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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.
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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
Kim
0I made this cake and had a number of failures. The cakes sunk in the middle and the insides turned brown even though I added some red gel food coloring along with the beet powder to make it really red (which was recommended in the recipe). I used the Dutch processed cocoa powder and I’m wondering if that was a mistake? Ugliest cake I’ve ever made, but it WAS delicious and soooo moist. Just not presentable. I might try it again with natural cocoa powder and just the red gel and see if that fixes things.
P.S. This article might explain why my cakes didn’t rise.
“Because the pH of Dutch-process cocoa powder has been neutralized, it doesn’t react with baking soda in the same way natural cocoa powder does, which means those recipes won’t rise.”
Maya | Wholesome Yum
0Sorry to hear that, Kim! I’m glad the cake was delicious and moist, but definitely understand the frustration with how it looked.
The Dutch processed cocoa shouldn’t be the issue here, and that’s actually what I use and recommend for this recipe. You’re right that Dutch cocoa itself won’t react with baking soda the way natural cocoa does, but this recipe includes vinegar specifically to provide the acid that activates the baking soda. The sour cream adds acidity as well.
For the color, beet root powder unfortunately loses quite a bit of its red hue during baking. Gel food coloring should give you a brighter red, but the final shade can vary a lot depending on the brand and amount used.
The sinking issue sounds like the layers needed more time to bake. The ideal timing can vary depending on your pan, oven, etc, so I always recommend checking with a toothpick.
If you try it again, the main changes I’d make to address the issues you experienced are using more of the gel food coloring (or try a different brand if the one you use tends to bake away the color), and make sure a toothpick in the very center comes out clean before removing the cakes from the oven.
Thank you for sharing such detailed feedback. I hope you and your family still enjoyed the cake based on the great taste and texture you described!
Sally
0Hi! Could I use just regular powdered allulose instead of the monkfruit allulose blend ? Thank you so much
Maya | Wholesome Yum
0Hi Sally, Yes, you can. For the cake, if you use granulated allulose like this, you’ll need 2 cups. For the frosting, you’ll need truly powdered allulose like this – confectioner’s consistency. Some brands call it powder but it’s really crystalline and not as fine as true powdered. You’ll need more of that as well compared to powdered Besti, but that’s easy to adjust to taste. Hope this helps.
Kristin
0Hello! I was reading about Dutch processed cocoa, because I didn’t know what it was 🙂
What it said was Dutch cocoa doesn’t react with baking soda. Could that be why some people’s cakes have fallen? It says it is usually used with baking powder, whereas regular cocoa is used with baking soda.
Just a thought. I plan on making this today for my husband’s birthday. 🙂
Maya | Wholesome Yum
0Thank you for sharing, Kristin! Yes, that could have an impact. Happy birthday to your husband!
Pam Moak
0Maya, I’m not sure to what amount of servings I should alter the frosting recipe to have enough for the red velvet cake. Can you please help?
Maya | Wholesome Yum
0Hi Pam, You can enter “24” for the number of servings on the keto cream cheese frosting recipe card. Hope this helps!
Lorelee
0I made the recipe to the directions and with the ingredients. My cakes turned out brown, not red. I used the beetroot powder. The batter was red when I put it in the oven. The cakes were a bit runny on top after 25 mins, so I left it in the oven another 10 mins. Can you please respond as to what I did wrong. Some tips would be appreciated.
Maya | Wholesome Yum
0Hi Lorelee, Beetroot powder isn’t as bright as artificial food coloring and some of the color does disappear while baking, but it shouldn’t be all of it. You might want to add more beetroot powder next time to get the bright enough color you’re looking for — add more than you think you need because some of it does bake away. Or if you don’t mind artificial ingredients (not my thing but you decide), an artificial color will make it brighter red. I hope it still tasted good!
Sally
0Since I am allergic to almonds, is there something else I can use?
Alex
0Did you try using sunflower seed flour (instead of almond flour) and did it turn out okay please? 💓
Maya | Wholesome Yum
0Hi Sally, Sunflower seed flour/meal would work as a substitute. The color might turn out different, though.
Isabella
0Thank you I think I will make this recipe. But I would like to make cupcakes instead of a cake, what do you 🤔
Maya | Wholesome Yum
1Hi Isabella, Yes, you can make this cake into cupcakes. The baking time would be faster, I’d check on them at around 20-25 minutes.
Beth
0Is absolutely delicious, super easy to make and tastes great and looks beautiful. I made the entire cake then cut it into slices and froze 3/4 of it when I take them out of the freezer. They taste as good as when I first made it. Definitely recommend this recipe.
Ellie
0Absolutely delicious, but devastates my stomach. This is not the fault of the recipe, just a poor tolerance to almonds on my part. Still worth it.
I’m the only keto person in the family but everyone loved the cake, especially after we put it in the fridge overnight. Subbed Heavy Cream for the almond milk. Love that we can give this to the kids for a sweet treat without the sugar rush. I used RxSugar brand Allulose.
Laura Palmintier
0Is this red velvet cake gluten free?
Wholesome Yum D
0Hi Laura, Yes, this recipe is gluten free.
Valeriya
0Awful recipe! What a waste of products and time. How could you suggest to add almond milk to the mixture? This is ridiculous. Total disappointment
Wholesome Yum D
0Hi Valeriya, Sorry to hear this recipe didn’t work out for you. Could you explain to me the issues you had so I could help you troubleshoot? Almond milk is very common in keto baking.
Gabriela
0I bake it for my son’s birthday, it is the best keto red velvet recipe I have ever try, everyone loves it! Even without frosting taste amazing.
Barbara
0would there be any adjustments or problems with a resulting cake, (other than baking time) if this was made in a 9×11 or 9×13 pan? I bought your EASY KETO cookbook and really enjoy it..
Wholesome Yum D
0Hi Barbara, You could make this recipe in a 9×13 baking dish.
Jackie
0Has anyone made this in the 9×13 pan?? I am curious about approximate baking time
TL
0I made it in a nine by thirteen pan. Same baking temperature just increased the baked time to thirty five minutes.
Maya | Wholesome Yum
0Hi Jackie, Sorry, I have not. Please let me know how it goes if you try it.
Patty Boyes
0Does this cake need to be refrigerated?
Wholesome Yum D
0Hi Patty, Yes, it does.
Linda Kolakoski
0Can I use half and half if I don’t have Almond milk?
Wholesome Yum D
0Hi Linda, Yes, you could do that, but it will change the calorie count of the recipe.
Fakhira
0Hi, this looks fantastic! I live in the UK so what would you recommend I use instead of the Besti Monk Fruit Allulose Blend? Thanks 🙂
Maya | Wholesome Yum
0Hi Fakhira, Besti makes the moistest result with the best texture, but it’s not available in the UK yet — you can sign up here to be notified when it’s available in your country. In the meantime, check the keto sweeteners guide for alternatives.
Lauren wilson
0Hi there, 1st off LOVE YOUR RECIPES!! I am a good cook but it seems like most low carb recipes I find are incomplete or very hard to follow. Yours are NOT this way. Anyone could follow your recipes easily!! So GREAT JOB!! My husband is a sweet eater so this red velvet is making his life very happy! He could not stick to low carb without it!! Only issue I have is when I cook these (which I have prob made 20 so far) they are BEAUTIFUL coming out of the oven but as they cool the centers fall terribly. Am I doing something wrong? The edges stay up but the middle falls to almost 1/2 the height. I have tried a variety of ways to cool, ingredients at different Temps, all to the same result. Obviously it does not effect the flavor just makes frosting more difficult. Thank you and have a great day!!
Wholesome Yum D
0Hi Lauren, Thank you for the support! There are several reasons that cakes sink in the middle… Make sure to cook your layers in the center of the oven next to each other. Also, this recipe calls for baking soda not baking powder which also might be your issue.
Leslie
0Hi. I just made the cake, following recipe exactly. I used baking SODA as recipe calls for. My cakes fell also. Looks like a bowl in the middle of the cake. I’m wondering if using baking powder would make a difference. Or maybe if I put the layers on upside down-maybe that would help. I also wonder if the beet powder would’ve made a difference. (I used food coloring). Also the icing called for is about enough to frost one layer, so I had to make another batch. And the cake is delicious by the way-one of the best keto cakes I’ve ever had! My 5 star rating is based on flavor, not appearance. Because the cake looks pitiful. My grandma used to say an ugly cake is the best tasting. In this case she is right! I’d much rather have a good tasting cake than a pretty one.
Lauren wilson
0Ps. Baking powder is brand new. 🙂 idk if that helps? Or maybe this is just part of the low carb?
Aubri
0Wow! I cannot believe this is keto. Simply amazing. Thanks for the keeper!
Sarah
0Can I freeze the cakes?
Wholesome Yum D
0Hi Sarah, Yes, you can freeze the red velvet cake either sliced or whole.
M A Edwards
0Hi! =) Can this recipe be used to make cupcakes? Thank you for making these delicious recipes! I have made a few of them, and me & my family loves them.
Wholesome Yum D
0Hi, Yes, this could be made as cupcakes.
Sue
0This cake was surprisingly moist and delicious! I feel like the icing isn’t enough and had to make more. Otherwise, it’s really delicious
Melissa
0OMG, my husband made this twice now. Once with red food coloring before we got the beet root powder. Absolutely loved both. And couldn’t taste the beet root powder in the second one. I could eat this everyday. Thank you.