Low-Carb Red Velvet Cake

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Low-Carb Red Velvet CakePin recipeFollow us 108.1k

Theres something so beautifully striking about the rich hue of a red velvet cake. I’ve dyed this one naturally using raw beets, which results in a beautiful pink hue. To get the best results, leave the beet raw and blend it as per the method below — cooking the beet first seems to reduce the colour somewhat.

It is a bit of a trade off with this healthy low-carb cake to get the colour right — there is a slight earthiness to it from the beetroot, but it’s balanced out by the cocoa, low-carb sweeteners and keto-friendly icing. If you aren’t too concerned about the colour you could reduce the amount of beetroot, but my taste-testers where all quite happy with the subtle beet tones. But just a heads up in case you’re not a fan of beetroot! (You could always use a bit of natural red food dye.)

To get the best texture for this keto celebration cake, I mix all of the dry ingredients in a high-speed food processor to ensure the almond meal and erythritol is finely ground, which ensures the batter is properly combined and produces a slightly lighter crumb. If you are able to find fine almond flour, you could skip this step and simply sift the dry ingredients and combine in a bowl.

This keto treat is perfect for any occasions including birthdays, Valentine's Day and Mother's Day!

Hands-on Overall

Nutritional values (per slice)

5.4 grams 4 grams 10.1 grams 33.8 grams 18.8 grams 371 calories
Total Carbs9.4grams
Net Carbs5.4grams
of which Saturated18.8grams
Magnesium43mg (11% RDA)
Potassium260mg (13% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)

Ingredients (makes 12 servings)

Pink cake base:
Cream cheese filling & frosting:

Note: For a dairy-free red velvet cake, substitute the butter with palm shortening (sustainably sourced), and the cream cheese with thick coconut cream.

A fun way to learn about healthy low-carb eating!
Take the Keto Diet Quiz
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  1. Preheat oven to 180 °C/ 350 °F (fan assisted) and grease and line two 20 cm/ 8" springform pans.
  2. Add the coconut flour, almond meal, xanthan gum, cocoa powder, baking soda, erythritol and salt, to a food processor and process — this will help to break down the almond meal, making it super fine. Depending on your food processor, you may need to stop and stir the ingredients around a bit to help the process.
  3. Transfer to a large mixing bowl.
    Low-Carb Red Velvet Cake
  4. Add the raw beets, almond milk, vinegar and lemon juice to the food processor. Blend until smooth and a vibrant pink.
    Low-Carb Red Velvet Cake
  5. Pour into the dry mix, stirring until combined. Add the melted butter and mix until combined.
    Low-Carb Red Velvet Cake
  6. Separate the egg yolks from the egg whites. Lightly whisk the egg yolks, and then add to the cake batter.
  7. Beat the egg whites in a mixer until stiff peaks form. Slowly fold into the cake batter.
    Low-Carb Red Velvet Cake
  8. Pour the batter evenly into the two cake pans. Bake for 25-30 min, until an inserted toothpick comes out clean.
    Low-Carb Red Velvet Cake
  9. Let cake cool for 10 minutes inside the pan. Flip out of the pan and let cool to room temperature before frosting.
  10. To make the cream cheese frosting, add all ingredients to a bowl and mix on low-medium speed until combined.
    Low-Carb Red Velvet Cake
  11. To assemble the cake, place one of the cooled cakes on a cake stand or serving plate, and spread 1/3 of the icing on top.
    Low-Carb Red Velvet Cake
  12. Add the second layer, and use the remaining icing to cover the top and sides. Low-Carb Red Velvet Cake
  13. Slice and enjoy! Low-Carb Red Velvet Cake If not serving the day of making, place in an airtight container in the fridge and store for up to 5 days. Eat chilled or bring to room temperature before serving. Low-Carb Red Velvet Cake
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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (4)

Hi. This looks delicious! Do you think you could use beet powder instead of the raw beetroot?


Absolutely! You may need to add a dash of almond milk if the dough is too dry but otherwise it's a great alternative 😊


If I leave out the best, and just have chocolate cake, does it change the consistancy of the cake?


It will be less moist and you may need to add liquids - you may want to use this recipe instead and add your favourite frosting: Low-Carb Chocolate Truffle Cake
My partner promised to make the truffle cake for me for Valentine's so fingers crossed! 😊