This keto red velvet cake recipe has been a long time coming. We’ve had MANY requests to say the least and we finally perfected it. Watch the video below to see Matt make it step by step and then head into the kitchen and make all your red velvet cupcake dreams come true!
Baking Without Sugar Is Still Delicious.
The substitutes taste just as good or at the very least take a little getting used to and don’t spike your blood sugar! No blood sugar roller coaster for you means more desserts and less of the guilt. We’ve turned out keto red velvet cake recipe into cupcakes so sharing is easier and topped it with a very simple cream cheese frosting. You can leave out the coloring altogether or go the natural route using the link below in the ingredients section.
Everyone Needs A Good Keto Cake Recipe!
And, we’ve got plenty of them. Do you like a dense cheesecake style cake? Try out Butter Cake out! Do you like light and fluffy? Try our Cinnamon Ricotta Cake! What about dense and buttery? Try our Olive Oil Cake, but sub in butter for the olive oil! Frosting are in our wheel house as well – you’ve got the perfect cream cheese frosting below and we also have easy and delicious butter cream frostings, chocolate and vanilla!
Keto Red Velvet Cake With Cream Cheese Frosting!
Is there a better pair in this world? I think not! The rich, dense, moist red velvet cupcake dressed with an equally rich and dense frosting means indulgence to the max. You can easily turn this cupcake recipe into your next birthday cake or make it for the Fourth of July holiday party and winner festive employee of the year. Either way you make this keto red velvet cake is going to win you and everyone who trys it over, guaranteed!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Red Velvet Cake”
Keto Red Velvet Cupcakes
Ingredients:
Cupcakes
- 1.5 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp unsweetened cocoa powder
- 1/2 cup Low Carb Sugar Substitute
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp pink Himalayan salt
- 6 large eggs
- 1/2 cup butter, melted
- 1/2 tsp liquid stevia
- 1-2 tsp red food coloring/natural food coloring
- 2 tsp vanilla extract
- 2 tsp distilled white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/2 cup Low Carb Sugar Substitute
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 tsp liquid stevia
Instructions:
Cupcakes
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners or grease with coconut oil spray and set aside.
- In a medium bowl, whisk together almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix eggs, melted butter, stevia, vanilla, vinegar, and red food coloring (or substitute for natural coloring). Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter between the cupcake liners, filing them ¾ of the way full. Bake for 20-25 minutes, until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely.
Cream Cheese Icing
- Using a hand mixer, beat the cream cheese and butter together on medium speed until smooth, 3-4 minutes.
- Scrape down the sides of the bowl, then add the remaining ingredients. Mix 3-4 minutes until fluffy. Add more powdered erythritol if you like it sweeter, or heavy cream for a fluffier consistency.
- Pipe or spread on cupcakes as desired.
- Serve and enjoy! Best stored in the fridge in an air tight container up to 7 days.
Notes
Serving Size: 1 Cupcake with Frosting
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Can I use Swerve for the erythritol?
Yes, Swerve is erythritol 🙂
Is there a substitution for the coconut flour for someone who can’t have coconut?
I would just use more almond flour. You would need around 4 times more than the amount of coconut flour.
My birthday is coming up next month and I don’t want a store-bought cake. I want to make my own Keto cake and I think I’m going with this one! Thank you so much for the recipe!! God bless!
Yay!! No protein powder!!! I will try to make these!!!
This is hands down the best keto cake I ever baked. I made it into a cake rather than cupcakes, divided it in two parts and put the frosting in the middle. Easy, quick and delicious. After reading the reviews I added a teaspoon of cream of tartar and around a tablespoon of Greek yogurt as I didn’t have any sour cream. The result is a moist fluffy cake. Loved it so much I will be making it for my mum’s birthday in a few weeks.
Looks good. Going to try for sure! Love you guys! Thanks for all the great videos! I have learned so much from you. In fact I tell everyone about this channel! Just did 30 min ago at Aldi’s! You can spot a Keto person cart pretty easy. And of course I always have to talk to them!!
I hate the taste of stevia, can it be replaced?
Yea, you can use whatever low carb sweetener you’d like
These are amazing! The most cake-like keto cake we’ve had!Thank you for sharing! 🙂
i almost swore off KETO mug cakes until I found the perfect solution to the driest cakes I have ever tasted.
CREAM OF TARTAR! 1/8 to 1/4 tsp is all you need. You might even go 1/2 tsp depending on the recipe and the amount of dryness per recipe. Hope this works for you!
What can I use in place of liquid Stevia? I don’t like any form of Stevia. Thanks!
You can just use more erythritol or monk fruit.
Can you make these in the microwave?
We haven’t tested this but I am sure it could work if you add it to a mug or ramekin and microwave one at a time.
Love love you guys. Have your book. Watch your channel a LOT. Love Keto!! Keep up the wonderful work. Debbie in Texas!!
Hi guys love this recipe with Easter voming im making thos..yummy..Thank you Im getting your cookbook
Xo Des from Boston Ma.
Made these today, and they’re still cooling, but of course, hubby and I had to try the cake (cause we are those kinda people – yes, we like the cake better than the frosting!) The cake is super moist – I didn’t have any food coloring, so we’re going au natural – really, it doesn’t need it. The flavor is not too sweet, and just chocolate-y enough for a choco fix. Totally worth it!
Making this today for my sins birthday!
Loved these!!!! They were pretty quick for my mom and I and even gave a few (very generously of me hehehe) to the neighbors who aren’t keto and they were amazed by how delicious they were! This is going into my rotation of treats! Thanks Megha!
Thank you for your recipes! My husbands doctor actually told him to go Keto. I’m so glad that I can make him some treats! Mine never look as good as yours but I keep trying!
Absolutely amazing! Wonderful recipe Keto Connect. I added 1 tbsp of sour cream just to make it a little more moist, but otherwise – the recipe hit the nail on the head when it comes to a keto red velvet cupcake!
May I ask for the reason this recipe calls for 6 eggs? Seems a bit much for cupcakes.
Thank You for the recipe, I have always made RED VELVET CAKE but NEVER thought I would be able to make a keto version. How special this is, You two are ADORABLE, LOVE LISTENING AND WATCHING YOU. HAVE LEARNED SO MUCH!!!?
Thank you two. Just what I needed this week. I love watching your YouTube channel.
Looks look amazing. I am going to have to give them a try asap