Ingredients
Cake:
- 1¼ cup almond flour
- 2 tablespoons almond flour
- 2 teaspoons baking soda
- ½ cup xylitol
- 2 teaspoons cocoa powder
- 2½ tablespoon whey protein powder (unsweetened)
- ½ cup buttermilk
- 3 tablespoons butter (melted)
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon white vinegar
- 1½ tablespoon red food coloring
Icing:
- 8 oz cream cheese (softened)
- 3 tablespoons butter (softened)
- 2 teaspoons vanilla
- 2 tablespoons Swerve Powdered/Confectioner's Sugar (Or grind xylitol into powdered form)
- ¼ teaspoon liquid stevia
- 1 cup pecan (chopped (optional)
Nutrition Info Per Serving
Serving Size
1 slice
Carbohydrates
15
g
Protein
6
g
Fat
19
g
Calories
230
Looking for the best red velvet cake? Prepare this tasty recipe next time you have an urge for low carb red velvet cakes. Made with only a few ingredients, this low carb red velvet cake is effortless to make and truly scrumptious while also a perfect choice for a diabetes-friendly lifestyle.
Instructions
- Heat oven to 325 degrees F and line an 8” or 9” round pan with parchment paper. Coat with oil, butter, or cooking spray.
- Mix the dry ingredients (almond flour, baking soda, xylitol, cocoa powder, whey protein powder) until combined.
- In a separate bowl, mix the wet ingredients (buttermilk, melted butter, egg, vanilla, white vinegar, red food coloring) until incorporated.
- Combine wet ingredients with the dry ingredients. Stir until ingredients are incorporated and there are no lumps. Batter will be thick.
- Pour batter into prepared pan and bake for 25 minutes. Let cool.
- While the cake is baking, combine the icing ingredients in a mixing bowl or stand mixer. Beat until creamy.
- Once cake is cooked, run a knife along the outer edge of the cake. Flip onto a serving tray and cover top and sides with icing. Sprinkle with chopped pecans, if desired.