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.
Get Recipes Delivered Weekly
Join the Low Carb Yum email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
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.
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.
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 1/4 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 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.
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)
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.
Be sure to let me know what you think of the recipe in the comment section below if you do give it a try!
★ Follow Me on FACEBOOK, PINTEREST and INSTAGRAM for more low carb recipe ideas.
★ Sign up for the Low Carb Yum NEWSLETTER for the latest updates and a FREE Meal Plan.
Sugar Free Red Velvet Cake Recipe (Gluten-Free, Keto)
As an Amazon Associate I earn from qualifying purchases.
Ingredients
CAKE:
- 1/4 cup butter softened
- 1/2 cup low carb sugar substitute
- 4 eggs
- 1 teaspoon vanilla extract
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 2 tablespoons unsweetened cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt can be omitted if desired
- 1/4 cup sour cream or plain yogurt
- red food coloring optional for red color
CREAM CHEESE FROSTING:
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 3/4 cup Swerve Confectioners Powdered Sweetener or other one for one substitute
- 1/2 teaspoon vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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, 1/4 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
Need Support?
Join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
Nutrition
Additional Info
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Mic says
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?
Lisa MarcAurele says
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.
Gabriella says
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?
Lisa MarcAurele says
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.
Mic says
Actually, it came out about an inch after I cut it. Is that about normal then?
Lisa MarcAurele says
Yes! Sounds like it was just right.
Gabriella says
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.
Lisa MarcAurele says
You can add more fat and or liquid. And baking less along with a lower temp usually helps too.
Amber says
I don’t have any shortening. Can I use something else to grease the pan?
Lisa MarcAurele says
Sure. Coconut oil works great or you can just mist on some cooking oil.
Chana says
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([email protected]) Thanks
Lisa MarcAurele says
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.”
Joanne says
I tried this cake this morning – way way to dry. Did I miss something? Only liquid is sour cream and 4 eggs and softened butter. My son was looking forward to this but I can’t feed it to anyone?
Lisa MarcAurele says
It may have been overcooked or too much coconut flour added. I have found that coconut flour can vary with some absorbing more liquid than others.
Cindy says
Husband loved the cake. He’s decided keto type food really is pretty good.
Lisa MarcAurele says
Awesome! I wish my husband would eat the keto friendly desserts. He loves the savory foods, but hasn’t been sold on the fake sugars.
Diana says
Love your recipes! All of them. I’m about to attempt to make this cake for Easter tomorrow. My question is, can I use a bundt cake pan? Thank you for sharing! Xoxo
Lisa MarcAurele says
You’d likely need to double the recipe for a bundt cake as it only makes a single 9″ round.
Melinda says
Absolutely delicious! I just frosted these, and I am amazed at how great they came out! I made a half batch that rendered 6 cupcakes, as I am testing this recipe for my daughter’s 5th birthday cake. This recipe is so good, and I’m thrilled at how everything turned out! Thank you!
Lisa says
You’re welcome! I need to revisit this recipe. It’s been a long time since I’ve baked it.
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.
Melinda says
How much of each
Rachel says
How much of the whey protein, oat fiber & zanthum gum did you use? Thanks.
Lisa Sebelle says
Debbie, Can you share your recipe changes. I also want ot use oat fiber and whey to hopefully get a lighter teture and more rise.
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!
k watkins says
You can put granulated monk fruit sweetener in a blender, best if you have a grinding blade, and it will turn into luscious powdered sugar.
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.