This red velvet cake is low-carb, keto, and contains 30 grams of protein. It takes just ten minutes to prep and thirty minutes to bake, making it a healthy keto, sugar-free, and delicious dessert anytime.
This recipe is also gluten-free and sugar-free so you can ensure you can have your cake and eat it too since it is healthy.
Low Carb Valentine's Day Red Velvet Cake Nutrition
- Calories: 255
- Fat: 22g
- Carbs: 7g
- Protein: 30g
- 1 serving Vegan Cupcake Batter Protein Milkshake
- 1 cup almond flour
- 1/2 cup refined coconut flour
- 2 tablespoons cocoa powder
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 cup stevia
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup greek yogurt
- 1 tablespoon red food coloring
- 6 eggs (regular or flax)
- 1 cup mascarpone cheese
- 2 tablespoons heavy cream
- 1/2 cup low carb powdered sweetener
- 1 tsp vanilla extract
In a medium sized bowl, add all wet ingredients and beat using a whisk.
In a seperate bowl, combine all dry ingredients.
Sift all dry ingredients into the bowl of wet ingredients and mix well.
Divide the batter into a pan (circle)and bake in the oven at 350F for thirty minutes.
Remove the cake onto a wire rack and allow to cool down.
Cut the baked cake in half after cooled.
Position the square cake so it looks like a diamond, then place the circle shaped cake on the two sides of the square cake.
Recipe and Image Credit: This recipe was made by Mom Secrets.