Red Velvet Cake Low Carb
This Red Velvet Cake is a low-carb twist on the classic dessert, maintaining its rich flavor and vibrant color while using healthier ingredients to create a guilt-free indulgence.
Ingredients
For the Cake
- 2 cups almond flour (or coconut flour) Provides a nutty, moist texture.
- 1/4 cup unsweetened cocoa powder For a rich chocolate flavor.
- 1 teaspoon baking powder Helps the cake rise.
- 1/2 teaspoon baking soda
- 3 large eggs Essential for binding.
- 1 cup buttermilk Adds moisture; can substitute with almond milk mixed with vinegar.
- 1 cup erythritol or another low-carb sweetener To sweeten the cake.
- 1 tablespoon vanilla extract
- 1-2 drops red food coloring For signature color; can use natural alternatives like beet juice.
For the Frosting
- 8 oz softened cream cheese
- 1/2 cup erythritol Sweetener for frosting.
- 1 splash vanilla extract For flavoring.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or coconut oil.
- In a bowl, mix together the dry ingredients: 2 cups of almond flour, 1/4 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
- In another bowl, whisk together the wet ingredients: Beat 3 large eggs, 1 cup of erythritol, and 1 cup of buttermilk until smooth. Add 1 tablespoon of vanilla extract and a few drops of red food coloring, adjusting to your desired shade.
- Slowly add the dry mixture to the wet ingredients, stirring until fully combined, but don’t overmix. The batter should be thick and luscious.
Baking
- Divide the batter between the prepared pans and smooth the tops. Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Frosting
- While the cakes cool, prepare your cream cheese frosting using 8 oz of softened cream cheese, 1/2 cup of erythritol, and a splash of vanilla extract. Beat until light and fluffy.
- Frost the top of one layer, stack the second layer, and frost the top and sides.
Serving
- Serve and enjoy with berries or a side of whipped cream for an extra indulgent treat!
Notes
To ensure your cake is perfect, measure ingredients accurately and avoid overmixing. Cool the cakes completely before frosting to maintain frosting texture.