Keto Red Velvet Cake

This keto red velvet cake recipe has been a long time coming. We’ve had MANY requests to say the least and we finally perfected it. Watch the video below to see Matt make it step by step and then head into the kitchen and make all your red velvet cupcake dreams come true!

Keto Red Velvet Cupcakes

A light and airy chocolate cake topped with rich cream cheese frosting.



1.5 cup almond flour

3 tbsp coconut flour

2 tbsp unsweetened cocoa powder

1/2 cup erythritol

2 tsp baking powder

1 tsp baking soda

1/2 tsp pink Himalayan salt

6 large eggs

1/2 cup butter, melted

1/2 tsp liquid stevia

1-2 tsp red food coloring/natural food coloring

2 tsp vanilla extract

2 tsp distilled white vinegar


8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1/2 cup powdered erythritol

1 tbsp heavy cream

1 tsp vanilla extract

1/4 tsp liquid stevia

US Customary – Metric



  1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners or grease with coconut oil spray and set aside.
  2. In a medium bowl, whisk together almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix eggs, melted butter, stevia, vanilla, vinegar, and red food coloring (or substitute for natural coloring). Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Divide the batter between the cupcake liners, filing them ¾ of the way full. Bake for 20-25 minutes, until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely.



  1. Using a hand mixer, beat the cream cheese and butter together on medium speed until smooth, 3-4 minutes.
  2. Scrape down the sides of the bowl, then add the remaining ingredients. Mix 3-4 minutes until fluffy. Add more powdered erythritol if you like it sweeter, or heavy cream for a fluffier consistency.
  3. Pipe or spread on cupcakes as desired.
  4. Serve and enjoy! Best stored in the fridge in an air tight container up to 7 days.


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