Sugar Free Keto Red Velvet Waffle Cake with White Chocolate Frosting and Raspberry Swirl. The perfect Valentine’s Day treat.
I’ve gone all International this week, by combining Belgian Waffles and American Red Velvet cake. Neither of which we Brits enjoy very often. But we should. And once you’ve tasted this Sugar Free Keto Red Velvet Waffle Cake you’ll agree with me.
No waffle maker? No problem. You can make American-style fluffy pancakes instead of waffles. Just melt a little coconut oil in a crêpe pan or frying pan and pour the batter so as to form a 3″/8.5cm diameter disc. Repeat 8 times and voilá.
I opted for the waffle maker purely because it’s easier and saves time. And no, I don’t have a fancy machine that makes rotund waffles. Since I wanted to achieve a specific look for presentation reasons, I simply cut out circles from the cooked and cooled waffles using a large cookie cutter. Nothing to stop you skipping that step. Square sugar free keto red velvet waffle cake will be just as yummy 🙂
Easy Peasy lemon Squeezy White Chocolate Frosting and Raspberry Swirl.
The white chocolate frosting for Sugar Free Keto Red Velvet Waffle Cake is absolutely divine. Despite its pretentious name there’s nothing fancy or complicated about it. Basically, it’s just ordinary cream cheese frosting with melted cacao butter mixed in. If you don’t have cacao butter, you can omit it and you’ll still have a delicious cream cheese frosting, which will work absolutely fine. However, the white chocolate undertone is what defines this cake and makes it distinctive, so I strongly recommend you use the cacao butter.
To save time, you can even prepare the frosting a day earlier. Keep it refrigerated in a microwave-proof bowl (glass is best), then – when you’re ready to assemble your cake – blast it for a few seconds in the microwave to soften it, and smother your
face waffles with it. But consider yourself warned: keeping this frosting in the fridge is DANGEROUS, because it tastes too good. And, if you’re anything like me, you’ll keep going back to the fridge just to ‘taste it to make sure it’s ok’ and before you know it, you’ll have eaten most of it.
For the raspberry swirl, you need some frozen (or fresh) raspberries, sweetener and gelatine powder. It takes a minute. Literally. Well, it takes me a minute thanks to my new induction hob’s amazing ability to heat food and liquids up to boiling point in seconds. It may take a little longer on an ordinary gas or electric hob, but there is no cooking involved as such. All you want is for the raspberries to become pulp and the icing sugar to melt. Then all there’s left to do is sift out those annoying little seeds and you’ve got yourself a lovely coulis. Stir in a little gelatine and let it cool down. Gel ready.
The Waffle on Waffles.
With a good machine, waffles are a breeze. One of my Christmas presents was a Belgian Waffle maker I’d had my eye on for a while. I have a waffle machine at my house in Italy, but it makes really thin, heart shaped waffles that, to be fair, look more like pancakes branded with a square pattern. This NEW baby, on the other hand, produces the real McCoy, not impostors. It makes 2 large, square, chunky waffles with deep indents that totally look the part. Like all waffle machines, it doesn’t cook evenly, but turning the waffles around or flipping them over is not exactly difficult. The plates are removable, so it’s easy to wash them. There’s definitely a new favourite amongst my ever growing collection of kitchen gadgets! If you fancy one of these, click HERE if you’re U.S. based or HERE if you’re U.K. based.
Ready to impress your loved one with an amazing, beautiful, luscious dessert? Here is the Sugar Free Keto Red Velvet Waffle Cake recipe.
- Yield: 2
- Serving: 1
- Calories: 797
- Fat: 78g
- Net Carbs: 3.6g
- Protein: 12g
- 2 large eggs (120g net weight)
- 1 TBSP Sukrin icing 'sugar'
- 15 drops vanilla liquid stevia
- ¼ tsp vanilla extract (U.S. option HERE)
- pinch of fine Himalayan pink salt (U.S. option HERE)
- 20g unsalted butter
- 80g double cream
- 20g coconut flour (U.S. option HERE)
- ½ tsp baking powder
- red food colouring gel or paste
- 35g unsalted butter
- 70g cream cheese
- 1 TBSP Sukrin icing 'sugar'
- 10 drops vanilla extract (U.S. option HERE)
- 10 drops vanilla liquid stevia
- 20g melted cacao butter (U.S. option HERE)
- 50g lightly whipped double cream
- 30g fresh or frozen raspberries
- 1 tsp Sukrin icing 'sugar'
- ½ TBSP water
- ⅛ tsp gelatine powder
- 5 drops vanilla liquid stevia
- whisk eggs with sweeteners, pinch of salt and vanilla extract for 10-15 seconds.
- melt butter and stir it into the egg mix, then incorporate cream.
- add coconut flour and baking powder and stir until smooth.
- finally, add enough red gel or paste to achieve a bright red or deep pink colour.
- let the mixture rest while you brush or spray your waffle iron (or frying pan) with a little coconut oil and heat it up.
- you need 4 layers for each serving, so divide the batter as you see fit, according to the size and depth of your machine; you could cook 4 large square waffles then cut them in half to make 8 layers in total, or you could make 8 pancakes (3"/8.5cm diameter) using a plain frying pan or pancake pan, or double the batter and make 8 waffles from which you cut out circles using a 3"/8.5cm cookie cutter (I did this and had lots of left over waffle bits, which were used as a separate dessert the following day).
- melt butter until almost liquid, then combine softened cream cheese.
- add sweeteners and vanilla extract, and continue to stir until the mix becomes a smooth, creamy paste, then add melted cacao butter and whipped cream.
- refrigerate while you prepare the raspberry swirl.
- put all ingredient except gelatine in a small pan and bring to a simmer, mashing the berries with a spoon.
- pour onto a fine mesh strainer over a small bowl and press to sqeeze out all the juices; discard seeds and pulp.
- stir gelatine into the raspberry juice and leave to cool down and thicken.
- to assemble, stack 4 waffles/pancakes with white chocolate frosting between each layer and on top, then spoon raspberry gel and swirl using a wooden skewer or similar tool.
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