Keto Red Velvet Cheesecake Cake
Servings: 12 Slices
Calories: 562kcal
A soft red velvet cake made with coconut flour with a vanilla cheesecake filling is slathered with a cream cheese frosting for a delicious low carb cake that is great for a special occasion.
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Ingredients
Cake - Two layers
- 10 medium Eggs
- 1 cup Coconut Flour
- 1 cup butter softened
- 1 cup allulose or other low carb sugar substitute
- ½ cup Cocoa powder unsweetened
- 2 teaspoons baking powder
- 4 tablespoons Red food colour/natural colouring add more for deeper colour
- ½ teaspoon salt
- ½ cup coconut milk can or carton
Cheesecake Filling
- 16 oz Cream cheese
- ½ cup allulose or other low carb sweetener
- 2 medium Eggs
- 4 tablespoons Heavy cream
- 1 teaspoon vanilla extract
Cheesecake Frosting
- ½ cup Butter softened
- 8 oz Cream cheese softened
- 2 tablespoons allulose or other low carb sweetener
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Make the Filling
- Pre-heat the oven to 180C/350F degrees.
- Grease and line an 8 inch cake pan with parchment paper.
- In a bowl beat the cream cheese until smooth.
- Add the eggs and mix thoroughly.
- Add the allulose, cream and vanilla and blend well.
- Pour into the cake tin and spread evenly.
- Bake for 1 hour.
- Remove from the oven and allow to cool.
Red Velvet Cake
- Preheat the oven to 180C/350F degrees.
- Grease and line two 8 inch cake tins with parchment paper.
- In a large mixing bowl, whisk the butter with the allulose or other low carb sweetener until creamy.
- Add the eggs and continue to whisk.
- Add the coconut flour, cocoa, coconut milk milk, salt and baking powder and mix well.
- Spoon the mixture evenly between the two tins
- Bake for 25-30 minutes until the sponge is firm.
- Remove from the oven and allow to cool.
To make the Frosting
- In a medium bowl add the softened cream cheese and butter and whisk until smooth.
- Add the low carb sweetener, vanilla and cream continue to whisk until the mixture is smooth and thick.
To Assemble the Cake
- Put one sponge on a plate and place the cheesecake layer on top.
- Place the other sponge on top.
- Slather the frosting over the cake, ensuring that it is covered.
- Slice and enjoy!
Notes
Makes 12 slices.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1Slice | Calories: 562kcal | Carbohydrates: 12g | Protein: 12g | Fat: 53g | Fiber: 5g