Description
This low-carb red velvet cake is rich, moist, and perfect for any occasion!
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup erythritol or sweetener of choice
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tbsp red food coloring
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine almond flour, cocoa powder, baking powder, baking soda, salt, and erythritol.
- In another bowl, whisk together eggs, buttermilk, vegetable oil, food coloring, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Pour the batter into a prepared cake pan or muffin tin.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- You can use a cream cheese frosting for a traditional red velvet cake taste.
- This recipe can also be made as cupcakes, just adjust the baking time.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg