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coconut flour red velvet cake
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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 mins
Cook Time32 mins
Cooling Time40 mins
Total Time1 hr 52 mins
Course: Dessert
Keyword: keto cake, keto chocolate cake, keto red velvet cake
Servings: 12 slices


Keto Red Velvet Cake



  • 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!


Ingredient Links:


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.