Moist, cocoa-kissed cake topped with dreamy cream cheese frosting.
Red velvet cake has always held a special place at my table. Growing up in the South, you couldn’t go to a wedding, church supper, or holiday spread without seeing that iconic red slice topped with a crown of cream cheese frosting. It’s more than just a dessert—it’s tradition, it’s a celebration, it’s pure Southern comfort. And I’ll tell you plain, red velvet cake with cream cheese frosting has always been my personal favorite.
The beauty of red velvet is that it’s never been about being the richest chocolate cake—it’s about balance. Just enough cocoa to give depth, that gorgeous red hue that feels festive for any occasion, and a silky frosting that ties it all together. But like so many classics, the original comes loaded with sugar and flour, which doesn’t exactly fit into a keto lifestyle. That’s why I’ve reimagined it the keto way—still festive, still Southern, and every bit as decadent as you remember.
A keto twist on a traditional Southern cake
What makes this cake such a triumph is how the ingredients work together to deliver that signature red velvet experience. Almond flour creates a tender, moist crumb without the heaviness of wheat flour, while a touch of cocoa powder brings just the right hint of chocolate. Monkfruit sweetener steps in for sugar, keeping the sweetness clean and satisfying, not cloying. And then there’s the color—just a little red food gel turns this cake into a showstopper, perfect for birthdays, holidays, or anytime you want to serve something special.
How do I store leftovers?
To store, cover the frosted cake tightly (a cake keeper works best) and refrigerate for up to 7 days. For the best texture and flavor, let it sit at room temperature for 20–30 minutes before serving. You can also freeze unfrosted slices by wrapping them individually in plastic wrap and slipping them into freezer bags with all air pressed out. You can freeze these for 3 months, but I would use them in 2 months for the best texture. Thaw overnight in the fridge, then frost fresh, at room temperature, before serving.
Similar recipes to try
If you’re loving the rich decadence of this festive red velvet, you’ve got to try these sweet keto stars, too. This Keto Yellow Cake With Chocolate Frosting delivers that buttery, boxed-cake nostalgia—but supercharged with a thick, fudgey chocolate frosting. Sometimes, for me, nothing but a tart, sweet, citrusy lemon cake will do. When I get that specific craving, I make this Keto Lemon Cake With Lemon Frosting that won’t throw me out of my daily carb count. Next, this Keto Strawberry Cake With Strawberry Buttercream tastes like childhood memories in a slice—sweet strawberry flavor and yummy baby-pink frosting.
Festive Keto Red Velvet Cake
Ingredients
For the Cake:
- 1 cup almond flour
- 1/2 cup powdered monkfruit
- 1 tablespoon cocoa powder
- 2 teaspoons baking powder
- 3 eggs
- 1 teaspoon vanilla extract
- 6 tablespoons butter melted
- 1/2 teaspoon red food gel
- 1/3 cup sugar-free chocolate chips
For the Frosting:
- 1 8-ounce block cream cheese softened
- 4 tablespoons butter softened
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered monkfruit
Instructions
For the Cake:
- Preheat oven to 350°F. Line a cake pan with parchment paper and grease the pan. Set aside.
- In a large bowl, sift in the almond flour, powdered monkfruit, cocoa powder, and baking powder.
- Add the eggs and vanilla extract and whisk until smooth.
- Slowly add the butter while whisking and continue whisking until it is fully combined.
- Add the red food gel until tinted to the desired degree. I used about 1/2 teaspoon.
- Fold in the sugar-free chocolate chips if using.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. Let the cake cool before flipping it onto a platter.
For the Frosting:
- In a small bowl, beat the softened cream cheese, butter, and vanilla extract together with a hand mixer on high speed until light and fluffy.
- Add the powdered sweetener and beat again until combined.
- Spread the frosting on the cooled cake with an offset spatula. Use the tip of a knife to swirl the frosting and create peaks.
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