KETO RED VELVET CAKE

INGREDIENTS:

KETO RED VELVET CAKE:

• 3/4 cup Salted butter (softened)
• 1 1/2 cups Besti Monk Fruit Allulose Blend
• 3 large Eggs (at room temperature)
• 1 tbsp Vanilla extract
• 3/4 cup Sour cream (at room temperature)
• 1/2 cup Unsweetened almond milk (at room temperature)
• 1 tsp White vinegar
• 3 cups Blanched Almond Flour
• 2 tbsp Cocoa powder
• 2 tsp Baking soda
• 2 tbsp Beet root powder (optional; for a red color – or red food coloring for brighter red)

CREAM CHEESE FROSTING:

• 3 1/2 cups Keto Cream Cheese Frosting
• Chopped pecans (optional; for topping)

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9″ round springform pans with parchment paper.
2. In a large bowl, beat together Besti and butter, until fluffy.
3. Beat in the eggs, one at a time. Stir in the vanilla, sour cream, almond milk, and vinegar first to prevent splashing, then beat to incorporate.
4. Reduce mixer speed to low and beat in the almond flour, 1/2 cup (56 g) at a time. Beat in cocoa powder and baking soda, until the batter is smooth. Beat in the beet root powder, if using, one teaspoon at a time to reach our desired color.
5. Divide dough among the 2 pans, and smooth the top with a spatula. Bake for about 25 minutes, until an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
6. Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (255 g) frosting. Place the second layer on top and frost the top with another 3/4 cup frosting (255 g). Finally, frost the sides with 1 1/2 cups (510 g) frosting. If desired, top with chopped pecans.