Keto Red Velvet Cake – A Low-Carb Take on a Classic Favorite

Red velvet cake has a special kind of charm—tender crumb, subtle cocoa, and that signature tang—all wrapped in a creamy frosting. This version keeps the spirit of the classic but skips the sugar and flour. You’ll get a moist, airy cake with a rich cream cheese frosting, all while staying low-carb and gluten-free.

It’s simple enough for a weeknight bake, yet pretty enough for birthdays and holidays. If you’ve missed cake on keto, this one brings it back without the guilt.

What Makes This Special

This keto red velvet cake is built on almond flour and a touch of coconut flour for structure, so it bakes up soft rather than dense. A bit of cocoa powder and apple cider vinegar give that familiar flavor and tang.

The color comes from natural, keto-friendly options, so you’re not relying on a bottle of sugar-laden dye. The frosting is silky, stable, and not overly sweet, so the cake’s flavor shines. It tastes like a celebration cake, not a compromise.

What You’ll Need

• Almond flour (finely blanched): 2 1/2 cups
• Coconut flour: 2 tablespoons
• Unsweetened cocoa powder (natural): 1 1/2 tablespoons
• Erythritol-based or allulose sweetener (granulated): 3/4 cup
• Baking powder: 2 teaspoons
• Salt: 1/2 teaspoon
• Eggs: 4 large, room temperature
• Unsalted butter, melted and slightly cooled: 1/2 cup
• Unsweetened almond milk (or heavy cream): 3/4 cup
• Apple cider vinegar: 2 teaspoons
• Vanilla extract: 2 teaspoons
• Red color: 1–2 tablespoons beet powder or 1–2 teaspoons concentrated natural red food coloring (keto-friendly)
• Optional: 1/2 teaspoon espresso powder to deepen cocoa notes

Cream Cheese Frosting

• Cream cheese, softened: 12 ounces
• Unsalted butter, softened: 1/2 cup
• Powdered erythritol or powdered allulose: 3/4 to 1 cup, to taste
• Vanilla extract: 1 1/2 teaspoons
• Heavy cream: 2–3 tablespoons, as needed for texture
• Pinch of salt to balance sweetness

Equipment

• Two 8-inch round cake pans (or one 9×13 pan)
• Parchment paper and nonstick spray
• Mixing bowls, whisk, and hand or stand mixer
• Cooling rack and offset spatula

How to Make It

1. Prep the pans and oven. Heat the oven to 350°F (175°C).

   Grease two 8-inch pans, line the bottoms with parchment, and grease again for easy release.

2. Whisk dry ingredients. In a large bowl, whisk almond flour, coconut flour, cocoa powder, granulated sweetener, baking powder, and salt until no lumps remain.
3. Combine wet ingredients. In another bowl, whisk eggs, melted butter, almond milk, vanilla, and apple cider vinegar. Add beet powder or natural red color. Aim for a deep red—add more color if needed.

   The batter will look slightly muted due to cocoa.

4. Bring it together. Pour wet ingredients into the dry. Stir until just combined. If using espresso powder, mix it in now.

   The batter should be thick but spreadable; if too thick, add 1–2 tablespoons almond milk.

5. Divide and bake. Split the batter evenly between pans and smooth the tops. Bake for 18–24 minutes, until the centers are set and a toothpick comes out clean with a few moist crumbs.
6. Cool completely. Let cakes rest in pans 10 minutes, then turn onto a rack. Cool fully before frosting to avoid melting.
7. Make the frosting. Beat cream cheese and butter until fluffy.

   Add powdered sweetener, vanilla, and salt. Beat until smooth. Add heavy cream a tablespoon at a time to reach a soft, spreadable consistency.

8. Frost the cake. Place one layer on a plate, spread a generous layer of frosting, then top with the second layer.

   Cover the top and sides. Chill 20–30 minutes to set if you want cleaner slices.

Keeping It Fresh

Store the frosted cake covered in the fridge for up to 5 days. The texture actually improves after the first day as the layers meld with the frosting.

For longer storage, slice and wrap individual pieces, then freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for 30–45 minutes.

Health Benefits

• Lower in carbs: Almond and coconut flours keep net carbs low compared to wheat flour.
• Gluten-free: Naturally suitable for those avoiding gluten.
• Better fats: Butter, cream cheese, and almond flour provide satiating fats that support fullness on keto.
• Controlled sweetness: Using erythritol or allulose avoids blood sugar spikes associated with sugar.
• Potential micronutrients: Almond flour brings vitamin E, magnesium, and fiber.

Pitfalls to Watch Out For

• Overbaking: Nut-flour cakes dry out quickly. Pull the cake when the center springs back lightly.
• Too little color: Cocoa can mute the red.

  Use enough beet powder or a concentrated natural dye for a true red tone.

• Grainy frosting: Use powdered sweetener, not granulated, or it won’t dissolve smoothly.
• Dense texture: Cold eggs and butter can make the batter seize. Bring ingredients to room temperature.
• Sweetener swaps: Some blends are sweeter than sugar. Taste the batter and frosting and adjust.

Variations You Can Try

• Sheet cake: Bake in a 9×13 pan for 22–28 minutes and frost the top only.

  Great for potlucks.

• Cupcakes: Portion into 12–14 liners and bake 16–20 minutes. Pipe frosting on top.
• Layer boost: Make 1.5x the recipe and bake three thinner layers for a showstopper.
• Chocolate swirl: Marble in a few spoonfuls of extra cocoa batter for a striking look.
• Nut crunch: Add chopped pecans between layers for texture, keeping portions small to maintain macros.
• Dairy-light: Swap butter in the cake for refined coconut oil and use a dairy-free cream cheese alternative if needed.

FAQ

How many net carbs are in a slice?

It depends on your sweetener and exact brands, but a typical 1/12 slice is around 4–6 net carbs. Calculate using your labels for the most accurate count.

Can I use only coconut flour?

No.

Coconut flour is highly absorbent and would make the cake dry and crumbly. The almond and coconut flour blend gives the best texture.

What if I don’t want to use red food coloring?

Use beet powder or a natural red dye. The flavor stays neutral at small amounts.

Without any color, the cake will taste the same but look more like a light chocolate cake.

Can I make this ahead?

Yes. Bake the layers a day in advance, wrap tightly, and refrigerate. Frost the day you plan to serve for the freshest look and texture.

Why did my cake collapse in the middle?

Common causes are underbaking, opening the oven too early, or too much liquid.

Bake until fully set, avoid peeking for the first 15 minutes, and measure liquids carefully.

Which sweetener works best?

Allulose makes a slightly moister crumb and softer frosting. Erythritol sweetens well but can crystallize if used in excess. A blend often gives the best balance.

Can I use buttermilk?

Traditional red velvet uses buttermilk, but it’s higher in carbs.

Almond milk plus a splash of vinegar provides the tang without the extra carbs.

How do I get a smoother crumb?

Use finely blanched almond flour, sift your dry ingredients, and avoid overmixing. Let the batter rest 5 minutes before baking to hydrate the coconut flour.

Is the frosting stable for piping?

Yes, as long as it’s not too warm. Chill the frosting for 10–15 minutes if it feels soft, then pipe.

Add a little more powdered sweetener to stiffen if needed.

Can I add chocolate chips?

Sure, fold in a small handful of sugar-free dark chocolate chips. Keep an eye on the macros, as even sugar-free chips can add carbs.

Wrapping Up

This Keto Red Velvet Cake brings the nostalgia without the sugar crash. It’s soft, not overly sweet, and topped with a lush cream cheese frosting that ties everything together.

Whether you bake it as a layer cake, sheet cake, or cupcakes, it’s a reliable crowd-pleaser. Keep this recipe on hand for birthdays, holidays, or any night you’re craving a slice of classic comfort—keto style.