Red velvet cake is one of the most popular classic American desserts. It became so popular for several reasons: first, the chocolate aftertaste that you wouldn’t expect from a red biscuit; second, the texture of the cakes themselves – they’re juicy! Well, there’s no point in saying that it’s just one of the most colorful and beautiful cakes – you can see it yourself )
Cooking time 40 minutes
Portion quantity 12
Ingredients :
Coconut flour 90g
Cocoa 2 tablespoons
Leavening powder 1 tsp.
Egg 9 pcs.
Erythritol 300g
Butter 150g
Red Dye 1 tsp.
Almond milk 125 ml
Cream cheese 450g
Vanilla flavoring to taste
Step 1
Preheat the oven to 175°C. Prepare three 15cm tins: grease the edges and line the bottom with parchment.
Step 2
Mix the flour, cocoa, baking powder and set aside.
Whisk the eggs and 200g of erythritol for 3-5 minutes. Add the melted butter (100 g), dye and milk. Mix with a mixer on low speed until smooth. Slowly add the dry mixture and mix thoroughly with a spatula.
Step 3
Let the batter stand for 10 minutes, then pour into molds and bake for 15-18 minutes until tender. Remove from the oven and cool completely.
Step 4
Beat 50g butter and 100g erythritol, add the cream cheese and beat until smooth. Place one cake on a rack/tray, top with 1/3 of the cream, then the second cake, the cream, the third, and the cream again. Put the cake in the fridge for a couple of hours.
Enjoy!
Energy Content of One Serving
Calories from fat 120
Calories 165
Fats: 13.3g
Carbohydrates: 5.6 g
Fiber: 3.9 g
Assimilable carbohydrates: 1.7 g
Protein: 6.5 g
