Keto Red Velvet Cake

Ingredients & Substitutions

Here I explain the best ingredients for my sugar free red velvet cake recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Wholesome Yum Blanched Almond Flour – I always use this one because it’s super fine and gives the cake a soft, fluffy crumb. Other brands can make it gritty. Don’t use coconut flour here either, as it’s too dry. If you are nut-free, sunflower seed meal will probably work, but won’t be as tender and can change the color to green-ish.
• Besti Monk Fruit Allulose Blend – This is the key to a moist, soft crumb. You can use plain allulose too (just increase the amount to 2 cups), but erythritol-based sweeteners (which includes other brands of monk fruit and stevia) make the cake dry. If you’re using something else, my sweeteners guide has a conversion calculator to help.
• Cocoa Powder & Vanilla Extract – For that signature balance of chocolate and vanilla flavors we all know and love in red velvet. I use and recommend Dutch processed cocoa powder like this, because it’s less bitter than other types.
• Wet Ingredients – A combination of butter, eggs, sour cream, and almond milk makes this keto red velvet cake ultra rich and moist, and give it structure. I had this grass-fed salted butter on hand, but feel free to use unsalted and add 1/4 to 3/8 teaspoon of salt. If you need a dairy-free option, you might be able to swap the sour cream and butter using the ideas in my keto chocolate cake post. You’ll also need a different frosting recipe.
• Baking Soda & White Vinegar – The vinegar activates the baking soda, and has a stronger reaction than using baking powder. I went with this option because the batter is pretty thick.
• Beet Root Powder – I used this for a subtle, natural red color. I get a lot of questions about the color, so see my section on color below. If you want a brighter look, a natural gel food coloring like this works well.
• Keto Cream Cheese Frosting – My favorite frosting ever! I make it with cream cheese, butter, powdered Besti, a splash of cream, and vanilla. I also add some chopped pecans on top for crunch, but they’re optional.

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How To Make Sugar Free Red Velvet Cake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cream the butter and Besti. Combine them in a large bowl and use a hand mixer to beat, until light and fluffy.
2. Add the wet ingredients. Beat in eggs, one at a time. Stir in vanilla, sour cream, almond milk, and vinegar to prevent splashing, then beat to incorporate. The batter will be very runny and a little frothy, like my top right picture below.
3. Add the dry ingredients. Reduce mixer speed to low and beat in almond flour, 1/2 cup at a time. Beat in cocoa powder and baking soda.
4. Add the color. If using beet root powder or food coloring, mix it in a little at a time until you reach your desired shade of red. (I used 2 tablespoons, but see my notes on color below.)
5. Bake the cakes. Divide the batter between two springform pans, smooth the tops, and bake until a toothpick comes out clean. Let the sugar free red velvet cake layers cool completely, then run a knife along the sides and release.

6. Make the frosting. Whip up the sugar free cream cheese frosting here.
7. Assemble and frost. Place the first cake layer on a cake stand or plate, spread frosting on top, then add the second layer and repeat. Finish the keto red velvet cake by frosting the sides and adding chopped pecans if you like.

Notes On Natural Color

I get a lot of questions about color and have done a lot of testing over the years. If you’re wondering too, here’s everything I’ve learned in one place:

• Yes, some of the natural color will bake away, so add a little extra. Beet root powder loses some of its color in the oven, so your cake will be less bright than the batter. Add more powder than you think you need if that’s all you use!
• But be careful with too much beet root powder. I’ve gotten too beet-happy (haha) in one of my tests, and started to taste it in my sugar free red velvet cake! I recommend no more than 1.5X the amount I have listed below.
• For a bit stronger color, combine the beet powder with a natural color like this. Some of that bakes away too, but I’ve had better results with this combination than either of them alone.
• Cocoa powder that isn’t Dutch processed can help create a red color, too. These days, most cocoa powders are Dutch processed, including the one I use, and I prefer that because they’re less bitter. But, Dutch processing prevents the color change of the anthocyanins in cocoa powder, which would otherwise make the cake a little red naturally [source].
• Gel food coloring like this will create the brightest hue if that is what you are after. The trade-off is it’s not natural. If you want a super bright red cake and are willing to compromise by adding artificial coloring, that’s your decision to make! 🙂

More Keto Cake Recipes

After this one, here are a few more keto cake recipes you’ll want to try next:

Keto Carrot Cake

Sugar Free Chocolate Bundt Cake

Sugar Free Tres Leches Cake

Low Carb German Chocolate Cake