HCG Diet (P3) Red Velvet Cake

By aerin8

A great tasting low carb Red Velvet Cake. Happy eating!

~60g net carbs for the whole, frosted cake
~6g net carbs per 1/10th
~7.5g net carbs per 1/8th

Ingredients

• CAKE:
• 1/2 cup unsalted organic butter, softened
• 9 large eggs
• 1 cup Splenda
• 1/4 teaspoon pure Stevia extract
• 1/2 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 1/2 cup yogurt or sour cream
• 1 tablespoon red food coloring
• 3/4 cup coconut flour, sifted
• 3/4 teaspoon aluminum-free baking powder
• 2 tablespoons Dutch-processed cocoa powder
• ICING:
• 2 packages (8 ounce) cream cheese or Neufatchel 1/3 less fat cheese
• 1/2 cup to 3/4 cup Splenda
• 1/8 to 1/4 teaspoon pure Stevia extract
• 1 stick organic unsalted butter

Details

Servings 12
Preparation time 60mins

Preparation

Step 1

CAKE:

Preheat oven to 350 degrees Fahrenheit.

Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes.

Prep 9 inch cake pan by greasing with non-hydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer.

Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs.

In another bowl, sift coconut flour and stir in sea salt and cocoa powder.

Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add Splenda in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.

Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.

ICING:

Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until Splenda is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.