Is this Keto Red Velvet Cake diabetic-friendly?

Yes, absolutely. Because Keto Red Velvet Cake contains no added sugar and only 2g net carbs per slice, it’s a much better choice for those managing blood sugar levels. The almond flour and low-glycemic sweeteners (like allulose or monk fruit) ensure a slow blood sugar response—making this cake suitable for many people with diabetes, as long as portion sizes are monitored.

Can I use coconut flour instead of almond flour?

Technically yes, but proceed with caution. Coconut flour is highly absorbent and behaves very differently from almond flour. If you want to swap, you’ll need to use 1/4 cup of coconut flour for every 1 cup of almond flour and increase the number of eggs. This may result in a denser texture. For best results, stick with almond flour to maintain the soft, moist feel of the original Keto Red Velvet Cake .

What’s the best keto sweetener for baking cakes?

Both allulose and monk fruit sweetener are excellent options. Allulose browns like real sugar and creates a soft texture, while monk fruit is slightly sweeter and works well for frosting. You can even blend them for a smoother flavor. Avoid stevia-only products—they can be bitter and may not hold up well in baking.

Can I make this cake dairy-free?

Yes! To make a dairy-free version of Keto Red Velvet Cake , replace the cream cheese frosting with a coconut cream-based alternative. Also, substitute the butter extract with vanilla extract and use dairy-free chocolate if adding chips or drizzle. The base cake uses coconut oil, so it’s already free of butter, making it easier to adjust.

Keto Red Velvet Cake – The Best Low-Carb Dessert Ever

Description

This keto red velvet cake is rich, moist, and topped with a luscious sugar-free cream cheese frosting. Made with almond flour and natural sweeteners, it’s the perfect low-carb, gluten-free dessert for any special occasion—or whenever you’re craving a classic treat without the guilt.

Ingredients

Scale

2 cups almond flour blanched almond flour

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs room temperature * See notes

1/2 cup allulose or monk fruit sweetener

2 tablespoon coconut oil softened

1 teaspoon vanilla extract

1 teaspoon butter extract optional

1–2 drops red food coloring

1 cup cream cheese frosting

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Instructions

Preheat your oven to 350°F (180°C). Lightly grease a 9-inch cake pan with cooking spray and set it aside.
In a small bowl, whisk together the almond flour, baking powder, and salt.
In a separate larger bowl, beat the eggs, allulose, coconut oil, vanilla extract, and butter extract until smooth. Stir in the red food coloring until evenly mixed.
Gradually add the dry ingredients to the wet mixture, gently folding until a smooth batter forms.
Pour the batter into your prepared cake pan and smooth out the top.
Bake for 25–27 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before adding your favorite low-carb cream cheese frosting.

Prep Time: 5 mins
Cook Time: 25 mins
Category: Keto desserts
Cuisine: American

Nutrition

Serving Size: 1
Calories: 167kcal
Sodium: 113mg
Fat: 16g
Carbohydrates: 4g
Fiber: 2g
Protein: 6g