Keto Red Velvet Cake

This keto red velvet cake is everything you want in a celebration cake, just without all the carbs and sugar. It’s rich, moist, and topped with a creamy frosting that tastes just like the real thing.

Red velvet cake has always been one of those desserts that feels special. The deep red color, the light chocolate flavor, that tangy cream cheese frosting. It’s hard to say no to.

The good news is you don’t have to say no anymore. This version is completely low carb and keto friendly, so it fits right into your way of eating.

It’s made with almond flour and sweetened with erythritol instead of sugar. You honestly won’t miss the difference once you take that first bite.

Whether it’s a birthday, a holiday, or just a regular weekend where you want something sweet, this cake has you covered.

Why You’ll Love This Recipe

Tastes Like the Real Thing – This keto red velvet cake is rich and velvety just like the classic version but without all the carbs and sugar.

Stunning Presentation – The deep red layers with white cream cheese frosting make this cake look absolutely gorgeous on any table.

Perfectly Moist Texture – The combo of sour cream and butter keeps every slice incredibly moist and tender from edge to center.

Recipe Ingredients

For the Cake

• 2 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 3/4 cup Granulated Erythritol
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 4 Large Eggs
• 1/3 cup Unsalted Butter, melted
• 1/3 cup Sour Cream
• 1 tsp Vanilla Extract
• 1 tsp White Vinegar
• 1 tbsp Red Food Coloring

For the Frosting

• 8 oz Cream Cheese, softened
• 1/4 cup Unsalted Butter, softened
• 1 cup Powdered Erythritol
• 1 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.

Step 3

In a separate bowl, whisk the eggs, melted butter, sour cream, vanilla extract, white vinegar, and red food coloring until the color is even and the mixture is smooth. Pour into the dry ingredients and stir until a uniform batter forms.

Step 4

Divide the batter between the prepared pans and smooth the tops. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.

Step 5

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks and remove the parchment. Cool completely before frosting.

Step 6

Make the frosting by beating the cream cheese and butter together until light and fluffy, about 2 minutes. Add the powdered erythritol and vanilla extract and beat on medium-high until smooth.

Step 7

Place one cake layer on a plate and spread a thick layer of frosting over the top. Place the second cake layer on top and generously frost the top and sides.

Step 8

Refrigerate for at least 30 minutes to set the frosting. Slice and serve chilled.

Tips

Sift Your Powdered Erythritol

Powdered erythritol tends to clump up in the bag, and if you just dump it straight into your frosting, you’ll end up with gritty little chunks that won’t break down no matter how long you beat it.

Run it through a fine mesh sieve before adding it. It takes 30 seconds and makes a huge difference in how smooth your frosting turns out.

If you only have granulated erythritol for the frosting, you can pulse it in a blender or food processor for about 30 seconds to powder it yourself.

Room Temperature Eggs and Sour Cream

Pull your eggs and sour cream out of the fridge about 30 minutes before you start. Cold eggs and cold sour cream will cause the melted butter to seize up and turn into little solid chunks throughout your batter.

When everything is close to the same temperature, the wet ingredients blend together smoothly and you get a much more even batter. This also helps the cake bake more evenly in the oven.

Don’t Frost Until the Cake Is Fully Cool

Almond flour cakes hold heat longer than regular cakes, so even if the outside feels cool after 15 minutes, the inside can still be warm. If you frost it too early, the cream cheese frosting will melt and slide right off.

Give the layers at least 45 minutes to an hour on the wire rack. You can speed this up by putting them in the fridge for about 20 minutes once they’re no longer hot to the touch.

More Recipes

• Low Carb Red Velvet Mug Cake
• Keto Triple Chocolate Cake
• Keto Black Forest Cupcakes
• Keto Vanilla Cupcakes with Buttercream
• Keto Boston Cream Pie Cupcakes

Frequently Asked Questions

Why does this recipe use both white vinegar and baking powder?

The white vinegar reacts with the baking powder to create a little extra lift, which is really helpful in almond flour cakes. Almond flour is heavier and denser than regular wheat flour, so without that extra boost the cake can turn out flat and overly dense.

The vinegar also plays a role in the classic red velvet flavor profile – it adds a very subtle tang that pairs beautifully with the cocoa and cream cheese frosting. You will not taste vinegar in the finished cake, so do not worry about that.