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!