Keto Red Velvet Cake
Posted: 12/12/24
Updated: 12/20/24
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Deliciously rich, moist keto red velvet cake, topped with a fluffy keto cream cheese frosting, is the perfect sugar-free dessert for holidays and special occasions.
What We Love About This Recipe
- This may be the most moist (moistest?) cake you’ll ever eat!
- It’s not red velvet cake without cream cheese frosting, and our keto frosting adds so much flavor and richness without any extra sugar.
- It’s a great way to have treats on hand! Wrap individual slices of cake in plastic wrap (or store them in an airtight container) and freeze them. If stored properly, they’ll be good for 4 to 6 months, which makes it easy to thaw out a single portion whenever you want a little something sweet. If you freeze the slices frosted, unwrap them to thaw them out.
Chef’s Tips
- The cake will continue to cook as it cools, so be careful not to overbake it. The best way to tell if it’s ready is to stick a knife or toothpick into the center. If it comes out clean, or with just a few crumbs, it’s time to take it out of the oven!
- Too much food coloring will make your cake batter taste like food coloring, and no one wants that. If you want a more vibrant cake batter, you can use more food coloring than the recipe calls for, but be careful how much you add. Gel food coloring will give you the boldest color.
- To cut the most perfect cake slices, use a tomato knife or another thin, serrated knife. Cut with a gentle sawing motion, and run the knife under warm water between each slice. Make sure the knife is completely dry, but still warm to the touch, before you cut again. Chilling the cake for 10 to 15 minutes first will also help your slices come out cleanly.
More Incredible Keto Desserts
- Keto Chocolate Pudding
- Keto Truffles
- Shortbread Cookies
- Keto Chocolate Mousse
- Keto Mug Brownie
- Copycat Keto Peanut Butter Cups
- Fluffy Keto Chocolate Mousse
- Keto Lemon Bars
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Keto Red Velvet Cake
Rich and moist keto red velvet cake, topped with a fluffy keto cream cheese frosting, is a delicious sugar-free version of a classic dessert.
slices
Ingredients
For the Red Velvet Cake
- 4 cups superfine blanched almond flour
- 2 teaspoons fresh baking powder
- ½ teaspoon kosher salt
- 2 sticks unsalted butter 16 tablespoons, at room temperature
- 1 cup Granular Swerve Sweetener
- 1 tablespoon pure vanilla extract
- 8 large eggs at room temperature
- ½ cup avocado oil
- 2 teaspoons apple cider vinegar
- 5 tablespoons cocoa powder
- 2 tablespoons red food coloring plus more, see Notes
- ½ cup heavy cream
For the Frosting
- 2 8-ounce blocks full-fat cream cheese 16 ounces, at room temperature
- 3 tablespoons unsalted butter at room temperature
- 2 cups Confectioners Swerve Sweetener
- 2 teaspoons pure vanilla extract
Equipment
- 2 round 9-inch pans
- 3 large mixing bowls
- Hand mixer or stand mixer
Instructions
- Preheat oven to 350° Fahrenheit.
- Add 4 cups superfine blanched almond flour, 2 teaspoons fresh baking powder, and ½ teaspoon kosher salt to medium mixing bowl. Whisk ingredients together until well blended. Set aside.
- Add 2 sticks unsalted butter, 1 cup Granular Swerve Sweetener, and 1 tablespoon pure vanilla extract to stand mixer bowl. Using stand mixer fitted with paddle attachment, beat ingredients together on low speed until fully combined.
- One-by-one, crack 8 large eggs directly into mixing bowl. Incorporate each egg into butter mixture completely before adding next egg. Once all eggs are incorporated, set bowl aside.
- Add ½ cup avocado oil, 2 teaspoons apple cider vinegar, 5 tablespoons cocoa powder , and 2 tablespoons red food coloring to small mixing bowl. Whisk ingredients together until fully incorporated.
- Once incorporated, add cocoa powder mixture to bowl with butter mixture in small increments, incorporating mixtures fully before adding more.
- After incorporating entire cocoa powder mixture into butter mixture, add flour mixture and ½ cup heavy cream to bowl. Mix ingredients together on medium speed until cake batter forms. Add additional red food coloring if desired for more vibrant color.
- When satisfied with color of batter, divide batter equally between two 9-inch round cake pans. Spread batter evenly across each pan.
- Place cake pans in preheated oven. Bake 30 minutes, then begin testing doneness of cakes. Insert butterknife or toothpick into center of cake then immediately remove utensil. When butterknife or toothpick comes out completely clean or with very few crumbs, remove cake pans from oven.
- Set cake pans aside and allow cake layers to cool completely. When cakes are completely cool, remove cakes from pans.
- Add 2 8-ounce blocks full-fat cream cheese, 3 tablespoons unsalted butter, 2 cups Confectioners Swerve Sweetener, and 2 teaspoons pure vanilla extract to mixing bowl. Using stand mixer or hand mixer fitted with beater attachments, mix ingredients together until fully combined into smooth frosting mixture.
- Place one cake layer on large plate, serving board, or cake stand. Dollop some of prepared frosting on top of cake layer then spread frosting out evenly across top of cake layer and down sides of cake layer.
- Place second cake layer on top of frosted cake layer. Dollop remaining prepared frosting on top of second cake layer. Spread frosting out evenly across top of cake and down sides of cake, covering cake completely.
- Serve immediately, or refrigerate cake until ready to serve.
Notes
- To keep the cake moist while you prepare the frosting, wrap the cooled layers in plastic wrap until you’re able to frost them.
- Cream Cheese: Philadelphia Original Cream Cheese has the lowest carb content of the cream cheeses we’ve found, so we recommend this one specifically.
- Food Coloring: For a more vibrant cake, add a little more food coloring – but not too much or you’ll be able to taste it. If you’re using all-natural food coloring, the color will not be as vibrant. Keep in mind the batter will darken slightly as it bakes.
- Leftovers: Refrigerate leftover red velvet cake in an airtight container up to 7 days.
Nutrition Information
Serving: 1slice | Calories: 509kcal | Protein: 12g | Fat: 48g | Saturated Fat: 18g | Trans Fat: 1g | Total Carbs: 39g | Fiber: 5g | Sugar: 4g | Added Sugars: 0g | Erythritol: 30g | Allulose: 0g | Sugar Alcohols: 0g | Net Carbs: 4g | Vitamin C: 0.04mg | Cholesterol: 167mg | Sodium: 275mg | Potassium: 282mg | Calcium: 147mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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