• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Divalicious Recipes
  • Home
  • Recipes By Course
    • Appetizers
    • Breads
    • Breakfast
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Desserts
    • Snacks
    • Dips & Sauces
    • Drinks
  • My eBooks
    • 4 Low Carb eBook Offer
    • 40 Low Carb Desserts
    • Baking With Coconut Flour
    • 40 Coconut Flour Recipes eBook
    • 36 Low Carb & Gluten Free Recipes
    • 60 Paleo Recipes
  • Subscribe
  • About & Contact
    • Privacy & Disclosure Policy
    • Work With Me
    • In the Press
menu icon
go to homepage
  • Recipes By Course
  • Recipes by Diet
  • Keto eBooks
  • SHOP
  • Subscribe
  • Be Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes By Course
    • Recipes by Diet
    • Keto eBooks
    • SHOP
    • Subscribe
  • Be Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts

    Keto Red Velvet Cheesecake Cake

    Published: Feb 8, 2017 · Updated: Feb 13, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

    Spread the love
    Jump to Recipe
    Pin Recipe Print Recipe
    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.

    red velvet cake

    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! 

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Jump to:
    • 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

    cake 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.

    cheesecake filling

    Bake the vanilla cheesecake

    red velvet cake

    Mix and bake the coconut flour red velvet cake

    cream cheese frosting

    Mix the cream cheese frosting

    red velvet cake

    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!

    keto coconut flour red velvet cake

    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

    red velvet cake

    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
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Total Time 2 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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    red velvet cheesecake

    More Desserts

    • coconut cream pie
      Keto Coconut Cream Pie
    • coconut flour pie crust
      Coconut Flour Pie Crust
    • keto mini cheesecakes
      Keto Mini Cheesecakes
    • keto snowball cookies
      Keto Snowball Cookies

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      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

    Trackbacks

    1. Red Velvet Cookies - Divalicious Recipes says:
      February 6, 2019 at 1:10 pm

      […] Red Velvet Cheesecake Cake […]

      Reply

    Primary Sidebar

    Angela Profile photo

    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.

    More about me →

    Popular Recipes

    • baked pickles
      Keto Baked Pickle Chips [with video]
    • walnut blue cheese salad
      Walnut Blue Cheese Salad
    • Breakfast Flaxseed Muffins
    • strawberry cream cheese cobbler
      Keto Strawberry Cream Cheese Cobbler

    Affiliate Notes

    Divalicious Recipes is a participant in the Amazon.com, Keto Krate & WholesomeYum.com affiliate program. As a WholesomeYum & Amazon Associate I earn from qualifying purchases. Being an affiliate means that we will receive a small commission on sales we refer from this Website. We truly appreciate your support by using our links, but your participation is entirely voluntary.

    Wholesome Yum - Clean Keto Foods

    Seen On

    Footer

    ↑ back to top

    LEGAL

    • Privacy & Disclaimer Policy
    • Terms & Conditions
    • Accessibility Policy

    STAY IN TOUCH

    • Sign Up! for emails and updates
    • Contact

    WORK WITH ME

    • Media Kit
    • In the Press

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme