I love this recipe because it delivers classic red velvet flavor without the sugar overload. I appreciate how moist the cake stays thanks to almond flour, butter, and avocado oil. I also like that it feels elegant enough for celebrations while still being easy enough for me to make at home without stress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Red Velvet Cake ▢4 cups superfine blanched almond flour ▢2 teaspoons fresh baking powder ▢½ teaspoon kosher salt ▢2 sticks unsalted butter 16 tablespoons, at room temperature ▢1 cup Granular Swerve Sweetener ▢1 tablespoon pure vanilla extract ▢8 large eggs at room temperature ▢½ cup avocado oil ▢2 teaspoons apple cider vinegar ▢5 tablespoons cocoa powder ▢2 tablespoons red food coloring plus more, see Notes ▢½ cup heavy cream
For the Frosting ▢2 8-ounce blocks full-fat cream cheese 16 ounces, at room temperature ▢3 tablespoons unsalted butter at room temperature ▢2 cups Confectioners Swerve Sweetener ▢2 teaspoons pure vanilla extract
Directions
I start by preheating the oven to 350°F and preparing two 9-inch round cake pans. I whisk the almond flour, baking powder, and salt together and set it aside. In my mixer, I cream the butter, sweetener, and vanilla until combined, then add the eggs one at a time until smooth.
In a separate bowl, I whisk the avocado oil, vinegar, cocoa powder, and red food coloring. I gradually mix this into the butter mixture, then add the dry ingredients and heavy cream. I mix until a smooth batter forms and adjust the color if needed.
I divide the batter evenly between the pans and bake for about 30 to 45 minutes, checking for doneness with a toothpick. Once baked, I let the cakes cool completely before removing them from the pans.
For the frosting, I mix the cream cheese, butter, sweetener, and vanilla until smooth. I frost the cooled cake layers, stacking them carefully and covering the top and sides evenly.
Servings and Timing
I usually get 16 slices from this cake. Preparation takes about 15 minutes, baking takes around 45 minutes, and the total time is roughly 1 hour, not including cooling and frosting time.
Variations
I sometimes add a touch of espresso powder to deepen the cocoa flavor. When I want a lighter frosting, I fold in a bit of whipped heavy cream. I also like turning this into cupcakes by adjusting the baking time to about 20–25 minutes.
Storage/Reheating
I store leftover cake in an airtight container in the refrigerator for up to 7 days. I prefer letting slices sit at room temperature for about 15 minutes before serving so the frosting softens and the cake texture is perfect.
FAQs
Can I make this cake ahead of time?
I often bake the layers a day in advance and wrap them tightly until I’m ready to frost.
Is this cake truly keto-friendly?
I consider it keto-friendly since it uses almond flour and sugar-free sweeteners.
Can I freeze this cake?
I freeze unfrosted layers wrapped tightly for up to two months and thaw before frosting.
What can I use instead of avocado oil?
I sometimes substitute melted coconut oil or light olive oil.
How do I make the color more vibrant?
I add a little extra food coloring, being careful not to overdo it.
Can I use liquid sweetener instead of granular?
I prefer granular sweetener because liquid versions can affect texture.
Why does the cake need vinegar?
I use vinegar to enhance the red velvet flavor and help with texture.
Can I bake this in one pan?
I can, but I increase the baking time and watch closely for doneness.
How do I keep the cake moist?
I wrap the cooled layers tightly and avoid overbaking.
Does this taste like traditional red velvet?
I think it tastes very close, with a rich cocoa flavor and tangy frosting.
Conclusion
This keto red velvet cake is one of my go-to desserts when I want something classic, indulgent, and low carb. I love how it looks impressive while still being easy to make, and every slice feels like a special treat worth savoring.
