How To Make Keto Red Velvet Cake

Ingredients For the cake
Cooking spray
almond milk 1/2 c.
white distilled vinegar 2 tbsp.
almond flour 3 c.
dutch process cocoa powder 1/4 c.
baking soda 1 tsp.
kosher salt 1/2 tsp.
(2 sticks) butter, softened 1 c.
granulated Swerve 3/4 c.
large eggs 3
pure vanilla extract 1 tsp.
red food coloring 3 tbsp.

Ingredients For the frosting
(8-oz.) block cream cheese, softened 2
(1 stick) butter, softened 1/2 c.
confectioners Swerve 1 1/4 c.
heavy cream 1/4 c.
pure vanilla extract 1 tsp.
Pinch of kosher salt
Directions

Step 1 Make cake: Preheat oven to 350°. Line two 8” round cake pan with parchment and grease with cooking spray. In a glass measuring cup or small bowl, combine almond milk and vinegar. Let sit at least 10 minutes.
Step 2 In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Step 3 In a large bowl using a hand mix, beat butter and sugar together. Add eggs one at a time until incorporated, then add vanilla. Add dry ingredients and mix until just combined. Add almond milk mixture and red food coloring and mix until just combined.
Step 4 Divide batter evenly between prepared cake pans. Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Let cool 15 minutes, then flip onto a cooling rack and let cool completely.
Step 5 Make frosting: In a large bowl using a hand mixture, beat cream cheese and butter until smooth. Add confectioners sugar and beat until no lumps remain. Add heavy cream, vanilla, and a pinch of salt and beat until combined.
Step 6 Place one cake layer on a serving platter and frost top with about ⅓ of the frosting. Place second layer on top and frost top and sides with the rest of the frosting.

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