Almond Flour Red Velvet Sheet Cake is a guilt-free version of your favorite traditional red velvet cake. Made to be soft and moist in every slice and topped with cream cheese frosting and chopped walnuts, this cake is simply divine.
This red velvet sheet cake is a great dessert to serve up to a crowd. Made from scratch and without refined sugar, this dessert is perfect for everyone! Serve it up for holidays, get-togethers, and events and it’s sure to be a huge hit every time. Making this red velvet cake with almond flour may just be a go-to recipe for every cake-needing event you come across.
Red Velvet Cake Sheet Cake
We love sheet cake recipes for large parties because it’s simple and efficient. Cutting large standing cakes can sometimes be a pain and lead to uneven slices but a sheet pan means you get even-sized squares every time with the perfect cake to frosting ratio. It’s truly an unmatched way to serve desserts and this red velvet almond flour cake is one that serves up so easily and perfectly every time.
Ingredients
- Eggs
- Granulated monk fruit
- Cacao powder
- Vanilla extract
- Almond flour
- Canola or sunflower oil
- Baking powder
- Coconut flour
- Red food color
For the Cream Cheese Frosting, you will need:
- Cream cheese
- Liquid stevia
- Vanilla extract
- Butter
For the exact amounts needed, please see the recipe card below.
How to Make Almond Flour Red Velvet Sheet Cake
Preheat your oven to 350 degrees F and prepare an 8×13 baking pan with parchment paper. Set aside.
Take 4 eggs and divide the egg whites from the egg yolks.
Place the egg whites into a medium-sized bowl and set them aside.
Place the egg yolks and the two remaining eggs into a large bowl. Add in the oil, vanilla, and food coloring and whisk to combine.
Add in the granulated sweetener, baking powder, and cocoa powder and mix until combined.
Add in the almond flour and combine. Note that the batter will be stiff. Set aside.
Use an electric mixer on the bowl filled with egg whites to beat the egg whites until stiff peaks form. You are done beating the eggs when you can flip the bowl upside down and the meringue doesn’t move.
Add one-third of the egg white mixture to the bowl of red cake batter.
As the batter gets easier to mix, add in the coconut flour and mix to combine. Fold it in slowly to try and keep as much air in the cake as possible.
Add in the remaining meringue in portions until well combined.
Pour the batter into the prepared baking tray and spread it out evenly.
Bake in the oven for 20-25 minutes or until the center of the cake has been set.
You can do the toothpick test to know when the cake is ready by inserting a clean toothpick. The toothpick should come out clean.
Prepare the frosting
Use room temperature ingredients. Place them into a bowl and use an electric mixer to combine until smooth.
Adjust the sweetness as needed.
Spread or pipe the frosting on top of the cake, spreading it out to cover the entire surface.
Place into the fridge to chill for at least one hour before slicing and serving so that the frosting can set.
Recipe Tips
- This cake is not too sweet, but the frosting can be, so adjust sweetness to taste.
- You can replace granulated monk fruit 1:1 with white sugar. If you use erythritol, follow the brand guidelines to substitute sugar.
- I’ve made this cake many times, and an essential step is to make the meringue apart, so don’t skip it. The result will be a light, fluffy and soft cake.
FAQS
How to store keto red velvet cake
To keep your cake fresh and to prevent it from spoiling too quickly keep your cake well covered and stored in the fridge for up to 5 days. You may wish to allow the cake to rest at room temperature for a few minutes before serving.
Can I freeze the almond flour cake?
Yes, you can freeze this cake! I recommend freezing it in single-sized portions as it makes future snacking much easier. Simply place the cake into a big enough airtight container and place it into the freezer for up to 6 months. Thaw before eating.
Can I make this keto cake without the food coloring?
The food coloring is what gives red velvet food cake its “red” color and it’s a pretty traditional ingredient. That said, you can use almost any other color like blue, purple, or green. You can even omit the red coloring completely but the cake will look like plain chocolate cake if you did this.
If you love red velvet recipes then you are going to love these Red Velvet Waffles with Coconut Whipped Cream and these Secretly Healthy Red Velvet Whoopie Cakes.
Almond Flour Red Velvet Sheet Cake
A guilt-free version of the traditional Red Velvet. This cake is moist and not too sweet, is top with a creamy cream cheese frosting. We added chopped walnuts, and we loved it.
Ingredients
- 6 eggs
- 1 cup granulated monk fruit (replaceable 1:1 with white sugar)
- 3 tbsp cacao powder
- 1 tsp vanilla extract
- 2 cups almond flour
- ½ cup canola or sunflower oil
- 2 tsp baking powder
- ¼ cup coconut flour
- 1 ½ tsp red food color
Cream Cheese Frosting
- 8 oz cream cheese
- ½ tsp liquid stevia
- ½ tsp vanilla extract
- 1 cup butter (1 stick or 4 oz)
Instructions
Cake
- Preheat the oven to 350F and prepare an 8’’ x 13’’ baking tray with parchment paper.
- First, pick four out of the six eggs and divide eggs whites from yolks. Next, place the eggs whites into a medium-size bowl and set aside.
- Place the yolks and the two remaining eggs into a large bowl, add oil, vanilla extract, and food color and whisk to combine.
- Then add granulated sweetener, baking powder, and cacao powder. Mix until combined.
- Then add almond flour and combine. The batter will be stiff, and that’s alright. For that same reason, I keep the coconut flour for the last, so don’t combine it yet. [Note: you can add the coconut flour at this point, adding it later makes it easier to integrate]. Keep this batter on the side.
- Use an electric mixer to beat the egg whites until it forms firm picks and when turning the bowl upside down, it doesn’t move.
- Add one-third of the meringue into the cake mixture and gently combine. As it gets easier to mix, you can add coconut flour.
- Fold it in slowly to keep as much air inside as possible. Then add the remaining meringue by parts, until is all well combined.
- Pour the batter into the prepared tray and extend it evenly.
- Bake for 20-25 minutes or until the center of the cake is set. You can do the toothpick test to know when the cake is ready by inserting a clean toothpick, it should come out clean.
Frosting
- All the ingredients are at room temperature to make the cream cheese frosting.
- Use an electric mixer to combine them, adjusting the sweetness to taste.
- Now it is time to cover the cake. I choose to use a piping bag to get a fancy look, but you can always use a knife, extending the frosting evenly.
- Refrigerate the cake for one hour before serving for the frosting to set.
Unfortunately…I don’t use any dry sweeteners, I bake with honey or agave. I know what the substitution amount are, my question is how or if using them will affect the meringue?