Low Carb Red Velvet Cake

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 tsp Stevia concentrated, powder

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 tbsp Cocoa, unsweetened
  • 1/3 cup Coconut flour
  • 1 Food coloring, red
  • 1 tsp Salt
  • 1 1/2 tsp Vanilla
  • 1/3 cup Carbquik or almond flour

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 1/4 cup Yogurt, Plain

• Other

  • 3/4 cup Swerve (or erythritol
  • 3/4 cup Swerve confectioners

Found on lowcarbyum.com

Description

Directions

• 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.

Nutrition