Sugar-free Low-carb Red Velvet Cake

Ingredients

• 1½ cup vegetable oil
• 2 teaspoons vinegar
• ½ cup sugar-free chocolate syrup
• 2 eggs
• 1 teaspoon vanilla
• 8 oz cream cheese, softened
• 1 cup whole wheat flour
• ¾ cup vital wheat gluten
• ½ cup almond flour
• 1½ cup malitol
• ⅜ teaspoon stevia
• 4 teaspoons dry unsweetened cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda

Frosting

• 1 stick (½ cup) butter, softened to room temperature
• 8 oz. cream cheese, room temperature
• 1 cup malitol
• ¼ teaspoon stevia
• 1 tablespoon heavy cream

Chocolate drizzle

• 1 oz semi-sweet chocolate
• 1 tablespoon heavy cream

Procedures

1. Preheat oven to 350°F.
2. Blend together first 6 ingredients.
3. Then add remaining cake ingredients.
4. Mix with electric mixer until smooth.
5. Divide equally between two 9 inch cake pans that have been coated with cooking spray.
6. Bake for 30 – 40 minutes until the center of the cake springs back or tests dry.
7. Beat frosting ingredients together until smooth.
8. Coat one cake layer with ⅓ of the frosting, then put on the second layer and frost the sides and top.
9. Prepare chocolate drizzle: melt 1 oz semi-sweet chocolate in a small cup in the microwave.
10. Add a tablespoon of hot cream until thin enough to drizzle over the cake with a spoon.