Scrumptious Low Carb Keto Red Velvet Cake Recipe for Guilt-Free Fun

Decadent desserts don’t have to derail your keto diet with this low-carb keto red velvet cake recipe that promises pure indulgence without the guilt.

Rich, velvety, and surprisingly simple, this cake redefines sweet treats for health-conscious bakers.

The deep crimson color and luxurious texture will make you forget you’re eating a low-carb dessert.

Every slice delivers a moist, delectable experience that rivals traditional red velvet cakes.

Almond flour and sugar substitutes work magic in creating a perfectly tender crumb.

Cream cheese frosting adds a dreamy finishing touch that makes this cake irresistible.

You’ll want to bookmark this recipe for every special occasion or spontaneous dessert craving.

Get ready to wow your taste buds with a guilt-free red velvet masterpiece that proves healthy eating can be deliciously satisfying.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 294 kcal

Servings: 12

Ingredients to Make Low Carb Keto Red Velvet Cake Recipe

• Butter: Provides rich, velvety texture and helps create a moist crumb for the cake.
• Sweetener: Low-carb alternative that adds sweetness without spiking blood sugar, choose monk fruit or erythritol for best results.
• Eggs: Binding agent that gives structure and helps the cake rise beautifully.
• Vanilla Extract: Adds depth of flavor and enhances the overall sweetness of the cake.
• Sour Cream: Creates tenderness and adds moisture to the low-carb cake.
• Almond Milk: Keeps the cake light and adds subtle nutty undertones.
• Vinegar: Helps activate baking soda and creates a tender crumb texture.

• Almond Flour: Low-carb substitute for traditional flour, provides a nutty flavor and tender texture.
• Cocoa Powder: Delivers rich chocolate flavor and beautiful deep color.
• Baking Soda: Helps the cake rise and creates a light, airy texture.
• Beetroot Powder: Optional natural coloring agent that gives the classic red velvet hue.

• Cream Cheese: Creates smooth, tangy base for keto-friendly frosting.
• Additional Sweetener: Balances the tanginess of cream cheese and adds sweetness.

Tools You’ll Need for Low Carb Keto Red Velvet Cake Recipe

• Electric mixer: Essential for beating butter, sweetener, eggs, and mixing batter smoothly.
• Large mixing bowl: Needed for combining wet and dry ingredients thoroughly.
• Springform pans (23cm/9-inch): Two round pans with removable sides for easy cake removal.
• Parchment paper: Crucial for lining pan bottoms to prevent sticking.
• Spatula: Perfect for smoothing batter and spreading frosting evenly.
• Toothpick: Used to check cake doneness by testing center.
• Cake stand or serving plate: Ideal for presenting and assembling the cake.
• Knife: Helps release cake from pan edges after baking.

Steps to Bake Low Carb Keto Red Velvet Cake Recipe

• Cake Pan Preparation

Grab two round cake pans and line their bottoms with parchment paper, creating a perfect non-stick surface for your delightful dessert.

• Butter Sweetness Blend

In a spacious mixing bowl, whip together softened butter and sweetener until the mixture becomes light and fluffy, creating a creamy base.

• Liquid Harmony

Gently introduce eggs one at a time, then fold in vanilla, sour cream, almond milk, and a splash of vinegar, mixing until everything is beautifully combined.

• Dry Ingredient Magic

Gradually add almond flour to the mixture, then sprinkle in cocoa powder and baking soda. If you want a deeper red color, incorporate a touch of beetroot powder.

• Baking Transformation

Pour the batter evenly between the pans, smoothing the tops. Slide into a preheated oven and bake until a toothpick comes out clean, around 25 minutes.

• Cooling Moment

Allow the cakes to cool completely inside the pans, then carefully release them onto a cooling rack.

• Frosting Finale

Craft a luscious cream cheese frosting, then layer between the cake rounds. Cover the entire cake with the remaining frosting, creating a smooth, irresistible exterior.

Customization Tips for Low Carb Keto Red Velvet Cake Recipe

• Replace erythritol with monk fruit or stevia for different flavor profiles and sweetness levels.
• Experiment with beet or hibiscus powder to achieve a vibrant red hue without artificial coloring.
• Fold in chopped sugar-free dark chocolate or crushed sugar-free pecans for added crunch and depth.
• Add an extra tablespoon of sour cream if the batter seems dry, ensuring a tender and soft cake texture.
• Mix in sugar-free raspberry extract or orange zest to the cream cheese frosting for a unique flavor twist.

How to Serve Low Carb Keto Red Velvet Cake Recipe

• Serve with Keto Companionship: Pair this luscious low carb red velvet cake with a creamy keto-friendly coffee or unsweetened almond milk for a delightful dessert experience.
• Garnish with Nutty Elegance: Sprinkle chopped pecans or sliced almonds on top for an extra crunch and beautiful presentation that adds texture and gourmet flair.
• Chill and Enhance Flavor: Refrigerate the cake for 30-60 minutes before serving to help the frosting set and allow the flavors to meld together, creating a more intense and smooth taste profile.
• Create Decadent Dessert Moments: Slice the cake into smaller portions and serve on elegant dessert plates, making each bite a special low carb indulgence perfect for keto celebrations or intimate gatherings.

Storage Tips for Low Carb Keto Red Velvet Cake Recipe

• Refrigerate Wisely: Store this low-carb red velvet cake in an airtight container within the refrigerator for up to 5 days. Wrap individual slices in plastic wrap to maintain moisture and prevent drying.
• Freeze for Future Enjoyment: Carefully wrap cake layers separately in plastic film, then aluminum foil. Frozen cake can stay fresh for 2-3 months. Thaw overnight in the refrigerator before serving to preserve texture and flavor.
• Slice and Separate: Use parchment paper between cake slices when storing to prevent sticking. This technique keeps each piece looking perfect and prevents potential damage during storage.
• Room Temperature Tips: Keep frosted cake at room temperature for no more than 2 hours. Cream cheese frosting requires consistent cool temperatures to maintain its smooth consistency and food safety standards.

Sinful Low Carb Keto Red Velvet Cake Recipe

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• Total Time: 35 minutes
• Yield: 12 1x

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Description

Keto red velvet cake delivers rich cocoa and cream cheese flavors without sugar complications. Chocolate lovers can enjoy this low-carb dessert that satisfies sweet cravings while supporting healthy eating goals.

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Ingredients

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• 3 large eggs
• 170 g (¾ cup / 6 oz) salted butter, softened
• 180 g (¾ cup / 6 fl oz) sour cream, at room temperature
• 120 ml (½ cup / 4 fl oz) unsweetened almond milk, at room temperature
• 300 g (1½ cups / 10.5 oz) monk fruit allulose blend
• 300 g (3 cups / 10.5 oz) blanched almond flour
• 440 g (3½ cups / 15.5 oz) keto cream cheese frosting
• 2 tbsps Dutch processed cocoa powder
• 2 tsps baking soda
• 1 tbsp vanilla extract
• 1 tsp white vinegar
• 2 tbsps beetroot powder (optional, for a red color – or red food coloring for a brighter red)
• chopped pecans (optional, for topping)

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Instructions

1. Oven Preparation: Preheat oven to 180°C (350°F) and line two 23-centimeter round springform pans with parchment paper.
2. Butter Mixture: Cream butter and sweetener using an electric mixer until light and airy, then integrate eggs individually, ensuring complete blending after each addition.
3. Wet Ingredient Integration: Fold in vanilla extract, sour cream, almond milk, and vinegar, mixing thoroughly to create a smooth, homogeneous liquid base.
4. Dry Ingredient Incorporation: Gradually add almond flour on low mixer speed, then sift cocoa powder and baking soda directly into the batter, stirring until completely uniform and lump-free.
5. Color Enhancement: Introduce beetroot powder carefully to achieve desired red velvet color intensity, mixing gently to distribute evenly.
6. Baking Process: Divide batter equally between prepared pans, smoothing surfaces with a spatula, then bake for 25 minutes until a toothpick inserted comes out clean.
7. Cooling and Release: Allow cakes to cool completely in pans, then carefully remove by running a knife along edges and transferring to a cooling rack.
8. Frosting Assembly: Prepare keto cream cheese frosting, then layer first cake on a serving plate, spreading frosting evenly between layers and around the entire cake.
9. Final Presentation: Optional garnish with finely chopped pecans to add texture and visual appeal to the finished low-carb red velvet cake.

Notes

• Precision Temperature Control: Maintain exact 180°C (350°F) for consistent cake texture and even baking, using an oven thermometer for accuracy.
• Ingredient Temperature Matters: Ensure butter, eggs, and dairy ingredients are at room temperature to create smoother, more homogeneous batter and better rise.
• Mixing Technique is Key: Fold ingredients gently to prevent overmixing, which can lead to dense, tough cake texture – mix just until ingredients are combined.
• Color Enhancement Tip: Add beetroot powder gradually and sparingly to control red velvet color intensity without compromising the delicate flavor profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 294
• Sugar: 1g
• Sodium: 210mg
• Fat: 27g
• Saturated Fat: 11g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 85mg