Keto Red Velvet Donuts

These keto red velvet donuts are moist, spongy baked donuts that feature the classic red velvet flavor without all the carbs!

Made with a combination of almond and coconut flour, these are also gluten-free red velvet donuts.

If that’s not enough, they are topped with cream cheese icing and then sprinkled with donut crumbs for a winning recipe.

As far as festive recipes go, no one can deny that a red velvet recipe is at the top of the list. 

These sugar-free red velvet donuts are perfect for holidays like Valentine’s Day and Christmas or any time you want to make a treat extra cheery.

I have several red velvet keto-friendly recipes on the site, including a keto red velvet ice cream cake, red velvet cheesecake brownies, and even red velvet cookies. 

In fact, you should check out our entire collection of keto red velvet recipes or other delicious options!

Low-Carb Red Velvet Donuts

You’ll note that the recipe uses a little vinegar, which is an important flavor factor in red velvet recipes; it gives it a little tang.

The vinegar flavor is mild but helps balance out the sweetness in the red velvet donut recipe. So don’t skip adding this ingredient.

I did not use buttermilk for these donuts, but the acidity of the vinegar combined with the heavy cream perfectly mimics the flavor without adding extra carbs.

Plus, adding cream cheese icing gives the recipe the classic flavor we have come to enjoy in red velvet.

What Is The Actual Flavor Of Red Velvet?

Traditional red velvet is made with a combination of cocoa powder, vinegar, and buttermilk.

When all these ingredients come together, a chemical reaction gives it its classic deep reddish-maroon color. The red color is also often enhanced with some red food coloring.

As far as flavor goes, the actual flavor of red velvet is mild chocolate since it uses some cocoa powder, but not the same amount as you would in a typical chocolate cake.

Although red food coloring is commonly added, the food coloring doesn’t add any form of flavor.

Ingredients You’ll Need

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Note that the full printable recipe card is at the bottom of the post.

Red Velvet Cake Donuts

• Granulated sugar substitute
• Finely milled almond flour, measured and sifted
• Coconut flour
• Cocoa powder
• Baking powder
• Salt
• Eggs, room temperature
• Heavy cream
• Melted unsalted butter
• Vanilla extract
• White vinegar, only a teaspoon
• Boiling water
• Red food coloring

Cream Cheese Icing

• Salted butter, melted
• Cream cheese softened 
• Coconut oil
• Vanilla extract
• Confectioners sugar-substitute
• Hot water

Tools You’ll Need:

• Sifter
• Large mixing bowl
• Electric stand mixer or hand mixer
• Donut mold, Silicone, or non-stick
• Cooling rack
• Piping bag, optional

How To Make Keto Red Velvet Baked Donuts

To make these homemade donuts begin by preheating your oven to 350°F and greasing two 6-cavity donut pans thoroughly.

Boil one cup of water and set it aside, then melt 1/4 cup of unsalted butter and let it cool. In a large mixing bowl, combine the sifted almond flour, coconut flour, cocoa powder, sugar substitute, baking powder, baking soda, and salt, mixing well.

Next, add the heavy whipping cream, boiling water, melted butter, vanilla extract, and white vinegar to the dry ingredients.

Incorporate three eggs one at a time using an electric mixer until fully blended. Transfer the batter into the prepared donut pans using a piping bag or a large zip-lock bag with a snipped corner, filling the cavities to the rim since the donuts won’t rise much.

Lightly tap the pans with your fingers or the back of a teaspoon to settle the batter, then bake for 25-30 minutes, or until a toothpick inserted into a donut comes out clean.

Allow the donuts to cool completely at room temperature before removing them from the mold, and then place them on a baking rack to cool further before dipping them in cream cheese icing.

For the icing, melt some butter and combine it in a medium bowl with coconut oil and softened cream cheese, mixing well with an electric mixer.

In a separate large bowl, mix the confectioner’s sugar substitute and salt, then add the melted butter mixture and vanilla extract, blending until smooth.

Gradually add hot water, starting with half and adjusting until the desired consistency is reached. Quickly dip the cooled donuts into the icing and place them on a baking rack to dry, adding red velvet crumbs for decoration if desired.

Once the icing has set, store the donuts in a sealed container in the refrigerator for up to 5 days, stacking them if necessary.

They can also be frozen in a freezer-safe container for up to 3 weeks; just remember to let them come to room temperature for the best flavor before serving.

You’ll note that the recipe uses a little vinegar, which is an important flavor factor in red velvet recipes; it gives it a little tang.

The vinegar flavor is mild but helps balance out the sweetness in the red velvet donut recipe. So don’t skip adding this ingredient.

I did not use buttermilk for these donuts, but the acidity of the vinegar combined with the heavy cream perfectly mimics the flavor without adding extra carbs.

Plus, adding cream cheese icing gives the recipe the classic flavor we have come to enjoy in red velvet.

Sugar-Substitute Options

As far as the best sweeteners for these sugar-free red velvet donuts, I recommend the use of Lakanto’s granulated sugar substitute. It’s their erythritol and monk fruit sweetener that is as close to sugar as it gets.

Having said that, you can also use Swerve, an erythritol blend. Like Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.

However, I will add that we are not sure why chocolate and stevia do not always pair well and can intensify the aftertaste of stevia.

For this reason, I do not prefer to use stevia in chocolate recipes. If this is your choice, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.

If you can’t easily find a more natural sugar substitute, you can also use Splenda with success. I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.

This recipe uses a powdered sugar substitute for cream cheese icing. It must be a confectioner’s sugar substitute sweetener, which is why I defer to the only two I use regularly.

My favorite brands are Lankanto’s monk fruit blend and Swerve, which is another erythritol blend. 

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