Happy August, Friends!❤️One month closer to fall weather, woohoo!! At this point in the summer my enthusiasm for the heat has usually waned and been replaced by a countdown mentality with excuses to start posting pumpkin recipes early–I haven’t quite reached that level of desperation yet, but be warned, it won’t be long! The good news is, I have a simply scrumptious recipe for you today that I think you’re going to go nuts for! I know, I don’t like to sound overconfident, but this low-carb red velvet cake is the real deal!
And you can use our Swerve Sprinkles to add flair to the top of your cake! That recipe can be found at the end of our Keto Devil’s food Cake Post. You can cut them into any shape you like and go crazy with the colors. We recommend topping the cake with your sprinkles right before serving. They add such a lovely touch-both visually and flavor/texture-wise.
I have to talk about the taste for a moment–these layers are sweet fluffiness with just the perfect touch of chocolate–rich, dreamy and light all at once, like a blushed cloud. I got so excited after our first test, I knew we had a winner!!
Did we mention this recipe is also perfect for cupcakes? We used the crumbs of the 12th cupcake as topping for the other 11. If you need that last cupcake, you can instead add color to your frosting or use our Swerve Sprinkles to add a decorative touch.
Happy Baking, Friends!! Enjoy the recipe! 🙂
Low-Carb Red Velvet Cake/Cupcakes
- Prep Time: 15-30min
- Cook Time: 20-25 min
- Total Time: 45min to an hour
- Yield: 1 cake or 12 cupcakes 1x
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5.4 net carbs per serving
**See Keto Sprinkle Recipe Info Below
Ingredients
- 1+ 3/4 cups almond flour
- 2/3 cup
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup + 2 tbsp whole milk (or full fat coconut milk)
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 2 tablespoons red food coloring (Watkins brand is a more natural alternative). Gel color is more concentrated, only use about 1 tsp or less.
Instructions
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, Swerve Confectioner, cocoa powder, baking powder and baking soda.
- Add milk, eggs, olive oil, vanilla extract, coloring and apple cider vinegar. Blend until batter is smooth-I just use a whisk, but a hand mixer is great if you prefer.
- Place layers into oven and bake at 350 degrees for 20-25 minutes. Carefully rotate the pans 180 degrees and lightly cover with foil at the halfway mark. At 20-25 minutes the layers will be ready to come out, they’ll still be a touch soft. Let them cool COMPLETELY and once they are cool, run a knife around the edges and carefully flip them over onto a cooling rack or plates.
- While you’re waiting for your cake layers or cupcakes to cool, go ahead and blend together your frosting.
- With a hand mixer, blend together your softened cream cheese and butter.
- Pipe or spread frosting onto cupcakes, serve and enjoy!! For layer cake, it is easiest to first freeze the layers. Then frost and stack each layer, finally frost the top and sides. We used our Swerve sprinkles for the pink and red topping, you can find that recipe at the bottom of our Keto Devil’s Food Cake Post.
Keywords: keto, grainfree, glutenfree, lowcarb, dairy-free, redvelvet, cake, cupcakes, birthday, party
Oh! How wonderful that looks, and it does sound very doable!! Will be dessert in my house very soon—-LOVE your recipes!!
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Awww thank you so much Annie!! That makes me so happy to hear that, I hope this will be a favorite for you-it’s a new favorite for us!! 😀
You don’t know how long I’ve been looking for a grain-free red velvet cake recipe!!! It’s my son’s favorite and after success with your paleo chocolate cake for his birthday, this one is going to get made next! 🙂 I do have a question: my son and I have a hard time with erythritol (makes our bellies hurt). Is there a paleo alternative that we could use with this cake?
Thank you for your recipes!
Oh thank you so much Amy, you are so kind!! 😀 I hope you guys will love this cake too!! I think for the cake itself, you can substitute with coconut sugar – I would just run it through the food processor to make it fine-it will darken the color a bit, but still be nice and red. And for the frosting, I think a variation of our SCD Cream cheese icing could work! If you can’t do dairy cream cheese, I would use 1 container of dairy-free Kite Hill cream cheese (room temp) with 6 tbsp softened butter, 2.5 tbsp honey and 1/2 teaspoon of vanilla extract. Cream the butter and “cream cheese” together first, blend in honey and vanilla until smooth. Refrigerate until solidified and blend again-at this point the frosting will stay thick at room temp. Since I haven’t yet tested the cake with coconut sugar, I would recommend first making cupcakes, they always seem to handle subs beautifully!
Wow! Where to start with this one…it’s beautiful! Swerve sprinkles? You have though of it all Catherine 😉 Red Velvet is one of our favorites and I love that this is grain free with a healthier food coloring option. Perfection!
Oh thank you Noelle, that is so very kind of you to say!! 😀 Red velvet really is such a fun favorite, such a happy cake.
Omigosh, these cupcakes were beyond AMAZING!! I actually don’t like frosting so I just added a thin layer and they came out awesome.
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This is music to my ears, thank you so much!!! So thrilled you’re enjoying the cupcakes! 😀
Such a gorgeous red velvet cake Catherine! That texture is perfection! Pinning! xo
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Thanks so much my friend, I’m always drooling over your amazing recipes!! 😀