Keto red velvet cake everything you love about a traditional red velvet cake, minus all the carbs and gluten. It’s a moist, rich velvety smooth crumb low carb cake!
This keto red velvet cake is made using a combination of almond and coconut flour giving it the perfect dense and soft smooth texture.
The use of these alternative flours makes this also a gluten-free red velvet cake.
If that’s not enough this stunning three-layer cake features generous layers of silky cream cheese frosting because honestly, what’s a red velvet cake without cream cheese frosting?
I opted for a keto naked red velvet cake, to keep things easy peasy but you can certainly frost the sides since the recipe allows for generous layers of keto cream cheese frosting!
However, this is the first time I have made a keto red velvet layer cake recipe!
Keto Red Velvet Cake
No one can deny that a red velvet recipe is as festive as it gets when choosing a dessert for special occasions.
This healthy red velvet cake is perfect for the holidays like Christmas and Valentine’s Day or any time you want to make an extra special treat.
I have always loved red velvet cake, probably because it’s such a moist cake, that beautifully combines the flavor of buttermilk and cocoa powder.
Do you know that for years, I had no idea what provided the flavor of this superstar cake? But once I figured it out I had to have this cake as often as I could.
Unfortunately, creating a keto red velvet pound cake was something I didn’t tackle until I was sure I could come up with a great low-carb option. Thankfully that day has finally arrived!
What Is The Flavor Of Red Velvet?
Red velvet recipes use a combination of mild cocoa powder, vinegar, vanilla, and buttermilk to get its classic flavor. Plus, many recipes add red food coloring to ensure the cake gets its recognizable red color.
Do you know that red velvet recipes have been enjoyed since the 1800s? The name velvet referred to the smooth texture of the cocoa powder provided in the recipe.
The use of cocoa powder was a way to soften the flour and help produce a finer textured cake.
However, during World War II the shortage of food made baking items very challenging to acquire. Finding basic ingredients were nearly impossible. This meant that cocoa powder very scarce, and was not something you could just pick up quickly.
The lack of cocoa powder made the bakers very creative and instead of using cocoa powder, they added beet juice to mimic the color of chocolate and to keep their baked goods moist.
This explains why red velvet desserts do not generally have a strong chocolate flavor.
The Tanginess Factor
Most recipes for red velvet include buttermilk. The tanginess of buttermilk is a key flavor component in getting the tang of red velvet correctly.
My solution was to make my own keto-friendly buttermilk, by combining some heavy cream with water and adding a little white vinegar to allow for a slight curdle.
I also added a little cream of tarter to dry ingredients to achieve the classic red velvet flavor we have come to love and enjoy.
Trust me it works. So don’t skip the vinegar and cream of tartar addition because it’s key in getting the flavor of red velvet perfect.
How To Make Red Velvet Cake
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Making this low carb red velvet cake is pretty straightforward. Unlike some overly complicated red velvet recipes, this is one you can whip up rather quickly.
Honestly, the most challenging part of this recipe is the necessary wait for the cake to cool before adding the thick layers of cream cheese frosting.
Below are the ingredients and tools you’ll need. Note that the full printable recipe card is at the bottom of the page.
Ingredients Needed To Make Keto-Friendly Red Velvet Cake
- Granulated sugar substitute
- Finely milled almond flour measured and sifted
- Coconut flour
- Cocoa powder
- Baking powder
- Baking soda
- Cream of tartar
- Eggs, room temperature
- Cream cheese, room temperature
- Heavy cream
- Unsalted butter
- Vanilla extract
- White vinegar
- Red food coloring
Cream Cheese Icing
- Unsalted butter
- Cream cheese softened
- Heavy whipping cream
- Vanilla extract
- Confectioners sugar-substitute
Tools You’ll Need:
Best Sugar-Substitutes For Sugar-Free Red Velvet Cake
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, if using Pyure you will want to use half the amount called for in this recipe since it’s a much sweeter choice.
I will also add that I am not a fan of using stevia in chocolate-based recipes, in my opinion, it intensifies the aftertaste of stevia.
But if stevia is your preferred choice then feel free to use the Pyure brand.
This recipe uses a powdered sugar substitute for cream cheese icing. It must be a confectioner’s sugar substitute sweetener and it’s why I defer to the only two I use regularly.
My failed attempts when I first went keto are what caused me to be very intentional with my Keto Baking recipes like these brownies. I threw away so many ingredients in the beginning and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results.
Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding. Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.
Be sure you check out all our keto cakes for more delicious low-in-carb options!
Grab Our Keto Cook Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
Real Plans will finally put an end to frustrating hours of trying to create healthy meals. After all, we all know how challenging it can be to meet the demands of our full lives.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
- 2 1/4 cups of finely milled almond flour , measured and sifted
- 1 cup of coconut flour
- 1/4 cup of cocoa powder
- 3/4 cup unsalted butter
- 5 eggs , room temperature
- 8 ounces of cream cheese, room temperature
- 1 1/4 cups of granulated sugar substitute
- 3 teaspoons of vanilla extract
- 1 teaspoons of baking powder
- 1/2 teaspoon of cream of tartar
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of white vinegar
- 1/4 teaspoon of sea salt
- 1/2 cup of heavy whipping cream
- 4 teaspoons of red food coloring
Keto Cream Cheese Frosting
- 12 ounces of full fat cream cheese, softened at room temperature
- 3/4 cup of unsalted butter, softened at room temperature
- 1 1/2 cup confectioner's sugar substitute
- 1/2 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
- Preheat the oven to 350 degrees.
- Grease well with solid butter and line with parchment rounds three 9-inch cake pans.
- Measure and sift the almond flour and place in a large bowl.
- Measure the coconut flour and add to the large bowl with the sifted almond flour.
- To the large bowl add the cocoa powder, baking powder, baking soda, cream of tartar, and salt.
- Make the keto buttermilk by adding vinegar to the heavy whipping cream and set aside.
- Using an electric beater mix the cream cheese, sugar substitute until light fluffy.
- Add the butter and beat until well incorporated.
- Next, add the vanilla extract.
- Add the eggs one at a time be sure to combine well after each addition.
- Slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.
- Fold in the buttermilk.
- Add the batter to the three prepared 9-inch pans.
- Bake the cakes in the center rack for 30-35 minutes until an inserted toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before inverting them to a baking rack.
- While the cakes cool completely on the baking rack make the cream cheese frosting.
- Store leftovers in the refrigerator for up to 5 days. Can be frozen without the frosting.
Keto Cream Cheese Frosting
- Beat on high speed the softened cream cheese, vanilla extract, salt, and butter until light and fluffy about 2-3 minutes. Make sure to scrape the bowl several times.
- Next, add the sugar-free confectioner's sugar a few tablespoons at a time. To the blended cream cheese frosting batter add the heavy whipping cream a couple of tablespoons at a time on high until light and airy. About 2 minutes.
Frosting Your Naked Red Velvet Cake
When the red velvet cakes have cooled completely make sure your cakes are level. You can use a large serrated knife to trim off part of the top of the cake if necessary.
Place the first layer onto a cake plate or cake stand.
Using an icing spatula, add about 1 1/4 cups of frosting to the center of the first layer making sure to spread evenly to the edge.
Add the second and third cake layers each time adding about 1 1/4 cups of the cream cheese frosting.
Use the remainder of the frosting to the top and all sides using an icing spatula. Since this will be a semi-naked cake, you will not be adding a lot of frosting to the sides, just enough to smooth the edges while leaving some of the cake layers exposed.
Before attempting to slice the cake or add any garnish be sure to refrigerate the cake for a minimum of two hours. This will make it much easier to slice your cake.
Optional: Garnish your cake with fresh whole strawberries or any fresh berry of your choosing.
The nutritional information does not include the strawberry garnish,.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 25.9gSaturated Fat: 12.3gCholesterol: 95mgSodium: 120mgCarbohydrates: 8.1gNet Carbohydrates: 4.6gFiber: 3.9gSugar: .1gProtein: 6.2g