Low Carb Red Velvet Loaf Cake

By: Toya. L

Indulge in the decadent allure of a Low Carb Red Velvet Loaf Cake, where sumptuous flavors meet guilt-free satisfaction. This delectable creation boasts a moist and tender crumb, infused with the rich essence of cocoa and a subtle hint of tangy milk, all swirled together in a vibrant crimson hue. Crafted with almond flour and a low carb sweetener, this low carb rendition remains true to the classic taste of red velvet while keeping carb counts in check. Each slice offers a delicate balance of sweetness, complemented by a velvety texture that melts in your mouth with every bite. Topped with a luscious cream cheese glaze, this loaf cake elevates indulgence to new heights, adding a creamy richness that perfectly contrasts the vibrant red exterior. This Low Carb Red Velvet Loaf Cake promises to tantalize the taste buds while honoring your commitment to a low-carb lifestyle.

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Is this Red Velvet Loaf Cake low carb friendly?

Traditional red velvet cake recipes are typically not low carb-friendly due to their high content of refined flour and sugar. We made some modifications by using almond flour, a low carb sweetener, a sugar free cream cheese, and created this low-carb version of a red velvet cake that fits well within a low-carb diet.

❤️What is there to love about this Red Velvet Loaf Cake ❤️

• Low Carb Option: For those watching their carbohydrate intake, this low-carb version of Red Velvet Loaf Cake allows you to enjoy a beloved dessert without straying from your dietary goals.
• Vibrant Appearance: The vibrant crimson hue of the cake is visually stunning and makes for an eye-catching dessert that’s perfect for special occasions, holiday’s or simply brightening up your day.
• Moist Texture: Thanks to careful preparation and the right ingredients, this loaf cake boasts a moist and tender texture that melts in your mouth with every bite.
• Decadent Flavor: This cake offers a rich and indulgent flavor profile. The combination of cocoa, tangy milk, add a hint of tanginess, and creates a uniquely delicious taste experience.

Red Velvet Loaf Cake Ingredients:

Red Velvet Loaf Cake Instructions:

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
• Prepare the Wet Ingredients: In a large mixing bowl, cream together softened butter and granulated sweetener using an electric mixer until light and fluffy. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add in the vanilla extract. Mix until well incorporated.
• Prepare the food coloring: In a separate bowl, combine the milk, the vinegar, and the red food coloring. Mix until the mixture is smooth and evenly colored. Pour the mixture into the Wet ingredients, and blend well.
• Prepare the Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
• Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no lumps remain.
• Prepare a muffin cup: Reserve some of the batter for the decoration. Pour a small of amount of batter into a muffin cup.
• Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly.
• Bake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
• Prepare the Cream Cheese Frosting: In a mixing bowl, beat together softened cream cheese, softened butter, vanilla extract, and powdered sweetener until smooth and creamy.
• Spread the frosting: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the loaf cake.
• Decorate: Crumble the prepared muffin on top of the cake for decoration.
• Slice and Serve: Slice and serve the Red Velvet Loaf Cake and enjoy the deliciousness of this low-carb treat!

Low Carb Red Velvet Loaf Cake

Indulge in the decadent allure of a Low Carb Red Velvet Loaf Cake, where sumptuous flavors meet guilt-free satisfaction. This delectable creation boasts a moist and tender crumb, infused with the rich essence of cocoa and a subtle hint of tangy milk, all swirled together in a vibrant crimson hue. Crafted with almond flour and a low carb sweetener, this low carb rendition remains true to the classic taste of red velvet while keeping carb counts in check.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 340 kcal

Equipment

• 1 Bread loaf pan
• 1 Large Spatula
• 1 Large mixing bowl
• 1 Silicone whisk
• 1 Measuring cups and spoons

Ingredients

  

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Red Velvet Cake

• 2 cups Almond Flour
• 1 tsp Baking soda
• 1/4 tsp Salt
• 3/4 cup Sweetener
• 2 tbsp Cocoa powder
• 1/2 cup Butter
• 4 large Eggs
• 2 tsp Vanilla extract
• 1 tsp White vinegar
• 1-2 tbsp Red food coloring
• 1/2 cup Almond milk

Cream Cheese Frosting

• 8 oz Cream cheese
• 1/4 cup Unsalted butter
• 1 tsp Vanilla extract
• 1/2 cup Powered erythritol

Instructions

 

Red Velvet Cake

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
• Prepare the Wet Ingredients: In a large mixing bowl, cream together softened butter and granulated sweetener using an electric mixer until light and fluffy. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add in the vanilla extract and mix until well incorporated.
• Prepare the food coloring: In a separate bowl, combine the milk, the vinegar, and the red food coloring. Mix until the mixture is smooth and evenly colored. Pour the mixture into the Wet ingredients, and blend well.
• Prepare the Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
• Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no lumps remain.
• Prepare a muffin cup: Reserve some of the batter for the decoration. Pour a small of amount of batter into a muffin cup.
• Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly.
• Bake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
• Prepare the Cream Cheese Frosting: In a mixing bowl, beat together softened cream cheese, softened butter, vanilla extract, and powdered sweetener until smooth and creamy.
• Spread the frosting: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the loaf cake.
• Decorate: Crumble the prepared muffin on top of the cake for decoration.
• Slice and Serve: Slice and serve the Red Velvet Loaf Cake and enjoy the deliciousness of this low-carb treat!

Nutrition

Serving: 8gCalories: 340kcalCarbohydrates: 14.7gProtein: 7.3gFat: 33.5gSaturated Fat: 18.3gCholesterol: 170mgSodium: 487mgPotassium: 130mgFiber: 6.7gSugar: 0.8gCalcium: 78mgIron: 1mg

Keyword red velvet cake, red velvet loaf cake

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*Nutrition Disclaimer:

Tips for making a Red Velvet Loaf Cake:

• Use almond flour or coconut flour: These low-carb flour alternatives work well in red velvet cake recipes and provide a moist texture. Almond flour tends to be the preferred choice for its neutral flavor.
• Adjust sweeteners to taste: Experiment with different low-carb sweeteners such as erythritol, stevia, or monk fruit sweetener to find the right level of sweetness for your taste preferences.
• Add vinegar for a deeper red color: A small amount of white vinegar can help enhance the red color of the cake. Mix it with the buttermilk or plain milk before adding it to the batter.
• Let the cake cool completely before frosting: Allowing the cake to cool ensures that the frosting will not melt when applied. It also helps the flavors to develop fully.
• Incorporate buttermilk for flavor: Buttermilk adds moisture and tanginess to red velvet cake. You can use regular buttermilk or make a low-carb version by mixing almond milk with a small amount of lemon juice or vinegar.

Storage, Freezing, and Thawing Instructions:

• Refrigerator: For longer storage, especially in warmer climates, it’s best to store the cake in the refrigerator. Place it in an airtight container or wrap it tightly with plastic wrap to retain moisture. Stored properly, the cake can last for up to 4-5 days in the refrigerator.
• Room Temperature: If you plan to consume the cake within a day or two, you can store it at room temperature. Keep it covered with plastic wrap or in an airtight container to prevent it from drying out.

Freezing Instructions:

• Whole Cake: To freeze the entire loaf cake, allow it to cool completely after baking. Once cooled, wrap the cake tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn and moisture loss. Alternatively, you can place the cake in an airtight freezer-safe container. Properly wrapped, the cake can be frozen for up to 2-3 months.
• Slices: If you prefer to freeze individual slices for portion control or convenience, wrap each slice tightly in plastic wrap and then aluminum foil. Place the wrapped slices in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the slices to a freezer-safe bag or container. Frozen slices can be stored for up to 2-3 months.

Thawing Instructions:

• Whole Cake: To thaw a whole frozen loaf cake, remove it from the freezer and transfer it to the refrigerator. Allow the cake to thaw overnight or for several hours until completely defrosted. Once thawed, you can enjoy the cake at room temperature or gently warm it in the oven if desired.
• Slices: Thaw individual slices by removing them from the freezer and letting them sit at room temperature for 30 minutes to an hour. Alternatively, you can thaw slices in the refrigerator overnight. Once thawed, you can enjoy the slices as is or warm them slightly in the microwave or oven.

Flavor Variations:

• Chocolate Swirl Red Velvet Loaf Cake: Add a chocolate swirl to your red velvet batter for a marbled effect. Simply mix some melted chocolate into a portion of the batter and swirl it into the red velvet batter before baking.
• Orange Cream Cheese Frosting: Add a twist to your cream cheese frosting by incorporating orange zest and a splash of orange extract. The citrusy flavor pairs beautifully with the richness of the red velvet cake.
• Nutty Red Velvet Loaf Cake: Fold chopped nuts such as pecans or walnuts into the batter for added texture and flavor. You can also sprinkle some chopped nuts on top of the cream cheese frosting for an extra crunch.
• Coconut Red Velvet Loaf Cake: Add shredded coconut to the batter for a tropical twist. You can also sprinkle toasted coconut flakes on top of the frosting for added flavor and decoration.
• Red Velvet Loaf Cake with Raspberry Swirl: Swirl raspberry puree into the red velvet batter before baking to add a burst of fruity flavor. You can also layer fresh raspberries between the batter for an extra pop of color and taste.
• Lemon Glaze: Instead of cream cheese frosting, drizzle the loaf cake with a tangy lemon glaze made from powdered erythritol or monk fruit sweetener mixed with fresh lemon juice. The bright citrus flavor adds a delightful contrast to the richness of the cake.
• Almond Red Velvet Loaf Cake: Substitute some of the vanilla extract with almond extract for a subtle almond flavor. You can also sprinkle sliced almonds on top of the frosting for a decorative touch.

Frequently Asked Questions:

• How can I make the cake more moist?
• To enhance the moisture of the cake, make sure not to overbake it. Additionally, you can add ingredients such as sour cream or Greek yogurt to the batter for added moisture.
• Can I omit the food coloring?
• Yes, you can omit the food coloring if desired. However, keep in mind that the vibrant red color is a signature characteristic of red velvet cake. You can use natural alternatives like beetroot powder for coloring if you prefer to avoid artificial dyes.
• Is cream cheese frosting the only option for topping the cake?
• While cream cheese frosting is a classic choice for red velvet cake, you can explore other frosting options such as buttercream or whipped cream. Just make sure to adjust the recipe to fit your low-carb requirements.
• Can I make the cake without eggs for a vegan version?
• Yes, you can substitute eggs with vegan alternatives such as flax eggs or commercial egg replacers. However, keep in mind that the texture and flavor of the cake may vary slightly.