Best Keto Red Velvet Cake Recipe You’ll Love

I’ve always had a soft spot for red velvet cake, but the keto version? It’s like discovering a new shade of red in the rainbow.

You know how everyone was talking about Barbieheimer this summer? Well, this cake is like that—unexpectedly delightful and surprisingly satisfying.

Plus, you won’t feel guilty about sneaking a second slice.

Steps

Preheat your oven to 180C/350F and grease a 9-inch cake pan with cooking spray.
In a small bowl, mix together almond flour, baking powder, and salt until well combined.

In a separate, larger bowl, whisk together room temperature eggs, allulose or monk fruit sweetener, melted coconut oil, vanilla extract, and optional butter extract. Add a drop or two of red food coloring and stir to combine.
Gently fold the dry ingredients into the wet mixture, stirring until the batter is smooth and evenly mixed.
Pour the cake batter into the prepared cake pan and bake in the oven for 25-27 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow the cake to cool completely on a wire rack before applying the cream cheese frosting as desired.

Can I substitute coconut flour for almond flour in this recipe?
It’s not advisable to use coconut flour in place of almond flour for this red velvet cake recipe, as they have different properties. If you prefer coconut flour, consider using a dedicated coconut flour recipe with keto adaptations and add red food coloring.
How should I store leftover keto red velvet cake?
To keep the cake fresh, store any leftovers in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze cake slices in a freezer-safe bag for up to six months.
What can I do if I want to add more traditional red velvet flavor?
For a more classic red velvet taste, consider incorporating two tablespoons of unsweetened cocoa powder into the batter.
Is it possible to make this cake dairy-free?
Yes, you can make this cake dairy-free by using a dairy-free cream cheese frosting. Ensure all other ingredients, like coconut oil, are also suitable for a dairy-free diet.
What tips can help me achieve the best texture for the cake?
Use room temperature eggs to mix the batter smoothly without overmixing. Additionally, avoid overbaking the cake by removing it from the oven when a toothpick inserted comes out with just a few moist crumbs.

Use room temperature eggs: This ensures that they mix smoothly into the batter, reducing the need for overmixing and helping achieve a light and fluffy cake texture.
Avoid overbaking: Remove the cake from the oven when a toothpick comes out with a few moist crumbs to prevent dryness, as it will continue cooking slightly while cooling.
Let the cake cool completely before frosting: This prevents the frosting from sliding off, ensuring a neat and well-presented cake.
Consider using a stand mixer: This can save time and effort when mixing the cake batter and frosting, resulting in a smoother and more consistent texture.

Stand Mixer – Useful for mixing the batter and frosting efficiently.
9-inch Cake Pan – Essential for baking the cake.
Cooking Spray – To grease the cake pan.
Food Coloring – Specifically, all-natural red food coloring for the red velvet cake.
Airtight Container – For storing leftover cake in the refrigerator.
Freezer Bags – For freezing cake slices.