Keto Red Velvet Heart-Shaped Cake
If you want to impress the one you love on Valentine’s day, you have to make this keto, sugar-free, gluten-free, delicious and decadent low carb red velvet cake!
So, for this Valentine’s Day, as a dessert, I have this red velvet cake suggestion that is keto, sugar-free, gluten-free, and low carb. Valentine’s Day can be really hard when you are trying to stay on track with healthy eating. Just because you’re are on a diet that doesn´t mean that you have to stay away from sweets on this special day.
I have created this healthy and light Valentine’s Day red velvet heart-shaped cake, made with almond and coconut flour and stevia, as a sweetener. This cake is keto friendly.
HOW TO MAKE KETO RED VELVET HEART-SHAPED CAKE?
I know that now you’re thinking “Oh my God, but how I’m going to make the heart shape? It’s a simple cake that is just perfect for Valentine’s Day. So for those of you who are scared or intimidated of making a homemade cake, I highly suggest this cake recipe for you. This cake recipe never fails…
For this cake, you will need two baking pans: one round 6-inch baking pan like this one, and one square baking pan, like this. If you don´t have a square baking pan, that’s no problem. Actually, I don´t have one too, and I use a rectangle. Then all you need to do is to cut the cake with a square shape.
When I make keto cakes, I always like to mix the wet and the dry ingredients separately. Then add the wet ingredients into the dry. The next step is to divide the batter into the baking pans. the cakes must cook in a preheated oven at 350ºF/175ªC for 30 minutes. After that, let cool the cakes on a wire rack.
HOW TO FORM THE HEART?
Cut the round cake in half. I used a 6″ round and a 6″ square cake. This technique will work with any size cakes as long as the diameter of the circle is the same as the length of the sides of the square.
Place half of the round cake beside the square cake so that the flat edge sits flush against one side of the square. Repeat with the other half.
The frosting will fill in the imperfections and it will connect the 3 pieces like magic!
|Prep Time||10 minutes|
|Cook Time||30 minutes|
|Passive Time||40 minutes|
- 1/2 cup butter
- 6 eggs
- 1 tsp Vanilla Extract
- 1 cup greek yogurt
- 1 cup stevia or any low carb sweetener
- 1 cup almond flour
- 1/2 cup coconut flour
- 2 tbsp cocoa powder
- 2 tbsp baking powder
- 1/4 tsp Salt
- 1 tbsp red food coloring
Keto Red Velvet Cake
Preheat oven at 350ºF/180ºC. Line one round baking pan and one square baking pan with parchment paper.
Start by adding the wet ingredients. Beat the eggs, sour cream, melted butter, and vanilla extract. Combine well.
In a separate bowl, combine dry ingredients (almond flour, coconut flour, cocoa powder, erythritol and baking powder).
Add the dry ingredients into the wet mixture, and finally add the red food coloring. Combine well.
Divide the batter into the pans and bake in the oven for about 30 minutes. or until a toothpick inserted into the center of the cake comes out clean. Let it cool completely on a wire rack.
Cut the circle cake in half evenly.
Position the square cake so it looks like a diamond, then place each half of the circle cake on the two sides of the square cake.
Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the vanilla extract and the low carb powdered sugar. Scrape sides and continue beating until light and fluffy.
With the mixer running on high speed, slowly add the heavy cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX.
Spread onto the Heart-Shaped Cake. Add sprinkles or whatever you want.
- If you don’t have one, use wax paper or parchment paper and place the cake where you plan to serve it.
- The frosting will fill in the imperfections and it will connect the 3 pieces like magic!
Amount Per Serving
Calories: 255 | Total Fat: 22 g 33 % | Saturated Fat: 12 g 59 % | Cholesterol: 164 mg 55 % | Sodium: 409 mg 17 % | Potassium: 82 mg 2 % | Total Carbohydrate: 7 g 2 % | Dietary Fiber: 3 g 11 % | Sugars: 2 g | Protein: 6 g 12 %