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Keto Red Velvet Cake Recipe

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★★★★★

4.5 from 51 reviews

This Keto Red Velvet Cake is a moist, rich, and delicious low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond flour and sweetened with a monk fruit and allulose blend, this cake replicates the classic red velvet flavor without the carbs. Finished with a creamy keto cream cheese frosting and optional chopped pecans for added texture, it’s a festive and indulgent treat that satisfies sweet cravings while remaining keto-friendly.

Ingredients

Scale

Cake Ingredients

  • 3/4 cup salted butter, softened at room temperature
  • 1 1/2 cups Besti Monk Fruit Allulose Blend
  • 3 large eggs, at room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup sour cream, at room temperature
  • 1/2 cup unsweetened almond milk, at room temperature
  • 1 tsp white vinegar
  • 3 cups Wholesome Yum blanched almond flour
  • 2 tbsp Dutch processed cocoa powder
  • 2 tsp baking soda
  • 2 tbsp beet root powder (optional, for red color) or red food coloring for brighter red

Frosting and Toppings

  • 3 1/2 cups keto cream cheese frosting
  • Chopped pecans (optional, for topping)

Instructions

  1. Prepare Pans and Preheat Oven: Preheat your oven to 350 degrees F (177 degrees C). Line the bottoms of two 9-inch round springform pans with parchment paper to prevent sticking.
  2. Beat Butter and Sweetener: In a large bowl, using a hand mixer, beat the softened butter and Besti Monk Fruit Allulose Blend together until the mixture is light and fluffy, ensuring even distribution of sweetness.
  3. Add Eggs and Wet Ingredients: Incorporate eggs one at a time, beating well after each addition. Then, add vanilla extract, sour cream, almond milk, and white vinegar. Stir these wet ingredients in slowly to avoid splashing and beat until thoroughly combined.
  4. Incorporate Dry Ingredients: Lower the mixer speed to low. Gradually add the blanched almond flour, about 1/2 cup (56 g) at a time, mixing gently to avoid lumps. Then, add the Dutch processed cocoa powder and baking soda, mixing until the batter is smooth and well blended. If using beet root powder, add it one teaspoon at a time to achieve your desired red hue.
  5. Divide and Bake: Evenly divide the batter between the two prepared pans. Smooth the tops with a spatula for an even surface. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Allow the cakes to cool completely in their pans. Once cool, run a knife around the edges to loosen and carefully flip the cakes out of the pans to prevent breakage.
  7. Frost the Cake: Place one cake layer on a serving platter or cake stand. Spread 3/4 cup (255 g) of keto cream cheese frosting evenly over the top. Add the second layer and repeat frosting the top with another 3/4 cup (255 g). Finally, use the remaining 1 1/2 cups (510 g) of frosting to cover the sides of the cake smoothly.
  8. Add Toppings: If desired, sprinkle chopped pecans on the frosting for added crunch and flavor.

Notes

  • Ensure all ingredients, especially butter, eggs, sour cream, and almond milk, are at room temperature for optimal mixing and texture.
  • Beet root powder is optional; for a more vivid red color, use a few drops of red food coloring.
  • Use a hand mixer or stand mixer to achieve the best cake batter consistency.
  • The frosting recipe referenced is keto cream cheese frosting; ensure it’s prepared and cooled before applying.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Bring the cake to room temperature before serving for the best flavor and texture.

Keywords: Keto red velvet cake, low carb cake, almond flour cake, keto dessert, sugar-free cake, cream cheese frosting, ketogenic dessert, red velvet keto

Find it online: https://dinewithlily.com/keto-red-velvet-cake-recipe/