Keto Red Velvet Trifle

This keto red velvet trifle is beautiful, festive, and flat-out delicious. It features rich layers of low-carb red velvet cake, homemade whipped cream, fresh strawberries, and blueberries.

The use of red and blue berries makes it perfect for special occasions like the Fourth of July and Memorial Day.

But it’s also a good choice on Valentine’s Day!

Clocking in at only g net carbs per serving, it’s a red velvet cake trifle you can indulge in if you are watching your carbs, want a sugar-free option, or a gluten-free red velvet dessert.

Inspired by my keto red velvet cake, which was an instant hit with my family, I thought I would create a trifle with the cake.

I have an entire collection of keto red velvet recipes because it’s a flavor profile that my loved ones and I cannot get enough of.

Making a keto trifle dessert recipe is perfect for the holidays since it looks extra fancy and can serve a crowd. I promise you that even your non-keto guests will love this recipe, which is sure to fool their tastebuds.

Be sure to also check out our vanilla keto trifle recipe for another tasty variation.

Keto Red Velvet Trifle

Using a keto-friendly red velvet cake in a trifle recipe elevates the dessert by highlighting the layers of cake, mixed berries, and whipped cream.

The bright colors and flavors make this a go-to dessert when you want to serve something a little extra special.

The red, white, and blue colors also lend themselves well when you want a patriotic keto dessert for July 4th or Memorial Day.

What Is The Flavor Of Red Velvet?

Ever wonder what exactly the flavor of red velvet is?  It’s a recipe that uses a combination of mild cocoa powder, vinegar, vanilla, and buttermilk to get its flavor.

The addition of red dye food coloring ensures the cake gets its recognizable red color.

Red velvet recipes have been enjoyed since the 1800s. The name refers to the velvety smooth texture of the use of cocoa powder in the recipe.

Adding cocoa powder was a way to soften the flour and help produce a finer textured cake.

However, during World War II, the shortage of food made baking items very challenging to acquire. Finding basic baking ingredients was nearly impossible, making cocoa powder very scarce.

The lack of cocoa powder made the bakers very creative, and instead of using cocoa powder, they added beet juice to mimic the color of chocolate and to keep their baked goods moist.

This explains why red velvet desserts do not generally have a strong chocolate flavor.

Today, cocoa powder is added, but not in the same quantity as, say, a traditional chocolate cake recipe would have.

Most recipes for red velvet include buttermilk. The tanginess of buttermilk is a key flavor component in getting the tang of red velvet correctly.

My solution was to make my own keto-friendly buttermilk by combining some heavy cream with water and adding a little white vinegar to allow for a slight curdle.

I also added a little cream of tartar to the dry ingredients to achieve the classic red velvet flavor we have come to love and enjoy.

Trust me, it works. So don’t skip the vinegar and cream of tartar addition because it’s key to getting the flavor of red velvet perfect.

Main Ingredients & Tools Needed To Make Keto-Friendly Red Velvet Trifle

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The following are the ingredients needed to make this delicious recipe. The full recipe card and nutritional information are at the bottom of the page.

• Granulated sugar substitute
• Finely milled almond flour
• Coconut flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Cream of tartar
• Sea salt
• eggs
• Heavy whipping cream 
• Water
• White vinegar
• Melted unsalted butter
• Vanilla extract
• Water
• Red food coloring

Whipped Cream Topping

• Heavy whipping cream
• Cream cheese, room temperature
• Granulated sugar-substitute
• Vanilla extract
• Sea salt

Berry Topping

• Fresh strawberries
• Fresh blueberries

Tools You’ll Need:

• Sifter
• Mixing bowls
• Electric stand-up mixer or hand mixer
• Large trifle dish (trifle bowl)

How To Make Keto Red Velvet Trifle

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Making a gluten-free red velvet cake for the trifle requires using almond and coconut flour for the perfect cake crumb.

The whipped cream layer uses a little bit of cream cheese to give the whipped topping more stability and pairs well with the red velvet flavor.

To make this keto-friendly red velvet trifle, start by preheating the oven to 350 degrees and greasing a 9×13-inch baking pan.

Boil one cup of water and set aside, and melt 1/4 cup of butter and set aside. In a large bowl, combine heavy whipping cream and vinegar with the water to create a buttermilk substitute.

In a separate large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking powder, baking soda, cream of tartar, and granulated sugar substitute.

Add the dry ingredients to the wet ingredients and combine well. Then, add one cup of boiling water and stir until well blended.

Pour the batter into the prepared pan and bake for 35-40 minutes. Once the cake has cooled, cut it into 3-inch slices.

To make the whipped topping, beat softened cream cheese and sugar substitute until smooth and creamy with an electric mixer, then add cold heavy cream and vanilla extract and whip until medium peaks form.

Cut the cooled cake into small cubes and place a layer in the bottom of a large trifle bowl. Add sliced strawberries and blueberries, then half of the whipped cream topping.

Add the remainder of the cubed cake and top with the rest of the whipped cream topping. Garnish with fresh whole berries and store leftovers in the refrigerator, covering the top with plastic wrap for up to 3 days.

Best Sugar-Substitutes For Sugar-Free Red Velvet Trifle

My top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto’s brand. But you can also use Swerve an erythritol sugar substitute. 

You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, if using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter choice.

I will also add that I am not a fan of using stevia in chocolate-based recipes; in my opinion, it intensifies the aftertaste of stevia.

But if stevia is your preferred choice, then feel free to use the Pyure brand.

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

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

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