low carb Red Velvet Cake

Categories: Dessert, Low Carb, cake

Ingredients

• Cake:
• 3 C almond flour, sifted
• 6 T coconut flour, sifted
• 3 T whey protein powder
• 1/2 C unsweetened natural cocoa powder
• 1 C melted coconut or avocado oil
• 1 3/4 C sweetener (I used Swerve)
• 5 eggs
• 1/2 C water
• 1/3 C unsweetened almond milk
• 1/2 T white vinegar or fresh lemon juice
• 1 T vanilla extract
• 1 tsp. salt
• 1 T baking powder
• Natural red food coloring (if desired)
• Frosting:
• 16 oz. cream cheese, softened (two bricks)
• 4 T butter, softened (half stick)
• 2 1/2 tsp. vanilla extract
• 1 T water
• 1 C highly dissolvable sweetener (I used Ideal, but Stevia in the Raw or Splenda would also work)
• OR
• 1 C equivalent of liquid sweetener (omit water if using liquid sweetener)

Directions

1. Directions:

2. Preheat oven to 350 and grease two 9-inch round cake pans on the bottoms and sides.

3. In a large mixing bowl, whisk together the following: almond flour, coconut flour, whey protein powder, cocoa powder, sweetener, salt, and baking powder. Mix until all ingredients are evenly distributed.

4. Add in all other ingredients except eggs and red food coloring, and mix using an electric mixer on medium speed for about one minute, scraping down sides of the bowl if necessary, until well mixed.

5. Add in eggs and mix on high speed (using a regular paddle) for about two minutes, or until a smooth cake batter is formed.

6. Add in red food coloring until your desired color is achieved.

7. Pour batter into greased cake pans; half in each. Assure that the top of the batter is level to ensure even cooking.

8. Bake on the center rack for about 30 minutes or until a knife or toothpick inserted into the center of the cake comes out clean.

9. Cool cakes completely before icing.

10. To prepare frosting:

11. In a large mixing bowl (preferably that of a stand mixer), whip the cream cheese and butter until it’s light and fluffy with a whisk/whip attachment on medium-high speed for about five minutes. Scrape down the sides of the bowl to ensure all of the cheese gets whipped.

12. Place sweetener, vanilla and water in a glass bowl or cup and stir vigorously until a thick, sweet syrup is formed (skip this step if you’re using liquid sweetener and just add the sweetener and vanilla right into the cheese mixture).

13. Pour the sweet syrupy mixture into the cream cheese and beat on high with the whisk/whip attachment for an additional five to ten minutes.

14. Frost cooled cake with cream cheese frosting and serve.

15. Store frosted cake in the refrigerator if it’ll be out longer than 4-5 hours at room temperature.

16. NUTRITION (1/16th recipe): 380 calories, 8 g carbs, 5 g fiber (3 g net carbs), 36 g fat, 11 g protein.

Email to a friend | Print this recipe | Back