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” springforms. It took about an hour for the cakes to be ready. We used Convection Bake option for the oven.
You can use different form sizes and decorate whichever way you prefer. You can use this recipe to make Red Velvet Cupcakes as well.
Be sure to save this recipe by pinning the pictures to your Pinterest board for later use!
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Keto Red Velvet Cheesecake
A low-carb, sugar-free and gluten-free version of red velvet cheesecake for dessert.
Servings 12
Calories 163kcal
Ingredients
For The Crust
- 2 tbsp butter
- 1 cup almond flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tbsp Swerve (depends on your liking)
- 1/2 tsp xanthan gum
For the Filling
- 8 oz cream cheese
- 2 eggs
- 1/2 tsp xanthan gum
- 1/3 cup sour cream
- 1 1/2 tbsp unsweetened cocoa powder
- 1 tbsp Swerve (depends on your liking)
- 1 tsp vanilla extract
- 1 tsp Red food coloring (any natural red food coloring)
Instructions
For The Crust
- Melt the butter then add all of the remaining ingredients for the crust in a mixing bowl. Knead until well-combined.
- Evenly press the crust mixture on the base of a parchment paper covered baking form.
- Leave the form in the oven for 10-15 minutes. The oven must be preheated at 350°F.
For The Filling
- Remember to let the cream cheese cool down to room temp. Remove it from the fridge an hour or so before making the filling.
- Use a mixer to combine the softened cream cheese together with the cocoa, sour cream, vanilla, and sweetener. Mix well until fully incorporated.
- Crack the eggs into the bowl one by one. Blend thoroughly to create a homogeneous mixture. Include the red food coloring while blending.
- Mix the xanthan gum into the batter as well.
- To bake the cheesecake, prepare a pan/form that is larger than the form you used for the cake. You can use a roast pan for this. Wrap a piece of foil around the base of the cake form. Place the smaller form inside the roast pan. Pour some boiling water in the roast pan enough to reach the middle of the cake form.
- Transfer the filling on top of the crust.
- Place in the oven that was preheated at 300°F. Set the temperature from 350°F to 300°F when the crust is ready. Remove from the oven when the edges set and the center becomes jiggly.
- Let stand to cool before chilling in the fridge overnight.
- Once fully set, top with any desired decorations.
Nutrition/Macros
Nutrition Facts
Keto Red Velvet Cheesecake
Amount Per Serving
Calories 163
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g30%
Cholesterol 56mg19%
Sodium 101mg4%
Potassium 62mg2%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 392IU8%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
