Almond Flour Red Velvet Sheet Cake is a guilt-free version of your favorite traditional red velvet cake. Made to be soft and moist in every slice and topped with cream cheese frosting and chopped walnuts, this cake is simply divine.
This red velvet sheet cake is a great dessert to serve up to a crowd. Made from scratch and without refined sugar, this dessert is perfect for everyone! Serve it up for holidays, get-togethers, and events and it’s sure to be a huge hit every time. Making this red velvet cake with almond flour may just be a go-to recipe for every cake-needing event you come across.
Red Velvet Cake Sheet Cake
We love sheet cake recipes for large parties because it’s simple and efficient. Cutting large standing cakes can sometimes be a pain and lead to uneven slices but a sheet pan means you get even-sized squares every time with the perfect cake to frosting ratio. It’s truly an unmatched way to serve desserts and this red velvet almond flour cake is one that serves up so easily and perfectly every time.
- Granulated monk fruit
- Cacao powder
- Vanilla extract
- Almond flour
- Canola or sunflower oil
- Baking powder
- Coconut flour
- Red food color
For the Cream Cheese Frosting, you will need:
- Cream cheese
- Liquid stevia
- Vanilla extract
For the exact amounts needed, please see the recipe card below.
How to Make Almond Flour Red Velvet Sheet Cake
Preheat your oven to 350 degrees F and prepare an 8×13 baking pan with parchment paper. Set aside.
Take 4 eggs and divide the egg whites from the egg yolks.
Place the egg whites into a medium-sized bowl and set them aside.
Place the egg yolks and the two remaining eggs into a large bowl. Add in the oil, vanilla, and food coloring and whisk to combine.
Add in the granulated sweetener, baking powder, and cocoa powder and mix until combined.
Add in the almond flour and combine. Note that the batter will be stiff. Set aside.
Use an electric mixer on the bowl filled with egg whites to beat the egg whites until stiff peaks form. You are done beating the eggs when you can flip the bowl upside down and the meringue doesn’t move.
Add one-third of the egg white mixture to the bowl of red cake batter.
As the batter gets easier to mix, add in the coconut flour and mix to combine. Fold it in slowly to try and keep as much air in the cake as possible.
Add in the remaining meringue in portions until well combined.
Pour the batter into the prepared baking tray and spread it out evenly.
Bake in the oven for 20-25 minutes or until the center of the cake has been set.
You can do the toothpick test to know when the cake is ready by inserting a clean toothpick. The toothpick should come out clean.
Prepare the frosting
Use room temperature ingredients. Place them into a bowl and use an electric mixer to combine until smooth.
Adjust the sweetness as needed.
Spread or pipe the frosting on top of the cake, spreading it out to cover the entire surface.
Place into the fridge to chill for at least one hour before slicing and serving so that the frosting can set.
- This cake is not too sweet, but the frosting can be, so adjust sweetness to taste.
- You can replace granulated monk fruit 1:1 with white sugar. If you use erythritol, follow the brand guidelines to substitute sugar.
- I’ve made this cake many times, and an essential step is to make the meringue apart, so don’t skip it. The result will be a light, fluffy and soft cake.
How to store keto red velvet cake
To keep your cake fresh and to prevent it from spoiling too quickly keep your cake well covered and stored in the fridge for up to 5 days. You may wish to allow the cake to rest at room temperature for a few minutes before serving.
Can I freeze the almond flour cake?
Yes, you can freeze this cake! I recommend freezing it in single-sized portions as it makes future snacking much easier. Simply place the cake into a big enough airtight container and place it into the freezer for up to 6 months. Thaw before eating.
Can I make this keto cake without the food coloring?
The food coloring is what gives red velvet food cake its “red” color and it’s a pretty traditional ingredient. That said, you can use almost any other color like blue, purple, or green. You can even omit the red coloring completely but the cake will look like plain chocolate cake if you did this.