Zutaten für Love And Kisses Red Velvet Cake
- Oat Flour
- Gluten Flour
- Almond Flour
- Dutch Processed Cocoa Powder
- 2 teaspoons baking powder
- Splenda Sugar Substitute
- Artificial Sweetener
- 1/2 teaspoon salt
- Egg Whites
- Cream Of Tartar
- Water
- White Vinegar
- Heavy Cream
- Egg Yolks
- 1/2 cup unsweetened applesauce
- 2-4 drops red food coloring (gel is recommended for best color)
- 1 teaspoon vanilla extract
- Liquid Sweetener
- Cream Cheese
- Unsalted Butter
- White Vanilla
- Heavy Whipping Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Love And Kisses Red Velvet Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Love And Kisses Red Velvet Cake
- Preheat your oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9-inch round cake pan.
- In a large bowl, whisk together almond flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, applesauce, red food coloring, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the almond milk mixture until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting: Beat together the softened cream cheese and erythritol until smooth. Add vanilla and almond milk, beating until light and fluffy. Adjust almond milk for desired consistency.
- Once the cake is completely cool, frost generously and enjoy your delicious low-carb red velvet cake!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
5g
Fat
98g
Carbs
5g
