Low-Carb, Low-Sugar Red Velvet Cake

Name: Low-Carb, Low-Sugar Red Velvet Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: .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)

Minutes to Prepare: 20
Minutes to Cook: 25

Number of Servings: 12

Ingredients

.5 cup Crisco2 large eggs1 Tbl cocoa2 oz red food coloring1 tsp baking soda1 tsp salt1.5 cups low-fat buttermilk1 tsp vanilla1 tsp white vinegar1 cup coconut flour1.25 cup whole wheat flour1 tsp KAL Pure Stevia Organic Extract2/3 cup Erythritol (powder)

Directions

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: 12

Recipe submitted by SparkPeople user SHERRIW70.

Servings Per Recipe: 12

Nutritional Info 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

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