What does Red Velvet Cake taste like?

Red velvet cake is a vanilla cake with a few tablespoons of cocoa powder and red food coloring mixed in . Vinegar and buttermilk bring some acid to the batter, adding a bit of tanginess that balances out the sweet cream cheese-butter frosting that is standard.

Here is a recipe from Eating Well - Trim off remaining stem and taproot from cleaned beets. Place the beets in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer until fork-tender, 25 to 35 minutes for medium beets or 45 minutes to 1 hour for large beets.

Can you taste the beets in this dessert recipe?

No! There is no "beet" flavour in this recipe but you will get the natural red colour from the beets!

Are beets keto friendly?

Beets can be part of a keto diet but in very small quantities. A cooked beet contains approximately 40 calories of which there are 5 grams of net carbs. For this keto red velvet cake, using beets adds about 10 grams of net carbs for the ENTIRE cake!

Why is there no cocoa powder in this Red Velvet Cake recipe?

I have made this keto red velvet cake recipe with and without cocoa powder and find that the chocolate flavour does not come through enough and that it darkens the colour of the cake. By using sugar-free white chocolate, you still get the cocoa flavour without darkening the cake!

Easy Keto Red Velvet Cake with Sugar-free Buttercream Cream Cheese Frosting

Ingredients

Units Scale

3 oz cooked beets
3 oz sour cream
1/2 cup sweetener (I used Lakanto)
4 tbsp butter (or margarine)
1/2 cup sugar-free white chocolate chips
1 tbsp apple cider vinegar
1 1/4 cup almond flour
1/4 cup whey protein powder
2 eggs
1/4 tsp salt
2 tsp baking powder

For the Buttercream Cream Cheese Frosting:

1 stick (4 oz) butter, softened
1 cup sweetener (I used 1/2 cup Swerve and 1/2 cup allulose)
8 oz cream cheese, softened
1 tsp vanilla
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees F. Line and grease 2 6-inch cake pans and set them to the side.
In a high speed blender (or in the jar of an immersion blender) add the cooked beets and almond milk. Blend until the beet has fully broken down into a puree.
Add the beet mixture to a saucepan and heat the saucepan on medium-low heat. Add in the butter and heat until the butter melts. Remove the saucepan from the heat and stir in the sugar-free white chocolate chips. Continue to stir until all the chocolate has melted.
Stir in the almond flour, sweetener and salt until fully incorporated. Whisk in the eggs.
Finally, whisk in the apple cider vinegar and baking soda.
Divide the batter evenly between both cake pans and place in the oven. Bake for 25 minutes or until a toothpick comes out clean.
Allow the cakes to cool on a cooling rack for 10 minutes before inverting the cakes and allowing them to fully cool.

Notes

You will most likely have some leftover frosting - Place any leftover frosting in the fridge for up to 1 week.
Nutritional information includes half the frosting which is all I used for this cake

Author: Cat

Nutrition

Serving Size: 1 slice
Calories: 318
Sugar: 2
Fat: 24
Carbohydrates: 7
Fiber: 1
Protein: 7