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This Keto Red Velvet Cake Is One Of My Most Requested Sugar Free Recipes
This keto red velvet cake has been one of the most requested recipes I’ve ever made, and so many of you were excited when I announced it. I used my keto chocolate cake as the base, but red velvet is so much more than “just” a colored chocolate cake. It’s less cocoa, more vanilla, and of course, needs that signature cream cheese frosting. After 5 rounds of testing and tweaks to the batter, I can honestly say this sugar free red velvet cake is my favorite version yet. Here’s why:
- True red velvet flavor – I tested different cocoa levels and adjusted the vanilla and sour cream, until the flavor and texture matched what I remember from traditional red velvet.
- Soft, moist, and fluffy – This keto red velvet cake is one of the moistest cakes I’ve ever made. It’s incredibly soft and rich, with a delicate crumb.
- No artificial ingredients – I used this natural powder for a subtle, natural red hue. It’s closer to how red velvet looked in the 1800s (before bright food dyes took over!), but if you prefer a more vibrant look, I have an option for that below. And of course the sweetener is natural too — in fact, Besti makes this cake even more moist!
- Keto and gluten free – It’s only 6.3 grams net carbs per slice, with no wheat flour or gluten.
If you’re looking for an impressive, keto friendly dessert that you can feel good about afterward, grab your mixer and make this sugar free red velvet cake with me!
“The best cake ever. First time baking a diabetic cake of sorts and I swear to you I thought it was store bought or from a fancy bakery.”
-Timothy
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.
Free Printable: Low Carb & Keto Food List
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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.
- Cream the butter and Besti. Combine them in a large bowl and use a hand mixer to beat, until light and fluffy.
- 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.
- 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.
- 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.)
- 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.
- Make the frosting. Whip up the sugar free cream cheese frosting here.
- 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.
My Recipe Tips
- Use room temperature ingredients. This helps everything mix smoothly and keeps the butter from clumping. Cold eggs, sour cream, or almond milk can mess with the batter texture.
- This batter is pretty thick. You should see visible trails from your mixer when it’s just right. See how thick it looks in my photos above!
- Regular cake pans work fine, but these springform pans make for easier release. I prefer them because the cakes pop out cleanly and there are no cracked edges to worry about.
- Let the cake layers cool completely before frosting. If the cake is even a little warm, the frosting will slide right off or melt into the crumb.
- I used about 3 1/2 cups of frosting. Many cake recipes call for 4, but I didn’t want this keto red velvet cake to be too heavy. That being said, feel free to make extra to cover any imperfections or for decorating.
- For easier frosting, use a cake stand like this and icing spatula like this. I’m not perfect at it, but I find it helpful to rotate the cake stand as I use the spatula to frost.
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! 🙂
Keto Red Velvet Cake
By
My sugar free, keto red velvet cake is rich, moist, and tastes like the real deal, with all natural ingredients. Just 6g net carbs per slice!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Keto Red Velvet Cake:
Cream Cheese Frosting:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
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In a large bowl, use a hand mixer to beat together Besti and butter, until fluffy.
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Beat in the eggs, one at a time. Stir in the vanilla, sour cream, almond milk, and vinegar first to prevent splashing, then beat to incorporate.
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Reduce the mixer speed to low and beat in the almond flour, 1/2 cup (56 g) at a time. Beat in cocoa powder and baking soda, until the batter is smooth. Beat in the beet root powder, if using, one teaspoon at a time to reach your desired color.
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Divide dough among the 2 pans, and smooth the top with a spatula. Bake for about 25 minutes, until an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
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Make the keto cream cheese frosting here.
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Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (255 g) frosting. Place the second layer on top and frost the top with another 3/4 cup frosting (255 g). Finally, frost the sides with 1 1/2 cups (510 g) frosting. If desired, top with chopped pecans.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 of the entire cake
- Tips: Check out my recipe tips above to help you get the right texture in this keto red velvet cake, and make it easier to frost.
- Storage & meal prep: Keep the cake covered in the fridge. It stays fresh for a few days, whether you’re making it ahead or saving leftovers. If you’re making it ahead, I recommend a cake stand with a cover like this.
- Freeze: You can freeze this cake whole or sliced. Place it on a parchment-lined pan until solid, then wrap tightly in plastic and foil. Thaw in the fridge overnight. I usually unwrap it so that the plastic doesn’t stick to the frosting.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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Keto Red Velvet Cake
More Keto Cake Recipes
After this one, here are a few more keto cake recipes you’ll want to try next:
99 Comments
Tantry
0Hello maya,
If i wanna make this for normal version with sugar, not keto, how many cup of sugar that i need (but the result is not too sweet)?thank you
Wholesome Yum M
0Hi Tantry, I have a great sweetener calculator to help you determine how much sugar you need.
My Geisha Clarkson
0Can this be made into cupcakes and if so how many will this recipe make.
Wholesome Yum M
0Hi Geisha Clarkson, If you would like to make cupcakes, try reducing the baking soda and vinegar by half. That should prevent the cupcakes from sinking in the oven.
Essie
0The taste of the cake was quite good but like many others, it sunk pretty early on in the baking process.
Wholesome Yum M
0Hi Essie, Most readers who had issues with sinking created cupcakes instead of a full-sized cake. You may want to check the expiration date on your baking soda, it may be out of date.
Timothy Stamschror
0The best cake ever. First time baking a diabetic cake of sorts and I swear you thought it was store bought or from a fancy bakery. My girlfriend was recently diagnosed a type 2 diabetic and this recipe will make her all giddy even by shear mention! By which is on today’s honey-do list. I am sooooo happy I found Wholesome Yum, so is my girlfriend! Seriously, you have a answer to every craving!
Linda
0I was so excited to find this recipe. I always do red velvet for my kids birthdays who are now grown. My son has been doing keto and wanted keto red velvet. All was good until baking. I had to keep extending baking time because it wasn’t rising. In fact the middle is only about 1/2 inch high. I will trim the edges to pad the middle but I’m wondering what happened. I used regular red food coloring could that have done something?
Wholesome Yum M
0Hi Linda, It sounds like the leavener is the issue here. Either an incorrect amount was used, or the baking soda could be expired.
Amy
0I made this and its delicious. however, my problem is it is a a little too sweet.
I use lakanto classic. maybe I will try to use less sweetener.
Also I put it in the fridge because its a big cake and I don’t dare to let anyone try it (I live alone) because it is very
gritty because of the sweetener. how to make it less gritty … can anyone help me?
Wholesome Yum M
0Hi Amy, I am sorry your cake turned out gritty. It has to do with the sweetener you used. The recipe calls for an allulose-based sweetener, because it dissolves best, makes moist baked goods, and does not create a gritty texture. Besti Monk Fruit Allulose Blend is the sweetener you need for this recipe – just follow the link to get it and you’ll have a much better texture. Best wishes!
Jayne K
0I baked them in mini bundt pans and it turned out moist, but way too sweet.
Kate
0I baked this and followed every step. I’ve made many keto cakes but this was very dry. It was good but not great. Didn’t have the red velvet taste but we finish it. Thanks.
Jess
0I’m excited to try this recipe but am unable to purchase the crystallized allulose, will the powdered version work? – I’m sorry I misspoke, I was unable to purchase the Monk Fruit Crystallized.
Wholesome Yum M
0Hi Jess, Yes the powdered version will still work. The texture will be slightly different. Use the same amount as written in the recipe.
Leslie B
0Does the net carbs include the icing? Also for the icing recipe it’s for 6 servings, how much would you need for this recipe?
Wholesome Yum M
0Hi Leslie, Yes the nutrition includes the frosting. Change the servings on the frosting to 30 and it will make 3.5 cups.
Christal
0I think by “they” she means the two layers, because mine was definitely not ready at 25 min. They were like jello, so I’ve added another 20 min. Could it be cause I used swerve?
Wholesome Yum M
0Hi Christal, The sweetener should not affect the bake time. Did you make 1 or 2 layers for your cake? If you are making a single layer cake, then the bake time would likely need to increase.
Leslie B
0How many servings for 2, 8 inch pans
Wholesome Yum M
0Hi Leslie, Change the servings in the recipe card to 18 and the recipe should fit your 8″ cake pans.
Jessica
0In the cake recipe it says I need to make 3 1/2 cups of Keto Cream Cheese Frosting. When I tap on the recipe it says that it will make 6 servings, is that enough to for the cake?? So what I’m saying is: is 3 1/2 cups of keto cream cheese frosting equal to 6 servings? Thanks.
Wholesome Yum M
0Hi Jessica, Change the servings in the cream cheese frosting recipe card to 30 and you will get the measurement you need to 3.5 cups. Enjoy!
Jessica
0How much swerve should I substitute in this cake, respectively? Thanks so much!
Wholesome Yum M
0Hi Jessica, You can use the same amount as written in the recipe. I have a handy sweetener conversion calculator to help you determine how much sweetener to use in recipes: Keto Sweetener Conversion Calculator.
Michele
0How do you get 24 servings out of a 9” cake? The most I can slice is 12 and those are very very thin slices.
Wholesome Yum M
0Hi Michelle, It is possible! Clean your knife under warm water between each slice and your cake slices will come out nice and clean.
Ariane
0WOW!! This cake is amazing! I made this for my husband’s birthday!! It is absolutely mouthwatering and I am making it again this weekend. This is literally the best Keto desert I have ever made. Easy to follow directions.
Leah
0Smells so delicious! Made it according to directions, but they sunk in the middle. I added some bake time, but didn’t want to go much longer for fear of burning the bottoms. I’ll just use the indentation as a frosting holder.
Maya | Wholesome Yum
0Hi Leah, You referred to the cake as “they” – did you make cupcakes? A couple of readers that tried to make it into cupcakes reported sinking issues, so the recipe likely needs modifications to work in that form. You can read my responses to their other comments for more info. One of the things I’d recommend is reducing the baking soda and vinegar if making cupcakes. The cake definitely does not sink if it’s baked as a whole cake and not under-baked, so hope you get the chance to try it that way.
Stefano
0Hi Maya if I use two 8 inch round backing pans do I have to adjust ingredients and cooking time?
Wholesome Yum M
0Hi Stefano, You have two options here. You can either keep the amounts the same and divide your cake batter between 3 cake pan layers, or change the recipe serving size to 16 which will accommodate the change in pan size. I hope this helps!
Emma
0Oh my goodness me!! I made this cake for my birthday at the beginning of June and I had to come back here to leave a comment. It was incredible!! Genuinely better than a regular store bought cake and the nicest cake I’ve ever made, keto or otherwise. My family agreed and they’re never usually keen on keto baking! It was really moist and indulgent, and my husband honestly couldn’t tell the difference. He kept asking if it was ‘really keto’. We kept going back for a slice for days afterwards and I didn’t feel like I’d missed out at all on my birthday. Amazing to be able to have proper cake and not feel the horrible sugar rush after eating it! Looking at the recipe today I’m really tempted to make it again already. Thank you for such an amazing recipe! Emma xx
Lada
0Hi Maya
I would like to make smaller cake to fit 6 inch round springform. Could you tell me how much I need to diminish the amount of ingridients?
Thank you in advance
Wholesome Yum M
0Hi Lada, If you change the serving size to 16 it will give you the correct amount to make 2 6″ cake rounds. If you would like to make a single 6″ round, you can change the serving size to 8. I hope this helps!
Francis
0I was wondering if I can leave the vinegar out and add baking powder instead of baking soda. I felt like the baking soda gave it a bit of a metallic taste. The cake turned out great and very moist. I just did not like the metallic taste.
Wholesome Yum M
0Hi Francis, Baking soda and vinegar is the traditional way to make red velvet cake, but I think baking powder would probably work too. I haven’t tested the recipe with baking powder, so please let us know how it turns out if you decide to try it.
Brandi
0I’m curious if this will work for 3 layers? Or will the layers be too thin?
Wholesome Yum M
0Hi Brandi, It would be too thin to make a 3 layer 9″ cake round. You can do this with a 6″ round to make 4 layers. I hope this helps!