Moist Keto Red Velvet Cake with Cream Cheese Frosting
While it’s true that I’ve always loved baking cakes, lately I’ve been on a keto baking spree like never before. The reason being? I’ve been experimenting with all kinds of different cake recipes to find new and creative ways to take some of my old favorites and turn them into 100% keto-friendly treats. Some of these experiments have turned out excellent. Others? Not so much. This moist keto red velvet cake with cream cheese frosting recipe is definitely part of the “excellent” list. In fact, it may have even earned a spot on the “all-time great” cake recipe list. You’ll be hard pressed to find a red velvet cake that is more moist than this one and don’t even get me started on the homemade cream cheese frosting — it’s simply to die for.
A Sweet Red Velvet Dream
The first thing to do when making this keto recipe is getting your dry cake mix prepared. You’ll be sifting together a combination of ingredients including coconut flour, unsweetened cocoa powder, baking powder, and cranberry powder. You’ll notice that there’s no refined wheat flour to be found here, and that decision is most definitely intentional. It keeps your red velvet cake 100% grain and gluten-free, with all of the alternative dry ingredients providing their own set of great benefits for this recipe. I was actually pretty surprised to learn that even the cranberry powder is a solid source of disease-fighting antioxidants. (1)
After preparing the your cake mix, you can turn your attention towards making the wet mix next. Beat your nine eggs together with some added Stevia (or any other low carb sweetener, just make sure not to use sugar!), and then gradually add in the melted butter, almond milk, and natural red food coloring. It’s absolutely vital that you make sure to use a natural type of food coloring — the artificial store brands are absolutely horrific. They have been found to cause cancer and many different varieties of them have been contaminated with carcinogens such as benzidine. (2)
You can either purchase a specific all-natural red food coloring from any health food store, or you can alternatively make your own — it’s super easy to do using something like beet juice. Either way, you’re now going to want to combine your dry and wet mixtures and leave them to sit for about 10 minutes until it thickens. You can then throw it in the oven for between 15-18 minutes.
While the cake is baking, you can go ahead and get the cream cheese frosting ready as well. Simply beat your butter and zero calorie sweetener until it forms a nice and creamy mixture, and then add in some cream cheese and (optionally) vanilla extract. I find it helps to use both butter and cream cheese that have been sitting at room temperature for a little bit, as it makes them easier to mix. Once the cakes are out of the oven and cooled off, you’ll want to arrange them in three layers with the frosting in between according to the directions below before finishing the whole thing off with an added dusting of cranberry powder.
More Good Keto Cake Recipes
- Keto Lemon Pound Cake
- Keto Mug Cake
- Keto Ice Cream Cake
- Keto Coffee Cake
- Keto Cheesecake
- Keto Carrot Cake
- Keto Cupcakes
- Keto Birthday Cake
- Keto Chocolate Lava Cake
Keto Red Velvet Cake with Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 1x
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For the cake:
3/4 cup coconut flour
1 tbsp cranberry powder plus extra for decorating
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1 cup granulated Stevia or other low carb granulated sweetener
1/2 cup butter, melted
1 tbsp natural red food coloring
½ cup unsweetened almond milk
For the frosting:
16 oz cream cheese
½ cup granulated Stevia or other low carb granulated sweetener
1/4 cup butter
1 tsp vanilla extract (optional)
- Preheat oven to 350°F.
- Grease three 6 inch pans with butter or line with parchment paper. Set aside.
- Sift together the coconut flour, cocoa powder, baking powder and cranberry powder. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Reduce speed to low and add the melted butter, red coloring and almond milk.
- Beat until smooth.
- Switch to paddle attachment.
- Slowly add the coconut flour mixture and mix until well combined.
- Let the batter sit for 5-10 minutes so it can thicken.
- Divide the batter between the prepared pans.
- Bake in preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, beat the butter and sweetener at medium speed until creamy.
- Add the cream cheese and vanilla extract (if using) and beat until smooth.
- Remove the cakes from the pans.
- Place one of the cakes on a platter and spread 1/3 of the frosting evenly.
- Carefully place the 2nd layer of cake on top.
- Spread 1/3 of the frosting.
- Add the last layer of cake on top.
- Spread the remaining frosting.
- Dust the top with cranberry powder (if using) and place in a fridge for minimum two hours before serving.
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