Our family loves Cheesecake and Red Velvet Cake, so why not combine the two into this fabulous dessert. The Red Velvet Cake has a secret ingredient in it to help keep it moist. Try this elegant dessert for your next family gathering. I am sure they will love it.

For those of you who avoid food coloring–I did try this cake with other sources of red natural items but could not get the red coloring I wanted. I do have red beet powder and red beets in the cake but neither are enough to get a nice red color.

The frosting I used has unflavored gelatin in to stiffen the frosting so it can be used to decorate. I find it holds up well even at room temperature for a bit.

This recipe may be intimidating to some people but it can be made in steps. I often bake the Red Velvet Cake a few days before I want to serve this cake. It freezes very well. The day before I want to serve this-I make the cheesecake. I refrigerate the cheesecake overnight. It is best to have all four layers thoroughly chilled or frozen when working with them.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages

Cheesecake Layered Red Velvet Cake, THM S, Sugar-free, Gluten-free

• Cake:
• 1 cup Almond flour
• 3/4 cup THM Baking Blend , scant not packed
• 1/2 cup THM Gentle Sweet
• 1/4 cup red beet powder
• 1/4 cup THM Whey Protein Powder
• 2 tablespoons cocoa powder
• 1 teaspoon xanthan gum
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, melted
• 3 eggs, separated
• 1 teaspoon THM vanilla
• 1 cup diced red beets, cooked and well drained
• 1 cup double fermented kefir
• 1 tablespoon liquid red food coloring
• 2 teaspoons vinegar
• Cheesecake:
• 4 8-ounce packages cream cheese
• 1/2 cup THM Gentle Sweet
• 1 teaspoon THM vanilla
• 2 tablespoon coconut flour
• 1/8 teaspoon salt
• 4 eggs, separated
• 2/3 cup sour cream
• 2/3 cup whipping cream
• Frosting:
• 8 ounces cream cheese
• 1/4 cup butter, softened or refined coconut oil
• 1 cup powdered erythritol
• ½ teaspoon THM Stevia (adjust to your taste)
• 2¼ cups whipping cream
• 1 tablespoon gelatin
• 3 tablespoons cold water
• Cake: Preheat oven to 350 degrees F. In a bowl blend together, almond flour, THM Baking Blend , Gentle Sweet, red beet powder, cocoa, xanthan gum , baking powder, baking powder, and salt together. Set aside. Blend together butter, eggs yolks, vanilla, red beets, kefir, and red food coloring until smooth. Stir wet and dry ingredients together. Beat egg whites and vinegar. Fold into cake batter. Line two 8-inch cake pans with Parchment Paper. Divide the dough between the 2 pans. Bake for 20 minutes or until toothpick inserted in the center comes out clean. Cheesecake: In mixer bowl beat cream cheese and Gentle Sweet until smooth. Add vanilla, coconut flour, and salt. Mix. Separate eggs. Add eggs yolks and sour cream. Mix well. Add cream and mix again. Whip egg whites until semi-stiff. Fold into cheesecake. Pour into a 2 Parchment Paper lined 8-inch baking pan. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 30-35 minutes or until center is still jiggly. It will set as it cools. Cool completely. Frosting: Soften cream cheese in microwave for 30 seconds. Whip cream cheese, butter, erythritol, and Stevia together until smooth. Add cream. Whip until it is fluffy and thickened. Soften gelatin in cold water for 5 minutes. Heat in the microwave for 20-30 seconds or until syrupy. Slowly drizzle in the liquid gelatin while whipping the cream cheese mixture a bit more.
• To assemble cake: Place one Red Velvet cake on a platter. Spread 1 heaping tablespoon frosting on the top of the cake. Layer on cheesecake. Spread 1 heaping tablespoon frosting on top of the cheesecake. Repeat ending with the cheesecake layer on top. Spread a layer of frosting around the cake and over the top. Fill a decorating bag with a star tip. Pipe and edge around the bottom of the cake. Decorate the top of the cake with swirls. Refrigerate. Serves 12.
• I make the Red Velvet Cake a few days before I want to serve it. I freeze the layers on a cookie sheet. The day before I want to serve the cake I make the cheesecake. I chill the cheesecake overnight in the fridge. A few hours before I want to assemble the cake I put the cheesecake in the freezer. This makes the cake easy to assemble when the layers are frozen.

This Red Velvet Cake is ready to be taken out of the oven. Doesn’t it look wonderful!

All four layers are stacked on top of each other with a thin layer of frosting in between. I frosted the sides of the cake with the “naked” look. I know need to pipe edging and rosettes on the top.

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Cheesecake Layered Red Velvet Cake THM S, Keto, Sugar-free, Low-Carb

Course Dessert

Cuisine American

Servings 12

Author Glenda Groff

Ingredients

• Cake:
• 1 cup Almond flour
• 3/4 cup THM Baking Blend scant not packed
• 1/2 cup THM Gentle Sweet
• 1/4 cup red beet powder
• 1/4 cup THM Whey Protein Powder
• 2 tablespoons cocoa powder
• 1 teaspoon xanthan gum
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter melted
• 3 eggs separated
• 1 teaspoon THM vanilla
• 1 cup double fermented kefir
• 1 cup diced red beets, cooked and well drained
• 1 tablespoon liquid red food coloring
• 2 teaspoons vinegar
• Cheesecake:
• 4 8- ounce packages cream cheese
• 1/2 cup THM Gentle Sweet
• 1 teaspoon THM vanilla
• 2 tablespoon coconut flour
• 1/8 teaspoon salt
• 4 eggs separated
• 2/3 cup sour cream
• 2/3 cup whipping cream
• Frosting:
• 8 ounces cream cheese
• 1/4 cup butter softened or refined coconut oil
• 1 cup powdered erythritol
• ½ teaspoon Stevia adjust to your taste
• 2¼ cups whipping cream
• 1 tablespoon gelatin
• 3 tablespoons cold water

Instructions

1. Cake: Preheat oven to 350 degrees F. In a bowl blend together, almond flour, THM Baking Blend , Gentle Sweet, red beet powder, cocoa, xanthan gum , baking powder, baking powder, and salt together. Set aside. Blend together butter, eggs yolks, vanilla, red beets, kefir, and red food coloring until smooth. Stir wet and dry ingredients together. Beat egg whites and vinegar. Fold into cake batter. Line two 8-inch cake pans with Parchment Paper. Divide the dough between the 2 pans. Bake for 20 minutes or until toothpick inserted in the center comes out clean. Cheesecake: In mixer bowl beat cream cheese and Gentle Sweet until smooth. Add vanilla, coconut flour, and salt. Mix. Separate eggs. Add eggs yolks and sour cream. Mix well. Add cream and mix again. Whip egg whites until semi-stiff. Fold into cheesecake. Pour into a 2 Parchment Paper lined 8-inch baking pan. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 30-35 minutes or until center is still jiggly. It will set as it cools. Cool completely. Frosting: Soften cream cheese in microwave for 30 seconds. Whip cream cheese, butter, erythritol, and Stevia together until smooth. Add cream. Whip until it is fluffy and thickened. Soften gelatin in cold water for 5 minutes. Heat in the microwave for 20-30 seconds or until syrupy. Slowly drizzle in the liquid gelatin while whipping the cream cheese mixture a bit more.

2. To assemble cake: Place one Red Velvet cake on a platter. Spread 1 heaping tablespoon frosting on the top of the cake. Layer on cheesecake. Spread 1 heaping tablespoon frosting on top of the cheesecake. Repeat ending with the cheesecake layer on top. Spread a layer of frosting around the cake and over the top. Fill a decorating bag with a star tip. Pipe and edge around the bottom of the cake. Decorate the top of the cake with swirls. Refrigerate. Serves 12.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages