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Gluten FreeLow Carb
This keto red velvet cake is a low carb variation of the classic cake with a cheesecake filling. Colorful, light and creamy, this is a delicious coconut flour cake.
This low carb red velvet cheesecake cake recipe is the ultimate dessert recipe perfect for holidays or celebrations. It’s a cake and it’s a cheesecake! Baked using coconut flour it’s a delicious low carb and gluten-free treat too.
I don’t normally bake such a large cake for the two of us but as Valentine’s Day was approaching my thoughts went to a red velvet cake. I also wanted to make a cheesecake so did a little research and saw delicious pictures of cheesecake cake. Genius! Why am I so late in my life to only just discover cheesecake cake! When two glorious baking worlds collide!
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- WHAT MAKES RED VELVET CAKE RED?
- INGREDIENTS
- HOW TO MAKE A KETO RED VELVET CHEESECAKE CAKE
- RECIPE TIPS
- STORAGE
- CAN YOU FREEZE THIS CAKE?
- CAN THIS BE MADE WITH ALMOND FLOUR
- OTHER LOW CARB RED VELVET RECIPES
- Keto Red Velvet Cheesecake Cake
WHAT MAKES RED VELVET CAKE RED?
Red velvet cake gets its distinct red color from the combination of cocoa powder and food coloring. The cocoa powder used in red velvet cake typically contains a small amount of natural red food coloring, which comes from anthocyanin, a pigment found in cacao beans. To enhance the red color, additional food coloring is usually added to the batter. Some red velvet cake recipes use beets to add a natural red hue, but this is not a traditional ingredient.
INGREDIENTS
- Coconut flour - my favorite low carb flour for keto cakes.
- Butter - ensure that the butter is softened for easy beating.
- Cream cheese - this also needs to be softened at room temperature for a smooth, lump free mixture.
- Sweetener - we use allulose but any other low carb sugar-free sweetener such as swerve, monk fruit or erythritol.
- Cocoa - we use unsweetened cocoa powder. You may want to add more sweetener to balance the rich flavor of the cocoa powder.
- Red food coloring - The exact shade of red can be adjusted by adding more or less food coloring, and different brands of food coloring can also result in different hues. Red food coloring is not necessary for the taste of red velvet cake, but it is an important factor in creating its iconic appearance.
HOW TO MAKE A KETO RED VELVET CHEESECAKE CAKE
This is an easy coconut flour cake with a few added extras! The cheesecake layer is baked but if your air fryer is large enough for an 8 inch cake pan you can cook the cheesecake in it.
Bake the vanilla cheesecake
Mix and bake the coconut flour red velvet cake
Mix the cream cheese frosting
Assemble and serve
RECIPE TIPS
If you have the room in your oven, bake the cheesecake filling and red velvet cake together. It quickens up the assembly process. You also need 3 can tins to do this.
The cream cheese frosting can be omitted if you don't want the cake to be too creamy in taste.
The red color of the sponge may vary depending upon the cocoa used and what brand of food coloring you use. Traditionally an acid is used in a red velvet cake to enhance the red colour, so you could add a tablespoon or two of apple cider vinegar in the cake batter for a richer red color.
Try making other cheesecake cakes with different flavors. We love this with lemon too!
If you want a smaller cake, half the cake sponge recipe and bake in one cake tin. Slice it in half and then assemble with the cheesecake layer.
STORAGE
Once cooled, and assembled, the keto coconut flour cake should be stored in the refrigerator in an air tight container. It should last up to 4 to 5 days.
CAN YOU FREEZE THIS CAKE?
This is a great cake to freeze and if you freeze it in slices, it can be enjoyed slightly frozen, rather like an ice cream cake. Either freeze the cake whole or in slices, and it should last up to 3 months in the freezer.
CAN THIS BE MADE WITH ALMOND FLOUR
Making this keto red velvet cake is an easy swap if you don't like coconut flour. Use our almond flour chocolate cake recipe, add red food coloring and you are done!
OTHER LOW CARB RED VELVET RECIPES
If you enjoy a red velvet cake, try our other low carb recipes.
Red Velvet Cookies
Red Velvet Cupcakes
Red Velvet Roll
Red Velvet Pancakes
Red Velvet Thumbprint Cookies
Keto Red Velvet Cheesecake Cake
Angela Coleby
A soft red velvet cake made with coconut flour with a vanilla cheesecake filling is slathered with a cream cheese frosting for a delicious low carb cake that is great for a special occasion.
4.67 from 3 votes
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Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
Course Cake, Desserts
Cuisine American
Servings 12 Slices
Calories 562 kcal
Ingredients
Cake - Two layers
- 10 medium Eggs
- 1 cup Coconut Flour
- 1 cup butter softened
- 1 cup allulose or other low carb sugar substitute
- ½ cup Cocoa powder unsweetened
- 2 teaspoons baking powder
- 4 tablespoons Red food colour/natural colouring add more for deeper colour
- ½ teaspoon salt
- ½ cup coconut milk can or carton
Cheesecake Filling
- 16 oz Cream cheese
- ½ cup allulose or other low carb sweetener
- 2 medium Eggs
- 4 tablespoons Heavy cream
- 1 teaspoon vanilla extract
Cheesecake Frosting
- ½ cup Butter softened
- 8 oz Cream cheese softened
- 2 tablespoons allulose or other low carb sweetener
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Make the Filling
Pre-heat the oven to 180C/350F degrees.
Grease and line an 8 inch cake pan with parchment paper.
In a bowl beat the cream cheese until smooth.
Add the eggs and mix thoroughly.
Add the allulose, cream and vanilla and blend well.
Pour into the cake tin and spread evenly.
Bake for 1 hour.
Remove from the oven and allow to cool.
Red Velvet Cake
Preheat the oven to 180C/350F degrees.
Grease and line two 8 inch cake tins with parchment paper.
In a large mixing bowl, whisk the butter with the allulose or other low carb sweetener until creamy.
Add the eggs and continue to whisk.
Add the coconut flour, cocoa, coconut milk milk, salt and baking powder and mix well.
Spoon the mixture evenly between the two tins
Bake for 25-30 minutes until the sponge is firm.
Remove from the oven and allow to cool.
To make the Frosting
In a medium bowl add the softened cream cheese and butter and whisk until smooth.
Add the low carb sweetener, vanilla and cream continue to whisk until the mixture is smooth and thick.
To Assemble the Cake
Put one sponge on a plate and place the cheesecake layer on top.
Place the other sponge on top.
Slather the frosting over the cake, ensuring that it is covered.
Slice and enjoy!
Notes
Makes 12 slices.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1SliceCalories: 562kcalCarbohydrates: 12gProtein: 12gFat: 53gFiber: 5g
The information shown is an estimate provided by an online nutrition calculator.
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