Low Carb, Sugar-Free, high fiber Red Velvet Cake!

LATeagno

Low-Carb, Sugar-Free, High-Fiber Red Velvet Cake



Cake Ingredients:

1/4 box of Pillsbury Sugar-Free Devil's Food Cake Mix (about 3/4 cup total)
1.5 cups CarbQuik Baking Mix (I buy this from Netrition.com; 2 net carbs and 14 g fiber per 1/3 cup serving)
1/4 cup soy flour
1 T Red food coloring
1/2 cup granulated sweetener such as Splenda, Truvia or Ideal
1/2 cup pure unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/4 cup oil
1/2 cup water
2 eggs


Mix all ingredients and beat on medium for about two minutes until mixed thoroughly. Batter will be thick.

Bake at 350 for 18-20 minutes or until knife inserted in middle comes out clean. Allow to cool.



Frosting:

4 oz. (half brick) of neufchatel cheese, softened at room temp (or cream cheese)
1 cup heavy whipping cream
1/2 - 2/3 cup sweetener (Splenda, Truvia or Ideal, amount depends on preference)
1 tsp. vanilla
1/4 tsp. almond extract (if desired)


Beat cream cheese, sweetener, vanilla and almond extract until smooth and creamy. Add in cream and beat on high until a stiff peak is achieved.

Frost the cooled cake. 1/10 of cake is 210 calories, 5 grams of fiber and only 3 net carbs!!!! So good!