Keto Red Velvet Heart-Shaped Cake

If you want to impress the one you love on Valentine's day, you have to make this keto, sugar-free, delicious and decadent low carb red velvet cake!

Prep Time10 minutes

Cook Time30 minutes Servings 10 slices



1/2 cup butter

6 eggs

1 tsp Vanilla Extract

1 cup greek yoghurt

1 cup stevia or any low carb sweetener

1 cup almond flour

1/2 cup coconut flour

2 tbsp cocoa powder

2 tbsp baking powder

1/4 tsp Salt

1 tbsp red food colouring

Mascarpone frosting

1 cup mascarpone cheese

1/2 cup low carb powdered sweetener

1 tsp Vanilla Extract

2 tbsp Heavy Cream



  1. Preheat oven at 350ºF/180ºC. Line one round baking pan and one square baking pan with parchment paper.

  2. Start by adding the wet ingredients. Beat the eggs, sour cream, melted butter, and vanilla extract. Combine well.

  3. In a separate bowl, combine dry ingredients (almond flour, coconut flour, cocoa powder, erythritol and baking powder).

  4. Add the dry ingredients into the wet mixture, and finally add the red food colouring. Combine well.

  5. Divide the batter into the pans and bake in the oven for about 30 minutes. or until a toothpick inserted into the centre of the cake comes out clean. Let it cool completely on a wire rack.

  6. Cut the circle cake in half evenly.

  7. Position the square cake so it looks like a diamond, then place each half of the circle cake on the two sides of the square cake.

Mascarpone Frosting

  1. Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the vanilla extract and the low carb powdered sugar. Scrape sides and continue beating until light and fluffy.

  2. With the mixer running on high speed, slowly add the heavy cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX.

  3. Spread onto the Heart-Shaped Cake. Add sprinkles or whatever you want.

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