Red Velvet Cake

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My birthday was a couple weeks ago and since I love ice cream cakes, my family got me a Cold Stone birthday cake which is a combination of red velvet cake and birthday cake ice cream. It was not low carb, but I’ve been in maintenance so long, I don’t think twice about splurging to celebrate special occasions.

To get back on track after a couple weeks of higher carb eating, I wanted to try baking a low carb red velvet cake. A lot of eggs are required when using all coconut flour, so I chose to use a blend of half Carbquik and half coconut flour. That way, I could reduce the amount of eggs by half.

The result was a cake that tasted very close to a regular high carb one. Next time, I may double the recipe to make a regular two layer cake. Chopped pecans would also be a nice addition to sprinkle on top. This time I kept it simple because I wasn’t sure how it was going to come out.

Red Velvet Cake

Red Velvet Cake

Delicious, moist red velvet cake that is absolutely a must try. Get the great taste of red velvet cake without all the carbs in regular red velvet.


1/4 cup butter, softened
3/4 cup erythritol
1/4 teaspoon stevia extract powder
4 eggs
1 teaspoon vanilla extract
1/3 cup Carbquik
1/3 cup coconut flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup plain yogurt
red food coloring
Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup butter, softened
1/4 teaspoon stevia extract powder
1/2 teaspoon vanilla extract


  1. Grease 9-inch round cake pan with shortening and dust with cocoa.
  2. Beat erythritol and stevia into butter until light and fluffy. Add eggs, one at a time. Mix in vanilla extract.
  3. In separate bowl, combine dry ingredients (Carbquik, coconut flour, cocoa, baking powder, and salt).
  4. Beat in half the dry mixture into wet mixture.
  5. Then beat in half the yogurt, then the rest of the dry mixture, and then the rest of the yogurt.
  6. Mix in red food coloring (I used about 1/4 teaspoon of gel).
  7. Pour batter into prepared pan.
  8. Bake at 350 degrees F for about 25-30 min.
  9. Remove from pan and allow to cool.
  10. To make frosting, beat together cream cheese and butter until well combined.
  11. Beat in sweeteners until fluffy. Mix in vanilla extract.


Makes 1 single layer cake (about 10-12 slices)

Net carbs per slice: 2g
          0 votes

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  1. MaryE says

    Oh yum, the red velvet cake looks delicious! I am so grateful you publish recipes that don’t rely on sucralose.
    Your sucralose-free recipes sweetened with erythritol + stevia have allowed a little sweetness back into my life.

  2. says

    Hi Lisa, love your recipes!

    Kinda new to all of this, I know about the natural sweeteners and have them now, but still learning … there are so many brands. Is the Stevia you have in the cake recipe the same as NuNaturals Pure White Stevia extract? That is what I have.

    Question: Have you used Carbalose Flour and would it work in this recipe? Not sure if I should get one or both the Carbquik and Carbalose?

    My dh is on a sodium restricted diet so I’m always have to check the sodium content. If my math is accurate, a slice of your red velvet cake with Carbquik would be about 21g sodium … he can handle that, unless he eats the whole cake LOL

  3. Gamin Davis says

    Hmm, never heard of “erythritol” and would have no idea where to find it, or “CarbQuik”, for that matter. What about a low carb version of *butter cream* frosting? I don’t like cream cheese frosting on red velvet cake. I’ve printed this out but have never seen some of these ingredients and don’t know where to find them.

    • says

      Erythritol is a sugar alcohol that has almost no affect on blood sugar. Carbquik is a low carb baking mix. If you are unable to get these ingredients, you can substitute something like Splenda for the sweetener and another baking mix for Carbquik. I typically buy these items online at A buttercream frosting can also be substituted if that is what you prefer.

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