Low Carb Red Velvet Cake- a southern classic cake with a low carb spin. Perfect for a summer birthday, a Mother’s Day surprise or any special occasion.
(This Post may contain affiliate links from Amazon, Trim Healthy Mama & Lakanto Sweetener.)
My very creative 18 year old daughter came up with a fantastic recipe for Mini Red Velvet Cupcakes! Such an enjoyable recipe that it needed a cake version. One that would be simple, yet elegant. Isn’t this beautiful?!
But the fabulous thing about this is that it’s on plan. Woohoo, no sugar in this baby! You can indulge guilt free. Definitely a cake to take to any gathering! Think how pretty this would look at an Lady’s Tea Party!
I used a smaller sized cake pan to create this Low Carb Red Velvet cake. A six inch pan to be exact. If you don’t have a six in just use a the smallest size you have but bake for less time.
Remember this is a low carb cake so it will be a bit denser. But just as tasty! Infact, I think, it would be hard to tell the difference. For the sweetener in this cake I used Lakanto Monkfruit sweetener and the icing we powdered Swerve. Swerve has a cooling effect but I find it works best in icings because it measures cup for cup with sugar and it powdered.
So for my Trim Healthy Mama friends this is a heavy S cake because of the full fat and lower in carbs. You can enjoy all the butter and cream cheese in this recipe without having a sugar rush.
If you like this recipe you might want to try these:
A couple recipes to try from my blogging buddies:
Strawberry Cake with Cream Cheese Frosting
Affiliate Links:
Classic Lakanto Monfruit Sweetener
Natural Red Velvet Food Coloring
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Low Carb Red Velvet Cake
Ingredients
Cake Batter-
1 3/4 cup of Trim Healthy Mama Baking Blend
2 tbsp. of Cocoa Powder
1/2 tsp of baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup of Lakanto Classic Monkfruit Sweetener (if using THM Gentle Sweet use 3/4 cup)
1/3 cup of melted butter
5 eggs
1 tbsp. of a natural red food coloring
1 1/2 tsp of vanilla
3/4 cup of unsweetened cashew milk
2 tsp vinegar
Icing-
2– 8 oz packages of room temperature cream cheese
1 cup of room temperature unsalted butter
2 1/2 cups of Powdered Swerve
1/2 tsp salt
1 tsp vanilla
Instructions
Preheat oven to 350 degrees.
For Cakes-
Grease & then line three 6″ cake pans with parchment paper and then grease top of paper.
Mix dry cake ingredients in a bowl.
In a bigger bowl mix butter, food coloring, sweetener and vanilla.
In a small dish mix the cashew milk and vinegar.
Add in the eggs one at a time and mix well until all is combined.
Add the dry ingredients and the cashew milk a little at a time.
Blend well.
Pour equally into the three cake pans.
Place in oven for 15-18 minute or until toothpick comes out clean.
Allow to cool completely and then remove from pans.
Peel parchment paper off of the bottom.
**optional- Place in the freezer in order to ice it without having a lot of crumbs.
Icing-
Mix all ingredients well.
Once cakes are completely cooled or frozen place a dab of icing on a cake stand.
Put one of the cakes on the bottom on top of the dab of icing.
Evenly ice between layers leaving enough for the top and sides.
Add fruit or leave bare on top.
Enjoy.
What brand of food color do you use?
For this recipe I just used what I had on hand which is the Wilton brand but I am purchasing the brand I mentioned up in this post from Amazon! 🙂
I just went to three different stores looking for 6” pans bc I reeeeaaalllyy wanted the thick layers. But I guess I’m going to have to improvise with my 8” pans I’ll report back. This recipe looks and sounds heavenly! Thanks so much for sharing!
YAY!!!!
Red velvet cake has been my favorite since childhood! I can’t wait to try this! Two questions: 1) Would 2 8” cake pans work? 2) Is there a reason for cashew milk instead of almond milk? (I keep almond milk on hand)
Thank you!!!
Yes 2 – 8″ pans will work. Should be around the same time.. but maybe a tad longer baking! AND yes, almond flour or half and half will work just fine!
Oh my word! This might be one of the best THM desserts I’ve ever made! Holy cow! I didn’t have any 6” pans, so I baked mine in 2, 8” pans. Same temp, roughly same time. Let them cool, then froze them while I made the icing. After icing, I put the cake in the fridge overnight and had a piece for breakfast this morning. I’m in absolute heaven. The only recipe change I made was adding about a tsp of almond flavoring. I always add that to baked goods in addition to the vanilla called for. They compliment each other well. Thanks so much for your baking genius!! You’ve made my week!!
OH my goodness!!! YAY!! I am soooo happy to hear this!!!
What would baking temp and time be if you made cupcakes instead?
I would try 15 minutes at the same degrees.
I am excited to find this recipe! When I married 15 years ago, my mother made our wedding cake which was red velvet – my husband’s favorite. I will be trying this recipe soon! Thank you!
How many cupcakes would this make aprox?
Hmmm… I think it might make 12, but i haven’t tried it. I did post a mini Red Velvet Cupcake recipe.
So. I’m back again today planning to make these into cupcakes!!! Can. Not. Wait.
Awesome recipe!
I have made this cake four times over the last couple of years, comes out beautifully every time! I have doubled the cocoa powder and added a bit of extra almond or cashew milk a few times cause I like it with more chocolate flavor.