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Title : Red Velvet Cake : A Lower Carb Recipe
link : Red Velvet Cake : A Lower Carb Recipe

Red Velvet Cake : A Lower Carb Recipe

Did you know that Buckingham Palace recently celebrated Princess Eugenie’s wedding to Jack Brooksbank with a red velvet and chocolate cake which was inspired by the rich colours of autumn... 

I'm sure it was delicious, and I've no idea of the number of carbs per slice, but if you are looking for a lower carb cake treat, then this recipe suggestion from Ewelina at Diabetic Good Baking Blog may be just what you want!

Her version of this red velvet cake is moist, rich, with a little hint of saltiness. It tastes at its best the next day, so plan your baking ahead … One slice (1/12th of the cake) is 6.7g carbs.

Sponge:
225 g ground almond
6 eggs, separated
100 g xylitol (powdered) low carb sweetener
100g butter
1 tbsp. Cocoa powder
2 tsps. baking powder
1 tsp. salt
1 tsp. vanilla extract
Pinch of cream of tartar
2 tsp. red food colouring
Frosting:
About 360 g full fat Philadelphia soft cheese ( 2 packets)
100g butter
70 g Xylitol, powdered (or to taste)

1 tsp. vanilla extract 

Preparation:

Sponge:
1. All the ingredients should be at room temperature
2. Prepare two round baking trays (about 20 cm diameter). Line it with baking paper and grease the sides with butter. Preheat oven to 180C. 350F. Gas Mark 4
3. Sift ground almond, cocoa, baking powder and salt into a bowl. For sifting ground almond try using a colander as a it’s rather difficult to do it with a standard sieve.
4. In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add xylitol, food colouring and vanilla extract and mix all together well.
5. In a large bowl whip egg whites with cream of tartar
6. Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
7. Add half of mixed ground almond and fold it in gently. Add remaining flour and repeat folding in.
8. Pour the batter into the cake tins and bake for about 20 mins. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down.
Frosting:

Briefly beat together cheese with butter. Add xylitol and vanilla extract. 
Cake assembly: 

Use about ¼ of the frosting to sandwich the cake together and swirl the rest over the whole cake. You can decorate it with some crumbles you cut from the top of the cake or use a little desiccated coconut. 

For help with weight, measurement conversion:

please see here

Cut a slice and enjoy …

Dear readers, you will find a variety of recipe ideas within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

You may wish to read 'Introduction to low-carb for beginners' post here

All the best Jan

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