Desserts & Cakes/ Gluten Free/ Low Carb

Red Velvet Cheesecake Cake

red velvet cake
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A red velvet cheesecake cake recipe that is low carb and gluten free.   Show them you care with cake!

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

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

4 from 1 vote
red velvet cake
Author: Angela Coleby
Cake - One Layer. Double up for a sandwich cake
  • 6 Eggs separated
  • 1/3 cup (38g) Coconut Flour
  • 1/2 cup Erythritol or sugar substitute
  • 1/3 cup (28g) Cocoa powder unsweetened
  • 1/2 teaspoon baking powder
  • 4 tablespoons Red food colour/natural colouring
Cheesecake Filling
  • 2 8oz Cream cheese
  • 1/2 cup Erythritol or sugar substitute
  • 2 Eggs
  • 1/3 cup (40g) Heavy or Whipped cream
  • 1 teaspoon vanilla extract
Cheesecake Frosting
  • 1/2 cup (113g) Butter softened
  • 8oz (227g) Cream cheese softened
  • 2 tablespoons Ground Erythritol or sugar substitute
  • 2 tablespoons cream
  • 1 teaspoon vanilla extract
Make the Filling
  1. Pre-heat the oven to 180C/350F degrees.
  2. Grease and line the cake tin with parchment paper. It must be the same tin that you will use for the cake too.

  3. In a bowl beat the cream cheese until smooth.

  4. Add the eggs and mix thoroughly.

  5. Add the erythritol, cream and vanilla and blend well.

  6. Pour into the cake tin and spread evenly.

  7. Bake for 1 hour.
  8. Remove from the oven and allow to cool.
  9. 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
  1. Preheat the oven to 180C/350F degrees.
  2. Grease and line a cake tin with parchment paper.    
  3. Beat the egg yolks with the erythritol until combined.

  4. Add the coconut flour, cocoa powder, food colouring and baking powder. Mix thoroughly.
  5. In another bowl, whisk the egg whites until stiff and firm.
  6. Gently fold the egg whites into the cake mixture and combine well.
  7. Spoon the cake mixture into the cake tin evenly.
  8. Bake for 20 minutes until the sponge is firm.

  9. Remove from the oven and allow to cool.
  10. REPEAT for a sandwich cake.  OR use two tin and double the mixture  

To make the Frosting
  1. Blend all of the ingredients either using a hand-held blender or a food processor (I use a hand blender).
To Assemble the Cake
  1. Remove the frozen cheesecake filling from the freezer.
  2. Put one sponge on a plate and place the frozen cheesecake on top.
  3. Place the other sponge on top.
  4. Slather the frosting over the cake, ensuring that it is covered.
  5. Slice and enjoy!
Recipe 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

red velvet cheesecake

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  • Reply
    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
    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
        February 1, 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 4, 2018 at 9:43 am

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

  • Reply
    October 27, 2017 at 1:34 pm

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

  • Reply
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  • Reply
    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
    July 26, 2017 at 12:02 am

    Thank you so much for your reply.. 🙂

  • Reply
    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
    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
    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
        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.

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