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    Home » Recipes » Desserts

    Red Velvet Sheet Cake

    Published: Feb 4, 2022 by Lauren Kelly · This post may contain affiliate links.

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    This beautiful Red Velvet Sheet Cake is simple to make and is sugar free, low carb and gluten free. This fabulous cake doesn't use any artificial colors and  still has a gorgeous, natural color!

    This beautiful Red Velvet Sheet Cake is simple to make and is sugar free, low carb and gluten free. This fabulous cake doesn't use any artificial colors and still has a gorgeous, natural color!

    Close up of a slice of red velvet sheet cake on a wire rack.

    I have always loved red velvet cake but was turned off by the bright artificial looking color of it. I have experimented in the past using beets in my baked goods like these Red Velvet Cookie Cups and now I have discovered beetroot powder which is so much easier to use!

    This beetroot powder is certified organic, NON-GMO and is 100% all natural. It is completely derived from pure beets and nothing else and is so simple to use.

    Now I am excited because now I can enjoy the bright, vibrant color or red velvet without all of those chemicals.

    If you are looking for some more delicious and healthy cake recipes, you will love this Lemon Blueberry Cake, Chocolate Mousse Cake, Peanut Butter Cake, Triple Chocolate Cake and definitely Buttercream Crepe Cake with Lemon Curd Topping. These would all be even more delicious with some Apple Chai Latte, Low Carb Bulletproof Hot Chocolate and this Chamomile Latte!

    Why You Should Make This Red Velvet Sheet Cake

    Artificial colors are in so many processed food products, especially kids foods and have been shown to increase inflammation, can cause hyperactivity and can disrupt proper functioning of their immune systems. With that being said I try to avoid these artificial colors for myself and my family at all costs.

    I love experimenting with natural food coloring for my baked goods. Many years ago I used cooked beets for my Red Velvet Cooker Cups which worked great but was pretty messy. Now this beetroot powder is so much easier to use.

    This red velvet sheet cake may have a beautiful presentation, but it really is simple to make. And don't you just love a sheet pan cake? Especially one like this with that thick layer of frosting!

    Recipe Ingredients for the cake

    • Eggs - I like to use cage free, organic eggs for better taste and quality. You can use whatever you have in the house, just make sure that they are room temperature instead of ones straight out of the refrigerator for a better texture.
    • Granular monk fruit -  I used the granular form for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
    • Cocoa powder - Make sure you read your labels again here, you should buy unsweetened cocoa powder. Do not buy drinking cocoa or regular cocoa powder because they will contain unnecessary sugar and ingredients we don't want. The ingredient labels should only say 100% cocoa and nothing else.
    • Pure vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
    • Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
    • Coconut oil - Is a plant based oil and is filled with healthy fats. I use refined coconut oil which has very little coconut taste (Yes, I know it's not a popular opinion but I don't like the taste of coconut!) The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
    • Baking powder -  I use a GMO-FREE, aluminum free baking powder like this one in all of my baked goods.
    • Coconut flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
    • Beetroot powder - This beetroot powder is made form 100% pure beets and is the key to the dark red color.

    Recipe Ingredients for the frosting

    • Cream cheese - I always use full fat cream cheese for the taste quality, but using a lower fat variety wouldn't change this texture at all.
    • Liquid stevia - I like to use liquid stevia in this frosting because it lends to a creamier and less gritty frosting!
    • Butter - I use 100% grass-fed butter such as Kerrygold since it contains more nutrients than regular butter and overall tastes so much better. You can also make the frosting with coconut oil to make it completely vegan, but I will always choose butter when it comes to frosting. I can eat that buttercream with a spoon (and I do!)

    How To Make This Red Velvet Sheet Cake

    Take four eggs and divide eggs whites from yolks. Next, place the eggs whites into a medium-size bowl and set aside.

    Place the yolks and the two remaining eggs into a large bowl, add oil, vanilla extract, and beetroot powder and whisk to combine. Then add granulated monk fruit, baking powder, and cocoa powder. Mix until combined. Then add almond flour and combine.

    Eggs in large mixing bowl with whisk and small white bowl of vanilla being added in.
    Red mixture in large mixing bowl with whisk and small white bowl of monk fruit being added in.
    Red mixture in large mixing bowl with whisk and small white bowl of cocoa being added in.
    Red mixture in large mixing bowl with whisk and small white bowl of almond flour being added in.

    Use an electric mixer to beat the egg whites until it forms stiff peaks.

    Whipped egg whites in a mixing bowl with electric mixer in it.

    Add one-third of the whipped egg whites into the cake mixture and gently combine. As it gets easier to mix, you can add coconut flour. Fold it in slowly to keep as much air inside as possible. Then add the remaining whipped egg whites by parts, until is all well combined.

    Whipped egg whites folded into red mixture in large mixing bowl.

    Pour the batter into the prepared tray and extend it evenly. Bake for 20-25 minutes or until the center of the cake is set.

    Baked red velvet sheet cake in a pan.

    Use an electric mixer to combine the ingredients for the cream cheese frosting, adjusting the sweetness to taste.

    Butter in a mixing bowl with electric mixer in it.

    Frost the cake and refrigerate to allow frosting to set!

    Baked red velvet sheet cake wit frosting on top in a pan.

    Slice into 12-15 pieces and enjoy your sugar free, low carb red velvet sheet cake!

    Close up of a slice of red velvet sheet cake on a wire rack under a towel.

    Tips For Making This Red Velvet Sheet Cake

    • This cake is not too sweet, but the frosting can be, so adjust sweetness to taste and add as much as you like.  I always like to use less than the specified amount and then taste to see if I need more.
    • You can replace granulated monk fruit 1:1 with white sugar if you aren't following a sugar free, low carb diet.
    • It is essential to make the whipped egg whites, do not skip that part. The result will be a light, fluffy and soft cake. I’ve made this cake many times, and whipping the egg whites really does make for a fluffier texture.
    • Keep the cake covered and refrigerated for up to five days. You can freeze this cake with or without the frosting.

    Related Recipes

    The Ultimate Healthy Red Velvet Cupcakes from Amy's Healthy Baking

    Red Velvet Chocolate Chip Cookies from Sally's Baking Addiction

    Naturally Colored Red Velvet Whoopie Pies from Baking a Moment

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    Red Velvet Sheet Cake

    This beautiful Red Velvet Sheet Cake is simple to make and is sugar free, low carb and gluten free. This fabulous cake doesn't use any artificial colors and still has a gorgeous, natural color!
    5 from 9 votes
    Print Pin Rate
    Course: brunch, Dessert, meatless, treat, vegetarian
    Cuisine: American
    Diet: Diabetic, Gluten Free, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 15 slices
    Calories: 288kcal
    Author: Lauren Kelly

    Ingredients

    • 6 eggs
    • 1 cup monk fruit granular
    • 3 teaspoons cocoa powder unsweetened
    • 2 cups almond flour
    • ½ cup coconut oil
    • 2 teaspoons baking powder
    • ¼ cup coconut flour
    • 2 tablespoons beetroot powder
    • Cream cheese frosting:
    • 8 ounces cream cheese
    • ½ teaspoon liquid stevia
    • ½ teaspoon vanilla extract
    • ½ cup butter

    Instructions

    • Preheat the oven to 350F and prepare an 8’’ x 13’’ baking tray with parchment paper.
    • Take four out of the eggs and divide eggs whites from yolks. Next, place the eggs whites into a medium-size bowl and set aside.
    • Place the yolks and the two remaining eggs into a large bowl, add coconut oil, vanilla extract, and beetroot powder and whisk to combine. Then add granulated monk fruit, baking powder, and cocoa powder. Mix until combined.
    • Add almond flour and combine. The batter will be stiff. Set aside the batter.
    • Use an electric mixer to beat the egg whites until it forms firm peaks and when turning the bowl upside down, it doesn’t move.
    • Add one-third of the whipped egg whites into the cake mixture and gently combine. As it gets easier to mix, you can add coconut flour. Fold it in slowly to keep as much air inside as possible. Then add the remaining whipped egg whites by sections, until is all well combined.
    • Pour the batter into the prepared tray and extend it evenly. Bake for 20-25 minutes or until the center of the cake is set. You can do the toothpick test to know when the cake is ready by inserting a clean toothpick, it should come out clean.
    • To make the cream cheese frosting: Use an electric mixer to combine the ingredients, adjusting the sweetness to taste. I used a piping bag to frost the cake and to get a fancy look, but you can always use a knife, extending the frosting evenly.
    • Refrigerate the cake for one hour before serving for the frosting to set.

    Notes

    This recipe makes between 12-15 slices, depending on how large you slice them.
    To store in the refrigerator, place cooled cake in an airtight container in the refrigerator for up to 5 days.
    To store in the freezer, place cooled cake in an airtight container in the freezer for up to 3 months.
    A guilt-free version of the traditional red velvet cake. This cake is moist and not too sweet, and is topped with a creamy cream cheese frosting. I added chopped walnuts on top of the frosting, and I loved it.

    Nutrition

    Calories: 288kcal | Carbohydrates: 5g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 188mg | Potassium: 50mg | Fiber: 2g | Sugar: 1g | Vitamin A: 487IU | Calcium: 89mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Abeer

      February 06, 2023 at 2:29 pm

      5 stars
      This was my first time using beetroot powder and I was so impressed with the color and I couldn't even taste it.

      Reply
    2. Jamie

      February 06, 2023 at 1:04 pm

      5 stars
      We loved this red velvet sheet cake! SO perfect for Valentine's Day!

      Reply
    3. Jessica Burgess

      February 06, 2023 at 1:02 pm

      5 stars
      We like to celebrate at work for all the holidays but do it early so we don't get tired of it by the time the holiday rolls around. This year, for Valentine's Day, I made this cake and everyone loved it. Now I have to make it again for the actual holiday. Haha!

      Reply
    4. Journa Liz Ramirez

      November 02, 2022 at 9:04 am

      5 stars
      Made red velvet sheet cake as one of our Halloween treats, it was a crowd favorite. I'd love to try this again on other occasions.

      Reply
    5. Jessica

      November 02, 2022 at 7:55 am

      5 stars
      This may be my new favorite cake. Believe it or not, I had never had it before because I didn't like all of the food coloring that is in all of the other recipes so when I saw this, I knew I had to try it. It was delicious, thank you!

      Reply
    6. Allyssa

      November 02, 2022 at 7:25 am

      5 stars
      This recipe is really amazing! Perfect for any occasion! Thanks a bunch for this very tasty red velvet sheet cake recipe! Will surely have this again! Highly recommended!

      Reply
    7. Allyssa

      February 07, 2022 at 4:11 am

      Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!

      Reply
      • Lauren Kelly

        February 10, 2022 at 7:29 pm

        Thank you so much Alyssa!

        Reply
    8. Courtney

      February 06, 2022 at 2:18 pm

      5 stars
      My family and I LOVED this! Making again for my Father-In-Law's birthday next month. Thanks for the recipe!

      Reply
      • Patti

        February 10, 2022 at 5:40 pm

        Is ur possible to make these as cupcakes instead?
        Thank you!!

        Reply
        • Lauren Kelly

          February 10, 2022 at 7:29 pm

          Hi Patti! Although I haven't made these as cupcakes, usually you bake them at a slightly lower temperature for a shorter time so maybe try to bake for 15- 20 minutes (checking after 15 minutes) at 325 degrees. Let me know how they come out!

      • Lauren Kelly

        February 10, 2022 at 7:29 pm

        Yay! Thank you Courtney!

        Reply
    9. Jessica

      February 06, 2022 at 12:03 pm

      5 stars
      This red velvet cake turned out amazing!! So easy to make and my kids didn't even know it was a healthier version than what I normally make! Thank you!

      Reply
      • Lauren Kelly

        February 10, 2022 at 7:29 pm

        So happy you liked it Jessica!

        Reply

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    Hi, I'm Lauren! I love creating easy, simple, healthy recipes for you! Many of them are low carb and gluten free, and all of the are delicious!.

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