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Keto Red Velvet Brain Bundt Cake Recipe

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This spooky Keto Red Velvet Brain Bundt Cake is perfect for Halloween. It’s soft, moist, and rich with a creamy “brain” glaze that looks creepy but tastes amazing. Low carb, sugar-free, and shockingly good even for non-keto guests.

Ingredients

Scale

For the Cake

  • 2 ½ cups almond flour

  • 3 tbsp coconut flour

  • 2 tbsp unsweetened cocoa powder

  • 1 ½ tsp baking powder

  • ½ tsp salt

  • 4 large eggs

  • ½ cup butter, melted

  • ½ cup sour cream

  • ½ cup erythritol or allulose

  • 1 tbsp apple cider vinegar

  • 1 tsp vanilla extract

  • ½ tsp liquid stevia (optional)

  • 2 tbsp unsweetened almond milk (add more if needed)

  • Red gel food coloring or beet powder

For the Brain Glaze

  • 4 oz cream cheese, softened

  • ¼ cup butter, melted

  • ⅓ cup powdered erythritol or allulose

  • 2–3 tbsp unsweetened almond milk

  • ½ tsp vanilla extract

  • Pinch of salt

  • Red food coloring or beet juice for color

Optional Raspberry “Blood” Syrup

  • ¼ cup raspberries (fresh or frozen)

  • 1 tbsp erythritol

  • 1 tbsp water

  • Drop of red food coloring (optional)

Instructions

  1. Preheat oven to 325°F (165°C) and grease a bundt pan well with butter or coconut oil spray.

  2. In a bowl, whisk almond flour, coconut flour, cocoa powder, baking powder, and salt.

  3. In another bowl, beat eggs until frothy. Add butter, sour cream, sweetener, vanilla, vinegar, and red coloring. Mix well.

  4. Combine wet and dry ingredients. Add almond milk slowly until batter is smooth but thick.

  5. Pour batter into prepared pan and smooth the top.

  6. Bake for 40–50 minutes, until a toothpick comes out clean. Cool for 15 minutes, then flip onto a rack to cool fully.

  7. For the glaze, beat cream cheese and butter until smooth. Add sweetener, vanilla, and salt. Slowly mix in almond milk until pourable.

  8. Split glaze in half. Tint one half red for the brain effect.

  9. Drizzle white glaze over the cake first, then the red glaze to create a brain look.

  10. (Optional) Make raspberry syrup: heat raspberries, water, and erythritol in a pan for 3–4 minutes. Strain and drizzle over the cake for a bloody finish.

Notes

  • Wait until the cake is fully cool before adding glaze or it will melt.

  • To make nut-free, use sunflower seed flour instead of almond flour.

  • Store covered in the fridge for up to 5 days or freeze for 2 months.

  • Mix erythritol and allulose for best sweetness without aftertaste.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-red-velvet-brain-bundt-cake/