Delicious, moist low carb sugar free red velvet cake that is a must try. Get the great taste of red velvet cake without all the carbs. Gluten free option!
My birthday was a couple weeks ago. Since I love ice cream cakes, my family got me a Cold Stone birthday cake.
The cake was 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.
I try not to overdo any high carb treats. But it can be difficult once you cheat. This was certainly the case after my birthday splurge.
Unfortunately, I went a little overboard during my birthday week. To get back on track after a couple weeks of higher carb eating, I wanted to try baking a low carb sugar free red velvet cake.
However, you may want to substitute almond flour or a low carb gluten free baking mix in place of the Carbquik. Neither almond flour or low carb baking mix will require the extra eggs that coconut flour requires.
The result was a low carb sugar free red velvet 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. The holidays are the perfect time to make a low carb red velvet cake.
Of course, although allowed, low carb cakes should be reserved for special occasions. Even though treats are made with sugar alternatives, just eating things with a sweet taste can trigger overeating.
So, eat your low carb treats in moderation. And, be sure to stick to portion sizes and freeze any extras for later.
Low Carb Sugar Free Red Velvet Cake
Low Carb Red Velvet Cake Recipe
- 1/4 cup butter softened
- 3/4 cup erythritol or erythritol
- 1/4 teaspoon stevia concentrated powder
- 4 eggs
- 1 teaspoon vanilla extract
- 1/3 cup low carb baking mix or almond flour
- 1/3 cup coconut flour
- 2 tablespoons unsweetened cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup plain yogurt
- red food coloring
CREAM CHEESE FROSTING:
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 (12 slices)
Nutrition per slice is for if you used almond flour