Keto red velvet cake

Keto red velvet cake

The perfect grand finale! All the qualities you expect to find in the iconic Red velvet cake: rich color, velvety texture, and soft cream cheese frosting. This version of the modern classic by Megan Ellam contains only four grams of carbs and is surprisingly easy to make.

Keto red velvet cake

The perfect grand finale! All the qualities you expect to find in the iconic Red velvet cake: rich color, velvety texture, and soft cream cheese frosting. This version of the modern classic by Megan Ellam contains only four grams of carbs and is surprisingly easy to make.
USMetric
12 servingservings

Ingredients

Cake
  • 13 cup 80 ml light olive oil or melted butter
  • 6 6 large egglarge eggs
  • ½ cup 120 ml sour cream
  • 2 tbsp 2 tbsp red food coloring
  • 2 tsp 2 tsp vanilla extract
  • 1 tsp 1 tsp white vinegar 5%
  • 4¼ oz. (1 cup) 120 g (220 ml) powdered erythritol
  • ¾ lb (3 cups) 325 g (700 ml) almond flour
  • 2 tbsp 2 tbsp unsweetened cocoa powder
  • 3 tsp 3 tsp baking powder
  • A pinch of salt flakes
Frosting
  • 11 oz. (113 cups) 300 g (300 ml) cream cheese
  • 5¼ oz. 150 g butter, softened
  • 3 oz. (23 cup) 85 g (160 ml) powdered erythritol
  • 1 tsp 1 tsp vanilla extract
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Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat the oven to 350 °F (175 °C). Line two 8" or three 6" (20 cm or 15 cm) cake pans. You could also use just one cake pan, but then you'll have to increase the baking time in the oven.
  2. Place the oil, eggs, sour cream, food coloring, vanilla, and vinegar into a stand mixer and mix until evenly combined.
  3. Add the dry ingredients and mix until smooth.
  4. Divide the batter evenly between the cake pans. Bake for 25 minutes or until a skewer comes out clean. Leave to rest for 10 minutes in the pan, then turn out onto a cooling rack and allow to cool.
  5. Place all the frosting ingredients into a bowl and beat for 2-3 minutes until smooth, light, and fluffy.
  6. Sparingly, trim the dome tops off the cakes to make flat tops. Crumble the trimmings into a bowl for garnishing and set aside.
  7. Place one cake layer onto a plate or cake stand. Cover the top with half the frosting and spread with a spatula. Top with the second layer and spread the top and sides with the remaining frosting. To create the naked look, use a cake scraper to gently scrape around the side of the frosted cake close to the edge of the cake. Dollop the remaining frosting onto the top of the cake and smooth it out with a spatula or knife.
  8. Garnish the cake with the leftover crumbs: sprinkle the top and gently toss against the sides.
  9. Refrigerate the cake for 2-3 hours or up to 1 day before slicing and serving. If chilling for more than a few hours, loosely cover with plastic wrap after 1 hour of refrigeration.

Prepare the cake in advance

Stack the cakes onto a plate with some baking paper between them. Cover in cling film and refrigerate, preferably overnight.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe at Megan Ellam's Mad Creations Hub.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

13 comments

  1. 11 comments removed
  2. Linda
    I made this last night. Gosh, just wonderful. I had nine inch cake pans, but they worked out. I should have baked a little less time, just a minute or two. I am going to try cupcakes next time.
  3. Mary
    It's even better when the amount of frosting is used with only one layer. Pretty decadent but more satisfying to me.

    I don't know, keto and low carb desserts are good, but I've never found one that is really, really, really good. Perhaps because I use less sugar substitute than most dessert recipes call for because I don't want to trigger cravings.

  4. Dawn
    I couldn't get the color of the cake to look as beautiful as the receipe picture, but it still tasted pretty good. I used 5 small, shallow silicone pans for a layer cake. Only had to bake for 15 minutes. Thanks for the recipe!
    Reply: #15
  5. Kerry Merritt Team Diet Doctor

    I couldn't get the color of the cake to look as beautiful as the receipe picture, but it still tasted pretty good. I used 5 small, shallow silicone pans for a layer cake. Only had to bake for 15 minutes. Thanks for the recipe!

    So glad it worked well for you!

  6. DeeDee
    Can you bake this in cupcake tins
  7. 1 comment removed
  8. DeeDee
    What kind of food coloring should you use
    Reply: #19
  9. Kristin Parker Team Diet Doctor

    What kind of food coloring should you use

    We have not tested this in cupcake tins to be able to suggest a baking temperature or time. For food coloring, you can use whatever meets your criteria for ingredients; most food coloring doesn't have sweetener to be concerned about.

  10. mulhall.katrina
    Can you freeze this??
    Reply: #21
  11. Kerry Merritt Team Diet Doctor

    Can you freeze this??

    Sure thing!

  12. Matt
    What brand of food coloring for cake
    Reply: #23
  13. Kerry Merritt Team Diet Doctor

    What brand of food coloring for cake

    Hi, Matt! Brand availability will vary depending on your location. You'll want to find a brand with little to no additives. Or you can Google a recipe to make your own!

  14. Grace
    hi very new to keto - I want to know whether i have to use the sweetner
    Reply: #25
  15. Kerry Merritt Team Diet Doctor

    hi very new to keto - I want to know whether i have to use the sweetner

    Hi, Grace! No foods are required for keto! You can certainly omit the sweetener if you prefer.
    And you can learn more about keto sweeteners here. https://www.dietdoctor.com/low-carb/keto/sweeteners

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