I’m so excited to share my recipe for a keto red velvet cake that is not only rich, moist, and delicious but also gluten-free and low in carbs. Whether you’re looking for a healthy red velvet cake for a special occasion like Valentine’s Day or a birthday, or simply want to treat yourself without compromising your keto lifestyle, this recipe has got you covered. Plus, I’ll share an option for using a keto cake mix if you’re in the mood for something quick and easy.
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What Makes this Red Velvet Cake Special?
Red velvet cake is famous for its soft, tender crumb, subtle cocoa flavor, and vibrant red hue. Traditionally, it’s paired with a creamy, tangy cream cheese frosting, creating a perfect balance of flavors. My keto red velvet cake recipe captures all the nostalgia and deliciousness of a bakery red velvet cake while keeping it healthy, low-carb, and gluten-free.
Ingredients and Why They Matter
Option 1: Using a Keto Red Velvet Cake Mix
If you’re short on time, my favorite shortcut is to use the FitBake yellow cake mix as a base. With just a few simple tweaks, you can transform this mix into a beautiful red velvet keto cake. Here’s what you’ll need to add:
- Unsweetened Cocoa Powder: Adds the signature hint of chocolate that defines a traditional red velvet cake.
- White Vinegar: Enhances the cake’s tender texture and interacts with the baking powder to create a light, fluffy crumb.
- Red Food Coloring: For that iconic red color! You can use natural food coloring from beet root if you prefer a cleaner option.
Option 2: Making It from Scratch
For those who love to bake from scratch, here’s what you’ll need:
- Blanched Almond Flour: The base of this almond flour red velvet cake, providing a light and tender texture. Almond flour is also packed with healthy fats and low in carbs.
- Coconut Flour: Used in combination with almond flour, coconut flour helps absorb moisture, and adds a light and fluffy texture.
- Unsweetened Cocoa Powder: A key ingredient for that subtle chocolate flavor.
- Sugar-Free Sweetener: My go-to for a keto-friendly sweetness is a powdered erythritol or monk fruit blend.
- Baking Powder: Helps the cake rise and keeps it fluffy.
- Salt: Enhances all the other flavors.
- Sour Cream or Greek Yogurt: Adds moisture and richness while contributing a slight tang that complements the cocoa flavor.
- Eggs: Bind the ingredients and help the cake rise.
- Oil or Water: Keeps the cake moist. Use a neutral oil like avocado or coconut.
- White Vinegar: Essential for creating a soft crumb.
- Red Food Coloring: Gives the cake its signature red color.
For the Cream Cheese Frosting
No red velvet cake is complete without a luscious cream cheese frosting! Here’s what you’ll need:
- Cream Cheese: Softened to room temperature for easy mixing.
- Unsalted Butter: Adds richness and helps create a fluffy texture.
- Powdered Sugar-Free Sweetener: Keeps the frosting keto-friendly while adding just the right amount of sweetness.
- Vanilla Extract: Enhances the overall flavor of the frosting.
How to Make Keto Red Velvet Cake
Step-by-Step Instructions for the Perfect Cake
Using a Keto Cake Mix:
- Prepare the Cake Mix: Start by stirring a tablespoon of unsweetened cocoa powder into the dry cake mix.
- Add Wet Ingredients: Follow the package instructions, adding the white vinegar and food coloring along with the other wet ingredients.
- Mix and Bake: Blend until smooth, divide into your prepared pans, and bake as directed.
Making the Cake from Scratch:
- Mix the Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, sweetener, baking powder, and salt.
- Add the Wet Ingredients: Stir in the sour cream (or Greek yogurt), eggs, oil (or water), white vinegar, and food coloring. Mix until fully combined.
- Bake the Cake: Divide the batter evenly among your prepared pans and bake at 325°F for 17-20 minutes. Allow to cool completely.
Making the Cream Cheese Frosting:
- Soften the Ingredients: Let the cream cheese and butter come to room temperature.
- Beat Until Smooth: Use an electric mixer to beat the cream cheese and butter until creamy.
- Add Sweetener and Vanilla: Gradually add the powdered sweetener and vanilla extract, beating until thick and fluffy.
Assembling Your Red Velvet Keto Cake:
- Ensure your cakes are completely cool.
- Spread an even layer of frosting on the first cake layer, top with the second layer, and repeat.
- Frost the sides of the cake if desired, then slice and serve!
Tips for the Best Gluten-Free Red Velvet Cake
- Use Room Temperature Ingredients: This helps the batter mix more evenly.
- Don’t Skip the Vinegar: It’s essential for texture and flavor.
- Choose High-Quality Sweeteners: A powdered sweetener blends best and prevents any graininess.
Variations and Baking Options
- Cupcakes: Line a cupcake pan and bake at 350°F for 17-20 minutes.
- Single Layer Cake: Use an 8×8-inch pan and bake at 350°F for 25-30 minutes.
- Dairy-Free Option: Swap out the sour cream for a dairy-free yogurt and use a vegan cream cheese for the frosting.
FAQs About Keto Red Velvet Cake
Can I Make This Recipe Without Food Coloring? Yes! For a natural option, you can use beet powder or skip the coloring altogether for a delicious “chocolate velvet” cake.
Is This Cake Suitable for Diabetics? Yes, as long as you use a sugar-free sweetener, this cake is diabetic-friendly. However, always consult your doctor if you have specific dietary concerns.
How Should I Store the Cake? Store your cake in an airtight container in the refrigerator for up to 5 days. You can also freeze unfrosted layers for up to 3 months.
Why This is the Best Red Velvet Cake Recipe
This gluten-free red velvet cake recipe is everything you want in a classic red velvet cake but without the guilt. It’s moist, rich, and full of flavor, with none of the carbs and gluten found in traditional recipes. Whether you’re using a keto red velvet cake mix or making it from scratch, this cake is a crowd-pleaser.
If you give this healthy red velvet cake a try, please rate the recipe, leave a comment below, and don’t forget to share a photo on Instagram. I can’t wait to see your creations!
XO,
Sarah
Keto Red Velvet Cake
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cake:
- 1 bag FitBake yellow cake mix prepared
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp white vinegar
- Red food coloring or natural food coloring
Or, to make from scratch:
- 1/2 cup blanched almond flour
- 5 tbsp coconut flour
- 1 tbsp unsweetened cocoa powder
- 1/2 cup sugar free sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream or greek yogurt
- 3 large eggs
- 2 tbsp oil or water
- 1/2 tsp white vinegar
- Red food coloring or natural food coloring
Cream Cheese Frosting:
- 1 cup cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar-free sweetener
- 1/2 tsp vanilla extract
Instructions
If using cake mix:
- Stir cocoa powder into dry yellow cake mix.
- Prepare cake batter according to package instructions, adding vinegar along with the wet ingredients.
- Add food coloring until desired shade is reached.
If making cake batter from scratch:
- Combine dry ingredients in a large mixing bowl and stir until combined.
- Add wet ingredients and stir until fully incorporated.
- Add food coloring until desired shade is reached.
To bake (see notes for other baking options):
- To make three layers as pictured here, line 3 six-inch round nonstick pans with parchment paper and divide batter evenly between them.
- Bake at 325°F for 17-20 minutes.
- Allow to cool completely before frosting.
To make frosting:
- Allow cream cheese and butter to come to room temperature, and then beat with electric mixer until smooth.
- Add vanilla and beat again until combined.
- Add sifted powdered sweetener and beat until thick and fluffy.
To assemble:
- Make sure cake is completely cooked before frosting.
- Spread the first layer evenly with frosting, then add the second layer, and repeat.
- Finish by frosting the sides of the cake, if desired.
- Slice, and serve!
Notes
- To make into cupcakes: line a cupcake pan with paper liners and bake at 350°F for 17-20 minutes.
- To make a single layer sheet cake: line an 8×8 pan with parchment paper and bake at 350°F for 25-30 minutes.
How did you get it so red! I tried and it comes out dark bland pink color.
Hi Sarah! It really depends on the food coloring used. I used a gel food coloring, which tends to be more vibrant in color.
Delicious!!