The best keto red velvet cake (or cupcakes!) recipe. It features a soft velvety crumb, hints of vanilla and cocoa, and then it's coated in smooth and creamy cream cheese frosting!*Note- This recipe makes a 2-layer 9-inch cake or 24 cupcakes. The recipe can be cut in half to make 1 9-inch round cake or 12 cupcakes.
Preheat oven to 350 degrees. Line the bottom of 2 9-inch cake pans with parchment paper and grease with oil or line a muffin tin with paper cups. Set aside.
In a large mixing bowl, whisk together the dry ingredients, including the blanched almond flour, coconut flour, cocoa powder, baking powder, baking soda, and sea salt (if using). Set aside.
In another large bowl, beat together the softened butter and monk fruit/allulose sweetener or xylitol until nicely combined, this may take several minutes.
Beat in the eggs, one at a time. Then add the pure vanilla, non-dairy milk, vinegar, and food coloring. Beat to combine.
Slowly beat in the dry ingredients until well incorporated.
Divide the batter evenly between the two prepared pans and smooth out the top with a spatula or fill each paper with between ½ to ¾ full and smooth out the tops with your fingers.
For Cake: Bake for 20 to 25 minutes, or until the top is set and a toothpick inserted into the center comes out clean. Allow to cool for around 30 minutes, then carefully (the cakes will be very delicate!) run a knife around the edges and transfer to a cooling rack to cool completely. Once cooled, carefully wrap in plastic wrap and place in the refrigerator for 1 to 2 hours, or up to 2 days, to firm up a bit more before frosting.
For Cupcakes: Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Allow to slightly cool, then transfer to a cooling rack to cool completely.
Prepare the cream cheese frosting as directed and frost as desired. If you need a little help with the frosting, check out my easy, step-by-step tutorial on how to frost a naked cake or a semi-naked cake! Place the cake in the refrigerator for 30 minutes to 1 hour for the frosting to re-set before slicing.
Video
Notes
See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Video
Use room temperature ingredients. If the ingredients are cold it can prevent the flours from mixing properly and can interfere with how the cake rises.
To line the pans with parchment paper: 1) Place the pans on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. This will ensure easy removal.
Completely cool cake layers before frosting. If you try to assemble or frost this cake, even if it's the slightest bit warm, it will be a disaster! To ensure they are completely cool after they come to room temperature, cover them in plastic wrap and place them in the fridge for 1 to 2 hours or up to 2 days before frosting.
The sweetener: To make the crumb extra soft and velvety, use either xylitol, allulose, or a monk fruit/allulose blend. While you can use an erythritol-based sweetener, the crumb will not quite be as soft, and it may lend a slight cooling-like aftertaste. If using pure allulose, it isn't as sweet as other sweeteners, so you will need to increase the amount to 2 cups.
Leftovers can be stored tightly covered in the refrigerator for 3 to 5 days. They can also be frozen (tightly covered with plastic wrap and foil then placed in a freezer-safe container) for up to two months. However, the frosting isn't quite as good after being frozen.
Xylitol is toxic to dogs, even in small amounts! So be careful if you have a pup!
Food Coloring OptionsYou do not have to add food coloring if the color isn't important to you. However, to achieve that classic deep red color, you will need to add some type of red food coloring. Here are some options:
Gel Food Coloring - Gel is more concentrated, so you'll only need 1 to 2 teaspoons.
Natural Food Coloring - You'll need at least 1 to 1 ½ Tablespoons and the cake will be more like a soft pink. You may also need to add cream of tartar to activate the food coloring.
Beet Root Powder - Beet root will create a red hue but will not be super bright red. Don't use more than 2 Tablespoons, or it may leave an aftertaste.