Sugar Free Keto Red Velvet Waffle Cake with White Chocolate Frosting and Raspberry Swirl. The perfect Valentine’s Day treat.
I’ve gone international this week by combining Belgian-style waffles and classic American red velvet cake into one indulgent, sugar-free keto dessert. If you love both waffles and a velvety cake texture, this Sugar Free Keto Red Velvet Waffle Cake will be a hit.
No waffle iron? No problem. You can make American-style pancakes instead. Lightly melt coconut oil in a non-stick frying pan or crêpe pan and pour batter to form 3″/8.5cm discs. Cook and repeat until you have eight pancakes — an easy alternative that delivers the same layered effect.
I chose a Belgian waffle maker because it’s quick and convenient. For a neat presentation I cut circles from cooled waffles with a large cookie cutter, but you can skip that step. Square or rustic waffles are equally delicious.
Easy White Chocolate Frosting with Raspberry Swirl
The white chocolate frosting for this Sugar Free Keto Red Velvet Waffle Cake is deceptively simple. It’s essentially cream cheese frosting enriched with melted cacao butter to give a white chocolate note. If you don’t have cacao butter, the frosting will still be lovely using cream cheese and butter alone, but the cacao butter adds the distinctive white chocolate undertone I recommend.
You can prepare the frosting a day ahead and keep it refrigerated. When ready to assemble, warm it briefly to soften, then spread generously between the waffle layers. Fair warning: the frosting is dangerously tasty — you may find yourself sampling it more than once.
The raspberry swirl is quick to make. Use fresh or frozen raspberries, a sweetener, and gelatine. Warm the raspberries with sweetener until they break down, strain out the seeds to obtain a smooth coulis, then stir in gelatine and let it cool to thicken. The result is a bright, tangy ribbon that contrasts beautifully with the creamy frosting.
Waffles Made Simple
A good waffle maker makes this recipe easy. My Belgian waffle iron produces two large, thick waffles with deep pockets — perfect for stacking. If your machine cooks unevenly, simply rotate or flip the waffles for even browning. Removable plates make cleanup straightforward.
Ready to impress someone with a beautiful, luscious dessert? Below is the Sugar Free Keto Red Velvet Waffle Cake recipe, adapted for clarity and ease while keeping the original ingredients and method intact.
Enjoy!
- For the Waffles:
- 2 large eggs (about 120g)
- 1 tbsp Sukrin icing (or other powdered erythritol blend)
- 15 drops vanilla liquid stevia
- 1/4 tsp vanilla extract
- Pinch fine Himalayan pink salt
- 20g unsalted butter
- 80g double cream
- 20g coconut flour
- 1/2 tsp baking powder
- Red food colouring gel or paste
- For the White Chocolate Frosting:
- 35g unsalted butter
- 70g cream cheese, softened
- 1 tbsp Sukrin icing (or powdered sweetener)
- 10 drops vanilla extract
- 10 drops vanilla liquid stevia
- 20g melted cacao butter (optional but recommended)
- 50g lightly whipped double cream
- For the Raspberry Swirl:
- 30g fresh or frozen raspberries
- 1 tsp Sukrin icing (or preferred sweetener)
- 1/2 tbsp water
- 1/8 tsp gelatine powder
- 5 drops vanilla liquid stevia
- TIP: Make your own icing sugar by powdering erythritol with a little stevia if needed.
- Whisk eggs with sweeteners, a pinch of salt, and vanilla extract for 10–15 seconds.
- Melt butter and stir it into the egg mixture, then add the cream.
- Fold in coconut flour and baking powder until smooth.
- Add red gel or paste until you reach a bright red or deep pink color.
- Let the batter rest briefly. Brush or spray the waffle iron (or frying pan) with coconut oil and heat.
- Divide batter according to your machine or pan. You need four layers per serving: cook four large square waffles and cut them in half for eight layers, or make eight pancakes (3″/8.5cm) in a frying pan, or cook eight waffles and cut circles with a cookie cutter as preferred.
- Melt butter until almost liquid, then combine with softened cream cheese.
- Add sweetener and vanilla, stirring until smooth. Mix in melted cacao butter and fold in lightly whipped cream.
- Refrigerate until ready to assemble.
- Place raspberries, sweetener, and water in a small pan and bring to a gentle simmer, mashing the berries.
- Strain through a fine mesh to remove seeds, pressing to extract juices; discard seeds and pulp.
- Stir gelatine into the warm raspberry juice, then leave to cool and thicken.
- To assemble, stack four waffles or pancakes with white chocolate frosting between each layer and on top. Spoon the raspberry gel over the top and use a skewer to create a swirl pattern.