Low Carb Keto Red Velvet Cake Recipe

This delicious low-carb keto red velvet cake is soft, moist, and topped with a creamy, sugar-free cream cheese frosting. It’s the perfect guilt-free dessert for birthdays or special occasions! Made with almond flour and a natural sweetener, it’s easy to prepare and can be customized with beetroot powder or food coloring for a classic red hue.

Ingredients Needed

Keto Red Velvet Cake:

• 170g (¾ cup) Salted butter, softened
• 300g (1½ cups) Monk Fruit Allulose Blend
• 3 Large eggs, at room temperature
• 1 tbsp Vanilla extract
• 180g (¾ cup) Sour cream, at room temperature
• 120ml (½ cup) Unsweetened almond milk, at room temperature
• 1 tsp White vinegar
• 300g (3 cups) Blanched almond flour
• 2 tbsp Dutch processed cocoa powder
• 2 tsp Baking soda
• 2 tbsp Beetroot powder (optional, for a red color – or red food coloring for a brighter red)

Cream Cheese Frosting:

• 440g (3½ cups) Keto cream cheese frosting
• Chopped pecans (optional, for topping)

How To Make Low Carb Keto Red Velvet Cake

1. Preheat the oven: Preheat the oven to 180°C (350°F). Line the bottom of two 23cm (9-inch) round springform pans with parchment paper.
2. Mix butter and sweetener: In a large bowl, beat together the butter and sweetener until fluffy.
3. Add wet ingredients: Beat in the eggs, one at a time. Stir in the vanilla, sour cream, almond milk, and vinegar, then beat to incorporate.
4. Combine dry ingredients: Reduce the mixer speed to low and beat in the almond flour, ½ cup at a time. Add the cocoa powder and baking soda, beating until smooth. If using, mix in the beetroot powder one teaspoon at a time until you reach the desired color.
5. Bake the cake: Divide the batter evenly between the two pans and smooth the tops with a spatula. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before running a knife along the edges and flipping to release.
6. Make the frosting: Prepare the keto cream cheese frosting according to the recipe instructions.
7. Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread ¾ cup (255g) of frosting on top. Place the second layer over it and frost with another ¾ cup (255g) of frosting. Finally, frost the sides with the remaining 1½ cups (510g) of frosting. If desired, top with chopped pecans.

Recipe Tips

• Use room temperature ingredients: Cold eggs, sour cream, and almond milk can make the batter lumpy. Let them sit at room temperature for a smooth mix.
• Do not overmix the batter: Overmixing can make the cake dense instead of soft and fluffy. Mix just until the ingredients are combined.
• Check for doneness early: Keto cakes bake differently than regular ones. Start checking with a toothpick at 20 minutes to avoid overbaking.
• Cool completely before frosting: If the cake is warm, the frosting will melt and slide off. Let it cool fully before assembling.
• Adjust the red color: Beetroot powder gives a natural color but can be mild. For a brighter red, add a few drops of food coloring.

How To Store Leftovers?

• Refrigerate: First, let the leftover red velvet cake cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days to keep it fresh and moist.
• Freeze: Wrap individual slices in cling film and place them in a freezer-safe container. Store for up to 3 months. To serve, thaw the slices in the fridge overnight before enjoying.

Nutrition Facts

Serving Size: 1 slice (1/24 cake)

• Calories: 286
• Total Fat: 27.7g
• Saturated Fat: 9.0g
• Cholesterol: 53.8mg
• Sodium: 142.7mg
• Potassium: 64.6mg
• Total Carbohydrate: 5.3g
• Dietary Fiber: 1.9g
• Sugars: 1.3g
• Protein: 5.2g

Check out More Recipes:

• Low Carb Keto Blackberry Cobbler
• Low Carb Keto Tiramisu Recipe
• Low Carb Keto Cheesecake Brownies Recipe