

Preparing Your Cake:

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little butter or line it with parchment paper to ensure an easy release after baking.

2. Mix Dry Ingredients:
   In a large bowl, combine the almond flour, coconut flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk these together to ensure even distribution of all the dry ingredients.

3. Combine Wet Ingredients:
   Whisk the eggs until foamy in a different basin. Add the melted butter, unsweetened almond milk, apple cider vinegar, vanilla extract, red food coloring, and granulated erythritol. Mix well until the ingredients are fully incorporated.

4. Blend Together:
   In the basin with the dry ingredients, slowly pour the wet ingredients. Stir gently with a spatula until the batter is smooth and uniform. Be careful not to overmix, as this can affect the texture of the cake.

5. Bake:
   After the loaf pan is ready, pour the batter into it and level it out. Place the pan in the preheated oven and bake for about 45-50 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.

6. Cool:
   Remove the loaf cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before frosting.

Making the Cream Cheese Frosting:

1. Beat the Base:
   In a medium bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. A hand mixer works perfectly for this step.

2. Add Sweetener and Flavor:
   Gradually add the powdered erythritol while continuing to beat the mixture. Once it’s fully incorporated, add the vanilla extract and a pinch of salt. Beat until the frosting is light and fluffy.

3. Frost the Cake:
   Once your loaf cake has completely cooled, generously spread the cream cheese frosting on top. If you’re feeling creative, you can also swirl some extra frosting around the edges for a pretty presentation.

Macro Breakdown and Nutritional Information (Per Serving)

Each slice of this keto red velvet loaf cake (assuming 10 slices per loaf) comes with a delightful balance of macros:

• Calories: ~220-250 kcal per slice
• Fat: ~20 grams
• Protein: ~6 grams
• Net Carbs: ~4-5 grams

Note: Nutritional values might vary slightly depending on the exact ingredients and brands used.

Preparation Time

• Prep Time: 20 minutes
• Baking Time: 45-50 minutes
• Cooling & Frosting: 30 minutes
• Total Time: Approximately 1.5 to 2 hours

Additional Tips and Keto Notes

• Ingredient Temperature: Always use room temperature ingredients (especially eggs and almond milk) for a smoother batter.
• Mixing: Avoid overmixing to keep your cake light and airy.
• Food Coloring: Use a keto-friendly red food coloring to get that vibrant red hue without any extra carbs.
• Sweetener Choices: You can substitute erythritol with your preferred keto-friendly sweetener, such as monk fruit sweetener, though this might slightly affect the taste.
• Storing: This cake stores well in an airtight container in the refrigerator for up to 5 days. For optimal flavor, allow it to reach room temperature before serving.
• Serving Variations: Enjoy a slice on its own, or pair it with a cup of coffee or tea for a delightful mid-afternoon treat.

Nutritional Benefits

This keto red velvet loaf cake not only satisfies your sweet tooth but also packs some nutritional benefits:

• Low Carb & High Fat: Perfect for those on a ketogenic diet, it helps maintain ketosis while providing energy.
• Almond Flour: A great source of healthy fats, protein, and fiber, which helps keep you full and supports overall health.
• Reduced Sugar: With keto-friendly sweeteners, you avoid the blood sugar spikes that come from traditional desserts.
• Cream Cheese: Offers a good dose of calcium and protein, enhancing the nutritional profile of your dessert.

Tips and Variations

• Add a Twist: For a fun variation, mix in a handful of unsweetened cocoa nibs into the batter for added texture and a chocolatey crunch.
• Layer It Up: If you’re feeling extra indulgent, slice the loaf horizontally and layer it with additional frosting in between. This creates a more decadent layered cake.
• Flavor Boost: Consider adding a teaspoon of lemon zest to the batter to introduce a subtle citrus flavor that complements the richness of the red velvet.
• Make Mini Cakes: Instead of a loaf, try making mini cakes using a muffin tin. This way, you get individual servings that are perfect for portion control and on-the-go snacking.

Common FAQ

Q: Can I use a different flour instead of almond flour?
A: Almond flour is essential for that moist texture and nutty flavor, but if you need a substitute, try a blend of coconut flour and a low-carb protein powder. Adjust the ratios as coconut flour absorbs more liquid.

Q: What if I don’t have red food coloring?
A: While the red color is iconic, you can still enjoy the rich flavor of the cake without it. The cocoa powder gives it a deep, velvety appearance. Alternatively, a beetroot powder can be used for a natural color boost, though it might slightly change the flavor.

Q: Can I make this recipe dairy-free?
A: Yes, you can substitute dairy butter and cream cheese with dairy-free versions. Look for high-quality dairy-free cream cheese and coconut oil or vegan butter for the cake and frosting.

Q: How do I store leftovers?
A: Keep the cake in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze slices individually and thaw them as needed.

Q: Can I adjust the sweetness?
A: Absolutely! Feel free to reduce or increase the amount of sweetener to suit your taste. Remember, the cream cheese frosting also adds sweetness, so balance accordingly.

A Friendly Ending

Thank you for joining me on this delightful keto baking journey! I hope you enjoy making—and eating—this Keto Red Velvet Loaf Cake with Cream Cheese Frosting as much as I do. It’s a recipe that combines tradition with modern keto-friendly twists, perfect for celebrating any occasion or simply treating yourself to a guilt-free dessert.

Baking is all about experimenting and adding your personal touch, so feel free to tweak the recipe to match your taste. If you have any questions or need further tips, drop a comment below—I’d love to help out and hear about your keto baking adventures!

Happy baking and stay keto!