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.
I would like to make an 8 inch round cake with this would I need to change or increase any ingredients? Also so has anyone tried using the cream of tarter to counteract the dryness.
I honestly think they taste like a cream cheese frosted bran muffin?
This is by far the best Keto Dessert I have ever made! Most of the time, keto desserts will satisfy your cravings but are not quite like the real thing.. This cake tasted like the real thing! I recommend making this especially to maybe your non keto friends, they wont even be able to tell the difference! amazing texture and flavour! love!!
So glad you loved it!
These were dry and had no flavor whatsoever 🙁 followed the recipe to a T, with good quality (and expensive ingredients.)
I made these today and they turned out really well. My concern is that the batter was very liquidy like a smoothie and I’m wondering if I did something wrong? Even though they turned out well it didn’t seem like normal cake batter to me. I didn’t pack my flour I used the fill it with a spoon and level it off method I’m wondering if my recipe needed more flour?
I keep trying to find a keto cake that will satisfy how much I miss flour cake. Most that I try are just way too mealy in their texture. But this recipe comes so close it satisfies perfectly! And the flavor of the cake and the cream cheese frosting is soooo good. Definitely adding this one to my keto arsenal!
Delicious cupcakes!! Better than bakery made!
My cupcakes completely collapsed in the middle i don’t even know why but they are super good
I prepared this recipe yesterday, as my birthday cake, it turned up awesome!!!! and beautiful! In Buenos Aires we dont have erythritol so I used xylitol.
If I do not have liquid stevia, what could I use as the replacement and what would the measurements be? Looking forward to trying these this weekend for a game night and desserts we are having with some friends, but, I do not have liquid stevia. Any help would be appreciated!
Hi Anna! You can find a sweetener conversion chart here: Low Carb Sweeteners Conversion Chart
Can’t wait to make this!! Did you use salted butter? How much do you think would make 1/4 sheet cake? And do you have any cake recipes that just use coconut flour? 🙂
I would use unsalted butter. I am not sure about the sheet cake. We have a couple of cookie recipes with only coconut flour. You can usually substitute coconut flour instead of almond flour but you would need 4x less coconut flour.
Can I use or coconut flour instead of almond flour due to a nut allergy?
You can, but it would result in a different texture. You would need to use 3-4x less coconut flour as it is more absorbent.
Wow! Great recipe turned out perfect!! LOVE you guys, you’re so relatable and easy to watch. 🙂
Can these be made with less eggs? Say 2. I’m allergic. ?
I am really not sure about that. If you try it with something else, let us know how it goes!
I tried this and it was super delicious! I accidentally put 2 TBSP of Vanilla instead of 2 TSP and it was still good. My friend said it was a bit dry so Ill try the sour cream.
Would there be anything else you would recommend to make it more moist? Also 2 TSP of red food wasn’t enough 🙁 it still came out pretty brown.
Adding more liquid would make it more moist, but I am not sure they would hold together.
Just made this for an Easter treat…and they turned out amazing. Thank you guys for sharing great recipes…because I really have a sweet tooth and this helps me to stay on track.
I made these!! Omg! Amazing!! I am not a baker, in any arena, but I made these & also used the recipe to make a small chocolate sheet cake (sans red food dye) & it is the best “made from scratch” cake i’ve Ever made!! Did a Chocolate ButterCream on the cake, & i’m In cake heaven!! Thank you!!!
I wish I could post a pic here. Lol instagram has my pics tho at yxesd
All your recipes are super but this one “takes the cake”! ??
The frosting recipe looks really good. Do you have a recipe for carrot cake?
We don’t have a carrot cake recipe, but we have a carrot cake cookie recipe here: