This low carb red velvet cake is a new take on an old fashioned favorite. If you’re looking for a dessert that is as pretty as it is tasty, this might be the one.
This layer cake is completely refined sugar-free and void of gluten, but it has all the great tastes of a traditional red velvet cake.
Red Velvet – An old fashioned cake with simple flavors
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Red velvet is made with cocoa powder, vinegar, and buttermilk. In our version, we skip the buttermilk (too many carbs!) and replace it with soured heavy cream.
The bright red colour comes from food dye. If you are not a fan of food dye, you can use beet root powder, but I will tell you that it is going to change the flavor of the cake. I love my veggies, but I cannot stand beets, so you’re on your own testing that one!
Food Coloring Tip
What sweeteners work best in this recipe?
I used allulose for the low carb red velvet cake layers, but you can use whatever granular sweetener you like the best.
Stick with granular sweeteners so the ratio of wet and dry ingredients is balanced.
I used powdered allulose for the cream cheese frosting because that’s the sweetener I like best lately. It doesn’t bother my stomach, doesn’t raise my blood sugar, and tastes great. So I reach for it most often.
But for the frosting, you can use any powdered sweetener you want. Use the one you like best.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Low Carb baking Tips for a Good Rise & Moist Crumb
We have an entire post dedicated to tips and tricks to make your low carb baking rise and turn out perfect every time.
For this recipe we need to make sure that we add in lots of air to help the leveners do their jobs.
- The cake batter for this recipe is going to feel thick. It won’t pour into your cake pans. You will need to spoon it in and level it all out.
- You will also want to prep your pans with parchment paper and grease very well.
- To prevent over-browning of the sides and bottom of your coconut cakes be sure to wrap your pans with tin foil. Coconut flour and some sweeteners tend to brown quickly. You can easily avoid this by using tin foil.
- Don’t skip the xanthan gum. Xanthan gum adds structure and holds the recipe together.
- Whip lots of air into your eggs before adding other ingredients. Whipping lightens the cake batter considerably.
- Don’t skip the vinegar. You can substitute lemon juice, but the extra acid is required to help those dense flours lift and rise in the oven.
- Be sure to sift all your dry ingredients. Sifting removes the irritating lumps from the flours and adds more air to the final batter.
- Ten minutes into baking cover the cakes with a piece of parchment paper or tin foil to prevent the tops from over-browning.
- Once the low carb red velvet cakes are out of the oven and cooled, level them off with a sharp serrated knife and save the bits you removed in a separate bowl. We need those bits for decoration.
Our New Favorite Brand of Sweeteners and Low Carb Flours
Tips to make low carb frosting
Here are some tips to make sure your whipped cream frosting comes out perfect every time.
- In a stand mixer, or with a hand mixer, whip cold cream cheese until it becomes spreadable.
- Scrape down the sides of the bowl to make sure all cream cheese bits are well blended.
- Add the heavy cream, flavoring, and sweetener to the bowl and mix on low until whip cream starts to blend with cream cheese. Add vanilla and emulsions and food coloring.
- Turn the mixer up and whip the mixture until soft and fluffy.
- If the icing begins to soften too much for spreading or piping, add it to the fridge for a few minutes to harden up a bit.
Decorating a cake doesn’t get any easier than this!
Take the bowl of cake bits that you removed from the low carb red velvet cake layers when leveling and grind them into a medium to a fine crumb. Place the crumbs on a parchment-lined cookie sheet and bake in the oven for 10 minutes at 300 F. This will help dry them out a bit.
If you find your cake bits are already dry enough you can skip the step above.
Frost the cakes, making sure to add a good layer of frosting between each cake. Smooth your frosting out, but no need to be fussy. The best part about this cake is it is old fashioned, so a bit of messy is excellent—no need to try to get perfection.
Once the cake is layered and coated with frosting use your cake crumbs and press them around the bottom of the cake into the frosting. Sprinkle the remaining bits on the top of the cake.
Storage & serving Suggestions
Keep the cake covered in the fridge for up to four days. After the fourth day, the cake starts to lose its freshness.
You can also prebake the cake layers and freeze them for up to a month. To defrost, remove them from the freezer the night before you need them and allow them to defrost in the fridge.
Pan Size Notes
- 1 1/2 cup allulose (powdered) * see sweetener section in post for replacements
- 3/4 cup butter
- 6 large eggs
- 1/3 cup full fat sour cream
- 3/4 cup heavy cream
- 1 Tbsp vinegar
- 3 cups almond flour
- 1/2 cup coconut flour
- 1 Tbsp baking powder
- 1/3 cup cocoa powder
- 1 tsp Xanthan gum powder
- 1 Tbsp vanilla
- 1/2 tsp salt
- 1 full tablespoon of red gel food dye
- 1 Tbsp vanilla
- 1/2 cup whipping cream
- 1/2 cup allulose (powdered) * see sweetener section in post for replacements
- 1 cup (8 ounces) cream cheese
- Preheat oven to 350 and prepare cake pans by greasing well.
- In a small bowl add the heavy whipping cream and add vinegar and stir. Set bowl aside.
- Add eggs to a mixing bowl and mix on high for 2 minutes.
- Melt the butter in the microwave, but do not overheat. We want the butter soft, but not too hot.
- Add 1 Tbsp vanilla, heavy cream, sour cream and vinegar, melted butter, and food dye to the egg mixture and blend until well incorporated.
- Sift almond flour, coconut flour, baking powder, xanthan gum, salt, and powdered allulose in a large bowl.
- Gently add the egg mixture to the dry ingredient mixture. Do not over mix.
- Divide batter between two 9 inch cake rounds (or three 6 inch cake rounds).
- Bake in a 350F oven for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool on a cooling rack for about an hour.
- Once the cakes are cool, level the tops with a serrated knife and save the cake bits for decorating. See post for notes on cake decorating.
Whipped Cream Frosting
- Cube one cup of cold full fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
- Add vanilla and powdered allulose.
- Add 1/2 cup of full-fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting.
- Do not overbeat. Over beating will cause the mixture to liquefy.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 40gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 158mgSodium: 373mgCarbohydrates: 12gNet Carbohydrates: 7.5gFiber: 4.5gSugar: 7gProtein: 12g
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 (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.