Desserts, keto Desserts, Keto Recipes

Keto Red Velvet Cake


Indulge in the sensational delight of our Keto Red Velvet Cake – a mouthwatering masterpiece adorned with a luxurious cream cheese frosting, pecans, and raspberries. This low-carb rendition guarantees a perfect moist crumb that will leave you in awe. Red velvet transcends its vibrant hue; it is a divine fusion of vanilla cocoa essence with a subtle buttermilk undertone.

Ingredients Needed:

Eggs – Large eggs at room temperature ensure a seamless blend without an overpowering eggy taste.

Keto Flours (Almond and Coconut) – Elevate the texture and eliminate gritty nuances by combining blanched almond flour and coconut flour. Sift the dry ingredients for a smoother consistency.

Unsalted Butter and Heavy Cream – Infuse buttery richness into the cake, and ensure the butter is soft for optimal incorporation.

Cocoa Powder – Introduce the classic red velvet taste with this essential ingredient.

Apple Cider Vinegar – For a mildly acidic touch reminiscent of traditional red velvet, substitute buttermilk with vinegar, sparing unnecessary carbs.

Sweetener – Opt for your preferred sweetener without an aftertaste. Erythritol, Monk Fruit Sweetener Blend, or Allulose Blend work wonders. Powdered sweetener is crucial for the frosting.

Red Food Coloring – Enhance the visual allure with liquid, gel, or powder options. Achieve vibrancy naturally if desired.

Vanilla Extract – Choose the highest quality for an impeccable flavor profile.

How to Make the Keto Red Velvet:

Cream butter and sweetener until fluffy, embodying a light and airy texture.

Blend wet ingredients – eggs, vanilla extract, heavy cream, and apple cider vinegar – ensuring a harmonious mixture.

Integrate dry ingredients – blanched almond flour, coconut flour, cocoa powder, and baking powder – resulting in a slightly thick yet smooth batter.

Infuse the batter with red food coloring, adjusting quantity based on potency.

Bake the keto red velvet cake in two pans for 20-25 minutes until the tops firm up.

Allow the cake layers to cool, maintaining the integrity of the moist crumb.

Tips for Making the Ultimate Low Carb Keto Red Velvet Cake:

Avoid overbaking to prevent dryness; ovens may vary.

Cool cake completely before frosting to preserve the frosting’s structure.

Ensure ingredients are at room temperature.

Expect minimal rise due to its grain-free nature.

Storing Low Carb Red Velvet Cake Leftovers:

Keep the frosted cake in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted layers for up to 2-3 minutes for future use.


Can I skip the food coloring?

Absolutely, the color is aesthetic; without it, the cake takes on a rich, brown hue.

What pan sizes are suitable?

Opt for two 9-inch pans or three 8-inch pans, adjusting baking times accordingly.

Keto Red Velvet Cake

Recipe by admin
0.0 from 0 votes
Course: DessertsCuisine: American


Prep time


Cooking time




Total time



Easy and Quick Keto Red Velvet Cake Recipe. Net Carbs 4g.


  • 5 large eggs, room temperature

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1/2 cup unsalted butter, softened

  • 2 tbsp cocoa powder

  • 2 tsp baking powder

  • 1/4 cup heavy whipping cream

  • 1 cup sweetener

  • 1 1/2 tbsp Natural Liquid or Gel Red food coloring

  • 1 tsp Apple cider vinegar

  • 2 tsp vanilla extract

  • Make the Frosting:
  • 16 oz cream cheese, room temperature

  • 4 oz unsalted butter, room temperature

  • 1 1/2 cups powdered sweetener

  • 2 tsp vanilla extract


  • Preheat the oven to 350°F/180°C. Line the bottom of two 9-inch round pans with parchment paper and grease the sides.
  • Cream together softened butter and powdered sweetener until smooth and lighter in color.
  • Add eggs one by one, then incorporate apple cider vinegar, vanilla, and heavy cream.
  • Mix in almond flour, followed by coconut flour, cocoa powder, and baking powder until the batter is smooth.
  • Add red food coloring gradually until the desired vibrant color is achieved.
  • Divide the batter between prepared pans, smoothing the tops.
  • Bake for 20-25 minutes until the tops are firm and a toothpick comes out clean. Cool completely.
  • Make the Cream Cheese Frosting: Cream together cream cheese, softened butter, powdered sweetener, and vanilla extract until airy and creamy.
  • Assemble and Frost the Cake: Place one cake layer on a serving plate, cover with half the frosting, top with the second layer, and frost the tops and sides.
  • Refrigerate for at least 60 minutes before slicing for a well-defined shape.
  • Enjoy!

Nutrition Facts

  • Calories: 320kcal
  • Carbohydrates: 6g
  • Protein: 7g
  • Fat: 31g
  • Fiber: 2g
  • Sugar: 2g

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