Red Velvet Cake

Red Velvet Cake is a wonderful and colourful dessert that is packed full of antioxidants and beneficial nutrients! The colour is wicked. 

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

CategoryCooking MethodTags, , Rating
Servings16 Servings
Prep Time5 minsCook Time1 hr 40 mins
 1 beetroots
 ½ cup fresh or frozen raspberries
 ½ cup almond mealBuy Now
 ¼ cup coconut flourBuy Now
 60 ml cream
 50 g coconut oilBuy Now
 2 tbsp raw cacao powderBuy Now
 2 free range eggs, whisked
 1 tbsp lemon juice
 1 tsp vanilla bean extract
 1 tsp baking powderBuy Now
 4 tbsp xylitolBuy Now
 ¼ tsp saltBuy Now
Icing
 100 g cream cheese, softened
 1 tbsp cream
 1 tsp lemon juice
 2 tbsp xylitol Buy Now
 Finely grated lemon rind (optional)
1

Preheat the oven to 180°C.

2

Trim the roots from the beetroot and wrap each beetroot in foil.

3

Bake the beetroot for 50-60 minutes, or until you can easily insert a knife into them, then unwrap and set aside to cool.

4

Once cooled, peel the beetroot (the skin should come off quite easily) and cut each beetroot into wedges.

5

Process the beetroot and raspberries in a food processor until texture resembles jam, then transfer to a large mixing bowl.

6

Reduce the oven to 170°C and line a 15cm x 15cm square pan with baking paper.

7

Add the remaining ingredients to the mixing bowl and stir to combine.

8

Press the mixture into the pan, smoothing the top with the back of a spoon, and bake for 35-40 minutes, or until cooked through.

9

Allow the cake to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

10

Once cooled, combine the icing ingredients in a small mixing bowl,
then carefully spread over the cake with a warm knife.

11

Place the cake in the refrigerator to set before you trim the edges and cut into pieces.

12

Return to the refrigerator until you are ready to serve.

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Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

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Nutrition Facts

Servings 16


Amount Per Serving
% Daily Value *
Total Fat 9g6%
Net Carbohydrate 3g15%
Protein 3g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTags, , Rating
Servings16 Servings
Prep Time5 minsCook Time1 hr 40 mins
 1 beetroots
 ½ cup fresh or frozen raspberries
 ½ cup almond mealBuy Now
 ¼ cup coconut flourBuy Now
 60 ml cream
 50 g coconut oilBuy Now
 2 tbsp raw cacao powderBuy Now
 2 free range eggs, whisked
 1 tbsp lemon juice
 1 tsp vanilla bean extract
 1 tsp baking powderBuy Now
 4 tbsp xylitolBuy Now
 ¼ tsp saltBuy Now
Icing
 100 g cream cheese, softened
 1 tbsp cream
 1 tsp lemon juice
 2 tbsp xylitol Buy Now
 Finely grated lemon rind (optional)
1

Preheat the oven to 180°C.

2

Trim the roots from the beetroot and wrap each beetroot in foil.

3

Bake the beetroot for 50-60 minutes, or until you can easily insert a knife into them, then unwrap and set aside to cool.

4

Once cooled, peel the beetroot (the skin should come off quite easily) and cut each beetroot into wedges.

5

Process the beetroot and raspberries in a food processor until texture resembles jam, then transfer to a large mixing bowl.

6

Reduce the oven to 170°C and line a 15cm x 15cm square pan with baking paper.

7

Add the remaining ingredients to the mixing bowl and stir to combine.

8

Press the mixture into the pan, smoothing the top with the back of a spoon, and bake for 35-40 minutes, or until cooked through.

9

Allow the cake to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

10

Once cooled, combine the icing ingredients in a small mixing bowl,
then carefully spread over the cake with a warm knife.

11

Place the cake in the refrigerator to set before you trim the edges and cut into pieces.

12

Return to the refrigerator until you are ready to serve.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

100 Minutes

Ingredients

 1 beetroots
 ½ cup fresh or frozen raspberries
 ½ cup almond mealBuy Now
 ¼ cup coconut flourBuy Now
 60 ml cream
 50 g coconut oilBuy Now
 2 tbsp raw cacao powderBuy Now
 2 free range eggs, whisked
 1 tbsp lemon juice
 1 tsp vanilla bean extract
 1 tsp baking powderBuy Now
 4 tbsp xylitolBuy Now
 ¼ tsp saltBuy Now
Icing
 100 g cream cheese, softened
 1 tbsp cream
 1 tsp lemon juice
 2 tbsp xylitol Buy Now
 Finely grated lemon rind (optional)

Directions

1

Preheat the oven to 180°C.

2

Trim the roots from the beetroot and wrap each beetroot in foil.

3

Bake the beetroot for 50-60 minutes, or until you can easily insert a knife into them, then unwrap and set aside to cool.

4

Once cooled, peel the beetroot (the skin should come off quite easily) and cut each beetroot into wedges.

5

Process the beetroot and raspberries in a food processor until texture resembles jam, then transfer to a large mixing bowl.

6

Reduce the oven to 170°C and line a 15cm x 15cm square pan with baking paper.

7

Add the remaining ingredients to the mixing bowl and stir to combine.

8

Press the mixture into the pan, smoothing the top with the back of a spoon, and bake for 35-40 minutes, or until cooked through.

9

Allow the cake to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

10

Once cooled, combine the icing ingredients in a small mixing bowl,
then carefully spread over the cake with a warm knife.

11

Place the cake in the refrigerator to set before you trim the edges and cut into pieces.

12

Return to the refrigerator until you are ready to serve.

Red Velvet Cake