Truly the best Keto Red Velvet Cake that’s super soft, moist, and tender, with a perfect cream cheese frosting. It’s my favorite keto cake and has only 4g net carbs for a slice.
This low carb red velvet cake is my all-time favorite cake recipe. Buttery, soft, at only 4g net carbs, I’m thrilled to share this recipe for the best keto red velvet cake.
Fluffy layers of sugar-free red velvet cake with the best cream cheese frosting. Is there anything better?
Make it for any special occasion such as Christmas, New Year’s Eve, and Valentine’s Day, and I guarantee everyone will be impressed.
What’s the Taste of Red Velvet Cake?
Is this just a chocolate cake with added red food coloring? Is it a vanilla cake? Well, the chocolate taste is mild, but it’s loaded with delicate and rich flavors in every bite. Topped with a luscious cream cheese frosting this, gluten free low carb red velvet cake is glorious. It’s super buttery, soft, and truly melt-in-your-mouth cake.
Ingredients for the 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. Here’s everything you’ll need:
- Eggs – large eggs at room temperature.
- Keto Flours: almond flour and coconut flour- If you made some of my recipes from the blog, you probably noticed that I’m using both of these flours. This way, you’ll get the best texture and greatly reduce the gritty taste. Always use blanched almond flour or superfine almond flour, not almond meal. If possible, I recommend sifting all the dry ingredients to get rid of the bigger chunks.
- Unsalted butter and heavy cream – make this cake super buttery, and it’s important to use soft butter.
- Cocoa powder – adds that classic red velvet cake taste.
- Apple cider vinegar – to achieve the unique taste of red velvet cakes that’s slightly acidic, we use vinegar as a replacement for buttermilk. This way, we have the flavor without the extra carbs.
- Sweetener – use your favorite sweetener. This recipe works great with Erythritol, Monk fruit sweetener Blend, or Allulose Blend. For the frosting, it’s essential to use powdered sweetener.
- Red food coloring – I used liquid red food coloring, but there are gel and powder options and other natural ways to make this cake red and vibrant.
- Vanilla extract – use the highest quality you can find.
Remember that all the ingredients have to be at room temperature for the cake and cream cheese frosting. Otherwise, you won’t get a smooth keto cake batter, and the frosting won’t mix properly.
How to Make This Keto Red Velvet Cake
To make this low carb almond flour red velvet cake, you’ll start by gathering all the ingredients. Once the ingredients reach room temperature, let’s start baking:
- Cream butter and sweetener until fluffy and light in color.
- Incorporate the wet ingredients: add eggs one at a time, vanilla extract, heavy cream, apple cider vinegar.
- Add the dry ingredients: beat in blanched almond flour, coconut flour, cocoa powder, and baking powder. Mix until the batter is slightly thick but smooth.
- Add food coloring until you get the desired red color. Some food colorings are more potent than others, so you might need to use less or more.
- Bake the keto red velvet cake. Divide the batter between two cake pans and bake in the preheated oven for 20-25 minutes until the tops look firm.
- Allow the cake layers to cool down.
- Make the frosting. I used a double batch of my keto cream cheese frosting and included the instructions in the recipe card below.
- Generously frost the cake and decorate. Enjoy!
Tips to make the best low carb keto red velvet cake
- Don’t overbake – Please note that all the ovens are different, and some might bake faster. Overbaking makes the keto cake layers super dry.
- Cool completely before frosting the cake. The heat from the cake layers will melt the frosting.
- Use room temperature ingredients – I can’t stress enough the importance of this step.
- Don’t expect this cake to rise too much as it’s grain-free.
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 minutes and thaw overnight. Bring to room temperature and frost.
Low Carb Keto Red Velvet Cake Frequently Asked Questions
Can I make this keto cake without the food coloring?
Yes, sure. The food coloring doesn’t affect the taste, only the looks. The cake will not be red, but slightly brown.
What size pans do you need?
You can use two 9-inch pans or 3 8-inch pans, but the layers will be slightly thinner. Make sure to adjust the baking time.
More Keto Cakes you’ll Love
- Keto Marble Cake
- Keto Flourless Chocolate Cake Recipe
- Easy Keto Chocolate Mug Cake with Coconut Flour
- Easy Keto Vanilla Pound Cake
- The Best Keto Coffee Cake
Keto Red Velvet Cake
- 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 erythritol (SoNourished)
- 1 1/2 tbsp Natural Liquid or Gel Red food coloring
- 2 tsp vanilla extract
- 1 tsp Apple cider vinegar
- Make the frosting
- Preheat the oven to 350°F/180°C and line the bottom of two 9-inch round baking pas 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!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: