Bamboo Fiber Low Net Carb Small Red Velvet Cake Recipe - Low Net Carb And Gluten Free

This keto bamboo fiber red velvet cake is moist, fluffy, and topped with a delicious cream cheese frosting! This cake may look incredibly fancy, but I promise you it is so easy to make and requires just a handful of ingredients.
How to make bamboo baking flour:
• Bamboo Baking Flour -H...
Full Recipe
6 large eggs
30g bamboo baking flour (24g bamboo Fiber and 6g powdered whole psyllium husk)
1 tsp baking powder
50g sweetener
20g cocoa powder
1 tsp vanilla extract
1 tsp white vinegar
40g melted unsalted butter
red food coloring
8oz (223g) cream cheese
1 stick (112g) unsalted butter
1/4 (45g) cup sweetener
1 tsp vanilla extract
a pinch salt
To make a normal-sized cake (9”), just multiply the ingredients by 1.5.
Steps
Measure dry ingredients:
30g of bamboo baking flour (24g of bamboo fiber and 6g of powdered whole psyllium husk),
50g of sweetener (stevia erythritol),
20g of cocoa powder,
a pinch of salt,
1 tsp of baking powder.
Mix them well.
Melt 40g of unsalted butter.
Separate 6 large eggs.
If any yolk does get into the white, do not use it, save it in the refrigerator for another time.
Beat the egg whites until it’s super thick and fluffy and holds stiff peaks.
During this time, prepare the cake pan. Line the cake pan with parchment paper and
preheat your oven to 350F (175C).
If you use allulose sweetener preheat your oven to 325F (160C).
Mix the egg yolks with
desired amount of red food coloring (dye the batter until you are pleased with the color.)
1 tsp of white vinegar (you won't taste it, but you need it for the color).
1 tsp of vanilla extract.
At this stage, the tips of the whites will stand straight up when the beaters are lifted.
Add the egg yolk mixture and beat at medium speed until it’s combined.
Sift in the dry ingredients and beat at medium-low speed, just until the flour is mixed in.
Then slowly add 40g of melted unsalted butter and mix.
Use a rubber spatula to fold the mixture a couple of times.
Pour the half of the batter into the 6” round pan and spread it.
You will need two layers for this cake, bake them individually.
Bake the batter in preheated oven at 350F for 25 minutes.
(If you use allulose sweetener, bake the cake at 325F for 20-25 minutes and covering the top of the cake loosely with parchment paper will prevent the top from burning.)
Remove cakes from the oven and test to see if cake is done.
Then cool completely on a wire rack.
The cakes must be completely cool before frosting and assembling.
Make the frosting:
Beat 8oz (223g) of room temperature cream cheese and 1 stick (112g) of room temperature unsalted butter together on medium-high speed until smooth (about 2 minutes).
Add 1/4 (45g) cup of sweetener,
1 tsp of vanilla extract and
a pinch of salt.
Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
Make crumbs from the trimmings.
Place 1 cake layer on your cake stand or serving plate.
Evenly cover the top with a half of the frosting.
Top with 2nd layer and spread remaining frosting all over the top and sides.
Top the cake with the crumbles.
Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
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[@PrincessOwusu]

This cake looks so soft and fluffy! My husbands birthday is coming up, and I want to make something w. Less sugar. Thank you for sharing all these great bamboo flour recipes ❤

[@judithlund4346]

This cake looks so delicious and what a great colour. When I bought the bamboo fibre I had no idea I could make so many different recipes with it. Thank you Melinda for creating and posting such great recipes………now I’m off to the kitchen to have a go at this one. 😊❤❤

[@terfalicious]

Oh my...!

[@luciareginavasques5314]

Mais delícias pra minha dieta ❤👏👏👏👏 Obrigada 🇧🇷🇧🇷🇧🇷

[@cathypang1984]

Melinda, I love the 6" size of this little cake. It's perfect! So moist and delicious... I can taste it😋🤩🥰! Thank you, Melinda ❤️

[@lillavonsebo6422]

Looks like a fluffy, moist wonderful cake. Cant wait to try!