Umpas Red Velvet Cake
Ingredients
Cake:
¾ cup xylitol or 36 drops FAT TO SKINNY Zero Sweetener
¼ cup butter, at room temperature
2 eggs
2 tablespoons unsweetened cocoa powder
50 drops red food coloring
3 cups unblanched almond flour
1 teaspoon salt
¾ cup almond milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
¼ cup butter , softened
¼ xylitol or 12 drops FAT TO SKINNY Zero Sweetener
1/2 cup shredded unsweetened coconut (this can also be toasted for more texture and richer flavor)
1/4 cup chopped pecans
2 tablespoons vanilla extract
Directions
Preheat oven to 350 degrees F.
1- In a mixing bowl, cream the sweetener and butter, beat until light and fluffy.
2- Add the eggs one at a time and mix well after each addition.
3- Add cocoa to mixing bowl and blend.
4- In a separate bowl mix together flour and salt.
5- Add flour mixture to the creamed mixture alternately with almond milk.
6- Blend in vanilla.
7- In a small bowl, combine baking soda and vinegar and add to mixture, blend in.
8- Add food coloring and mix well
9- Pour batter into 2 (8-inch) round greased pans(or cupcakes)
10- Bake for 25 -30 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
Icing Directions:
1- Blend cream cheese and butter together in a mixing bowl.
2- Add vanilla and sweetener and blend. Fold in coconut and nuts.
3- Spread between layers and on top and sides of cooled cake.
Tip-Nuts and coconut can be omitted to lower carb count
