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    Home / Recipes / Cakes

    Sugar Free Red Velvet Cake Recipe (Gluten Free, Keto)

    By Lisa MarcAurele · Jul 7, 2020 · 65 Comments

    10.9K shares
    Jump to Recipe
    Sugar free gluten free red velvet cake cover image

    An easy to make gluten free and sugar free red velvet cake that's made from scratch. It's made with low carb flours and topped with a keto friendly cream cheese frosting.

    Sugar free gluten free red velvet cake cover image
    Article Index
    • Gluten-Free Red Velvet Cake with Almond Flour and Coconut Flour
    • How to make a gluten-free red velvet cake keto friendly
    • Thoughts on the Recipe
    • Sugar Free Red Velvet Cake Recipe (Gluten-Free, Keto)
    • Recipe

    The holidays are a time when I like to bring out my special low carb desserts. Some of my favorite treats to enjoy include keto cheesecake, white chocolate truffles, and gluten-free peanut butter blossoms.

    I like to celebrate special days like holidays and birthdays with a slice of cake. And I love cream cheese frosted cakes like carrot cake. But I still haven't posted a low sugar recipe for that one yet.

    However, I've had a recipe for my other favorite cake included on this site since 2012. It's my sugar free red velvet cake. And this week, I reworked the recipe to make it even better!

    You see, when I first created the recipe, it used a product called Carbquik. It's a low carb biscuit and baking mix that uses a wheat based low carb flour known as Carbolose flour. Since I've been avoiding gluten, the old recipe needed to  change. That's why this gluten free red velvet cake has replaced that old recipe.

    Gluten-Free Red Velvet Cake with Almond Flour and Coconut Flour

    How did I change the recipe to make it gluten-free? Well, it took a couple tries. I ended up replacing the Carbquick with almond flour. But, after my first attempt resulted in a flat dense cake, I ended up increasing the amount of almond flour and baking powder.

    In order to get a lighter and fluffier cake without the low carb baking mix, I needed to up the flour used and increase the leavening agent. Another ingredient that can make a gluten-free cake made with almond and coconut flour have a lighter texture is whey protein isolate. But I decided not to add that since it's a bit pricey and not really needed.

    Starting the sugar free gluten free red velvet cake batter

    How to make a gluten-free red velvet cake keto friendly

    My new sugar free red velvet cake recipe is very similar to the original recipe. The main difference is using only gluten-free flours and adding a little more baking powder. I also lowered the sweetener amount as I prefer things a lot less sweet these days than in my earlier days of low carb.

    I start out by beating butter and sweetener together until the mixture well blended and fluffy. Then I add in some eggs and stir in a little vanilla extract. Next, I work on the dry mixture.

    Finishing the sugar free gluten free red velvet cake batter

    In a separate bowl, I mix up some almond flour, coconut flour, unsweetened cocoa, baking powder and salt. Next, I add the dry mixture into the wet mixture in a couple batches. I also add in a little sour cream or yogurt which makes the sugar free red velvet cake moist.

    Too get a deep red color, I'll add up to ¼ teaspoon of red gel food dye. I've tried using natural based food coloring like beet powder, but the color isn't as strong. Most of the time, I don't bother with food dye as it's for looks only.

    Baking the gluten free red velvet cake

    Baking the low carb sugar free red velvet cake

    When I first started to bake low carb cake recipes, I had a lot of trouble getting the cake to release easily from the baking pan. That's why I started buying non-stick silicone cake pans. Even if not greased well, my cakes pop right out.

    However, if you don't have a silicone cake pan, you can line the bottom of your regular pan with parchment paper. That will prevent the bottom of the cake from sticking. So all you'll need to do is run a knife between the side of the cake and the pan to get the cake to release easily.

    I typically grease and dust the bottom of the pan with a little cocoa powder. Once the pan is prepared, the cake batter is spread into it evenly. Then, it's put into a 350°F oven for about 25-30 minutes. I let the cake rest on a rack in the pan for about 15 minutes before removing it from the pan. Finally, I allow the cake to cool completely on the rack before adding a frosting.

    Frosting the sugar free red velvet cake

    Adding a low carb cream cheese frosting

    I use a basic keto cream cheese frosting. It's a combination of cream cheese, butter, powdered low carb sweetener, and vanilla extract. In the past, I've used powdered erythritol with a little stevia extract powder for frosting recipes.

    If you can't find a powdered sweetener, you can make your own from a granular sweetener. Simply put the granular sweetener in a small blender or food processor and process until it's a fine powder.

    To make the frosting, I beat together the cream cheese and butter first. Then, the sweetener is beat in until the mixture is fluffy. Finally, I mix in the vanilla extract.

    Thoughts on the Recipe

    I thought this low carb sugar free red velvet cake tasted very close to a regular high carb one. Next time, I may double the recipe to make a regular two layer cake.

    To dress up the cake, I sprinkled chopped pecans over the top. But this could be left out or something else like chocolate shavings can be used. Or, make a little extra cream cheese frosting for piping along the edges.

    After making this yummy keto friendly gluten free red velvet cake, I realized I need more homemade cake recipes. But, I do have a couple popular recipes, namely my low carb chocolate cake and a blueberry lemon pound cake.

    Of course, you don't want to eat low carb cakes too frequently. Eating foods with a sweet taste can trigger overeating even when made with sugar alternatives. So, eat your low carb treats in moderation. And, be sure to stick to portion sizes and freeze any extras for later.

    Sugar Free Red Velvet Cake Recipe (Gluten-Free, Keto)

    Bite shot of gluten free red velvet cake

    I hope you enjoy this revised cake recipe. It's a healthier option for celebrating special occasions. And if you like spice cakes, you'll want to try my low carb carrot cake recipe too.

    You may also want to try a creamy keto tres leches cake made with a whipped cream frosting.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Sugar Free Gluten Free Red Velvet Cake

    Sugar Free Red Velvet Cake Recipe (Gluten-Free, Keto)

    4 from 12 votes
    An easy to make gluten free red velvet cake. It's made with low carb flours and topped with a keto friendly cream cheese frosting.
    Prep Time:10 mins
    Cook Time:30 mins
    Total Time:40 mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 12 slices
    Calories: 194

    Video

    Ingredients

    CAKE:

    • ¼ cup butter softened
    • ½ cup low carb sugar substitute
    • 4 eggs
    • 1 teaspoon vanilla extract
    • ⅔ cup almond flour
    • ⅓ cup coconut flour
    • 2 tablespoons unsweetened cocoa
    • 2 teaspoons baking powder
    • ¼ teaspoon salt can be omitted if desired
    • ¼ cup sour cream or plain yogurt
    • red food coloring optional for red color

    CREAM CHEESE FROSTING:

    • 8 ounces cream cheese softened
    • ¼ cup butter softened
    • ¾ cup Swerve Confectioners Powdered Sweetener or other one for one substitute
    • ½ teaspoon vanilla extract
    US Customary - Metric

    Instructions

    • Grease 9-inch round cake pan with shortening and dust with cocoa.
    • Beat low carb sweetener into butter until light and fluffy. Add eggs, one at a time. Mix in vanilla extract.
    • In separate bowl, combine dry ingredients (almond flour, coconut flour, cocoa, baking powder, and salt).
    • Beat in half the dry mixture into wet mixture.
    • Then beat in half the sour cream (or yogurt), then the rest of the dry mixture, and then the rest of the sour cream.
    • Mix in red food coloring (you will need quite a bit for a red color, ¼ teaspoon of gel food dye works well).
    • Pour batter into prepared pan.
    • Bake at 350 degrees F for about 25-30 min.
    • Remove from pan and allow to cool.
    • To make frosting, beat together cream cheese and butter until well combined.
    • Beat in sweetener until fluffy. Mix in vanilla extract.
    • Spread frosting evenly over the top and sides of the cake. Sprinkle on finely chopped pecans if desired for garnish.

    Notes

    Makes 1 single layer cake (12 slices). Recipe can be doubled for a two layer cake with slices made thinner.
    Original recipe called for Carbquik which isn't gluten-free. If desired, ⅓ cup Carbquik can be used in place of the almond flour along with reducing baking powder to only ½ teaspoon.
    The original recipe also called for about twice the sweetener so feel free to adjust the sweetener based on personal preference.
    Beet powder is a natural red food dye that can be used in the cake. However, the carbs will need to be accounted for. I prefer to leave the dye out as it's only for looks and isn't essential to the recipe.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1g | Calories: 194 | Carbohydrates: 4.5g | Protein: 4.9g | Fat: 17.7g | Saturated Fat: 9.9g | Cholesterol: 96mg | Sodium: 330mg | Fiber: 2g | Sugar: 0.6g

    Additional Info

    Net Carbs: 2.5 g | % Carbs: 5.3 % | % Protein: 10.4 % | % Fat: 84.3 % | SmartPoints: 8
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 194
        [carbohydrates] => 4.5
        [protein] => 4.9
        [fat] => 17.7
        [saturated_fat] => 9.9
        [cholesterol] => 96
        [sodium] => 330
        [fiber] => 2
        [sugar] => 0.6
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    Post updated in December 2018. Originally published May 2012.

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    Reader Interactions

    Comments

      « Previous 1 2
    1. Steve

      November 20, 2019 at 4:00 pm

      4 stars
      Just made the recipe with 1 cup of Carbquick instead of the almond and coconut flours. Came out great!

      Reply
    2. Mic

      May 19, 2019 at 3:59 pm

      Just tried this recipe, exact same measurements except added 1/4 more sweetener (used Swerve), but cake came out 1/2 inch tall. What went wrong?

      Reply
      • Lisa MarcAurele

        May 20, 2019 at 7:30 am

        It isn't a tall cake, but should be closer to an inch tall if baked in a 9-inch round. It may have just been the baking powder wasn't as strong as mine.

        Reply
    3. Gabriella

      March 01, 2019 at 2:42 am

      Another thought on my previous comment: (to prevent dryness) ... option 4 - what if I add a bit extra almond flour and omit coconut flour totally?

      Reply
      • Lisa MarcAurele

        March 01, 2019 at 6:58 am

        It would be a denser cake as coconut flour is lighter than almond. But almond flour does have more fat. It should work, but texture will be different.

        Reply
      • Mic

        May 19, 2019 at 4:24 pm

        Actually, it came out about an inch after I cut it. Is that about normal then?

        Reply
        • Lisa MarcAurele

          May 20, 2019 at 7:34 am

          Yes! Sounds like it was just right.

    4. Gabriella

      March 01, 2019 at 2:39 am

      Hi! Super cake. Easy to make. LOVE the icing. However, I found the cake itself a bit dry. I was careful to remove it at 25 minutes to check. I measured everything as said. Was even a bit worried because the eggs were large. So ... would it make sense to either 1) add more butter? or 2) bake 3-5 min less? or 3) bake at a slightly lower temp?

      I'd like to do a double layer next time, but would like to 'fix' the dry bit. And btw, my grandchildren and their father LOVED it as well.

      Reply
      • Lisa MarcAurele

        March 01, 2019 at 6:58 am

        You can add more fat and or liquid. And baking less along with a lower temp usually helps too.

        Reply
    5. Amber

      February 17, 2019 at 10:53 am

      I don't have any shortening. Can I use something else to grease the pan?

      Reply
      • Lisa MarcAurele

        February 17, 2019 at 2:48 pm

        Sure. Coconut oil works great or you can just mist on some cooking oil.

        Reply
    6. Chana

      January 01, 2019 at 7:53 am

      I prefer your older recipe because I’m allergic to almond flour. I baked the red velvet cake with your old recipe and it was delicious. Can you please post it or send it via email(mrsladyhoyt71@gmail) Thanks

      Reply
      • Lisa MarcAurele

        January 01, 2019 at 8:32 am

        The original recipe is provided in the notes. "If desired, 1/3 cup Carbquik can be used in place of the almond flour along with reducing baking powder to only 1/2 teaspoon. The original recipe also called for about twice the sweetener so feel free to adjust the sweetener based on personal preference."

        Reply
    « Previous 1 2

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