Easy, Simple 1-2-3 Valentine Red Velvet Cheesecake Keto Mini Layer Cake Dessert

Written by Published on in Deserts/ I Dolci
Get Ready to WOW Your Special Valentine!

Are you looking to create a special dessert for your Valentine? However did you want it to be Keto, delicious, quick and easy? Luckily I got you covered. Sometimes we just don’t have time to spend hours in this kitchen. My Valentine layered red velvet mini cheesecakes can save the day and still have you looking gourmet!

Use your favorite fruit to decorate, Cherries, Raspberries and Strawberries are my favorite.

With a quick keto red velvet cake recipe and five minute keto whip up cheesecake filling, this dessert can be assembled in five minutes. You can even make the red-velvet keto sheet cake the night before to keep it super quick.

  1. Make your keto red velvet cake in a one layer cookie sheet that has 1/2 to 1 inch sides to hold the batter.
  2. Allow to cool. (you can make this night before so it is cooled and ready next day, or make it same day, just be sure to allow time for it to cool down.)
  3. Make the cheesecake filling. Cut the cake in circles or hearts with the cookie cutter shape you desire, fill a piping bag or sturdy zip lock bag with the filling. Cut off the corner. begin to stack and layer your cake circles alternating between cake then filling. There will be three layers of filling and four layers of cake. See Recipe below for all the details.
A Creamy Smooth Cheesecake filling is fluffy and delicious!
Make two sheet pans of red velvet cake if you would like to make several of these Valentine’s Day Desserts for all your Valentine!

Valentine’s Day Keto Red Velvet Cake with Cheesecake Filling

Serving Size:
2-6
Time:
30 minutes
Difficulty:
easy

Ingredients

  • 4 eggs (room temp)
  • 1/3 cup unsalted butter
  • 1 1/2 tsp erythritol
  • 1/4 cup olive oil light
  • 2 cups Almond Flour
  • 2 1/2 tsp Unsweetened cocoa powder
  • 1/2 tsp instant espresso (optional, but awsome)
  • 1/3 cup Almond Milk
  • 1 1/4 tsp baking powder
  • 1 1/3 Liquid or red gel natural food coloring
  • FOR THE CHEESE CAKE FILLING/FROSTING:
  • 16 oz full fat Cream cheese ( let soften very well)
  • 1/2 cup Heavy whipping cream (keep cold)
  • 8 oz sour cream or mascarpone cheese (must be very soft leave on counter)
  • 2/3 cup Erythritol in powdered sugar form or other powdered sugar keto
  • 1 tsp Vanilla extract
  • 2 tsps. fresh squeezed juice from a fresh lemon

Directions

  1. Pre heat onven to 350 degrees. For the cake batter, prepare the cookie sheet by lining with parchment paper. Spray lightly with a non stick spray. With a hand mixer, blend the butter and sugar together very well, add the eggs one at a time continue to blend till all incorporated and frothy.
  2. Add the olive oil, almond milk continue to blend.
  3. Mix the remaining dry ingredients together with a fork.
  4. Gradually while mixing on low add the dry ingredients to the wet ingredients. Mix for a few more minutes or until smooth, add the red food color, mix until blended and batter is all one color.
  5. Pour batter onto cookie sheet, and place in 350 degree oven for about 25 minutes. remove and cool. You can prep this cake base the night before as well.
  6. While cake is in the oven you can begin the cheesecake filling
  7. In a bowl, use a mixer to blend the cold heavy whipping cream to soft peaks. In a separate bowl blend the softened cream cheese, sour cream, powdered sugar, vanilla and lemon all together.
  8. Now with a rubber spatula, slowly fold in the whipping cream into the cream cheese blend.
  9. When cake has cooled, begin to use your 3 or 4 inch cookie cutter to cut the cake in tiny circles.
  10. Fill a pasty bag or a plastic ziplock bag cut the corner/ now assemble and make a four layer stack. cake on bottom, then pipe the cheesecake filling in a circular motion, then repeat. ( See photo and copy exactly as seen in photo. Repeat until desired amount of mini keto cakes. Top with more filling add fresh fruit, you can sprinkle with a little more powdered sugar and dessert is ready. Place in refrigerator until ready to serve!

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