Sugar-free, Low Carb Red Velvet Cake

Contributed By: Delma

Ingredients:

1 1/2 C vegetable oil
  2 teaspoons vinegar
  1/2 C sugar-free chocolate syrup (such as Da Vinci brand)
  2 eggs
  1 teaspoon vanilla
  8 oz. cream cheese, softened
  1 C whole wheat flour
  3/4 C vital wheat gluten
  1/2 C almond flour
  1 1/2 C Malitol
  3/8 teaspoon Stevia
  4 teaspoons dry unsweetened cocoa
  1 teaspoon salt
  1 teaspoon baking soda

      Frosting:
  1 stick (1/2 C) butter, softened to room temperature
  8 oz. cream cheese, room temperature
  1 C malitol
  1/4 teaspoon Stevia
  1 tablespoon heavy cream
      Chocolate Drizzle:
  1 oz. semi-sweet chocolate
  1 tablespoon heavy cream
      Serves 16
     

Method:

Preheat oven to 350° F.
Blend Together first 6 ingredients. Then add remaining cake
ingredients. Mix with electric mixer until smooth. Divide equally between
two 9 inch cake pans that have been coated with cooking spray. Bake for
30-40 minutes until the center of the cake springs back or tests dry.
Beat frosting ingredients together until smooth. Coat one cake layer
with 1/3 of the frosting, then put on the second layer and frost the sides
and top.
Prepare chocolate drizzle: Melt 1 oz. semi-sweet chocolate in a small
cup in the microwave. Add a tablespoon of hot cream until thin enough to
drizzle over the cake with a spoon.
Total Carbs 133.50
Carbs per serving 8.5


Return To List Of Recipe Titles