This Almond Flour Red Velvet Cake is so soft and fluffy, you would never know that it was made with almond flour! The calories of your typical piece of red velvet cake is around 500 calories, while mine is 184! Mine is also full healthy ingredients with no added sugar or oil! I found the perfect ratio of Greek yogurt to use in this recipe as a replacement for using butter or olive oil! As an added bonus, each slice of cake has 9 grams of protein and 5 grams of net carbs! I hope you give this recipe a try and love them as much as I do! Be sure to try my Skinny Carrot Cake Bars too!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love These
- Quick & Easy: This is really a quick and easy one bowl dump-and-bake type of dessert. The hardest part is waiting for it to bake and cool off haha!
- Tastes Exactly The Same: This Red Velvet Cake tastes nearly identical to your traditional one. I have mastered baking with Greek yogurt in my cakes to get the perfect texture I must say!
- Macros: There are only 184 calories per slice with 5 grams of fat, 5 grams of net carbs, and 9 grams of protein. You really can’t beat that for a piece of cake!
Ingredients
For the Cake:
- Almond Flour – 1 cup of organic fine almond flour. My favorite is by the brand Prozis. You can use the code KATIE10 for 10% off as well!
- Sugar Substitute– 1/2 cup of confectioner’s swerve or monk fruit, or your preferred zero calorie sweetener. I prefer to use Swerve.
- Cocoa Powder – 1 tablespoon of unsweetened cocoa powder. You can also use cacao powder.
- Baking Powder – 2 teaspoons.
- Salt – 1 pinch of salt.
- Greek Yogurt – 1/3 cup of plain, nonfat Greek yogurt.
- Eggs – 3 large eggs.
- Chocolate Chips – 80 grams of Lily’s Sugar Free Dark Chocolate Chips. You can use any brand, but Lily’s is most calorie and carb friendly to me! You could also not use chocolate chips at all and just use more unsweetened cocoa powder. Completely up to you, but the macros below include the chocolate chips!
- Red Food Coloring – This is optional, but I did add about 1.2 teaspoon of red food coloring to get the classic color!
For the Frosting:
- Cream Cheese – 4 ounces of low fat cream cheese, softened.
- Sweetener – 1/2 cup of a confectioner’s sugar substitute. I prefer to use confectioner’s Swerve.
- Vanilla Extract – 1/2 teaspoon.
How To Make It
- Preheat your oven to 350°F. Line a 6.5”-7” cake pan with parchment paper and grease the pan. Set aside.
- In a large mixing bowl, whisk together the eggs and Greek yogurt until smooth and creamy. Add the dry ingredients and whisk until smooth.
- Add red food coloring if desired. I used about 1/2 teaspoon. Fold in the sugar free dark chocolate chips.
- Pour the batter into the prepared cake pan. Bake for 25 to 30 minutes. Allow the cake cool.
- In a small bowl, beat the softened cream cheese, powdered sweetener, and vanilla extract together with a hand mixer on high speed until light and fluffy.
- Spread the frosting onto your cooled cake. Slice into 8 and enjoy!
Use the code “KATIELADY” for 10% off at Teleties!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days.
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Almond Flour Red Velvet Cake
This Almond Flour Red Velvet Cake is so soft and fluffy, you would never know that it was made with almond flour! The calories of your typical piece of red velvet cake is around 500 calories, while mine is 184! Mine is also full healthy ingredients with no added sugar or oil! I found the perfect ratio of Greek yogurt to use in this recipe as a replacement for using butter or olive oil! As an added bonus, each slice of cake has 9 grams of protein and 5 grams of net carbs! I hope you give this recipe a try and love them as much as I do! Be sure to try my Skinny Carrot Cake Bars too!
Ingredients
For the Cake
For the Frosting
Instructions
-
Preheat your oven to 350°F. Line a 6.5”-7” cake pan with parchment paper and grease the pan. Set aside.
-
In a large bowl, whisk together the eggs and Greek yogurt until smooth and creamy. Add the dry ingredients and whisk until smooth.
-
Add red food coloring if desired. I used about 1/2 teaspoon. Fold in the sugar free dark chocolate chips.
-
Pour the batter into the prepared cake pan. Bake for 25 to 30 minutes. Allow the cake cool.
-
In a small bowl, beat the softened cream cheese, powdered sweetener, and vanilla extract together with a hand mixer on high speed until light and fluffy.
-
Spread the frosting onto your cooled cake. Slice into 8 and enjoy!
Serving Size 1 slice
Servings 8
- Amount Per Serving
- Calories 184kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 4.8g24%
- Cholesterol 91mg31%
- Sodium 95.4mg4%
- Total Carbohydrate 10.3g4%
- Dietary Fiber 5.3g22%
- Sugars 1.4g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can vary depending on the brands you use.
