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Keto Red Velvet Cake Recipe

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Red Velvet Cake is the quintessential southern desert. The chocolate flavor, the moistness of the cake, the cream cheese dressing…. it’s good enough to make an ol’ boy like me dance a jig.

The problem, of course, with traditional Red Velvet Cake is that it’s full of sugar and flour. Take a quick ride in that culinary cab and you’ll be parked in the center of Downtown Carb City pretty fast.

Rebecca, apparently having an unquenchable desire to see me dance a jig, got in the kitchen and started experimenting with a Keto option for Red Velvet Cake. After a number of experiments, she nailed down this amazing recipe. I’m always the taste tester for her experiments, of course. This is a burden I bear for you, our readers, just so we can make sure the recipes we share with you are the best we can offer.

Ingredient Notes

Kerry Gold Butter:

We like Kerry Gold because it’s grass-fed butter. There really is a difference in quality and flavor here. You’ll see a lot of Keto lifestylers advocating for Kerry Gold. It really is the gold standard. You can find it at most large chain grocery stores. Note that if you get unsalted butter, you’ll want to add a couple pinches of salt to your batter to make up for it.

Vanilla Extract:

We like pure vanilla extract for this but be careful of the brand you get. Some brands have added sugar.

McCormick All-natural Vanilla Extract is our go-to. It’s the cheapest, best tasting and has no added sugar.

You can get it on Amazon here, but you can also find it at Sam’s. Walmart has the smaller, 4oz bottles of it, but it’s a better value just to get the 16oz bottle.

Cashew or Almond Milk:

Use whichever one of these you have on hand. They have similar macros and flavor profiles. We’ve tried both and can’t tell that either changes the flavor of the cake. You can find both at Publix, Walmart and Kroger.

Almond Flour:

Made of blanched and ground up almonds, this flour offers texture, flavor and substance to baked items.

Since there is no gluten or binding agent in almond flour, you typically have to use eggs in combination with this ingredient in your recipes.

You can get smaller bags of Almond Flour in the baking aisle at most grocery stores, but they also carry it at Sam’s sometimes (which is honestly the best deal). When we can’t find it at Sam’s, we typically order it from Amazon.

Confectioners Monk Fruit:

Monk fruit is a wonderful, Keto-approved sweetener. Since we discovered it, we’ve started using it in everything that needs sweetness.

We like it so much, in fact, I plan to do an Ingredient Spotlight post on it this year.

For now, just note that Monk fruit sweetener stands up well to the heat of baking, it tastes great and doesn’t have a bad aftertaste. It has no carbs, and actually contains a substance that is reported to help stabilize blood glucose levels.

The draw back to Monk Fruit is the expense. It’s a little pricey, even on Amazon. It’s extremely pricey at Whole foods and other health food stores where we’ve found it.

After I started writing this blog post, I was in Walmart and noticed that they now carry Monk Fruit sweetener. They have granulated, confections, and golden Monk Fruit. A quick price check shows it costs roughly the same on Amazon.

Xanthan Gum:

Without getting into the specific science of this product, just understand that it’s used in a lot of foods to stabilize texture.

For example, it makes gluten free baked goods a little fluffier and it helps make sauces a little thicker.

There are a lot of uses for xanthan gum, but we use it in our baking recipes for the ‘fluffy’ factor. Without it, they tend just to be a little flat and dense.

We typically get ours from Amazon, but the last time I was in Walmart, I noticed they had it there as well for about the same price.

Note: Don’t overuse this ingredient, especially if you use it in a sauce or pudding. Too much will give your dish a weird, slimy texture. If you’ve ever used too many Chia Seeds in something, it’s like that

Method Tips

Keep the Cake from Sticking to your Pans

Like most cake batters, it can be hit or miss whether these stick to your cake pans.

We’ve had the most luck by lining the bottoms of our cake pans with parchment paper before pouring in the batter.

Pro Tip: Spray the whole pan (sides and bottom) with cooking spray before you put down the parchment paper. Then spray the parchment paper. The sprays will keep the paper from moving around too much on the bottom of the pan.

This batter will be just a little more loose or wet than a non-Keto batter.

Also, after you take the cakes out of the oven, let them set for about 10 minutes. They tend to come out a lot more easily after they’ve had a little time to cool and rest.

Thanks for Reading

We hope you enjoy this Keto Red Velvet Cake Recipe. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at or join us on our Facebook Page where we share and discuss Keto recipes all the time.

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Keto Red Velvet Cake Recipe

Aug 12, 2019 | Dessert, Recipe | 0 comments


For the Cake Layers

  • 1 1/2 Cup Almond Flour
  • 2 Cups Confectioners Monk Fruit Sweetener
  • 3/4 cup Kerry Gold Butter (salted)
  • 3/4 Cup Coconut Flour
  • 1 Cup Cashew or Almond Milk (unsweetened)
  • 9 Large Eggs
  • 2 Tbsp Cocoa Powder (unsweetened)
  • 2 tsp Vanilla Extract
  • 2 tsp Red Food Coloring
  • 1 tsp Baking Powder
  • 1/2 tsp Xanthan Gum

For the Cream Cheese Frosting

  • 16 oz cream cheese (full fat)
  • 1/2 Cup Kerry Gold Butter
  • 1 1/2 Cups Confectioners Monk Fruit Sweetener
  • 2 Tbsp Cashew Milk
  • 1 Tbsp Vanilla Extract


Preheat Oven to 350 degrees F.

Set butter and cream cheese out to reach room temperature for the frosting

For the Cake Layers

  1. Combine coconut flour, almond flour, baking powder and xanthan gum in a bowl. Stir until incorporated, then set aside.
  2. In another bowl, mix together cocoa, monk fruit, cashew milk, and butter. Heat in microwave for 10 seconds at a time until butter is just melted, not extremely hot. (Note: if it’s too hot, it will cook the eggs in the next step)
  3. Add food coloring, vanilla, and eggs to the warm butter/milk mixture. Mix thoroughly.
  4. Slowly pour wet mixture into the dry ingredients. Fold together until well incorporated.
  5. Prepare 2 round cake pans spraying the bottom and sides with non strick spray, then line the bottom of the pan with parchment paper. Add a bit more non stick spray on top of the paper as well.
  6. Split cake batter between the two prepared pans.
  7. Bake 30-35 minutes until a toothpick test comes back clean. The cakes will be fluffy and slightly spongy to the touch.
  8. Let the cakes sit in the pans for 10-15 minutes to set up before turning them out onto a cooling rack.
  9. Let cool completely before frosting.


For the Cream Cheese Frosting

  1. Cream together room temperature butter and cream cheese until well combined.
  2. Slowly add confectioners Monk Fruit sweetener until incorporated.
  3. Add Cashew Milk and Vanilla and mix thoroughly. For thicker frosting, add a little less Cashew Milk. For thinner, add just a little more.


I’m going to break down the macros three ways here. The whole cake. The cake with 12 slices, and the cake with 16 slices… because you might want big, honkin’ slices!

The Whole Cake

Net Carbs: 74.3

Fat: 526.7

Protein: 139.6

Calories: 5659.2

Per Slice if you cut 16 slices

Net Carbs: 4.6

Fat: 32.9

Protein: 8.7

Calories: 353.7

Per Slice if you cut 12 slices

Net Carbs: 6.1

Fat: 43.9

Protein: 11.6

Calories: 471.6


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