Description
A rich and indulgent keto-friendly dessert that combines the classic flavors of red velvet cake with a creamy cheesecake layer.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol (or your favorite keto sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel or liquid)
- 16 ounces cream cheese, softened
- 1/2 cup granulated erythritol (or your favorite keto sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or cooking spray.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.
- Incorporate the melted butter, eggs, vanilla extract, and red food coloring, mixing until you achieve a smooth batter.
- Transfer the red velvet mixture into the prepared springform pan, spreading it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- While the cake is cooling, prepare the cheesecake layer by blending the softened cream cheese and erythritol until creamy and smooth.
- Add the eggs, vanilla extract, and lemon juice, mixing until everything is well combined.
- Once the red velvet layer has cooled, pour the cheesecake mixture over it, smoothing it out evenly.
- Return the pan to the oven and bake for an additional 30-35 minutes, until the cheesecake is set but still has a slight jiggle in the center.
- After baking, turn off the oven and let the cheesecake cool inside for an hour.
- Once cooled, refrigerate it for at least 4 hours, or overnight for optimal flavor and texture.
- Slice and serve chilled for a delightful treat.
Notes
- For an extra layer of flavor, consider adding a teaspoon of espresso powder to the cheesecake mixture.
- Top with whipped cream made from heavy cream and a keto-friendly sweetener for an indulgent finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Decadent Keto Red Velvet Cheesecake, Keto dessert, Red velvet cheesecake