Low Carb Red Velvet Cake
This recipe isn’t hard or complicated and it tastes great!! This a special ingredient free recipe as well! If you are like me and used to be addicted to sugar, it can be hard to find desserts that I like. I have made so many low carb desserts and usually I have to throw them out because they don’t taste good. Luckily for me, eating this way broke my addiction so I don’t have the NEED to eat something sweet with each meal.
Honestly I love frosting more than the cake. The frosting recipe I used here can be cut in half if you don’t want as much. It might not cover the sides of the cake very well but it will cover the top with a nice thick layer. Following the Trim Healthy Mama eating plan has changed my life. I am thankful that I can eat desserts like this and be on plan but I am also thankful that I no longer crave sweets like I used to. One piece of this cake was more than enough. I use 1 cup of powdered sweetener. If you don’t like things sweet, start with half of the amount and add more if you think it needs it. It seems to get sweeter as it sits in the fridge.
If you have the ingredients in your pantry, make this today. I try to keep all of these ingredients in my house since they are all low carb staples. I didn’t have any powdered sugar-free sweetener so I improvised. I used monkfruit this time and blended it up into a powder in my coffee grinder. I use this to grind sweeteners more than I use it for coffee. I am sure the gel food coloring isn’t necessary but I couldn’t call it a red velvet cake if I didn’t add it.
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Low Carb Red Velvet Cake
Ingredients
- 1 C Almond Flour
- 1 T Coconut Flour
- 1/2 t Xanthan Gum optional
- 2 t Baking Powder
- 1 T Cocoa Powder
- 3 Eggs room temperature
- 6 T Butter softened
- 1 C Powdered Swerve
- 1 t Vanilla
- 2 T Sour Cream
- 1/4-1/3 C Sugar Free Chocolate Chips
- 1/4-1/2 t Red Gel Food Coloring
- 8 oz Package of Cream Cheese softened
- 4 T Butter softened
- 2 T Heavy Cream
- 1 C Powdered Monk Fruit
- 1 t Vanilla Extract
Instructions
- Preheat your oven to 350 degrees.
- Spray non-stick spray on a round cake pan. Cut out a parchment circle to cover the bottom of the pan and place in the pan. Spray the parchment paper.
- Sift your almond and coconut flours. If you have some pieces that aren’t going through, dump them out. I always have about 1/2 teaspoon that is larger and I don’t want it in my cake. I want the cake to be smooth.
- Mix together the dry ingredients in a bowl, minus the chocolate chips.
- In a mixing bowl, mix together the butter and powdered sweetener. Once that is mixed together well, add the eggs one at a time. Add the sour cream and mix it in.
- Scrape the edges of the bowl and mix again. Add the vanilla and food coloring and mix again.
- Add about 1/3 of the dry mix at a time to the mixing bowl. When it is incorporated, add the next 1/3. When that is incorporated add the final 1/3 of the dry mix.
- Scrape the edges of the bowl and mix again.
- Stir in the chocolate chips.
- Pour cake batter into prepared pan.
- Bake for 20 minutes and check to see if it is cooked through. Keep checking in 3-4 minute intervals until cooked in the middle.
- I put my cake in the refrigerator to cool off so I can frost the cake pretty quickly. You don’t want your cake warm when you frost it with the cream cheese frosting.
- Frosting Instructions
- Put the cream cheese and butter in a mixing bowl. Beat until combined. You might need to stop the mixer and scrape the edges.
- 2.Add the powdered sweetener and mix again.
- Add vanilla and whipping cream and beat until fluffy and everything is combined.
- Remove cake from the pan and place on a plate. Frost the cooled cake with the icing.
- Keep covered in the fridge.
