RED VELVET CAKE | KETO | Gluten-Free | NEW YEAR
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A delicious, presentable cake for any holiday table.
Ingredients:
I use a 250 ml glass
Mold diameter: 17 cm
Sponge cake:
100 g butter, room temperature
50-70 g erythritol (adjust to taste)
2 eggs
1/3 cup plant-based milk (can be substituted with water)
1 tsp apple cider vinegar
2 cups almond flour (ground almonds)
1 tbsp cocoa
pinch of salt
2 heaping tsp baking powder
red food coloring, optional.
Bake at 180°C (350°F), top and bottom, for about 70 minutes.
Cream:
200g butter, room temperature
600g cream cheese (or cream cheese) - room temperature
60g or more (adjust to taste) erythritol - finely ground into a powder
You can add vanilla extract