My birthday was a couple weeks ago and since I love ice cream cakes, my family got me a Cold Stone birthday cake which is a combination of red velvet cake and birthday cake ice cream. It was not low carb, but I’ve been in maintenance so long, I don’t think twice about splurging to celebrate special occasions.
To get back on track after a couple weeks of higher carb eating, I wanted to try baking a low carb red velvet cake. A lot of eggs are required when using all coconut flour, so I chose to use a blend of half Carbquik and half coconut flour. That way, I could reduce the amount of eggs by half.
The result was a cake that tasted very close to a regular high carb one. Next time, I may double the recipe to make a regular two layer cake. Chopped pecans would also be a nice addition to sprinkle on top. This time I kept it simple because I wasn’t sure how it was going to come out.
¼ cup butter, softened
¾ cup erythritol
¼ teaspoon stevia extract powder
1 teaspoon vanilla extract
⅓ cup Carbquik
⅓ cup coconut flour
2 tablespoons unsweetened cocoa
½ teaspoon baking powder
1 teaspoon salt
¼ cup plain yogurt
red food coloring
Grease 9-inch round cake pan with shortening and dust with cocoa.
Beat erythritol and stevia into butter until light and fluffy. Add eggs, one at a time. Mix in vanilla extract.
In separate bowl, combine dry ingredients (Carbquik, coconut flour, cocoa, baking powder, and salt). Beat in half the dry mixture into wet mixture. Then beat in half the yogurt, then the rest of the dry mixture, and then the rest of the yogurt. Mix in red food coloring (I used about 1/4 teaspoon of gel). Pour batter into prepared pan.
Bake at 350 degrees F for about 25-30 min. Remove from pan and allow to cool.
To make frosting, beat together cream cheese and butter until well combined. Beat in sweeteners until fluffy. Mix in vanilla extract.
Makes 1 single layer cake (about 10-12 slices)
Net carbs per slice: 2g
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