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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


  • 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
  • cups whipping cream
  • 1 tablespoon gelatin
  • 3 tablespoons cold water


  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. 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.