Easy Sugar Free Red Velvet Cake Recipe

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Let me tell you about my favorite sugar free red velvet cake recipe. I know what you’re thinking – how can red velvet be any good without sugar? Trust me, I wondered the same thing when I first started experimenting with sugar free baking. After many tries (and a few flops), I finally cracked the code.

Like many of you, I still wanted to enjoy those classic desserts while cutting back on sugar. My kids were skeptical at first – they’re usually my toughest critics when it comes to healthier versions of traditional treats. But this recipe changed their minds, and it might just change yours too.

The best part? You still get that rich, classic red velvet taste and that gorgeous color we all love. And if you don’t tell anyone it’s sugar free, they probably won’t even notice the difference. That’s how good it is. Ready to give it a try?

What Kind of Almond Flour Should I Use?

For this red velvet cake, you’ll definitely want to use blanched almond flour rather than almond meal – this distinction is really important. Blanched almond flour is made from almonds that have had their skins removed and is ground much finer than almond meal, which helps create a more cake-like texture in your finished dessert. When shopping, look for flour labeled as “super-fine” or “fine-ground” blanched almond flour, as these varieties will give you the smoothest results. If your almond flour has been sitting in the pantry for a while, give it a quick sift before using to break up any clumps that might have formed from moisture.

Options for Substitutions

Making this sugar-free red velvet cake? Here are some helpful substitution tips:

• Almond flour: While almond flour gives the best texture, you can use sunflower seed flour in a 1:1 ratio if you need a nut-free option. Coconut flour isn’t recommended as it absorbs too much moisture and would change the cake completely.
• Allulose sweetener: Feel free to swap allulose with other sugar-free options like erythritol or monk fruit sweetener in equal amounts. Just note that erythritol might give a slight cooling effect in the final taste.
• Coconut oil: You can replace coconut oil with melted butter or any neutral-flavored oil in the same amount. If using butter, make sure it’s not too hot when mixing.
• Red food dye: For a natural option, try using 2 tablespoons of beetroot powder instead of food dye. The color won’t be as bright, but it’s a good natural alternative.
• Eggs: The eggs are crucial for structure in this recipe and can’t be substituted without significantly changing the outcome of the cake.
• Cream cheese icing: You can make your own by mixing sugar-free powdered sweetener with cream cheese, or use sugar-free vanilla frosting as an alternative.

Watch Out for These Mistakes While Baking

The texture of your sugar-free red velvet cake can quickly turn dense and dry if you don’t bring your eggs to room temperature first – cold eggs won’t create the light, fluffy texture we’re after, so plan ahead and take them out of the fridge 30 minutes before baking.

When working with almond flour, avoid the common mistake of measuring it while it’s packed down – instead, fluff it up with a fork and spoon it into your measuring cup, then level it off for the most accurate measurement.

Many bakers make the mistake of overmixing the batter once the almond flour is added, which can lead to a heavy, dense cake – mix just until the ingredients are combined, and no more.

For the best results, check your cake about 5 minutes before the recommended baking time since sugar-free cakes tend to bake faster than traditional ones, and remember that the cake will continue cooking slightly as it cools in the pan.

What to Serve With Sugar Free Red Velvet Cake?

This low-carb take on red velvet cake pairs wonderfully with a hot cup of coffee or unsweetened tea, making it perfect for an afternoon treat. Since the cake already comes with cream cheese frosting, you might want to add some fresh berries on the side – strawberries, raspberries, or blackberries work great and keep things sugar-free. For an extra special touch, you could whip up some sugar-free vanilla ice cream or whipped cream (made with your preferred sugar substitute) to serve alongside each slice. If you’re serving this at a party, consider offering both regular and decaf coffee options so everyone can enjoy their perfect pairing!

Storage Instructions

Keep Fresh: Your sugar-free red velvet cake will stay good in the fridge for up to 5 days when stored in an airtight container. The cream cheese frosting actually helps keep the cake moist! Just make sure to cover any cut sections with plastic wrap to prevent the cake from drying out.

Freeze: Want to save some for later? Cut the cake into individual slices, wrap each piece in plastic wrap, and place in a freezer-safe container. It’ll keep well for up to 3 months. This is super handy when you want just one slice at a time!

Thaw & Serve: When you’re ready to enjoy your frozen cake, transfer a slice to the fridge and let it thaw overnight. For the best texture, let it sit at room temperature for about 30 minutes before serving. The cream cheese frosting might need a gentle smoothing with a knife after thawing.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 50-60 g
• Fat: 160-180 g
• Carbohydrates: 40-50 g

Ingredients

• 2 cups blanched almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs (at room temperature)
• 1/2 cup allulose sweetener (or use monk fruit sweetener)
• 2 tablespoons coconut oil (softened)
• 1 teaspoon vanilla essence
• 1 teaspoon butter essence (optional)
• 1-2 drops red food dye
• 1 cup cream cheese icing

Step 1: Prepare the Oven and Cake Pan

Start by preheating your oven to 180°C (350°F).

While the oven is heating, grease a 9-inch cake pan with cooking spray to ensure that the cake does not stick.

Set the prepared pan aside for later use.

Step 2: Mix the Dry Ingredients

In a small bowl, combine the dry ingredients.

Mix together the almond flour, baking powder, and a pinch of salt.

Stir them until they are well incorporated.

Set this mixture aside.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the wet ingredients until they are well combined.

This includes the eggs, allulose, melted coconut oil, vanilla extract, and butter extract.

Once mixed, add the red food coloring and whisk until the color is evenly distributed throughout the mixture.

Step 4: Create the Cake Batter

Gently fold the dry ingredients into the wet ingredients.

Use a spatula or spoon to mix until everything is just combined, avoiding over-mixing which can impact the texture of the cake.

Step 5: Bake the Cake

Transfer the prepared batter into the greased cake pan.

Place it into the preheated oven and bake for 25-27 minutes, or until a skewer inserted into the center of the cake comes out clean, indicating it is cooked through.

Step 6: Cool and Frost

Remove the cake from the oven and allow it to cool completely in its pan on a wire rack.

Once fully cooled, it is ready to be frosted with your choice of frosting.