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    Home » Desserts

    Red Velvet Cheesecake Cake

    Published: Feb 8, 2017 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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.

    red velvet cheesecake

    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. 

    red velvet cheesecake

    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!

    red velvet cheesecake

    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.

    red velvet cheesecake

    OTHER LOW CARB RED VELVET RECIPES

    Red Velvet Cookies

    Red Velvet Cupcakes

    Red Velvet Roll

    Red Velvet Pancakes

    Red Velvet Thumbprint Cookies

    red velvet cake

    Red Velvet Cheesecake Cake

    Angela Coleby
    A low carb cake with a cheesecake middle.  
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr 20 mins
    Over night Resting 1 hr
    Total Time 1 hr 50 mins
    Course Cake, Desserts
    Cuisine American
    Servings 8 Slices
    Calories 314 kcal

    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

    Serve 4-8 People, 12 slices
    Nutritional Info per slice (based on 12 slices) – 314 Calories, 28g Fat, 11g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs
     
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com 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: 314kcalCarbohydrates: 6gProtein: 11gFat: 28gFiber: 2g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    This post may contain affiliate links. Please read my disclosure policy for more info.

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    red velvet cheesecake

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sabrina

      July 11, 2022 at 2:21 pm

      For the frosting, is the sugar substitute supposed to be the granulated or powdered type?

      Reply
      • Angela Coleby

        July 14, 2022 at 2:11 pm

        powdered is preferable

        Reply
    2. Kelli

      February 14, 2021 at 11:45 am

      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.

      Reply
    3. Erin

      February 13, 2019 at 8:20 pm

      Can I use coconut cream instead of heavy cream or would that change the flavor? Would I still need the same amount?

      Reply
      • Angela Coleby

        February 14, 2019 at 7:42 pm

        You could but it would change the flavour. I'd keep the same amount though.

        Reply
    4. Clarisse

      February 12, 2019 at 1:53 am

      Please disregard my previous question. It’s been a long day and I obviously wasn’t reading the instructions throughly. Hehe thanks for sharing

      Reply
      • Angela Coleby

        February 12, 2019 at 10:10 am

        LOL! I have that all the time! Hope you enjoy the recipe!

        Reply
        • Clarisse

          February 14, 2019 at 12:36 am

          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.

          Reply
          • Angela Coleby

            February 14, 2019 at 7:41 pm

            It sounds a bit too thick. Add some water to the mixture to soften it.

            Reply
    5. Matthew Jenkins

      December 09, 2018 at 12:32 am

      What is the cream I should use in the Frosting?

      Reply
      • Angela Coleby

        December 10, 2018 at 9:49 am

        I use heavy/whipping cream

        Reply
    6. Tera Svendsgaard

      August 02, 2018 at 1:27 pm

      There are two serving sizes (12 and 8). Which one is it?

      Reply
      • Angela Coleby

        August 02, 2018 at 1:42 pm

        8.

        Reply
        • Tera Svendsgaard

          August 02, 2018 at 3:05 pm

          Thank you. Going to try it tonight! Is the calories/serving for two layers or just one?

          Reply
          • Angela Coleby

            August 03, 2018 at 2:02 pm

            For the two layers.

            Reply
    7. Priscilla

      July 17, 2018 at 1:50 pm

      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 🙂

      Reply
      • Angela Coleby

        July 18, 2018 at 8:55 am

        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.

        Reply
    8. Arva Presswala

      July 10, 2018 at 3:54 pm

      Hey, can I use almond flour instead of coconut flour?

      Reply
      • Angela Coleby

        July 10, 2018 at 4:23 pm

        You could but you will need to adjust the quantities.

        Reply
    9. Naty D.

      June 29, 2018 at 4:12 pm

      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!

      Reply
      • Angela Coleby

        June 29, 2018 at 4:45 pm

        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!!

        Reply
        • Naty D

          July 01, 2018 at 11:11 pm

          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!!!

          Reply
    10. Samantha Nealy

      April 10, 2018 at 12:08 am

      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.

      Reply
      • Angela Coleby

        April 10, 2018 at 7:47 am

        That's lovely to hear!

        Reply
    11. Kelly McDonald

      February 11, 2018 at 6:04 pm

      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.

      Reply
      • Alice

        January 20, 2019 at 12:07 am

        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!

        Reply
    12. Whitney

      January 28, 2018 at 11:01 pm

      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!

      Reply
      • Angela Coleby

        January 29, 2018 at 11:20 am

        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.

        Reply
        • Whitney

          February 01, 2018 at 1:20 am

          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?

          Reply
          • Angela Coleby

            February 04, 2018 at 9:43 am

            It should be. I kept mind in the fridge too!

            Reply
    13. Jackie

      October 27, 2017 at 1:34 pm

      Where do you get cream from? I can't figure out where to get it.

      Reply
    14. Brady

      September 16, 2017 at 12:06 pm

      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?

      Reply
      • Angela Coleby

        September 16, 2017 at 4:00 pm

        You could slice it or how about serving the cheesecake layer on top and decorate with some cream?

        Reply
    15. Jess

      July 26, 2017 at 12:02 am

      Thank you so much for your reply.. 🙂

      Reply
    16. Jess

      July 25, 2017 at 12:06 am

      May I know the size of cake tin? Thanks

      Reply
      • Angela Coleby

        July 25, 2017 at 12:06 pm

        I used a heart shape tin that was 8 inches by 9 inches

        Reply
    17. Josee

      April 21, 2017 at 1:50 pm

      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...

      Reply
      • Angela Coleby

        April 21, 2017 at 2:17 pm

        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.

        Reply
    18. CHRIS

      February 12, 2017 at 4:15 pm

      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?

      Reply
      • Angela Coleby

        February 12, 2017 at 7:42 pm

        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!

        Reply
        • Kaysee

          February 10, 2018 at 11:29 am

          Can almond flour be used instead or only coconut flour?

          Reply
          • Angela Coleby

            February 11, 2018 at 8:47 am

            Yes, it could, but change the amounts as you'll need more almond flour.

            Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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