This keto red velvet cake is incredibly soft, velvety, buttery, and topped with a smooth cream cheese frosting. You won't believe each slice has just over 3 NET CARB! And not only does this keto cake taste amazing, but it looks pretty awesome too.
THE BEST KETO RED VELVET CAKE
This keto red velvet cake recipe has to be one of my favorite keto cake recipe I've made, and I've made quite a few.
You seriously can't find a better cake-frosting combination than this one. The cream cheese frosting gives this decadent cake a subtle vanilla flavor that mixes so well with the dash of cocoa in the cake.
And the cake is super moist, but so light and fluffy - the velvet texture is just to die for. Everyone who's tried this thinks I got it from a bakery, and no one believes me that it's low carb.
But it might be the lowest carb cake in existence - each slice only has 3.5 NET CARBS!
Plus, this recipe is beyond easy to make - it takes only about 30 minutes - and the majority of that time is just waiting for the cake to bake.
INGREDIENTS FOR THIS KETO CAKE
Another reason to love this recipe is that it requires all common baking ingredients. The only not so common one is the red food coloring, but it gives it that iconic red velvet look.
Here are the ingredients for the cake:
- 6 eggs
- 1 ⅓ cups Confectioners Swerve
- ½ cup melted butter
- 2 teaspoons red food coloring (or beet juice)
- 2 teaspoons vanilla extract
- 2 & ⅔ cup almond flour
- pinch of salt
- 2 teaspoons baking powder
- 2 tablespoons cocoa powder
And for the frosting:
- 8 ounce cold cream cheese
- ¾ cup confectioners swerve
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups cold heavy cream
Like I said, pretty common ingredients.
Oh, and if you love the combination of cakiness and creaminess, I use a lot of the same ingredients to make these keto vanilla cupcakes with cream cheese frosting. So I definitely suggest you try those out next!
Now, before we make this cake, let's go over some of the ingredients we will be using.
The main ingredient we will be using for the cake base is almond flour. But if you have an almond allergy or want other substitutes, you can use an equal amount of walnut flour or sunflower seed flour in its place. Both are also low carb flours and will work just as well in this recipe.
With that said, DO NOT use coconut flour in place of almond flour. Coconut flour is highly absorbent and will ruin the velvety texture of the cake.
To make this a sugar free cake we'll be using Confectioners Swerve.
However, another option you have is to use Lakanto's Confectioners Monkfruit Sweetener in place of the Swerve.
Swerve and Lakanto's are both 0 calorie and sugar free sweeteners that are just as sweet as sugar. So either one will make this a sugar free red velvet keto cake.
HOW TO MAKE KETO RED VELVET CAKE
Now, this red velvet cake is one of the easier keto cakes you can make. All you really have to do is mix the ingredients together, bake the cakes, and frost them.
Yep, it's as easy as that!
So without further ado, let's get baking!
STEP 1: MIXING THE INGREDIENTS
The first thing you will do is preheat your oven to 350°F (177°C). Then, you'll want to line 2 nine-inch springform pans with parchment paper, and coat them with baking spray.
Next, you'll want to add your eggs, Confectioners Swerve, and melted butter to a large bowl and whisk them together until combined. Then, add your red food coloring - or beet juice - and vanilla extract to the bowl, and mix until the batter is even in color.
Now, in a separate bowl, add all of your dry ingredients - almond flour, salt, baking powder, cocoa powder - and mix until everything is combined. Then, when those are combined thoroughly, add wet ingredients to them, and mix until a thick batter has formed.
STEP 2: BAKING THE CAKE
Once your cake batter is good to go, split it up evenly between your prepared cake pans.
Bake for about 20 minutes, or until a toothpick comes out clean when inserted in the center of the cake.
Then, let the cake cool in the pan for 5-ish minutes, and transfer it to a wire rack to finish cooling.
STEP 3: FROSTING THE CAKE
While the cake is cooling, you can make the keto cream cheese frosting.
In a bowl, add the cream cheese, confectioners swerve, salt, and vanilla extract. Beat these ingredients with a hand or stand mixer until fully combined and smooth.
Then slowly add in the cold heavy cream and beat for about 2-3 minutes until stiff peaks form - by the way, make sure you don't overbeat the frosting.
Next, frost the top of one of the cakes with about ¼ of the frosting. Then, put the other cake on top, and frost the top of that one with another ¼ of the frosting. Lastly, use the rest of the frosting to cover all of the sides of the cake, and then serve!
STORING YOUR KETO RED VELVET CAKE
This red velvet cake is perfect for a birthday party, Valentine's Day, or a get-together with family and friends since it makes 12 servings!
That said, if you have some leftovers, you can store them in the refrigerator for up to 1 week. Then, before you eat it, you can either bring it to room temperature for 30 minutes or enjoy it cold.
If you want to keep this cake even longer, you can freeze it for up to 4 months. Just place it on a parchment paper-lined baking sheet uncovered in the freezer for a few hours. Then once it's solid, wrap it tightly in plastic wrap followed by tin foil.
Before enjoying, let the frozen cake thaw in the fridge overnight. Make sure to unwrap it before thawing.
So as I mentioned earlier, each slice of this cake is an unbelievable 3.5 NET CARBS! And the rest of the macros for 1 slice are pretty amazing too.
Check them out:
- 440 Calories
- 40g Fat
- 6.5g Carbs
- 3g Fiber
- 3.5 NET CARBS
- 10g Protein
Does a keto cake get any better than this? I find it hard to believe that it could.
This keto red velvet cake needs to make an appearance at your next party. Everyone's jaws will drop to the floor when you tell them it's a sugar free and low carb cake.
Anyway, I hope you love this keto red velvet cake recipe as much as I do.
Leave a comment below if you make it, I'd love to hear what you think!
More Keto Cake Recipes
This recipe is pretty great, and I have a few other keto cake recipes that are pretty great too.
If you want some more cakes to add to your repertoire, I think you'll like these:
- Keto Angel Food Cake
- Keto Carrot Cake Loaf
- Keto Lemon Pound Cake
- Keto Chocolate Cake
- Double Layered Keto Chocolate Cake
- Raspberry Cheesecake Bars
Keto Red Velvet Cake | The Best Low Carb Red Velvet Cake
This keto red velvet cake is incredibly soft, velvety, buttery, and topped with a smooth cream cheese frosting. You won't believe each slice has just 3.5 NET CARB! And not only does this keto cake taste amazing, but it looks pretty awesome too.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 12 Servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low Carb
1 ⅓ cups (200g) Confectioners Swerve
½ cup (120g) melted butter
2 teaspoons (8g) red food coloring (or beet juice)
2 teaspoons (8g) vanilla extract
2 ⅔ cups (300g) almond flour
pinch of salt
2 teaspoons (8g) baking powder
2 tbsps (10g) cocoa powder
8 ounce (225g) cold cream cheese
¾ cup (75g) confectioners swerve
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups cold heavy cream
- Preheat the oven to 350°F (177°C) and line a cake pan with parchment paper.
- Whisk eggs with Confectioners Swerve and melted butter, you don’t have to beat it a lot, just make sure everything is well incorporated. Then add food coloring and vanilla extract, mix until the color is even.
- In a separate bowl mix dry ingredients. Add the dry ingredients to the wet ingredients and mix until combined. Pour the batter evenly between 2 prepared spring-form pans. *Make sure to use a maximum of 9 inch ones...or use 7-inch ones for a thicker cake. Also, make sure to line them with parchment paper and coat it with baking spray.
- Bake for about 20 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 5 minutes, then place onto a wire rack.
- In a bowl, beat the cream cheese with confectioners swerve, salt, and vanilla extract until fully combined and smooth. Then slowly add in the cold heavy cream and beat for about 2-3 minutes until stiff peaks form.
- Once the cakes are cool, frost the top of one of the cakes with ¼ of the frosting, and then put the other half of the cake on top. Then, frost the top of the top layer of cake with another ¼ of frosting, and then use the rest of the frosting to cover all the sides.
- After all of the frosting has been dispersed evenly over the cake cut it into 12 slices, and serve.
The scale up function does not change the gram measurements.
- Serving Size: 1 Serving
- Calories: 440
- Fat: 40
- Carbohydrates: 6.5
- Fiber: 3
- Protein: 10
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