Sugar-free Low-carb Red Velvet Cake

Sugar-free Low-carb Red Velvet Cake Recipe | Made in USA

Region / culture: USA | Servings: 12

Introduction

This Sugar-free Low-carb Red Velvet Cake recipe is a delicious and guilt-free dessert option for those looking to indulge without the added sugar and carbs. With a moist and flavorful cake base, creamy frosting, and a decadent chocolate drizzle, this cake is sure to satisfy your sweet tooth.

History

Red Velvet Cake is a classic dessert that has been enjoyed for generations. Originally, the red color of the cake was achieved through the use of beetroot, but nowadays food coloring is typically used. This low-carb version of the recipe allows you to enjoy the rich flavor and vibrant color of Red Velvet Cake without the added sugar and carbs.

Ingredients

1.5 cup vegetable oil
2 tsp vinegar
0.5 cup sugar-free chocolate syrup
2 eggs
1 tsp vanilla
8 oz (227 g) cream cheese, softened
1 cup whole wheat flour
0.75 cup vital wheat gluten
0.5 cup almond flour
1.5 cup malitol
0.38 tsp stevia
4 tsp dry unsweetened cocoa
1 tsp salt
1 tsp baking soda

Frosting

1 stick (0.5 cup) butter, softened to room temperature
8 oz (227 g) cream cheese, room temperature
1 cup malitol
0.25 tsp stevia
1 tbsp heavy cream

Chocolate drizzle

1 oz (28 g) semi-sweet chocolate
1 tbsp heavy cream

How to prepare

Preheat the oven to 350°F (177°C).
In a mixing bowl, blend together the first 6 ingredients.
Add the remaining cake ingredients and mix with an electric mixer until smooth.
Divide the batter equally between two 9-inch cake pans that have been coated with cooking spray.
Bake for 30 – 40 minutes, or until the center of the cake springs back when touched or a toothpick inserted comes out clean.
In another bowl, beat together the frosting ingredients until smooth.
Coat one cake layer with 0.33 of the frosting, then place the second layer on top and frost the sides and top of the cake.
To prepare the chocolate drizzle, melt 1 oz (28 g) of semi-sweet chocolate in a small cup in the microwave.
Gradually add a tablespoon of hot cream to the melted chocolate until it reaches a thin consistency that can be drizzled over the cake using a spoon.

Variations

For a dairy-free version, you can use dairy-free cream cheese and butter substitutes in the frosting.
You can also add chopped nuts or sugar-free chocolate chips to the cake batter for added texture and flavor.

Cooking Tips & Tricks

Be sure to properly mix the ingredients for the cake batter to ensure a smooth and even texture.

- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.

- For a more intense chocolate flavor, you can add a bit of instant coffee to the cake batter.

- To achieve a smooth and creamy frosting, make sure the butter and cream cheese are at room temperature before mixing.

Serving Suggestions

Serve this Sugar-free Low-carb Red Velvet Cake with a cup of hot coffee or a glass of almond milk for a delicious and satisfying dessert experience.

Cooking Techniques

Be sure to properly mix the cake batter to ensure a smooth and even texture.

- Use a toothpick to test the doneness of the cake layers before removing them from the oven.

Ingredient Substitutions

You can use coconut oil or avocado oil in place of vegetable oil in the cake batter.

- Instead of almond flour, you can use coconut flour or hazelnut flour for a different flavor profile.

Make Ahead Tips

You can bake the cake layers ahead of time and store them in an airtight container in the refrigerator for up to 2 days before frosting.

Presentation Ideas

Garnish the top of the cake with fresh berries or sugar-free whipped cream for a decorative touch. - You can also sprinkle chopped nuts or sugar-free chocolate shavings on top of the cake for added texture and visual appeal.

Pairing Recommendations

This Sugar-free Low-carb Red Velvet Cake pairs well with a cup of hot tea or a glass of red wine for a sophisticated dessert experience.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

- To reheat, simply microwave a slice of cake for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

- Total Carbohydrates: 12g per serving

- Dietary Fiber: 2g

- Net Carbohydrates: 10g

Fats

- Total Fat: 22g per serving

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 5g per serving

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 0% DV

- Calcium: 4% DV

- Iron: 6% DV

Alergens

Contains eggs, dairy, and tree nuts (almond flour)

Summary

This Sugar-free Low-carb Red Velvet Cake is a low-carb and sugar-free dessert option that is rich in fats and proteins. It is a good source of Vitamin A and Iron, but does contain allergens such as eggs, dairy, and tree nuts.

Summary

This Sugar-free Low-carb Red Velvet Cake is a delicious and guilt-free dessert option that is perfect for those looking to enjoy a sweet treat without the added sugar and carbs. With a moist cake base, creamy frosting, and a decadent chocolate drizzle, this cake is sure to impress your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Sugar-free Low-carb Red Velvet Cake. It was a hot summer day, and I was cleaning out my old recipe box, filled with torn and stained index cards passed down from generations of cooks in my family. As I sifted through the cards, my eyes landed on a small, handwritten note tucked in the corner of the box. It was a recipe for a red velvet cake that caught my attention, as it was labeled "sugar-free" and "low-carb."

I couldn't believe my luck. Red velvet cake has always been a favorite of mine, but with my recent health concerns, I had been trying to cut back on sugar and carbs in my diet. This recipe seemed like the perfect solution. I knew I had to try it out.

The note was written in a delicate cursive script, with detailed instructions on how to make the cake. It mentioned using almond flour instead of regular flour, and a sugar substitute in place of the traditional white sugar. The recipe also called for Greek yogurt and coconut oil, which intrigued me as I had never used these ingredients in a cake before.

I decided to make the cake that very afternoon. I gathered all the ingredients listed in the note and set to work in my kitchen. As I mixed the batter together, the rich aroma of cocoa powder and vanilla filled the air, bringing back memories of baking with my own grandmother when I was a young girl.

The cake baked up beautifully in the oven, turning a deep shade of crimson, just like a traditional red velvet cake. I couldn't wait to try it. When the cake had cooled, I sliced a small piece and took a bite. The taste was incredible – moist, tender, and bursting with flavor. I couldn't believe it was sugar-free and low-carb.

I shared the cake with my family that evening, and they couldn't believe it either. They all raved about how delicious it was, and my grandchildren begged me to make it again soon. I knew I had stumbled upon a gem of a recipe.

Over the years, I have made this Sugar-free Low-carb Red Velvet Cake countless times, tweaking the recipe here and there to suit my taste. I have shared it with friends, neighbors, and even strangers who have come to me asking for a healthier alternative to their favorite dessert.

One day, I was at a local farmers market, selling some of my homemade jams and pies, when a young woman approached me. She had heard about my red velvet cake and wanted to know if I could teach her how to make it. I was thrilled to pass on the recipe to her, knowing that it would bring joy and satisfaction to her and her loved ones, just as it had for me.

As I continued to bake and cook over the years, I realized the true value of sharing recipes and passing down the knowledge of how to make them. Each recipe is a story in itself, a connection to the past and a gift to the future. I have learned so much from the recipes I have collected over the years, not just about cooking and baking, but about life and love and the joy of creating something delicious to share with others.

So, as I sit here now, surrounded by my recipe box and memories of all the dishes I have made, I am grateful for the curiosity that led me to discover the recipe for Sugar-free Low-carb Red Velvet Cake. It has become a cherished part of my culinary repertoire, a reminder of the joy of cooking and the power of sharing food with others. And I hope that this story inspires you to seek out new recipes, try new things, and share the joy of cooking with those you love.