A red velvet cheesecake cake recipe that is low carb and gluten free. Show them you care with cake without sugar and grains!
This low carb red velvet cheesecake cake recipe is the ultimate dessert recipe. 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 had seen a heart shaped cake tin in the shops and thought I might as well buy it and bake a cake. Since Valentine’s Day is 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!
This can be a labour of love as the cheesecake filling needs to be baked, cooled and then frozen. It ensures that the middle keeps together and does not ooze out when you are cutting the cake. It will slightly defrost too once you have frosted the cake, so you are not eating an icy middle.
Mind you, it is delicious frozen and can almost double up as an ice cream cake. We had so much left that I had to freeze it. The red velvet cheesecake cake was sliced, wrapped in foil and placed in the freezer. The Chief Taster was having one of those weeks at work, so when he came home, took a slice out and devoured it, declaring that he did not have time to wait for it to defrost.
This red velvet cheesecake cake recipe was also a revelation for the Chief Taster and we spent a happy 30 minutes discussing what future flavour combinations would also work. Although I have been baking so many sweet recipes this week I just can’t face another large sweet dessert. I need my savoury cauliflower fix!
Baking a Low Carb Red Velvet Cheesecake Cake
Red velvet cake is a light chocolate cake with red food colouring. To ensure that the sponge cake was light I separated the eggs and whisked the egg whites. It resulted in a light but firm sponge. I’m not a fan of artificial flavouring or colouring so if you wanted to use a more natural red colouring, a few more healthier ways to colour the cake red are red beetroot juice, pomegranate juice, hibiscus flowers steeped in hot water or juice from frozen berries.
OTHER LOW CARB RED VELVET RECIPES
Red Velvet Cheesecake Cake
Ingredients
Cake - One Layer. Double up for a sandwich cake
- 6 Eggs separated
- ⅓ cup Coconut Flour
- ½ cup Erythritol or sugar substitute
- ⅓ cup Cocoa powder unsweetened
- ½ teaspoon baking powder
- 4 tablespoons Red food colour/natural colouring
Cheesecake Filling
- 16 oz Cream cheese
- ½ cup Erythritol or sugar substitute
- 2 Eggs
- ⅓ cup Heavy or Whipped cream
- 1 teaspoon vanilla extract
Cheesecake Frosting
- ½ cup Butter softened
- 8 oz Cream cheese softened
- 2 tablespoons Ground Erythritol or sugar substitute
- 2 tablespoons cream
- 1 teaspoon vanilla extract
Instructions
Make the Filling
- Pre-heat the oven to 180C/350F degrees.
- Grease and line the cake tin with parchment paper. It must be the same tin that you will use for the cake too.
- In a bowl beat the cream cheese until smooth.
- Add the eggs and mix thoroughly.
- Add the erythritol, 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.
- Once cool, remove the cheesecake from the tin, wrap in foil or parchment paper and place in the freezer for at least 4 hours, but ideally overnight.
To make the cake
- Preheat the oven to 180C/350F degrees.
- Grease and line a cake tin with parchment paper.
- Beat the egg yolks with the erythritol until combined.
- Add the coconut flour, cocoa powder, food colouring and baking powder. Mix thoroughly.
- In another bowl, whisk the egg whites until stiff and firm.
- Gently fold the egg whites into the cake mixture and combine well.
- Spoon the cake mixture into the cake tin evenly.
- Bake for 20 minutes until the sponge is firm.
- Remove from the oven and allow to cool.
- REPEAT for a sandwich cake. OR use two tin and double the mixture
To make the Frosting
- Blend all of the ingredients either using a hand-held blender or a food processor (I use a hand blender).
To Assemble the Cake
- Remove the frozen cheesecake filling from the freezer.
- Put one sponge on a plate and place the frozen cheesecake on top.
- Place the other sponge on top.
- Slather the frosting over the cake, ensuring that it is covered.
- Slice and enjoy!
Notes
Nutrition
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Kelli
I feel like this is missing an oil. The cake is more like a spread and when you beat the egg whites until firm, there is no “gently folding them” you have to mix them to really get it all together. Which made me thing you could possibly skip the step of separating the eggs and just make the batter with whole eggs. I did add approx a 1/4 water and 4-5 tbsp of avocado oil and the cake mix was still a dry ball. After really mixing my nice firm egg whites in - it became a pourable batter with some chunks but it did bake. I also had to add an extra 10 min to the bake time.
Erin
Can I use coconut cream instead of heavy cream or would that change the flavor? Would I still need the same amount?
Angela Coleby
You could but it would change the flavour. I'd keep the same amount though.
Clarisse
Please disregard my previous question. It’s been a long day and I obviously wasn’t reading the instructions throughly. Hehe thanks for sharing
Angela Coleby
LOL! I have that all the time! Hope you enjoy the recipe!
Clarisse
Thanks! I have one concern though. I’m at the cake batter part and without mixing the egg whites it’s super tough. My mixer wont even go anymore. Is that normal? =(. I followed the instructions to the dot and just doubled up.
Angela Coleby
It sounds a bit too thick. Add some water to the mixture to soften it.
Matthew Jenkins
What is the cream I should use in the Frosting?
Angela Coleby
I use heavy/whipping cream
Tera Svendsgaard
There are two serving sizes (12 and 8). Which one is it?
Angela Coleby
8.
Tera Svendsgaard
Thank you. Going to try it tonight! Is the calories/serving for two layers or just one?
Angela Coleby
For the two layers.
Priscilla
Hi, this recipe looks great and I can't wait to try it. Just one question! I plan on making it in a round tin instead of heart shaped. Can I make the cheesecake part in a regular cake pan or should it be a spring foam pan? Thanks 🙂
Angela Coleby
You can use any shaped tin you like! I used the heart shaped purely because it was Valentines. Just make sure that the cheesecake part is made in the same shaped tin as the sponges. I prefer a spring-form pan purely for the ease of getting the cheesecake part out, but a parchment paper lined regular pan should be okay.
Arva Presswala
Hey, can I use almond flour instead of coconut flour?
Angela Coleby
You could but you will need to adjust the quantities.
Naty D.
Hi there, I’m interested in baking this cake however call me too literal but in the frosting ingredients you just list “cream” I sent this the same as the heavy or whipping cream you say to use for the cheesecake or Ian it like half and half? Thanks for your help!
Angela Coleby
Yes it is whipping/heavy cream. Sorry, we don't have a wide variety of cream here and I tend to forget the rest of the world does!!
Naty D
Oh man I totally didn’t catch my typo sorry for that! Thank you so much for your response! I’m excited to bake this cake!!!
Samantha Nealy
I made this for my daughter's birthday. She has been following the keto diet for a little more than 3 months and said the cake was great.
Angela Coleby
That's lovely to hear!
Kelly McDonald
I have the red velvet portion of this recipe in the oven right now. I'm not sure how it's going to turn out. It was very difficult to make sure that the yolk & coconut flour mixture was thoroughly combined because it was pretty much a lump when I added the whipped egg whites. The batter that I poured into the pan was still fairly lumpy, though I tried to get them as small as possible. There's got to be a better way to mix this batter. The cake smells great though. Looking forward to trying it. Made this for my husbands birthday today.
Alice
Happened to me today. A big ball of chocolate brownie. There was no gently mixing egg whites. Totally came out ok and we loved it!
Whitney
Hi! I’m thinking of trying this recipe I’ve never baked with erythritol before so I have a couple of questions. Did you use erythritol or did you use another sugar substitute and did you freeze your cakes at all or did you make your filling let it cool over night then make your cakes the next day and eat same day?
Thank you!
Angela Coleby
I used erythritol and I froze the filling overnight before using it. Then made the cakes the next day. The cake lasted a few days kept in the fridge but it's better on the day you bake the sponges.
Whitney
Thank you! Do you think if I made the filling and the sponges in the evening assembled it early morning and eat in the evening that would still be okay and yummy? If so I should keep the sponges in the fridge covered?
Angela Coleby
It should be. I kept mind in the fridge too!
Jackie
Where do you get cream from? I can't figure out where to get it.
Brady
If I only do 1 layer of the cake how does the cheesecake filling fair? Should I try slicing in half to make a sandwich cake?
Angela Coleby
You could slice it or how about serving the cheesecake layer on top and decorate with some cream?
Jess
Thank you so much for your reply.. 🙂
Jess
May I know the size of cake tin? Thanks
Angela Coleby
I used a heart shape tin that was 8 inches by 9 inches
Josee
Is there a liquid ingredient missing in the cake? Coconut flour absorbs so much liquid and my egg yolks weren't near enough and it solidified. I'm adding coconut milk in hopes of reedeming the batter... there was no way my egg whites could be folded in...
Angela Coleby
No there isn't as the eggs are usually enough, especially with the egg whites whipped. Perhaps my eggs are larger (they are about medium size). But adding coconut milk it a good idea. Coconut flour varies between brands too.
CHRIS
Your instructions say to beat cream cheese and butter for the filling but I don't see butter in the ingredient list for the filling? Is there supposed to be butter in the filling?
Angela Coleby
Hi Chris. No, there's no butter in the filling. This is what happens when you don't lock yourself into a room to type up a recipe. You end up with cats on the lap, dogs putting toys on your feet and the husband chatting about his work or what's for dinner! All corrected now thanks! If I am interrupted whilst typing this reply I will scream!
Kaysee
Can almond flour be used instead or only coconut flour?
Angela Coleby
Yes, it could, but change the amounts as you'll need more almond flour.