Irresistible Keto Red Velvet Cake Recipe

Keto Red Velvet Cake cravings hit hard when you want a real bakery-style treat without the sugar crash. I get it. You want a cake that’s moist, tender, and lush with cream cheese frosting, but still low in carbs. That’s exactly why I love sharing this recipe. It tastes like the real thing, slices beautifully, and makes any occasion feel special. Keep reading and I’ll show you how to pull off a legit bakery vibe at home with simple steps and everyday ingredients.

Why I Love This Recipe

Here’s my honest take. I wanted a red velvet cake that didn’t taste like a compromise. This Irresistible Keto Red Velvet Cake Recipe delivers everything you expect from a classic red velvet slice: a soft crumb, a little cocoa, a mild tang, and that dreamy cream cheese frosting. And it does it with low carbs and no sugar overload.

The texture is key. Almond flour brings a tender bite, a little coconut flour helps it stay structured, and the combo blends into a batter that rises well and doesn’t feel heavy. I also use a small splash of vinegar to react with the leaveners, which keeps the crumb fluffy and gives that subtle red velvet tang.

Color is personal. You can use a quality red gel for that bold look or go more natural with beet powder. I’ll share tips below so you get a vibrant shade without bitterness. When you nail the color and crumb, this cake becomes your go-to celebration dessert.

If you want more sweet inspiration after this, you can browse my collection of keto-friendly treats in the keto recipes archive, all tested and family-approved.

Pro tip for the win. This Irresistible Keto Red Velvet Cake Recipe makes two layers that frost easily, but you can also bake it in a single 9 inch pan if that’s what you have on hand. Just extend the bake time a bit and test with a toothpick.

Bottom line. It looks impressive, slices neatly, and makes everyone at the table happy. That’s why it’s in my top three low carb cakes.

Tips For Making The Best Low Carb Keto Red Velvet Cake

Little details matter. Do these and you’ll get consistent results every time.

• Use room temperature ingredients. Cold eggs or dairy can make the batter curdle and bake unevenly.
• Whisk dry ingredients well. Almond flour likes to clump. Break it up for a smooth batter.
• Do not overmix. Stir just until combined. Overmixing can make the cake dense.
• Check your pans. Two 8 inch rounds work best for layer cakes. Line with parchment and lightly grease the sides.
• Let the batter rest for 5 minutes. Coconut flour absorbs liquid. A short rest helps the crumb set.
• Color carefully. Start with less red coloring, then add more as needed. Gel is stronger than liquid.
• Frost when fully cool. If the cake is warm, the frosting will melt and slide.
• Crumb coat first. Spread a thin layer of frosting, chill 15 minutes, then finish with a smooth final layer.
• Sweetener choice matters. Powdered allulose or powdered erythritol blends give the smoothest frosting.

Sweetener notes

Allulose gives a super smooth finish and stays softer in the fridge. Erythritol sets a bit firmer and can cool your tongue. Both work. If the frosting seems too thick, add a splash of heavy cream. If you’re craving another chocolatey option later, check out my favorite oven-friendly moist keto chocolate cake for a simple weeknight bake.

Color and tang

A classic red velvet vibe needs a hint of cocoa and a little acidity. I like white vinegar in the batter and vanilla in the frosting. Beet powder gives a natural shade, but you might need a bit more for brightness. If using gel coloring, just remember a little goes a long way.

“I made this for my sister’s birthday and no one guessed it was low carb. The crumb was tender, the color was gorgeous, and that frosting was honestly restaurant-level.”

Ingredients & Substitutions

What you will need

• Almond flour 2 cups or 200 g, fine blanched
• Coconut flour 2 tbsp or 14 g
• Unsweetened cocoa powder 1.5 tbsp or 12 g
• Granulated keto sweetener 3/4 cup or 150 g allulose or erythritol
• Baking powder 1 tsp
• Baking soda 1/2 tsp
• Fine salt 1/2 tsp
• Large eggs 4, at room temperature
• Unsweetened almond milk 1/2 cup or 120 ml, room temp
• Unsalted butter 1/2 cup or 113 g, melted and cooled, or use light olive oil
• Vanilla extract 1 tsp
• White vinegar 2 tsp
• Red gel food coloring 1 to 2 tsp, or 2 to 3 tsp beet powder for a natural option
• Cream cheese 12 oz or 340 g, room temp
• Butter for frosting 1/2 cup or 113 g, room temp
• Powdered keto sweetener 1 cup or 120 g
• Vanilla extract 1 tsp for frosting
• Heavy cream 2 to 3 tbsp to thin frosting as needed

Substitutions that work

Almond flour: Stick with blanched for a fine crumb. Sunflower seed flour can work as a nut-free swap, but the color might shift slightly. Coconut flour is not a 1 to 1 substitute for almond flour.

Butter: Light olive oil or avocado oil keeps the cake moist. If dairy free, use a dairy free butter and a plant-based cream cheese in the frosting.

Sweetener: Powdered allulose or a powdered erythritol monk fruit blend works best for the frosting. For the cake, granulated versions are fine since they dissolve while baking.

Cocoa: Natural cocoa keeps the flavor gentle. Use Dutch process for a deeper cocoa note, but expect a slightly different red tone.

Want another birthday-worthy low carb dessert for your list? Try this pretty keto strawberry shortcake cake that layers beautifully and stays light.

Use this Irresistible Keto Red Velvet Cake Recipe as a base and adjust the frosting sweetness to taste. A pinch of salt is the secret to balancing sweetness and making flavors pop.

How to Make Keto Red Velvet Cake

Step by step

1. Prep. Preheat the oven to 350°F or 175°C. Line two 8 inch round pans with parchment on the bottom and lightly grease the sides.
2. Mix dry. In a large bowl, whisk almond flour, coconut flour, cocoa, sweetener, baking powder, baking soda, and salt until no clumps remain.
3. Mix wet. In another bowl, whisk eggs, almond milk, melted cooled butter, vanilla, vinegar, and your red coloring. Start with less color and add more after combining.
4. Combine. Pour wet into dry. Stir just until smooth. Let the batter sit 5 minutes to thicken slightly.
5. Adjust color. Check the shade and add a touch more gel or beet powder if needed. The color will lighten a bit after baking.
6. Bake. Divide batter between pans and level the tops. Bake 18 to 22 minutes until a toothpick comes out mostly clean with a few moist crumbs.
7. Cool. Set pans on a rack 10 minutes, then turn out and cool layers fully. Warm cake will melt frosting.
8. Make frosting. Beat cream cheese and butter until very smooth. Add powdered sweetener, vanilla, and 2 tbsp heavy cream. Beat until fluffy. Add more cream a teaspoon at a time if you want a softer texture.
9. Frost. Place one layer on a plate, add frosting, then top with the second layer. Add a thin crumb coat and chill 15 minutes. Finish with a generous final layer and smooth the sides.
10. Slice and enjoy. For clean slices, run a knife under hot water, dry it, then cut. Repeat between cuts.

Follow these steps and the Irresistible Keto Red Velvet Cake Recipe will become your party trick. It’s simple once you do it once or twice, and it looks gorgeous on the table.

How to Store Low Carb Red Velvet Cake Leftovers?

Leftover cake stores really well. Keep it covered in the fridge for up to 5 days. The frosting sets nicely and the crumb stays moist. For best texture, let slices sit at room temp 15 to 20 minutes before serving.

Freezing tips

Freeze whole or sliced. Wrap tightly in plastic, then place in a freezer-safe container. Thaw overnight in the fridge, then bring to room temp. I like to freeze individual slices for easy dessert planning. If you want something cold to pair with your slice, these keto ice cream treats are a perfect match on warm nights.

Quick note. This Irresistible Keto Red Velvet Cake Recipe tastes even better on day two as the flavors settle and the frosting hugs the layers.

Common Questions

How many net carbs per slice?
It varies by sweetener and frosting thickness, but you’re looking at roughly 4 to 5 grams net carbs for a tenth of the cake. Always calculate based on your exact ingredients.

Can I make cupcakes instead?
Yes. Bake at the same temperature and check at 15 to 18 minutes. You’ll get about 12 cupcakes.

Which food coloring is best?
Red gel coloring gives the boldest shade with the smallest amount. Beet powder is a more natural option and gives a softer, slightly earthy tone.

Can I skip coconut flour?
I don’t recommend it. A small amount helps the structure. If you skip it, the cake may be too moist and not hold layers well.

What if my frosting is grainy?
Use powdered sweetener and beat for a full 2 to 3 minutes. If still gritty, add a teaspoon of heavy cream and keep beating until smooth.

Ready to Bake Your New Favorite Treat?

Now you’ve got the steps, the tricks, and the confidence to make this Irresistible Keto Red Velvet Cake Recipe anytime a crave-worthy dessert calls your name. It’s simple, festive, and delivers that classic taste we all know and love. If you want to see how others approach a similar cake, you can peek at this version from Keto Red Velvet Cake {2g carbs} – The Big Man’s World ® or compare methods with Keto Red Velvet Cake – Wholesome Yum. Then circle back and make the one you’ll actually crave on repeat. I can’t wait to hear how your Irresistible Keto Red Velvet Cake Recipe turns out.

Keto Red Velvet Cake

A moist and tender keto-friendly red velvet cake topped with dreamy cream cheese frosting, perfect for any celebration without the sugar crash.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Course Celebration, Dessert

Cuisine American

Servings 10 slices

Calories 300 kcal

Ingredients

  

For the Cake

• 2 cups Almond flour Fine blanched
• 2 tbsp Coconut flour
• 1.5 tbsp Unsweetened cocoa powder
• 3/4 cup Granulated keto sweetener Allulose or erythritol
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Fine salt
• 4 large Eggs At room temperature
• 1/2 cup Unsweetened almond milk Room temperature
• 1/2 cup Unsalted butter Melted and cooled, or use light olive oil
• 1 tsp Vanilla extract
• 2 tsp White vinegar
• 1 to 2 tsp Red gel food coloring Or 2 to 3 tsp beet powder for natural option

For the Frosting

• 12 oz Cream cheese At room temperature
• 1/2 cup Butter for frosting At room temperature
• 1 cup Powdered keto sweetener
• 1 tsp Vanilla extract For frosting
• 2 to 3 tbsp Heavy cream To thin frosting as needed

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Line two 8-inch round pans with parchment on the bottom and lightly grease the sides.
• In a large bowl, whisk together almond flour, coconut flour, cocoa powder, sweetener, baking powder, baking soda, and salt until no clumps remain.
• In another bowl, whisk together eggs, almond milk, melted cooled butter, vanilla extract, white vinegar, and red coloring. Start with less color and add more after combining.
• Pour the wet ingredients into the dry ingredients. Stir just until smooth and let the batter rest for 5 minutes.
• Check the color and add more gel or beet powder if needed.

Baking

• Divide the batter between the prepared pans and level the tops. Bake for 18 to 22 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
• Let the cakes cool in the pans for 10 minutes, then turn out onto a rack to cool fully.

Frosting

• Beat together cream cheese and butter until smooth. Add powdered sweetener, vanilla, and 2 tbsp of heavy cream. Beat until fluffy, adding more cream if a softer texture is preferred.
• Place one cake layer on a plate, frost it, then top with the second layer. Add a thin crumb coat and chill for 15 minutes before finishing with a generous final layer of frosting.

Serving

• For clean slices, run a knife under hot water, dry it, then cut. Repeat between cuts.

Notes

Store leftovers covered in the fridge for up to 5 days. For best texture, let slices sit at room temperature for 15-20 minutes before serving. Freeze whole or sliced, wrapped tightly, and thaw overnight in the fridge.

Keyword Cream Cheese Frosting, Keto Cake, Low Carb Dessert, Red Velvet Cake, Sugar Free Baking