Description
A delicious low-carb twist on the classic red velvet cake, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup erythritol sweetener
- 1/2 cup unsweetened applesauce
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 tablespoon red food coloring
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the almond flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk erythritol, applesauce, and vanilla until combined.
- Add the eggs and red food coloring to the wet ingredients and mix well.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into a heart-shaped cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool before frosting.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- This cake is best served chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg