I'm being evil and contributing to the delinquency of my '72 Buddies!
The next time you crave Red Velvet Cake, you might want to try one of these LC versions. (I haven't tested either one, BTW.) It appears the first recipe might be slightly higher in carbs than the second, but the second has the slight disadvantage of requiring some less-than-common ingredients.
Low-Carb Luxury Red Velvet Cake
• 1 cup oat flour
• 1/2 cup vital wheat gluten flour
• 1 cup almond flour
• 1/3 cup Dutch processed cocoa
• 1 Tablespoon baking powder
• 1 cup Splenda
• 1/2 cup Erythritol
• 1/2 teaspoon salt
• 8 large egg whites (at room temperature)
• 1/2 teaspoon cream of tartar
• 1/4 cup cold water
• 1 Tablespoon white vinegar
• 1/2 cup soured cream
~ (make "sour" with vinegar — see directions.)
• 4 large egg yolks
• 1/3 cup oil
• 2 1/2 Tablespoons red food color
• 2 teaspoons vanilla extract
• 1 teaspoon liquid sweetener
Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F.
In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Erythritol, baking powder, cocoa, and salt. Set aside.
In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.
In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.
Add egg yolk mixture to flour mixture and beat till smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)
Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.
Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:
White Frosting:
4 oz.package of cream cheese,at room temperature 1/2 cup unsalted butter (1 stick), softened 1/2 teaspoon white vanilla (to keep frosting pure white) or regular vanilla for a "cream" color
!/2 cup Splenda
1/2 cup heavy whipping cream
Whip all ingredients together until smooth. Frost cake as usual.
Net grams of carbohydrate in whole cake: 110. Cut into 20 pieces for 5.5 net grams of carbohydrate per slice or 16 pieces for 6.8 net grams of carbohydrate per slice. ========================================
Vhodgkin's Love and Kisses Red Velvet Cake
(Recipe from Low Carb Friends forum.)
1 ½ cup carbalose flour
1/4 cup polyD
1 cup almond flour
1/3 cup Dutch processed cocoa
1 Tablespoon baking powder
1 tsp. baking soda
1/2 cup Erythritol
8 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup cold water
1 Tablespoon white vinegar
1/2 cup soured cream
(make "sour" with vinegar — see directions.)
4 large egg yolks
1/3 cup oil
2 teaspoons vanilla extract
½ cup chocolate Davinci's
1 1/8 tsp liquid Splenda
2 1/2 Tablespoons red food color
Grease and flour (use carbalose flour) two 8" or 9" round cake pans. Preheat oven to 325°F.
In large mixing bowl, sift together flour, polyD, almond flour, Erythritol, baking powder, soda, and cocoa. Set aside.
In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.
In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract, davinci's and liquid sweetener. Mix sour cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.
Add egg yolk mixture to dry mixture and beat till smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)
Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.
Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:
White Frosting:
4 oz. package of cream cheese – at room temperature
1/2 cup unsalted butter (1 stick), softened
1/2 teaspoon vanilla
1/8 tsp liquid Splenda
1/2 cup heavy whipping cream
Whip all ingredients together until smooth. Frost cake as usual.
(Unknown carb count.)