Keto Red Velvet Roll Cake- Gluten-Free

If you like red velvet, you’re going to LOVE this light and fluffy Keto Red Velvet Roll Cake!  Super easy to make and stuffed with luscious cream cheese frosting, they’re so delicious!  Gluten-free, sugar-free and Keto-friendly, now you CAN have your cake and eat it too!

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Keto Roll Cake

I have to admit that Red Velvet Cake has never been at the top of my favourite cake flavours.

I guess I just never really knew what the hype was all about.

And then I learned that Red Velvet is one of the most requested flavours in the world!

After creating the easiest and foolproof Easy Keto Pumpkin Roll - and my Keto Banana Swiss Roll Cake, I knew I had to adapt the recipe and try a variety of other flavours (stay tuned as I have many more "rolling" out :0)

So, if you’ve ever wanted to make a beautiful, bakery-worthy Keto Red Velvet Roll Cake – Super Easy, this is your time! I use the same no-fuss technique from my pumpkin roll, but swapped out the pumpkin puree for sour cream to give this cake the classic “tang” that we all associate with red velvet.

The result? A soft, spongy, perfectly rolled keto red velvet cake that’s simple to make, impressive to serve, and absolutely delicious.

The Inspiration Behind This Keto Roll Cake

After making my pumpkin roll dozens of times (and loving it every single time), I wondered what other flavour combinations could work with that same easy, towel-free rolling method.

Red velvet immediately came to mind — that gorgeous, deep red hue and hint of cocoa just scream celebration dessert. But instead of relying on traditional ingredients like buttermilk and chemical-laden red food dye, I wanted to make a cleaner, keto-friendly version.

Sour cream became the perfect substitute for buttermilk in my original pumpkin roll recipe. It provides that slight tanginess that balances the sweetness of the cake and gives the red velvet flavour profile we know and love. Paired with the rich cream cheese frosting, it’s an elegant dessert that looks complicated but is actually super easy to make.

Let’s Talk about the Gluten-free Roll Cake Ingredients

Every ingredient in this recipe has a purpose, especially when it comes to keto baking. If you’ve ever tried to make a keto cake that turned out dense, eggy, or dry, you’ll appreciate how each component here contributes to texture, taste, and structure.

Almond Flour -This is the base of most keto cakes because it gives a soft crumb without the carbs of wheat flour. Almond flour creates a light, tender sponge that rolls without cracking — a must for any successful cake roll. Always use finely ground almond flour (not almond meal) to avoid a grainy texture.

Cocoa Powder - Red velvet isn’t a full-on chocolate cake — it’s more of a subtle cocoa flavour. The cocoa adds depth and just enough bitterness to offset the sweetness of the frosting. Use unsweetened cocoa powder for the purest taste and to keep it keto-friendly.

Sour Cream - This is the secret weapon in this recipe. It replaces the pumpkin puree from my original roll cake and gives the batter that signature red velvet tang. The fat in the sour cream also adds richness and helps the cake stay moist, even after baking and rolling.

Eggs - Eggs give the cake structure and lift. They help the almond flour hold together and keep the roll flexible. Whipping the eggs for a minimum of 5 minutes before folding them in adds a bit of airiness to the batter, making it spongy but not heavy.

Truvia Sweet Complete- I’ve tested nearly every keto sweetener out there, and this one wins hands down. The Truvia Sweet Complete Blend not only tastes the closest to sugar but also caramelizes beautifully and leaves no aftertaste. Plus, it helps the cake maintain moisture and prevents it from becoming gritty or dry.
If you’ve ever had keto desserts that seemed to “crunch” with erythritol crystals — you’ll be happy to know that this blend completely eliminates that issue. It’s the only sweetener I use in all my roll cakes now!

Red Colouring (and Why I Go Natural) - Traditional red velvet cake relies on a ton of artificial red dye — specifically Red 40. Unfortunately, that dye has been linked to hyperactivity in children and allergic reactions in sensitive individuals. It also just feels a little… unnecessary.

Luckily, there are natural alternatives that still give you that classic red colour without the chemicals. You can try:

• Beet Juice or Powder: Gives a vibrant red hue and adds a touch of earthy sweetness.
• Natural Food Colouring: Look for brands that use vegetable or fruit pigments (many are labelled “plant-based” or “dye-free”).
• Pomegranate Juice: Though a bit less vivid, it can still give a nice reddish tint with a subtle fruity undertone.

Just note that natural colourings may fade slightly during baking — but honestly, I think that soft, natural red tone looks even more beautiful and homemade.

Vanilla Extract - Even though red velvet has cocoa, vanilla is essential for rounding out the flavour. It gives warmth and balance to the cake, making it taste rich rather than overly chocolaty.

Baking Powder - Since there’s no gluten or traditional flour in keto cakes, baking powder is crucial for lift and fluffiness. It helps the batter rise evenly and gives the cake its tender, sponge-like texture that’s easy to roll.

The Perfect Keto Red Velvet Frosting

No red velvet cake is complete without a rich cream cheese frosting — and I keep mine incredibly simple and balanced. The trick? Use one half parts butter to one part cream cheese.

By using the same ratio, you get a frosting that’s creamy but stable, spreadable but not too soft. The butter adds structure, while the cream cheese brings that classic tangy sweetness.

Once whipped together with a little sweetener (using an allulose-based sweetener to make sure that it remains super creamy) works perfectly here) and a splash of vanilla, you’ll have the ultimate keto frosting — light, smooth, and easy to spread on your cooled cake.

Rolling Technique – No Messy Towels Needed!

Here’s where my fool-proof technique really shines. If you’ve ever made a cake roll the traditional way, you probably remember the dreaded towel step — rolling a hot cake in a tea towel dusted with powdered sugar, praying it doesn’t stick or tear. I ditched that years ago, and I’ve never looked back.

Instead, I bake the cake on a parchment-lined baking sheet. After it comes out of the oven, I let it cool for about 10 minutes — just long enough to handle but still slightly warm and pliable.

Then, I place a second sheet of parchment paper on top, gently flip the cake over, and carefully peel off the original bottom piece. I let it sit for a few minutes longer to cool completely.

Once it’s cool to the touch, I use the new parchment to roll it up. The parchment keeps everything neat and tight, with zero sticking — and absolutely no messy towel to wash!

Assembling the Keto Red Velvet Roll Cake

When your cake has cooled in its rolled shape (you can even refrigerate it for a bit if you want it firmer), gently unroll it and spread a thick, even layer of your cream cheese frosting. Don’t skimp here — this is where the magic happens!

Then, re-roll the cake, this time without the parchment, and place it seam-side down on your serving platter. Dust the top lightly with powdered keto sweetener or drizzle with a bit of melted sugar-free white chocolate for a fancy finish.

Storage Tips

This Keto Red Velvet Roll Cake keeps beautifully in the fridge for up to 5 days. Because it’s made with almond flour and sour cream, it actually tastes even better after the first day, once the flavours have melded together.

You can also freeze individual slices wrapped tightly in parchment and plastic wrap. Just thaw in the fridge overnight before serving — it’ll taste freshly made!

Final Keto Roll Cake Thoughts

This Keto Red Velvet Roll Cake – Super Easy is not only stunning but also truly simple to make. By using sour cream instead of buttermilk or pumpkin, the cake gets that signature tang without adding carbs. The allulose blend keeps it perfectly sweet without grittiness, and the parchment roll method makes cleanup effortless.

I love recipes that are both impressive and practical — and this one checks both boxes. It’s perfect for holidays, birthdays, Valentine’s Day, or anytime you want a show-stopping dessert that’s secretly low-carb and sugar-free.

Once you try this keto red velvet roll, I guarantee you’ll be inspired to experiment with even more flavour variations. (Next on my list? A keto lemon roll with mascarpone frosting!)

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