Sugar-Free Red Velvet Cheesecake Low Carb Recipe | KetoVale

Keto Red Velvet Cheesecake

If you love red velvet cheesecake, this low carb version is for you. To decorate we whip heavy cream and sweetener and add a strawberry.

Note: we used three 4” spring forms. It took about an hour to the cakes to be ready. We used Convection Bake option for the oven.

Red Velvet Cake

You can use different form sizes and decorate whichever way you prefer. You can use this recipe to make Red Velvet Cupcakes as well.

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Red Velvet Cake Low Carb

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Print Recipe
Red Velvet Cheesecake
Red Velvet Cheesecake
Votes: 6
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 20 minutes
Cook Time 80 minutes
Passive Time 8 hours
Servings
Ingredients
For The Crust
For the Filling
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 20 minutes
Cook Time 80 minutes
Passive Time 8 hours
Servings
Ingredients
For The Crust
For the Filling
Red Velvet Cheesecake
Votes: 6
Rating: 5
You:
Rate this recipe!
Instructions
For The Crust
  1. To make a crust you need to melt butter and combine it with almond flour, vanilla, unsweetened cocoa, xanthan gum and sweetener. Mix well.
  2. Cover your form with parchment paper and distribute crust mix on the bottom of your form.
  3. Bake 10-15 min in a pre-heated 350F oven.
For The Filling
  1. Make sure cream cheese is soft, not right out of the fridge. It’s better to take it out of the fridge an hour or so before you start making a cake.
  2. In a bowl combine soft cream cheese, sour cream, sweetener, vanilla and unsweetened cocoa. Mix it well with a mixer.
  3. Add eggs one at a time and blend till fully incorporated. Add red food coloring.
  4. Add xanthan gum, mix well.
  5. To bake a cheesecake, you would need a pan/form bigger than the one you are using for the cake, Ex: roast pan. Cover bottom of your cake form with foil and put it inside a bigger form, fill it with boiled water till it reached the middle of the cake form.
  6. Pour filling on top top of the crust.
  7. Put it in a pre-heated 300F oven. Make sure you change oven temperature from 350F to 300F once crust is done. Bake it till edges are set, middle might be a bit jiggly.
  8. Take it out and let it cool. It’s better to keep it in a fridge overnight to let it fully set.
  9. Decorate to your liking.
Recipe Notes

Macros (per serving): Calories: 126 kcal – Fat: 11.9 g – Net carbs: 1.4 g (total carbs: 2.3 g, dietary fiber: 0.9 g) – Protein: 3.3 g

Sugar-Free Keto Red Velvet Cheesecake Low Carb Recipe

KetoVale.com Team
 

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