Keto Red Velvet Cake
This moist and decadent keto red velvet cake is low-carb, gluten-free, and topped with a luscious cream cheese frosting. Make it from scratch or save time with my favorite keto cake mix—either way, it’s perfect for any occasion.
Want to save this recipe?
Ingredients
Cake:
- 1 bag FitBake yellow cake mix prepared
- 1 tbsp unsweetened cocoa powder
- ½ tsp white vinegar
- Red food coloring or natural food coloring
Or, to make from scratch:
- ½ cup blanched almond flour
- 5 tbsp coconut flour
- 1 tbsp unsweetened cocoa powder
- ½ cup sugar free sweetener
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup sour cream or greek yogurt
- 3 large eggs
- 2 tbsp oil or water
- ½ tsp white vinegar
- Red food coloring or natural food coloring
Cream Cheese Frosting:
- 1 cup cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar-free sweetener
- ½ 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 8x8 pan with parchment paper and bake at 350°F for 25-30 minutes.
Nutrition
Calories: 182kcalCarbohydrates: 5gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 71mgSodium: 204mgPotassium: 60mgFiber: 2gSugar: 1gVitamin A: 432IUCalcium: 84mgIron: 1mg
Tried this recipe?Let us know how it was!
