Delicious, moist low carb sugar free red velvet cake that is a must try. Get the great taste of red velvet cake without all the carbs. Gluten free option!
My birthday was a couple weeks ago. Since I love ice cream cakes, my family got me a Cold Stone birthday cake.
The cake was 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.
I try not to overdo any high carb treats. But it can be difficult once you cheat. This was certainly the case after my birthday splurge.
Unfortunately, I went a little overboard during my birthday week. To get back on track after a couple weeks of higher carb eating, I wanted to try baking a low carb sugar free 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.
However, you may want to substitute almond flour or a low carb gluten free baking mix in place of the Carbquik. Neither almond flour or low carb baking mix will require the extra eggs that coconut flour requires.
The result was a low carb sugar free red velvet 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. The holidays are the perfect time to make a low carb red velvet cake.
After making this low carb sugar free red velvet cake, I realized I need more homemade cake recipes. A few of my favorite recipes are my low carb chocolate cake and a blueberry lemon pound cake.
Of course, although allowed, low carb cakes should be reserved for special occasions. Even though treats are made with sugar alternatives, just eating things with a sweet taste can trigger overeating.
So, eat your low carb treats in moderation. And, be sure to stick to portion sizes and freeze any extras for later.
Low Carb Sugar Free Red Velvet Cake
Low Carb Red Velvet Cake Recipe
Ingredients
CAKE:
- 1/4 cup butter softened
- 3/4 cup erythritol or erythritol
- 1/4 teaspoon stevia concentrated powder
- 4 eggs
- 1 teaspoon vanilla extract
- 1/3 cup low carb baking mix or almond flour
- 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
- 3/4 cup powdered erythritol
- 1/4 teaspoon stevia concentrated powder
- 1/2 teaspoon vanilla extract
Instructions
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Grease 9-inch round cake pan with shortening and dust with cocoa.
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Beat erythritol and stevia into butter until light and fluffy. Add eggs, one at a time. Mix in vanilla extract.
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In separate bowl, combine dry ingredients (Carbquik, coconut flour, cocoa, baking powder, and salt).
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Beat in half the dry mixture into wet mixture.
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Then beat in half the yogurt, then the rest of the dry mixture, and then the rest of the yogurt.
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Mix in red food coloring (I used about 1/4 teaspoon of gel).
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Pour batter into prepared pan.
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Bake at 350 degrees F for about 25-30 min.
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Remove from pan and allow to cool.
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To make frosting, beat together cream cheese and butter until well combined.
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Beat in sweeteners until fluffy. Mix in vanilla extract.
Recipe Notes
Makes 1 single layer cake (12 slices)
Nutrition per slice is for if you used almond flour
30g erythritol
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Joey says
Whats the sh of life ?
Does it need to be refrigerated?
Lisa says
It can be refrigerated for up to a week or frozen for longer.
Debbie says
Oh my goodness, this is good. I made 1 and a 1/2 recipes of the cake and doubled the frosting to make it a layer cake. I also subbed my own baking mix of whey protein, oat fiber & zanthum gum. YUM!!!
I wish I could add a photo. Thanks for sharing!
Lisa says
Good to know! I may try this again with another baking mix.
Elizabeth says
Hello!
How would your adjust for a cupcake version of this? Thanks for any advice!
Lisa says
I’d just use foil or silicone liners and reduce baking time.
Lydia says
Hi, can I use powdered erythritol for both the frosting and cake mix? Also, can I use all almond flour? If so how much and how many eggs. Thanks!
Lisa says
You can use powdered erythritol without issue. Using all almond flour may take a little experimenting. It should work, but you may have to make a few other adjustments.The eggs should be about the same.
Zoey says
I just made this yesterday and it came out superb. Thank you for a great recipe.
Lisa says
Thanks for sharing how it turned out!
Sirkka says
I made this and followed the directions exactly. . Mine came out weird and salty. Not sure what happened. My whole family hated it. Had to be thrown away. 🙁 I was excited too because he loves red velvet and it was his birthday.
Lisa says
There is salt in the butter (unless unsalted is used) and taste will depend on the actual flours you used.
Lisa says
If I make this in a bundt pan, do you recommend doubling the recipe?
Lisa says
Yes. I would double the recipe.
Meghan says
Does it have to be a powered sugar equivalent? Would a regular sugar equivalent work instead? I’d like to make it but I would probably end up using monkfruit rather than Swerve and they don’t have a powered sugar, and I don’t have a food processor to make my own.
Lisa says
The texture of the frosting may not be as smooth so if that doesn’t bother you, go ahead and use granular.
Julie says
Hi, Meghan,
Lakanto makes a sugar free powdered sugar that performs perfectly!
Betty D says
I have made this twice and it is delicious. However, both times the cake stuck to the pan. What am I doing wrong?
Lisa says
I find it’s best to use a parchment paper liner on bottom or use a silicone pan.
Sophia says
Thank you so much for the recipe.
I made the cake as instructed, just made them cupcakes for portion control. I will add a little more sweetener next time – felt the cake was not as sweet as it should have been for Red Velvet, but could just be my preference.
I halved the frosting (since cupcakes require less) and I added about 1/4 cup heavy whipping cream. It came out fantastic!
Lisa says
I find sweetness varies by individual. Since I’ve eliminated white sugar, I no longer like my treats to be very sweet.
Farzana Firoz says
Hi! Can i do carbquik and almond flour? How many eggs in that case?
Lisa says
You can. Just use almond flour in place of coconut flour. You should be able to reduce the eggs to 2 or 3.
Gabby says
Just made this cake for my boyfriend for his birthday (his absolute favorite cake is red velvet) and it’s a very close substitute for the real thing, without all the carbs! The only thing I found was that the frosting turned out a little grainy, and I beat it for several minutes. I have never used Swerve before – is there any way to prevent this from happening?
Lisa says
Did you use the powdered Swerve? If you can’t find it already powdered, I run it through my NutriBullet blender.
Eliz says
Hello, may I know the nutrition facts for this cake? 🙂
Lisa says
Nutrition per slice: 194 calories, 17.7g fat, 9.9g saturated fat, 96mg cholesterol, 330mg sodium, 4.5g carbs, 2.0g fiber, 0.6g sugar, 4.9g protein, 30g erythritol
Karen says
I noticed you published the red velvet cake recipe in 2012. Have you made any modifications to it since then? Also, if I use almond flour in place of the carbquick, do I still need to use coconut flour as well? Like, 1/3 cup almond flour and 1/3 cup coconut flour and 4 eggs … or 2/3 cup almond flour and 4 eggs? Sorry. I’m new to low carb and am trying to learn. Thank you.
Lisa says
I’m pretty sure you can sub 2/3 cup almond flour in place of the Carbquik/coconut flour blend. Using almond flour, you may be able to reduce to 8 eggs, too.
Karen says
Thanks, Lisa.
Terri says
If using all almond flour instead of a coconut flour and carbquick blend…how many eggs would you use? You said reduce to 8, but the originally posted recipe calls for 4 eggs.
Lisa says
You shouldn’t need to reduce. That was a mistake.
Cheryl says
Hi… this cake sounds fabulous… I’m concerned about using RED food coloring… IS there anything else that can be used..?
Lisa says
Beet juice is an excellent alternative.
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.
sue in CA 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
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.
Lisa 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 Netrition.com. A buttercream frosting can also be substituted if that is what you prefer.