Keto Red Velvet Cake with Cream Cheese Frosting: The Dream Dessert

When you’re deep in the keto zone and everyone else is eating cake, it can feel like there’s a giant “do not enter” sign right between you and dessert heaven. You can look, you can sniff the air, but you can’t touch. Until now, that is. Today, we’re bringing you a keto red velvet cake that tastes so good, you’ll hardly believe it’s low-carb. This is the real deal: the richness of cocoa, the subtle tang that defines red velvet, and a decadent cream cheese frosting that ties it all together.

Whether you’re celebrating a birthday, getting cozy on a rainy day, or just want something sweet that doesn’t wreck your keto goals, this recipe’s got you. And hey, a dessert that fits your macros and actually tastes amazing? Game-changer.

Let’s get baking, keto-style.

Ingredients You’ll Need:

For the Cake:

• 1½ cups almond flour – the keto staple, keeps the cake fluffy and light
• ¼ cup coconut flour – adds a bit of structure so your cake isn’t a crumbly mess
• ¼ cup unsweetened cocoa powder – because red velvet wouldn’t be velvet without cocoa
• 1 cup erythritol or your favorite keto-friendly sweetener
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs – they bring moisture, richness, and help with structure
• ¾ cup unsweetened almond milk – keep the carbs down, bring the moisture up
• ½ cup melted butter – go for that rich flavor, baby
• 1 tsp apple cider vinegar – this is key for the tangy taste and a tender crumb
• 1 tsp vanilla extract – flavor booster
• ½ tsp liquid red food coloring – classic red velvet look without the carbs

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened – the one and only, cream cheese perfection
• ½ cup heavy whipping cream – adds fluff to the frosting
• ¼ cup powdered erythritol – for a touch of keto-friendly sweetness
• 1 tsp vanilla extract – because vanilla + cream cheese = delicious

Instructions: Let’s Make This Cake!

Step 1: Prep Like a Pro

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. The parchment makes a world of difference in getting that cake out in one pretty piece. Trust me on this one—don’t skip the paper.

Step 2: Mix Up the Dry Stuff

In a large mixing bowl, combine the almond flour, coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Whisk it all together until it’s a uniform mix. This keeps your cake batter smooth and helps you avoid those little dry pockets of flour.

Step 3: Get the Wet Ingredients in the Mix

In a separate bowl, beat the eggs until slightly frothy. Pour in the almond milk, melted butter, apple cider vinegar, vanilla extract, and red food coloring. Stir until everything’s smooth and blended.

Step 4: Time for the Magic

Now, gently fold the wet ingredients into the dry ingredients. Do this slowly, so you don’t knock the air out of the batter. The result should be a thick, smooth batter with that rich red color.

Step 5: Pour and Bake

Divide the batter evenly between your two prepared cake pans. Smooth out the tops with a spatula to make sure they bake evenly. Pop the pans into the oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Pro tip: If you’re someone who likes sneaking little tastes, watch the batter. It’s tempting but best left alone till it’s baked. Almond flour-based batters can taste a bit odd before they’re cooked, so patience is key here!

Step 6: Let It Cool

After the cakes are out of the oven, let them cool in their pans for about 10 minutes. Then, run a knife around the edges to loosen the cakes and transfer them to a wire rack to cool completely. Make sure they’re fully cooled before you frost them – we don’t want melted frosting sliding off your beautiful cake!

Making That Cream Cheese Frosting: The Fun Part

• In a large mixing bowl, beat the softened cream cheese until smooth. You want it as smooth as possible before adding the cream, so you don’t get lumpy frosting.
• Add the heavy cream gradually, beating continuously until the mixture starts to fluff up a bit. It’ll take a minute or two, so keep at it!
• Sprinkle in the powdered erythritol and add the vanilla extract. Keep beating until everything’s fully incorporated and the frosting is fluffy and delicious-looking.

Assembly Time!

Place one cake layer on a plate or a cake stand. Spoon a generous layer of cream cheese frosting on top and spread it out evenly with a spatula. Place the second cake layer on top and spread the remaining frosting over the top and around the sides. Smooth it out or go for those rustic swirls—whatever feels right.

If you’re feeling fancy, sprinkle a bit of extra cocoa powder on top or add a few keto-friendly chocolate shavings. Hey, we’re all about that presentation!

Storing Your Keto Red Velvet Cake (If There’s Any Left)

Honestly, this cake doesn’t last long in our house. But if you happen to have leftovers, cover it and store it in the fridge. It’ll keep for up to 5 days, but good luck resisting it for that long.

What Makes This Cake Actually Keto?

The trickiest part of baking on keto is finding ingredients that work for cakes without the carbs. Here’s a breakdown of the magic:

• Almond Flour & Coconut Flour: These are the keto heroes here. Almond flour gives that moist, cake-like texture, while coconut flour adds a little structure.
• Erythritol: This keto-friendly sweetener replaces sugar without the carbs. Erythritol is the way to go for keto baking since it doesn’t spike blood sugar.
• Unsweetened Cocoa Powder: Cocoa has a few carbs, but nothing compared to regular chocolate. Plus, you only need a little to get that classic red velvet flavor.
• Apple Cider Vinegar & Baking Soda: These two work together to keep the cake light and fluffy—no dense bricks here.
• Heavy Whipping Cream & Cream Cheese: Keto frosting perfection, without the sugar load. Cream cheese adds that rich tang, and whipping cream gives the frosting some airiness.

Tips for the Perfect Keto Red Velvet Cake:

• Stick to the Recipe Measurements – Keto baking is a little like chemistry. Subbing ingredients or eyeballing things can throw the whole thing off.
• Use Room Temperature Ingredients – This is especially key for eggs and cream cheese. It’ll mix better and give you a smoother batter.
• Don’t Overmix – Gently fold the ingredients together. Overmixing can make the cake tough.
• Use Good Quality Cocoa Powder – The better the cocoa, the richer your cake will taste.
• Taste the Frosting – Adjust sweetness based on your preference. Some like it more tangy, some like it sweeter—totally up to you.

How Many Carbs Are We Talking About?

A slice of this keto red velvet cake will have about 4-5 net carbs, depending on your slice size. This makes it a perfect dessert option when you’re craving something sweet but don’t want to knock yourself out of ketosis.

Why You’ll Love This Keto Red Velvet Cake

Rich, Moist, and Flavorful: No dry, crumbly keto cakes here. This one’s got that perfect red velvet moisture, thanks to the almond flour and all those little keto-friendly baking tricks.

The Cream Cheese Frosting: Is there anything better? Cream cheese frosting is the stuff dessert dreams are made of. Keto-friendly and decadently rich, this frosting pulls the whole cake together.

Satisfies Your Sweet Tooth Without Guilt: Sometimes keto desserts don’t quite hit the sweet spot, but this cake does. It’s rich, satisfying, and doesn’t leave you missing sugar.

Easy to Make: Let’s be real, some keto recipes are work. This one? Pretty straightforward. Mix, bake, frost, done. You’ve got a beautiful red velvet cake that could easily impress a crowd.

Serving Suggestions

Serve this keto red velvet cake on its own, or go all out with a side of fresh berries or a dollop of whipped cream. It’s the perfect finisher for a holiday dinner or just a special weekend treat when you need a little keto-friendly indulgence.

If you’re making this for a party, try slicing it into smaller squares or bars. It’s dense enough that small pieces are satisfying, and you’ll get more servings out of it!

Your New Keto Dessert Favorite

Whether it’s for a birthday, a special occasion, or just an “I made it to Friday” treat, this keto red velvet cake will quickly become a favorite. It’s rich, beautiful, and best of all, keto-approved. So go ahead, treat yourself to a slice of cake without any of the guilt. Your sweet tooth will thank you.

Happy baking, keto warriors!

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