Keto Red Velvet Cake
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.
Servings: 16 servings
Calories: 320kcal
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
Serving: 1keto red velvet cakeslice | Calories: 320kcal | Carbohydrates: 6g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 118mg | Potassium: 134mg | Fiber: 2g | Sugar: 2g | Vitamin A: 864IU | Calcium: 99mg | Iron: 1mg | Net Carbs: 4g