Dessert

Low-Carb, Low-Sugar Red Velvet Cake is for Dessert.

Low-Carb, Low-Sugar Red Velvet Cake takes 20 minutes to prepare.

Low-Carb, Low-Sugar Red Velvet Cake takes 25 minutes to cook.

Low-Carb, Low-Sugar Red Velvet Cake makes 12 servings.

The ingredients for Low-Carb, Low-Sugar Red Velvet Cake are:

.5 cup Crisco
2 large eggs
1 Tbl cocoa
2 oz red food coloring
1 tsp baking soda
1 tsp salt
1.5 cups low-fat buttermilk
1 tsp vanilla
1 tsp white vinegar
1 cup coconut flour
1.25 cup whole wheat flour
1 tsp KAL Pure Stevia Organic Extract
2/3 cup Erythritol (powder)

Here is how you make Low-Carb, Low-Sugar Red Velvet Cake:

Preheat oven to 350. Mix Erthyritol and Stevia. Mix in with shortening and eggs in a large bowl. In a separate bowl, make a liquid paste of the red food coloring and cocoa. May need to add hot water to create more of a paste. Stir into the shortening mix. In a separate bowl, mix together the coconut flour and whole wheat flour. Add 1 cup of the buttermilk and the salt alternately with the flour and beat slowly. Use the rest of the buttermilk (and hot water if needed) to get batter to the correct thin consistency. Pour into two 8" greased cake pans or a greased 9" x 13" glass pan. Bake 25-30 minutes.Serving Size: A 9x13 glass pan makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user SHERRIW70.

The nutritional information for Low-Carb, Low-Sugar Red Velvet Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 181.4

• Total Fat: 10.4 g
• Cholesterol: 32.1 mg
• Sodium: 342.6 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 5.7 g
• Protein: 5.1 g

The dietary needs meet for Low-Carb, Low-Sugar Red Velvet Cake is Low Carb