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
- Soft, moist cake layers – The combination of almond flour, coconut flour, butter, eggs, and heavy cream gives the cake a tender texture that doesn’t feel dry or crumbly.
- Classic red velvet flavor – You get that subtle cocoa flavor, a little tang from the apple cider vinegar, and the smooth cream cheese frosting that makes red velvet cake so good.
- Only 4g net carbs per slice – It feels like a real celebration cake while still staying low carb.
- Perfect for special occasions – I’ve made it for Christmas, Valentine’s Day, birthdays, and family dinners, and it always looks beautiful on the table.
- Loved by non-keto eaters too – This is one of those cakes people don’t immediately guess is 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 does not change the flavor or texture of the cake.
Without it, the cake will be more of a light cocoa brown color, but it will still taste just as good.
What cake pans work best for this recipe?
Two 8-inch cake pans work best for this recipe. They give you soft, even layers that are easy to frost and stack.
You can also use three 8-inch pans for thinner layers, but they will bake faster, so start checking them a few minutes earlier.
Can I make keto red velvet cupcakes with this batter?
Yes, this batter also works for keto red velvet cupcakes. Line a muffin pan with paper liners, fill each one about 2/3 full, and start checking around 16 to 18 minutes. They are done when the tops are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Why is my keto red velvet cake dry?
This usually happens when the cake is overbaked or the flours are measured too heavily. Keto cakes made with almond flour and coconut flour can dry out faster than regular cakes, so measuring carefully is important.
For the best texture, use superfine blanched almond flour, don’t add extra coconut flour, and remove the cake from the oven when the center is set and a toothpick comes out mostly clean with a few moist crumbs.
Can I make this keto cake ahead of time?
Yes, and I actually like it even better after it chills for a few hours. You can bake the cake layers one day ahead, let them cool completely, wrap them well, and refrigerate them until you’re ready to frost.
You can also fully assemble the cake ahead of time and keep it refrigerated until serving. The frosting firms up slightly, and the flavors come together beautifully.
Can I freeze keto red velvet cake?
Yes. For the best texture, freeze the unfrosted cake layers. Let them cool completely, wrap each layer tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
Thaw the layers overnight in the refrigerator, then bring them close to room temperature before frosting.
You can also freeze individual frosted slices, but the frosting may soften slightly after thawing. They still taste delicious, especially if you thaw them slowly in the fridge.
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
- 1/2 cup unsalted butter softened
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/4 cup heavy whipping cream
- 1 cup powdered sweetener
- 1 1/2 tablespoons natural liquid or gel red food coloring or as needed
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Cream Cheese Frosting
- 16 oz cream cheese room temperature
- 4 oz unsalted butter room temperature
- 1 1/2 cups powdered sweetener
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F / 180°C. Line the bottom of two 9-inch round cake pans with parchment paper, then grease the sides well. Set aside.
- In a large mixing bowl, beat the softened butter and powdered sweetener together until smooth, creamy, and lighter in color.
- Add the eggs one at a time, mixing well after each addition.
- Reduce the mixer speed, then add the apple cider vinegar, vanilla extract, and heavy whipping cream. Mix until combined.
- Add the almond flour in batches, mixing on low speed after each addition.
- Add the coconut flour, cocoa powder, and baking powder. Mix until the batter is smooth, slightly thick, and silky.
- Add the red food coloring, a little at a time, until you reach your desired color. The amount may vary depending on the type and brand of food coloring you use.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 20 to 25 minutes, or until the tops look set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Remove the cake layers from the oven and let them cool completely in the pans before frosting.
Make the Keto Cream Cheese Frosting
- In a large bowl, beat the cream cheese, softened butter, powdered sweetener, and vanilla extract on medium speed for about 3 minutes, or until the frosting is smooth, airy, and creamy.
Assemble and Frost the Cake
- Place one cake layer on a serving plate or cake stand. Spread about half of the frosting over the top.
- Add the second cake layer, then spread the remaining frosting over the top and sides of the cake using an offset spatula or icing spatula.
- Refrigerate the cake for at least 60 minutes before slicing. This helps the frosting firm up and makes the cake easier to cut.
- Slice and serve.
Video
Notes
- Use powdered sweetener in both the cake and frosting for the smoothest texture.
- Make sure the eggs, butter, cream cheese, and heavy cream are at room temperature before starting.
- Use blanched superfine almond flour for the softest cake texture.
- Don’t overbake the cake layers. Keto cakes can dry out quickly, so remove them when the center is set and a toothpick comes out mostly clean with a few moist crumbs.
- The food coloring is optional for flavor, but it gives the cake its classic red velvet look.
- Chill the cake before slicing for cleaner cuts.
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!