Keto Red Velvet Cake

This Keto Red Velvet Cake is really just a step-up from a traditional vanilla or chocolate cake. It's pretty much just as easy to make yet looks much more luxurious and extravagant because of it's signature red colour.

Now to be honest, I know my cake isn't as “stand-out red” as some red velvet cakes..but this is because personally I prefer an extra tablespoon of cocoa powder added to my cake. I find it's just that sweet spot of not too much and just enough!

To make your cake more red, you can simply use 3 tbsp rather than 4 tbsp of cocoa powder and add additional red food colouring! (I didn't use a huge amount).

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Either way, this low carb cake is going to taste delicious! It's soft, fluffy, moist…all the things you look for in a delicious cake recipe.

It also has this beautiful sugar free cream cheese frosting that adds another layer of flavour. It contrasts so well with the light sweetness of the cake.

Cuteness break.. Here was my little helper while I made the cake. This is Willow. Her and her best friend Butterscotch (I didn't name them, haha) were my recent rescues who were previously feral and hated being around people but loved each other. Now she follows me everywhere and Butterscotch is slowly catching up in terms of progress!

I used a new ingredient called “Resistant Cornstarch” as an experiment and this cake. It's a high fiber version of traditional cornstarch with only 3g NET carbs per tablespoon.

I loved the lightness it added to the cake! I truly think some form of cornstarch or arrowroot starch is key for “fluffiness” in low carb cakes, so if you can get your hands on either of these products, definitely give it a try! If you don't have either, you can just use 2-3 tbsp coconut flour or 1 tbsp regular cornstarch and 2 tbsp coconut flour.

Ingredients In This Low Carb Keto Red Velvet Cake

Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit/Erythritol Sweetener – I use the Lakanto brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the cake a chewier, less crumbly texture. You can try to replace this by using a very small amount of ground psyllium husks or an extra tbsp of cornstarch/arrowroot starch.
Arrowroot Starch – This can be substituted with the resistant cornstarch I mention below to lower the overall carbs more without sacrificing texture. It adds an amazing lightness to the cake and keeps it moist inside! It's become one of my new favourite ingredients.
Unsweetened Cocoa Powder – Rodelle is my favourite brand of cocoa powder! It just always tastes really great in every recipe I've tried.
Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually add vanilla powder to my frosting sometimes because I love the flavour and little black specks it added!
Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!

Tools I Used To Make Keto Red Velvet Cake

Nutritional Food Scale – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Mixing Bowls
Stand Mixer
Spatula
9-inch or 8-inch Cake Pans
Flat plate or flat tray
Whisk

Tips For Making Keto Red Velvet Cake

If you don't have resistant cornstarch, you can also make this cake using arrowroot starch, regular cornstarch or 3 tbsp coconut flour in place of it. Just know that the cake may not stay come out quite as light and fluffy if you use coconut flour. If you can even use a small amount of cornstarch, that's better than nothing!
You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
For the best red colour, I recommend using a gel food colouring that won't water-down your cake batter! It also prevents you from compromising the cake flavour.
For the best smooth frosting, beat your butter until smooth before adding the cream cheese and then beating it all together OR beat both together, then microwave for 10-20s and beat again until smooth.

How To Store Keto Red Velvet Cake

Store this keto cake at room temperature if eating that day. If serving another day, keep refrigerated and then let soften at room temperature before serving OR microwave slices for 10-20s.
You can also freeze this cake by slicing and placing in a Tupperware container. Once the slices are frozen, pick them up and place them between pieces of wax paper to help keep them from getting freezer burnt.

Other Similar Recipes You May Like:

Keto Red Velvet Cake Recipe

Serves: 12

Ingredients:

Red Velvet Cake

2 cups almond flour
3 tbsp coconut flour
1/4 cup cocoa powder
1/4 cup resistant cornstarch, 37g (a high fiber cornstarch alternative OR arrowroot starch OR another 3 tbsp coconut flour)
1 1/2 tbsp baking powder
1 teaspoon baking soda
1 tsp xanthan gum
1/2 teaspoon salt
1/2 cup heavy cream, 125ml, at room temperature or warmed slightly
1/2 cup warm water, 125ml
1/2 tbsp white vinegar
2/3 cup coconut oil 160g
1 1/4 cups powdered monkfruit erythritol sweetener 210g
4 large eggs at room temperature
4 tsp vanilla extract
red food colouring

Frosting

8 oz cream cheese, room temperature
8 oz butter, room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup powdered monkfruit/erythritol sweetener, 160g (add more if you like a sweeter frosting!)

Directions:

Pre-heat oven to 350*F.
In a large bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, resistant cornstarch, baking powder, baking soda, xanthan gum and salt.
In a measuring cup or smaller bowl, add your cream, water and vinegar and give it a quick stir. Leave that while you complete the next step.
In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
Add red food colouring and stir again until you reach your desired colour.
Add the dry ingredients to the wet and stir until a thick batter forms.
Grease and lightly flour (with almond or coconut flour) 2 round 9-inch cake pans (8-inch work as well) and spread half the cake batter evenly into the bottom of each pan.
Bake the cakes for 32-35min. The tops should be risen nicely and a toothpick should come out pretty much clean (try not to over-bake these cakes).
Let the cakes cool fully before attempting to remove them (though I do recommend running a knife around the edges of each cake once they are quite cool but still have just a little warmth in them) This is easier to do when the cakes haven't fully set.
While the cakes are cooling, you can make the frosting by whipping together the cream cheese and butter in a large stand mixer (or with a hand mixer) until smooth and fluffy. Next add the sweetener and vanilla extract and beat again until smooth.
To assemble, make sure your first cake is ready to come out of the pan by jiggling it up and down a bit, I find this helps de-tach it from the bottom, also go around the sides of the cake with a knife if you haven't already. Turn the cake upside down onto a large flat plate and tap the bottom until it comes out.
Spread frosting over the the top of the cake until fully covered (make sure to not go too heavy as you want enough frosting for the next layer and the sides of the cake).
Next take your second cake and repeat the same process as before to prepare it to be removed from the pan. Flip it onto a flat try (a pizza tray is great) and then from there, carefully slide it off the plate or tray onto the top of the first frosted cake. Try to make the two cakes line up as evenly as possible.
Next, gently spread frosting over the entire cake, including the sides using a spatula (alternatively you can use a piping bag to decorate the cake if you find it's difficult to spread frosting neatly).
Chill for ~20min, then slice and serve your beautiful cake! This cake is best served at room temperature!

Store this keto cake at room temperature if eating that day. If serving another day, keep refrigerated and then let soften at room temperature before serving OR microwave slices for 10-20s.

You can also freeze this cake by slicing and placing in a Tupperware container. Once the slices are frozen, pick them up and place them between pieces of wax paper to help keep them from getting freezer burnt.

Nutrition for 1/12th of cake: 500 calories | 49.5g fat | 4.5g NET carbs | 7.9g protein | 5g fiber

Print Recipe

5 from 1 vote

Keto Red Velvet Cake

Soft, fluffy, moist cake with a hint of chocolate and a delicious cream cheese frosting.

Prep Time40

Cook Time32

Cooling Time40

Total Time1 52

Course: Dessert

Keyword: keto cake, keto chocolate cake, keto red velvet cake

Servings: slices

Ingredients

Keto Red Velvet Cake

2 cups almond flour 224g
3 tbsp coconut flour 21g
1/4 cup cocoa powder 24g
1/4 cup resistant cornstarch 37g (a high fiber cornstarch alternative OR arrowroot starch OR another 3 tbsp coconut flour)
1 1/2 tbsp baking powder
1 teaspoon baking soda
1 tsp xanthan gum
1/2 teaspoon salt
1/2 cup heavy cream 125ml, at room temperature or warmed slightly
1/2 cup warm water 125ml
1/2 tbsp white vinegar
2/3 cup coconut oil 160g
1 1/4 cups powdered monkfruit erythritol sweetener 210g
4 large eggs at room temperature
4 tsp vanilla extract
red food colouring

Frosting:

8 oz brick cream cheese room temperature
1/2 cup butter room temperature, 8oz
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup powdered monkfruit/erythritol sweetener 160g (or more if you like a sweeter frosting)

Instructions

Pre-heat oven to 350*F.
In a large bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, resistant cornstarch, baking powder, baking soda, xanthan gum and salt.
In a measuring cup or smaller bowl, add your cream, water and vinegar and give it a quick stir. Leave that while you complete the next step.
In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
Add red food colouring and stir again until you reach your desired colour.
Add the dry ingredients to the wet and stir until a thick batter forms.
Grease and lightly flour (with almond or coconut flour) 2 round 9-inch cake pans (8-inch work as well) and spread half the cake batter evenly into the bottom of each pan.
Bake the cakes for 32-35min. The tops should be risen nicely and a toothpick should come out pretty much clean (try not to over-bake these cakes).
Let the cakes cool fully before attempting to remove them (though I do recommend running a knife around the edges of each cake once they are quite cool but still have just a little warmth in them) This is easier to do when the cakes haven't fully set.
While the cakes are cooling, you can make the frosting by whipping together the cream cheese and butter in a large stand mixer (or with a hand mixer) until smooth and fluffy. Next add the sweetener and vanilla extract and beat again until smooth.
To assemble, make sure your first cake is ready to come out of the pan by jiggling it up and down a bit, I find this helps de-tach it from the bottom, also go around the sides of the cake with a knife if you haven't already. Turn the cake upside down onto a large flat plate and tap the bottom until it comes out.
Spread frosting over the the top of the cake until fully covered (make sure to not go too heavy as you want enough frosting for the next layer and the sides of the cake).
Next take your second cake and repeat the same process as before to prepare it to be removed from the pan. Flip it onto a flat try (a pizza tray is great) and then from there, carefully slide it off the plate or tray onto the top of the first frosted cake. Try to make the two cakes line up as evenly as possible.
Next, gently spread frosting over the entire cake, including the sides using a spatula (alternatively you can use a piping bag to decorate the cake if you find it's difficult to spread frosting neatly).
Chill for ~20min, then slice and serve your beautiful cake! This cake is best served at room temperature!

Notes

Ingredient Links:

Almond Flour
Coconut Flour
Powdered Monkfruit/Erythritol Sweetener
Xanthan gum
Arrowroot Starch
Unsweetened Cocoa Powder
Vanilla Extract
Coconut Oil

Tips For Making Keto Red Velvet Cake

If you don't have resistant cornstarch, you can also make this cake using arrowroot starch, regular cornstarch or 3 tbsp coconut flour in place of it. Just know that the cake may not stay come out quite as light and fluffy if you use coconut flour. If you can even use a small amount of cornstarch, that's better than nothing!
You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
For the best red colour, I recommend using a gel food colouring that won't water-down your cake batter! It also prevents you from compromising the cake flavour.