Low Carb Valentine's Day Red Velvet Cake

This red velvet cake is low-carb, keto, and contains 30 grams of protein. It takes just ten minutes to prep and thirty minutes to bake, making it a healthy keto, sugar-free, and delicious dessert anytime. 

This recipe is also gluten-free and sugar-free so you can ensure you can have your cake and eat it too since it is healthy.

Protein Milkshake Low Carb Red Velvet Cake


Low Carb Valentine's Day Red Velvet Cake Nutrition

  • Calories: 255
  • Fat: 22g
  • Carbs: 7g
  • Protein: 30g


  • 1 serving Vegan Cupcake Batter Protein Milkshake 
  • 1 cup almond flour
  • 1/2 cup refined coconut flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 cup stevia
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup greek yogurt
  • 1 tablespoon red food coloring
  • 6 eggs (regular or flax)
Mascarpone Frosting
  • 1 cup mascarpone cheese
  • 2 tablespoons heavy cream
  • 1/2 cup low carb powdered sweetener
  • 1 tsp vanilla extract


  • In a medium sized bowl, add all wet ingredients and beat using a whisk.

  • In a seperate bowl, combine all dry ingredients.

  • Sift all dry ingredients into the bowl of wet ingredients and mix well.

  • Divide the batter into a pan (circle)and bake in the oven at 350F for thirty minutes.

  • Remove the cake onto a wire rack and allow to cool down.

  • Cut the baked cake in half after cooled.

  • Position the square cake so it looks like a diamond, then place the circle shaped cake on the two sides of the square cake.

Recipe and Image Credit: This recipe was made by Mom Secrets

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