Keto Red Velvet Cake

Imagine having a delicious and moist red velvet cake that fits within your keto and gluten-free dietary preferences, perfect for special occasions like Valentine’s Day. Fluffy and topped with a scrumptious cream cheese frosting, this low carb cake requires only six main ingredients and can be made with ease in just one bowl.

Not only does this vegan-friendly dessert delight your taste buds, but it also boasts a low 2 grams of net carbs per slice, making it a guilt-free indulgence for you and your loved ones. Now, let’s dive into creating this showstopping cake that is sure to impress.

Keto Red Velvet Cake

When it comes to fantastic keto-friendly desserts, you might be delighted with recipes like chocolate cheesecake and chocolate pudding cake. However, an easy yet impressive keto red velvet cake stands out as an excellent choice.

Imagine being the designated dessert maker for various dinner parties and surprising your friends with this beautiful low-carb red velvet cake. It’s the ideal treat for those who fancy red velvet, especially for birthdays and special occasions.

Don’t be intimidated by its fancy appearance; making this cake is a breeze and requires only a few ingredients. There’s no need for butter, grains, or sugar. The result is a moist, fluffy, and slightly tender texture topped with a delicious cream cheese frosting. The sweet and buttery flavors, combined with hints of vanilla and a tangy cream cheese, make it a truly scrumptious dessert.

The best part is that you won’t notice it’s a sugar-free and low-carb cake, as it’s just as yummy as any red velvet cake from a bakery. Your guests will be impressed and hardly believe that this tasty cake is keto-friendly. So go ahead and treat your taste buds with this delightful keto red velvet cake, topped with a creamy keto cream cheese frosting. It’s sure to be a hit at any gathering and become one of your go-to keto dessert recipes.

Delightful Keto Red Velvet Cake Ingredients

To craft this delectable sugar-free red velvet cake, gather the following key ingredients:

  • Blanched almond flour – Choose superfine almond flour for a moist, light, and non-gritty cake texture.
  • Baking powder – Essential for creating a fluffy and risen cake.
  • A pinch of salt – Enhances the cake’s natural sweetness.
  • Large eggs – Make sure they are at room temperature.
  • Granulated sweetener – Opt for erythritol or monk fruit sweetener, with erythritol being slightly preferred due to its lack of a metallic aftertaste.
  • Vanilla extract – A foundational element for any delicious cake.
  • Melted coconut oil – Use refined coconut oil that has cooled down to avoid a coconut flavor.
  • Red food coloring – A natural food dye that gives the cake its stunning red hue.
  • Butter extract (optional) – This enhances the authentic red velvet taste.
  • Keto cream cheese frosting – A classic red velvet cake demands this scrumptious topping.

Remember to have your eggs at room temperature and avoid deviating from the listed ingredients for best results. Indulge in the rich flavors of this incredible keto red velvet cake as you create it in your own kitchen. Enjoy!

How to Create a Delicious Red Velvet Cake

First, combine your dry ingredients in a small container and set it aside. Then, in a bigger bowl, whisk eggs, sweetener, vanilla extract, and coconut oil together. Add butter extract and red food coloring to the mix. Gradually stir in the dry ingredients until well-blended.

Pour the batter into a 9-inch cake pan lined with parchment paper. Bake for about 25 minutes, or until a toothpick comes out clean. Allow the cake to cool to room temperature in the pan before applying frosting. Enjoy the delicious result!

What Does Red Velvet Cake Taste Like?

You’ll find that red velvet cake has a unique flavor profile. It’s mostly vanilla, with a hint of cocoa and a rich, buttery undertone. This moist, fluffy, and tender cake offers a delightful tang, making it a favorite among many dessert lovers. Enjoy its distinctive taste on your next special occasion!

Quick Suggestions for Perfect Low-Carb Red Velvet Cake

To make a delicious low-carb red velvet cake, follow these handy tips:

  • Since the recipe is for a single layer cake, don’t forget to double the ingredients if you’d like a layered cake.
  • To avoid overbaking, use the skewer test to check if it’s done. If it comes out clean or with just a few crumbs, your cake is ready.
  • Always wait for the cake to cool completely before applying frosting for a neat finish.
  • Keep in mind that without grains and regular leavening agents, this cake will have a minimal rise.

Storing Your Keto Red Velvet Cake

To keep your keto red velvet cake fresh, place it in the refrigerator, fully covered, as it can go bad quickly at room temperature. Enjoy it within a week. When you’re ready to eat it, let it sit out for about 30 minutes to reach a pleasant temperature.

If you want to store it even longer, freeze individual slices in an airtight container, and they’ll last for up to 6 months.

More Keto Cakes to Explore

Chocolate Cake

Birthday Cake

Coconut Cake

Zucchini Cake

Carrot Cake

Keto Red Velvet Cake

Great keto option.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4
Calories 167 kcal


  • 2 cups almond flour blanched
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs room temperature, see notes
  • 1/2 cup granulated sweetener monk fruit sweetener or erythritol
  • 2 tablespoons coconut oil softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract optional
  • 1-2 drops red food coloring
  • 1 cup cream cheese frosting


  • Set your oven to 180C/350F. Apply cooking spray on a 9-inch cake pan.
  • Take two bowls: mix dry ingredients in one and whisk eggs, sweetener, coconut oil, vanilla extract, and butter extract in the other. Include your red food coloring.
  • Combine wet and dry ingredients by folding them together gently. Move the batter to the greased cake pan and bake for 25-27 minutes. Check with a skewer for a clean center.
  • Once done, let the cake cool before adding frosting.


To make it egg-free (vegan), prepare a vegan vanilla cake and include red food coloring.
Storing: Keep leftover cake in the fridge, covered, for up to a week. Let it sit for 30 minutes at room temperature before eating.
Freezing: Store single slices in a container and freeze for up to 6 months.


Serving: 1sliceCalories: 167kcal
Keyword keto Red Velvet Cake
Tried this recipe?Let us know how it was!

Frequently Asked Questions

What are the main components of a keto red velvet cake?

The primary ingredients in a keto red velvet cake are almond flour, unsweetened cocoa powder, good quality red food coloring, baking powder, salt, eggs, keto-friendly sweeteners, and vanilla extract.

Which keto-compliant sweeteners can be used in a red velvet cake?

To sweeten a keto red velvet cake, you can use keto-friendly sweeteners such as erythritol, xylitol, monk fruit sweetener, or stevia.

How do I prepare keto cream cheese frosting?

To make keto cream cheese frosting, mix together softened cream cheese, unsalted butter, keto-friendly sweetener, and vanilla extract until smooth and creamy.

Is it possible to incorporate beets in a keto red velvet cake recipe?

Yes, you can use beets in a keto red velvet cake by adding beet juice or beet puree as a natural coloring agent. However, keep in mind that beets contain natural sugars, so use them sparingly to maintain the cake’s low-carb properties.

What provides the red hue in a keto red velvet cake?

The red color in a keto red velvet cake comes from using good quality red food coloring or a natural alternative, such as beet juice or beet puree.

Can I find ready-to-use keto red velvet cake mixes in the market?

Yes, there are ready-made keto red velvet cake mixes available for purchase. You can find them at specialty grocery stores, online retailers, or in the low-carb section of your local supermarket.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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