Dessert

Keto Red Velvet Cake Recipe

ByMaya Arden July 21, 2026July 21, 2026

Introduction

This Keto Red Velvet Cake is a moist and flavorful dessert that’s perfect for anyone following a low-carb lifestyle. With rich cocoa, a hint of tang from sour cream and vinegar, and a creamy keto-friendly frosting, it’s a delightful treat that doesn’t compromise on taste.

A slice of red velvet cake with two thick deep red sponge layers separated by a creamy white frosting layer sits on a white plate with a white marbled texture surface. The top is covered with smooth white icing topped with small pieces of chopped nuts. A fork at the front holds a forkful of cake showing the cake's soft crumb texture with frosting on the edge. Two fresh raspberries and a green mint leaf are placed beside the cake on the plate, adding a touch of color. The photo taken with an iphone --ar 4:5 --v 7

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 a red color; or red food coloring for brighter red)
3 1/2 cups keto cream cheese frosting

Chopped pecans (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line the bottom of two 9-inch round springform pans with parchment paper to prevent sticking.
Step 2: In a large bowl, use a hand mixer to beat together the butter and Besti until the mixture is light and fluffy.

Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla, sour cream, almond milk, and white vinegar to combine and prevent splashing, then beat again until incorporated.
Step 4: Reduce the mixer speed to low. Gradually beat in the almond flour, adding it 1/2 cup at a time. Then beat in the cocoa powder and baking soda until the batter is smooth. If using beet root powder, add it one teaspoon at a time until you reach your desired red color.
Step 5: Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before running a knife around the edges and removing them.

Step 6: Prepare the keto cream cheese frosting according to your recipe or package instructions.
Step 7: Place one cake layer on a stand or plate. Spread 3/4 cup of frosting evenly over the top. Add the second layer, then frost its top with another 3/4 cup. Use the remaining 1 1/2 cups of frosting to cover the sides of the cake. Optionally, sprinkle chopped pecans on top for added texture and flavor.

Tips & Variations

For a brighter red color, substitute beet root powder with a few drops of red food coloring.

Make sure all your wet ingredients are at room temperature to ensure a smooth batter.
To keep your cake moist, avoid overbaking and test with a toothpick a few minutes before the suggested time.

Storage

Store the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving to soften the frosting. For longer storage, you can freeze the cake (wrapped tightly) for up to 2 months and thaw it overnight in the fridge.

How to Serve

The image shows a two-layer red velvet cake with thick white frosting between and around the layers. The cake is decorated on top with chopped nuts and a single whole raspberry. A slice of the cake is on a white plate in the foreground, revealing the rich red layers and creamy white frosting inside. The plate is garnished with a fresh raspberry, a blueberry, and a green mint leaf. The cake stand is white with a pink ribbon tied around it. The background has a white marbled texture and a blurred white package labeled

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond flour?

Almond flour is crucial for the texture and low-carb aspect of this cake. Using other flours like coconut or regular flour will change the texture and carb count significantly.

How do I make the keto cream cheese frosting?

A simple keto cream cheese frosting combines softened cream cheese, butter, powdered erythritol or your preferred low-carb sweetener, and vanilla extract. Beat together until smooth and creamy for the perfect cake topping.