This keto red velvet cake is unbelievably soft, moist, and tender, with a rich cocoa flavor and the most creamy cream cheese frosting layered between each bite. After testing a few versions over the years, this is the recipe I keep coming back to because it actually tastes like real red velvet cake, not a dry low carb version. The texture stays soft, the frosting is perfectly smooth and tangy, and each slice has only 4g net carbs.
It’s one of my favorite keto cake recipes for birthdays, holidays, or anytime I want something that feels a little special without all the sugar.
- Why I Keep Coming Back to This Keto Red Velvet Cake
- Ingredients for Keto Red Velvet Cake
- How to Make Keto Red Velvet Cake
- Tips For Making The Best Low Carb Keto Red Velvet Cake
- How to Store Low Carb Red Velvet Cake Leftovers?
- Low Carb Keto Red Velvet Cake FAQs
- More Keto Cakes you’ll Love
- Keto Red Velvet Cake
Soft layers of sugar-free red velvet cake with creamy cream cheese frosting are honestly hard to beat. The cake stays moist and tender, with that classic hint of cocoa flavor and the rich frosting that makes red velvet so good in the first place.
I’ve made this cake for Christmas, Valentine’s Day, birthdays, and even casual family dinners, and every time people are surprised it’s actually low carb. It’s one of those desserts that doesn’t taste like a “keto version” at all.
Why I Keep Coming Back to This Keto Red Velvet Cake
- It actually tastes like real red velvet cake – soft, moist, and not dry or crumbly like some keto cakes can be.
- The cream cheese frosting is so good – rich, creamy, and slightly tangy against the fluffy cake layers.
- Perfect for holidays and birthdays – it looks impressive enough for special occasions but is surprisingly easy to make.
- Only 4g net carbs per slice – rich enough to feel indulgent while still staying low carb.
- Even non-keto people love it – nobody ever guesses it’s sugar-free.
And if you’ve tried some of my other favorite keto desserts like keto carrot cake, keto brownies, keto cheesecake, or my newer red velvet cheesecake brownies, there’s a good chance this cake will end up on repeat too.
If you want to see exactly how soft and fluffy the layers turn out, I’ve also included a quick step-by-step video below.
Ingredients for Keto Red Velvet Cake
The recipe for easy keto red velvet requires very few ingredients you might already have in your pantry. It’s essential to use the same amounts and ingredients listed to make the best keto cake recipe. Here’s everything you’ll need:
- Eggs – Use large eggs at room temperature. This helps the batter mix more smoothly and gives the cake a lighter texture with less eggy flavor.
- Almond Flour + Coconut Flour – I almost always use a combination of both in my keto cakes because it gives the best texture. Almond flour keeps the cake moist, while coconut flour helps absorb extra moisture and keeps the layers from feeling too heavy. For the softest texture, use blanched superfine almond flour, not almond meal. If your flour looks clumpy, sifting the dry ingredients helps a lot.
- Butter + Heavy Cream – These add richness and help keep the cake tender and buttery. Make sure the butter is softened so it blends properly into the batter.
- Cocoa Powder – Red velvet cake isn’t super chocolatey, but cocoa powder gives it that classic subtle cocoa flavor that makes it taste like real red velvet cake.
- Apple Cider Vinegar – This is one of those ingredients that seems small but makes a big difference. Traditional red velvet cake usually uses buttermilk for that slight tang, and the vinegar helps recreate that flavor without adding extra carbs.
- Sweetener – Use a sweetener you already enjoy the taste of since some can leave an aftertaste in baked goods. I’ve tested this recipe with erythritol, monk fruit blends, and allulose blends, and all work well. For the frosting, powdered sweetener works best for a smooth texture.
- Red Food Coloring – This gives the cake its classic red velvet look. I usually use liquid food coloring, but gel coloring works too and often gives a deeper color with less product.
- Vanilla Extract – A good quality vanilla really helps round out the flavor, especially in keto baking where flavors can sometimes taste flatter.
Helpful Tip
One thing I’ve learned after making lots of keto cakes is that room temperature ingredients really matter here. Cold ingredients can make the batter lumpy and prevent the frosting from turning smooth and creamy.
How to Make Keto Red Velvet Cake
This keto red velvet cake comes together surprisingly easily once all your ingredients are at room temperature. That’s one of the biggest secrets to getting soft cake layers and a smooth cream cheese frosting.
Cream the Butter and Sweetener
Start by beating the softened butter and sweetener together until the mixture looks light, fluffy, and slightly paler in color. This step helps create a softer cake texture, so don’t rush it.
Add the Wet Ingredients
Mix in the eggs one at a time, then add the vanilla extract, heavy cream, and apple cider vinegar.
The batter might look slightly separated at first, but once the dry ingredients are added, it comes together perfectly.
Mix in the Dry Ingredients
Add the almond flour, coconut flour, cocoa powder, and baking powder.
Mix until you get a smooth, slightly thick batter with no dry spots remaining. If your almond flour is clumpy, sifting the dry ingredients first helps create a softer cake texture.
Add the Red Food Coloring
Stir in the red food coloring until you reach your desired shade of red.
I usually prefer gel food coloring because the color turns out more vibrant without needing to use too much.
Bake the Cake Layers
Divide the batter evenly between two prepared cake pans and bake for 20–25 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean.
One thing I’ve learned with keto cakes is that slightly underbaking is usually better than overbaking since almond flour cakes continue to set as they cool.
Cool Before Frosting
Let the cake layers cool completely before frosting. If the layers are still warm, the cream cheese frosting can become too soft and difficult to spread.
Make the Cream Cheese Frosting
For this cake, I use a double batch of my keto cream cheese frosting because the tangy flavor works perfectly with the soft red velvet layers.
Beat the frosting until smooth and creamy, then generously frost and decorate the cake however you like.
Chill for the Best Texture
You can serve the cake right away, but honestly, I think it tastes even better after chilling for a few hours in the fridge. The frosting firms up slightly, and the flavors come together even more.
Tips For Making The Best Low Carb Keto Red Velvet Cake
- Use room temperature ingredients – This helps create a smooth batter and creamy frosting without lumps or curdling.
- Choose superfine almond flour – Blanched superfine almond flour gives the softest texture. Almond meal can make the cake dense or gritty.
- Don’t skip the coconut flour – Even a small amount helps absorb moisture and improves the structure of the cake.
- Sift the dry ingredients if needed – This helps remove lumps and creates softer, more even cake layers.
- Mix just until combined – Overmixing can make keto cakes heavier instead of soft and fluffy.
- Don’t overbake the layers – Keto cakes continue to set as they cool, so it’s better to slightly underbake than dry them out.
- Cool completely before frosting – Warm cake layers can melt the cream cheese frosting and make decorating messy.
- Chill before slicing – I honestly think this cake tastes even better after a few hours in the fridge because the frosting firms up and the flavors come together beautifully.
- Use gel food coloring for a deeper red color – It gives a more vibrant shade without adding too much liquid to the batter.
- Measure the flours carefully – Keto baking is more precise than regular baking, so too much almond flour can quickly make the cake dense.
How to Store Low Carb Red Velvet Cake Leftovers?
Store the leftover frosted cake in an airtight container in the refrigerator for up to 5 days. If you prefer making this cake ahead, freeze unfrosted cake layers for up to 2-3 months and thaw overnight. Bring to room temperature and frost.
Low Carb Keto Red Velvet Cake FAQs
Can I make this keto red velvet cake without food coloring?
Yes, absolutely. The food coloring is only there for the classic red velvet look and doesn’t affect the flavor or texture of the cake.
Without it, the cake will turn out more of a light cocoa brown color instead of bright red, but it will still taste just as good.
What cake pans work best for this recipe?
You can also use:
three 8-inch pans for thinner layers
cupcake pans for keto red velvet cupcakes
Just keep in mind that thinner layers usually bake a little faster, so start checking a few minutes earlier.
Why is my keto red velvet cake dry?
This usually happens from overbaking or using too much coconut flour.
Keto cakes continue to set as they cool, so it’s better to remove the layers once the center looks set and a toothpick comes out mostly clean.
Using room temperature ingredients and measuring the flours carefully also makes a big difference.
Can I make this keto cake ahead of time?
Yes, and honestly, I think the flavor gets even better after chilling for a few hours in the fridge.
You can bake the cake layers a day ahead and frost the cake later, which makes it perfect for birthdays and holidays.
Can I freeze keto red velvet cake?
Yes. I usually freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months.
You can also freeze individual slices for an easy low carb dessert whenever cravings hit.
Can I freeze keto red velvet cake?
Yes. I usually freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months.
You can also freeze individual slices for an easy low carb dessert whenever cravings hit.
More Keto Cakes you’ll Love
- Keto Vanilla Cake
- Keto Coconut Cake
- Keto Marble Cake
- Keto Flourless Chocolate Cake
- Mug Cake
- Keto Vanilla Pound Cake
- Keto Coffee Cake
Keto Red Velvet Cake
Description
Ingredients
- 5 large eggs room temperature
- 2 cups almond flour
- 1/4 cup coconut flour
- ½ cup unsalted butter softened
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1/4 cup heavy whipping cream
- 1 cup sweetener
- 1 1/2 tbsp Natural Liquid or Gel Red food coloring
- 2 tsp vanilla extract
- 1 tsp Apple cider vinegar
Cream Cheese Frosting
- 16 oz cream cheese room temperature
- 4 oz unsalted butter room temperature
- 1 1/2 cup powdered sweetener
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F/180°C and line the bottom of two 9-inch round baking pans with parchment paper. Grease well the sides of the pan. Set aside.
- In a large mixing bowl, cream together the soft butter and powdered sweetener until smooth and lighter in color.
- Incorporate the eggs one by one.
- Reduce mixer speed and add apple cider vinegar, vanilla, heavy cream.
- Incorporate the almond flour in batches using your electric mixer. Add the coconut flour, cocoa powder, and baking powder and continue mixing until the batter is smooth.
- Incorporate your red food coloring of choice until you reach the desired color. Add one teaspoon at a time to reach our desired color. The batter will be slightly thick and silky.
- Divide the batter between the 2 prepared pans, and smooth the tops.
- Bake in the preheated oven for about 20-25 minutes, until the tops look firm and a toothpick inserted in the middle comes out clean. Remove the cake layers from the oven cool completely. The cake layers must be completely cool before frosting.
Make the keto cream cheese frosting
- In a large bowl, cream together cream cheese, softened butter, powdered sweetener, and vanilla extract. Beat on medium speed for about 3 minutes until the frosting is airy and creamy.
Assemble and frost the cake
- Place one layer on a large serving plate or cake stand and evenly cover with half of the frosting. Top with the second cake layer and spread the remaining frosting over the tops and sides. You can use an icing spatula.
- Refrigerate the cake for at least 60 minutes before slicing to help keep its shape when cutting. Enjoy!
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Hello,
The frosting is awesome! When I made the batter for the cake it seemed dry and not smooth. I felt it would turnout dry but didn’t know what o to do to fixit. It would be helpful to know what to add when the batter seems dry and not smooth.
Thank you,
Carrie
Add a little more unsweetened almond milk or any kind of liquid you have on hand. Your eggs were probably smaller than mine or they weren’t at room temperature. It should turn out fine after you bake them. Let me know how it turns out. You can send me some pictures on Instagram, so I can see how I can help you!
Can I bake this cake in one 9 inch pan instead of two
You can bake it in a 9-inch pan if your pan is taller, so the batter won’t overflow.
When do we add the erythritol?! It doesnt say in your recipe. In the beginning it says powdered sweetener and so does in the frosting.
What is the red stuff you put around edge of cake after frosted?
It’s crushed cake bits that I’ve got from leveling the tops of the cake. Hope this helps! If you try the recipe, let me know how it turned out!
Great recipe, made this for my son’s birthday and it was the dish everyone cleaned the plate ! My first time baking a keto cake and I think I left it in the oven couple minutes too long, Oh well I ll have to make it again to find out ! Thank you
Can you use this recipe for cupcakes. How long to bake & how many cupcakes?
Yes, you can definitely use this recipe for keto red velvet cupcakes! To convert this recipe into cupcakes, you will need to adjust the baking time and temperature. Bake the muffins for 15-20 minutes at 350F until a toothpick inserted in the middle comes out clean.
Wow! I am not the best baker in the world but I followed the instructions to the letter including allowing time for all of the chilled ingredients to come to room temperature. Even though you mentioned that the cake would not rise a lot, I was still concerned it would be course and dense.
However, to my utter delight and surprise, it was moist, light, airy and absolutely amazingly delicious! I will add that I beat everything much (and I mean much) longer than I usually do including the butter and sweetener at the start and then several minutes after adding each egg and then even longer after adding the last egg so maybe that helped. I was concerned that the coconut flour would add the unwanted flavor of coconut (of which I’m not a fan) but it did not at all. I debated between several recipes I found online but I’m so glad this is the one I made because it is a true winner!
Good recipe! Red Velvet is my fav & this cured my craving. Made half (one layer) & 1/4 recipe of frosting. I did add a bit of whipping cream to frosting to make it lighter. Nice!