Description
A rich and indulgent keto-friendly dessert that combines the classic flavors of red velvet cake with a creamy cheesecake layer, perfect for guilt-free indulgence.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol (or preferred 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 preferred keto sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan with cooking spray or butter.
- In a large mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Stir until well mixed.
- Add melted butter, eggs, vanilla extract, and red food coloring to the dry ingredients. Mix until a smooth batter forms.
- Pour the red velvet batter into the prepared springform pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely in the pan.
- While the cake cools, prepare the cheesecake layer by beating the softened cream cheese and erythritol until smooth and creamy.
- Add eggs, vanilla extract, and lemon juice to the cream cheese mixture. Mix until well combined.
- Once the red velvet layer is cool, pour the cheesecake mixture over the top and smooth it out evenly.
- Bake for an additional 30-35 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, slice and enjoy chilled.
Notes
- For a richer flavor, consider adding a teaspoon of espresso powder to the cheesecake mixture.
- You can top the cheesecake with whipped cream made from heavy cream and a keto-friendly sweetener for an extra indulgent touch.
- 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