Red Velvet Cake has been a part of my life since I was a little child.
I've made it the traditional way with flour and sugar until we became sugar free and after that I've made it low carb, sugar free, keto and all sorts of ways in between.
A real Red Velvet cake is not the kind you make from a store bought cake mix.
I don't even know what those are... but they are not Red Velvet.
They just color them deep red and call it Red Velvet. No, a real Red Velvet cake uses vinegar and buttermilk with just a tiny tad of cocoa powder. Not enough to taste it, just enough to bring out the deep color. If you are making a chocolate cake that you are coloring deep red, please don't call it Red Velvet. It's not.
Milk Chocolate Cake - Similar but not quite Red Velvet Cake (low carb and sugar free)
Red Velvet Cake Balls
Low Carb, Sugar Free Red Velvet Cake, Chocolate Cake and White Vanilla Birthday Cake
This first version recipe uses about 1/2 cup of flour (instead of coconut flour), which is less than 3 carbs for flour per serving when cut into 16 pieces. If you can't afford the 3 carbs, skip to the next version which is a mixture of almond flour and coconut flour as a typical keto/low carb cake uses.
Red Velvet Cake - Sugar Free
1 c butter
1 1/2 sweetener to equal sugar
2 eggs
2 1/2 c unblanched almond flour
1/3 c unflavored whey protein powder
1/2 c flour
1 t xanthan gum
1 t baking soda
1 t baking powder
2 t cocoa
1 t salt
1 bottle (1 oz) red food color
1 T vinegar
1 t vanilla
1 c almond milk or coconut milk with part heavy cream and 1 1/2 t lemon juice to sour it (let set 5 minutes)
In a small bowl place the almond/coconut milk and/or cream with the
lemon juice and let set while you mix the rest. In place of this you
can use buttermilk - but I never keep buttermilk on hand so I usually
end up making my own this way.
Cream the butter and sweeteners in a mixing bowl. Add the eggs. Beat
well. In a large bowl, place the dry ingredients: almond flour, whey
protein powder, white wheat flour, xanthan gum, baking soda, baking
powder, cocoa and salt.
To the buttermilk or soured milk mixture, add the bottle of red food color, vinegar and vanilla.
Alternate adding the dry mix and the milk mixture to the butter, mixing
well after each addition. Pour into 2 greased and lined round cake
pans. Bake at 350 approximately 25 minutes or until done in the
center. Depending on your oven and pan, cooking times vary. Let cool in pans about 10 minutes and turn out to cool
completely.
Make your filling. Place about a cup or so between the layers and use the rest to ice the cake. Chill until serving.
Icing/Filling - this is the traditional frosting using flour (I
grind my own soft white non-gmo wheat berries). You can use your
favorite sugar free and low carb icing if you wish (and I have a few
great ones if you use the search feature to the right, in the sidebar). I'm going to try this with King Arthur's keto flour next... hopefully later this week!
3 T flour
1 c almond or coconut milk
1 c sugar substitute
1 c butter
1 t vanilla
Mix the milk and flour smooth and heat on the stove top over medium
until it forms a thick paste. Remove from heat, let cool. Cream the
butter, sweeteners and vanilla in a mixing bowl and add the cooled
flour/milk mixture to this. Whip until smooth.
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Second version: Zero wheat flour. I'm going to test a 3rd version very soon now that King Arthur has come out with a KETO FLOUR and I bought 4 bags to play with and recipe test with.
Low Carb Sugar Free Red Velvet Cake
1 c butter
1 1/2 c sweetener
2 eggs
2 1/2 c almond flour
1/3 c whey protein powder
1/4 c coconut flour
1 t xanthan gum
1 t baking soda
1 t baking powder
2 t cocoa
1 t salt
1 bottle - 1 oz. red food color
1 T vinegar
2 t vanilla
1 c almond milk with part cream and 1 1/2 t vinegar (or lemon juice) to sour
Mix the almond milk with the vanilla and 1 1/2 t vinegar in a small cup
and let set. You could buttermilk in place of the vinegar and almond
milk.
Cream the butter and sweeteners in a mixing bowl til fluffy. Add the
eggs. If your eggs are small use 3. In a separate bowl mix all the dry
ingredients. Add the dry ingredients alternately with the milk
mixture. Begin and end with the dry. When mixed well, pour into your
pans of choice. I use 2 round cake pans sprayed and lined with a piece
of parchment. Bake at 350 approximately 25-35 minutes depending on your
oven. When the center is set and the cake is done, remove and cool
10-15 minutes in the pan before removing from pan to cool completely.
Decorate as you wish - the traditional Red Velvet Cake Frosting DOES NOT
USE CREAM CHEESE. It's a flour and milk based frosting you then cool
and add the butter, sweetener and vanilla.
