Flourless Red Velvet Cake with Cream Cheese Frosting
It is my hubby’s 50th birthday on Christmas Day so I wanted to make him an extra special birthday cake to celebrate!
We do not eat nut flours very often so I wanted to make a delicious keto cake without almond or coconut flour. So I decided on a flourless Red Velvet cake with cream cheese frosting!
Red Velvet cake is my mother’s favorite flavor of cake and I thought Craig would enjoy it for his special 50th birthday since he loves cream cheese frosting.
Kai said my cream cheese frosting was the best frosting ever!
The cake part of my Flourless Red Velvet Cake is protein sparing! The cream cheese frosting is not, but if you wanted the frosting to be protein sparing too, you could use my frosting from The Art of Fat Loss! It’s delicious!
To make my flourless Red Velvet Cake, I used Further Food chocolate collagen!
Further Food chocolate collagen made my flourless Red Velvet Cake extra delicious and extra healthy! Further Food products are not only filled with top quality ingredients, they are also delicious!
I love that I can easily open a tub of Further Foods Chocolate Collagen and use it to make my flourless Red Velvet cake in an instant!
Further Food is SO generous that they are doing a special discount for all of my readers!
Click HERE to find my favorite collagen and gelatin from Further Food
and use code MARIAMINDBODY get a great discount of 20% off!
Flourless Red Velvet Cake with Cream Cheese Frosting
Ingredients
CAKE:
- 16 large egg whites
- 1 1/2 teaspoon cream of tartar
- 1/4 teaspoon Redmond Real salt
- 1/2 cup allulose
- 2/3 cup unsweetened cocoa powder
- 2/3 cup Further Food Chocolate Collagen or vanilla collagen
- 2 teaspoons vanilla extract or chocolate extract
- 2 teaspoons natural red food coloring
CREAM CHEESE FROSTING AND FILLING:
- 1 1/2 cups Natural Sweetener or allulose
- 1 cup butter softened
- 2 8 ounce packages cream cheese softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract or more vanilla
- 1 teaspoon lemon juice
- 1/8 teaspoon Redmond Real salt
OPTIONAL GARNISH:
- The Good Chocolate made into curls
Instructions
- Preheat oven to 350 degrees F (175 degrees C). 2 8-inch cake pans with parchment paper. Spray well with avocado oil spray. Set aside.
- In a large clean bowl, whip egg whites with a pinch of salt and the cream of tartar until foamy (save the yolks for "healthified" creme brule, "healthified" coconut custard, OR "healthified" ice cream).
- Mix on high speed until very stiff (you will be able to put bowl upside down and the whites won't fall out).
- Meanwhile, in a medium bowl, sift the sweetener, cocoa powder and collagen together and set aside.
- Once the whites are stiff, gently fold in the cocoa mixture. Add your favorite extract flavor. Stir to combine.
- Divide the mixture onto the prepared cake pans.
- Bake for 25-30 minutes or until golden brown and cooked through.
- Place the cakes into the fridge to cool. Can be frozen for up to a month.
- Carefully slice the cakes in half widthwise so you have 4 cake layers.
- To make the frosting. Using a hand mixer, beat the sweetener, butter, softened cream cheese in a medium-sized bowl until smooth. Add the extracts, lemon juice and salt; beat until well combined. Taste and adjust sweetness to your liking.
- Place one layer of cooled cake onto a serving platter. Spread 1/3 of the frosting over the layer. Repeat with remaining layers. Frost the outside of the red velvet cake with the cream cheese frosting.
- Top with The Good chocolate curls (click HERE).
Notes
149 calories, 7g fat, 15g protein, 7g carbs, 4g fiber
P:E Ratio 1.5
Nutrition
TESTIMONY OF THE DAY
“Celebrating my 63rd Birthday today and still can’t believe how my life has changed since I found Maria and Craig Emmerich. I never dreamed I could lose 200 lbs. From 420 lbs to 220 lbs. this morning! A simple Thank you will never be enough to express my gratitude! But…THANK YOU!!” Felicia
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
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Wherever did you get the t-shirts the boys are wearing? I WANT ONE OF THOSE!! 🙂
Thanks! You can get it here:
https://amzn.to/3spobwT
I love this recipe! I’m definitely making it this weekend! Thank you for your wizardry baking skills 🥰
Thank you!
Wondering if I can make this without the red food coloring.
That would be fine. 🙂
I can’t find the book you refer to for the frosting (searching it since last summer to be honest), not in ebook but in a paperback edition: I have recenti received my Desirée preordered “sugarfree kids”, and I’ve almost all of your books, it would be a joy to add also this date but without doubt still brilliant one…any idea for me here in EU? Not avaible from Amazon, any Country of EU.
I love your litte boy’s t-shirt top, and the kids are grovigli so fast…!!!
Thanks!! That book is here. You should be able to find it on Amazon EU. 🙂
https://amzn.to/3s65WfH
Or maybe here:
https://www.bookdepository.com/Sugar-free-Kids-Maria-Emmerich/9781628601312
Would I need to increase the sweetener, vanilla &/or the cocoa powder if I use plain collagen in lieu of the flavored collagen? Thanks!!
Yes, that should work.
This was one of my favorite recipes you’ve posted Maria! So good. My non keto family liked it a lot! This, the protein noodle lasagna, and the pumpkin muffins are probably the biggest hits.
Thank you so much!!
Hi Maria,
Have most all of your books and use your recipes nearly every day of the week as we don’t often eat out. One of our favorites is your “Ground Lamb Casserole”……..
Quick question and I am sure you have commented before but is there a particular reason you don’t eat nut flours very often?
Thanks a ton for all you and Craig have done and continue to do.
Nuts are hard to digest and the calories (and fat) add up quickly. So would eliminate or limit when weight loss is the goal. 🙂
Thanks so much for your reply.
What can I use in place of collagen? Thx. Medical condition, collagen exacerbates it.
Increase the amount of sweetener and cocoa powder 🙂
Waht size are your round baking pans?
You can use an 8 or 9 inch round pan, or even larger but you will need to adjust the bake time 🙂