Low carb grain-free red velvet cake in donut (and cupcakes!) form. With a delicious sugar-free cream cheese frosting.
But those of you who know their red velvet cake are probably wondering at the rather lurid pinky-red colour of my red velvet cakes and donuts. Ah, well, there is a funny, and somewhat embarrassing, story to go along with that. See, this recipe was requested by a reader, Carla, when I opened the floor for requests. I saw her comment and thought to myself that it would be an easy one. I thought I knew what I was doing. It’s a classic case of baking hubris, I believe. I knew that my cake batter recipe from the Lemon Cream Cake would be perfect for modifying into red velvet. And I knew that it took cream cheese frosting, which I have perfected over the past year. And I thought I would get all fancy and inventive, and put some of the batter in my donut pan for fun. No problem, easy peasy.
I didn’t even really look at any conventional red velvet recipes, since I was so very certain I knew what I was doing. I made up my batter and added my red food colouring, and even then, it didn’t really occur to me that anything was wrong. It literally wasn’t until I was taking the cakes out of the oven that I thought “Gee, these are a really ugly colour”. And then it hit me that maybe, just maybe, red velvet was supposed to take some cocoa powder to give it a much deeper, darker red. I quickly ran to my computer and looked up a few red velvet recipes and yup, cocoa powder is a key ingredient. I looked at my pinky-red cupcakes and donuts in dismay. They were perfectly good little cakes and I wasn’t about to throw them out, so I decided to go ahead with them as planned and tell my readers the truth…I thought red velvet was simply white cake with food colouring and cream cheese frosting. I thought I knew what I was doing.
T he Results: I figure you will forgive me, given my foreign upbringing and all. I can’t be blamed for my ignorance! I will say that the cakes were delicious just as they were. This cake recipe is so very, very good and infinitely adaptable and as such, I am very confident that it would be just as good with a few tablespoons of cocoa added into the mix. So, for those of you who really want true red velvet, I am writing up the recipe to include the cocoa. The frosting was spot on, there were no complaints there! My pictures show some of the donuts with sprinkles…that was just to make them fun for the kids.
Since I did some as cupcakes and some as donuts, it’s hard to tell exactly how many these would make. My donut pan doesn’t hold much in each hole, so two donuts would probably be the equivalent of one cupcake. Which would amount to 9 cupcakes or 18 donuts, whichever you want to go with!
Diana says
Love how these look. I’m such a visual person when it comes to food and these are so pretty!
I’m going to make them next week but turn them blue instead of red for a gender reveal party on the 4th. I’m “team blue” and think I should support my team with some low carb sugar free blue velvet cupcakes.
Carolyn says
Great idea!
Angela says
Ever try using Red Velvet Emulsion in the recipe? I bought some online for something else which I still haven’t tried so was just wondering. I’m not sure what the red velvet emulsion does or is really but just wondered….
Carolyn says
I’ve never even heard of it until now!
Wendee says
Have you tried the Emulsion with this recipe? how much did you use? Did you only omit the food coloring?
Linda says
Just saw this rather old post, but I’m curious. Do you think using beet juice instead of red food coloring would work?
Carolyn says
I can’t see why not! You may need more of it than the food colouring I put in.
Teresa says
Carolyn you are awesome! I too am a Canadian supplanted in the USA as a hockey wife and a fellow low-carb baking fanatic. I just love reading your posts with Canadian sentiments, especially this one. I feel like I have spoken everything you have written at one time or another! I had never heard of red velvet until we moved to the midwest and have been too scared to try it til now (ie., What is “red” supposed taste like?…weird…), but…if you can do it…so can I! The only thing I must say is missing from this post is shout-out to Tim Hortons…you know, being donut related and all 😉
m0b1us says
Well, I just made some and they turned out perfect. However, apparently I’m allergic to erythritol! This is the first time I’ve ever tried it… I bought some Zsweets and after tasting the batter and frosting, which were both delicious – I put the cupcakes in the oven – and then ate a little more frosting while I waited, hehe – and my throat started itching and my chest felt heavy and I sneezed a couple times. I’ve never had an allergic reaction to anything in my life, I can’t believe this! 🙁
Carolyn says
I am REALLY sorry to hear that, that sounds awful!
m0b1us says
Hi, firstly, this website looks awesome – can’t wait to try your recipes. I have a few questions, though.
1. Why do I see so many low carb recipes that use a sugar alcohol for a sweetener, but also include another type of sweetener like Stevia? For instance, in this recipe – why not just add a little more erythritol?
2. Why do recipes which include flour also call for whey protein powder? What does this do? Couldn’t I just add more flour?
3. On this recipe, can I substitute heavy cream for the yogurt?
Thanks again – can’t wait to try these and like 10 other recipes I have bookmarked so far!
Carolyn says
1. Erythritol is on the expensive side so combining with stevia helps keep my readers costs down. I’ve also found that the two enhance each other’s sweetness and some people are very sensitive to the cooling effect of erythritol so it helps there too. Swerve has much less cooling sensation, but some people still feel it.
2. Gluten is a protein so gluten-free baked goods need a little additional protein to help them rise and maintain their shape. That’s why the whey is in there. More flour will make your batter heavy and dense, but won’t help it rise.
3. Greek yogurt has far more protein and is far thicker than cream. You can try it and it will probably taste great…but it might not rise and it might be overly moist. If you’re going to do this, I’d go with about 2/3 the cream and I might up the whey protein powder. You have to get the protein in there somehow!
m0b1us says
Great, thanks! I have some Optimum Chocolate Whey Protein, so I’ll use that. And 4oz of heavy cream is what you recommend? Should I whip it? Also, I have some Kal Stevia Pure Extract, do you know how much I need to use to equate to 10 drops? Thanks again for the help!
m0b1us says
For the frosting – I think you meant 1/2 tsp of Vanilla Extract – you put Stevia twice.
1/2 tsp stevia extract
8 drops stevia extract
Belenda says
I have been posting and sending this recipe to everyone that will read or listen to me!! THIS IS THE MOST AWESOME RECIPE AND RED VELVET RECIPE EVER!! You have given me hope that I can now live in a low carb, sugar free, flour free world. As long as I can make red velvet cupcakes with cream cheese icing – I will survive! Now, as for the recipe – WOW! This is my 2nd batch in less than 5 days. They are moist, they have the perfect cocoa taste (I used Penzy’s dutch cocoa), the icing is perfect, not too cream cheesey – just perfect. There is no almond flour typical taste – just perfect deliciousness in every single bite. I made 6 doughnuts and a tray of mini-cupcakes from one recipe. I did double the icing recipe and added 6 drops of liquid vanilla cream stevia drops too. The mini-cupcakes were done in 14 minutes and the doughnuts were done in 18 minutes. I can’t thank you enough for taking the time to work thru this recipe to make it perfect. I’m a long time baker and have been trying all the other red velvet recipes to only throw them in the trash. Nothing was comparable to the real thing – until now. You are my hero!!!
Carolyn says
Wow, now that’s what we call a rave review!
JA says
i think to achieve the red-velvet look the traditional way, you need to buy alkaline “dutch processed” cocoa.
from wiki…..”the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa”
Heather says
You do know that when you are subtracting the fiber from your carbohydrates to get your net carbs you only subtract DIETARY fiber correct? Regular fiber does not affect carbohydrates…..just noticed that and figured I would pass it along incase you weren’t aware. Can’t wait to make these!
Carolyn says
Where are you shopping? I get the granulated online, usually from Amazon. But if you can only find the powdered, go ahead and use it in the same amount for this cake.
JT says
I'm pretty new at this low carbing thing, so I have a question about granulated erythritol. I'm having the hardest time finding it in any form other than powdered. I wanted to make the red velvet cupcakes and the lemon cream cake for Mother's Day, but I don't know if I can substitute powdered for granulated and what the conversion rate might be. Thoughts? Thanks!
*Jen* says
Gluten Free AND Low Carb?!?!! This recipe is perfect for my husband and I. And these loom delish!! Thanks for posting!!
*Jen* says
Low Carb and Gluten Free!! Perfect for my husband and I!! Thanks for sharing. They look delish!
Amanda Jones says
This is perfect!!! My 30th Birthday is coming up next month on the 7th and I'm so making donuts 😀
Megan's Cookin' says
I think the color is beautiful and they look so tasty!
Tabby Lamb says
The presentation is great, no doubt about it. I think the frosting just made the cupcake complete. Good job on the recipe and the photography.
Dolls Kids says
These are some great cupcakes! I just love red velvet cupcakes! Thank you for sharing the recipe with us!
Buttercream Blondie says
You're forgiven!! The best part is the frosting & those donuts look so cute!!
Nami | Just One Cookbook says
Absolutely must have donuts if this was one of choices…. looks so delicious and I will forget about calorie just for this one. It's okay life is short and this is too beautiful and delicious to pass!
Alex says
I would love these donuts, no matter the color!