Low-Carb Dead Velvet Cake

Ingredients

• 1 ¾ cups almond flour
• 2 tbsp unsweetened cocoa powder
• ½ tsp baking powder
• ½ butter, softened (2 tbsp separated)
• ¼ cup almond milk
• 10oz. cream cheese
• 2 cups granulated erythritol
• 2 small eggs
• 1 cup raspberries
• Red food coloring

Instructions

• Preheat oven to 375F and line an 8-inch springform pan with parchment paper.
• In a large mixing bowl, combine the almond flour, baking powder, and cocoa powder.
• In a separate bowl, beat the butter and 1 cup of the erythritol until light and fluffy. Add eggs and red food coloring and beat until well combined.
• Fold liquid ingredients into the dry ones and add the almond milk. Stir until smooth and add more almond milk if the mixture is too dry.
• Pour batter into the springform pan and bake for 30 minutes. Cool the cake on a wire rack once done.

• Meanwhile, make the frosting: beat the cream cheese, 2 tbsp butter, and remaining erythritol in a bowl and place aside.
• Make the “blood:” cook the raspberries in a saucepot with a little bit of water until soft.
• Blend the raspberries with an immersion blender until smooth and strain through a fine-mesh sieve to remove any remaining seeds.
• Top the cake with the cream cheese frosting and add the raspberry “blood” on top of the frosting and let it drip over the sides.
• Slice the cake and serve.

Tips & Tricks

• Replace the almond milk with sour cream in the sponge to get a softer texture. Acidic ingredients react with baking soda in sponge cakes making them softer. However, if you love a denser cake, stick to the original.
• If you’re not a fan of food coloring, use unprocessed cocoa powder and buttermilk in place of almond milk. Traditional red velvet cake was made with unprocessed cocoa powder, which would change into a crimson hue when mixed with buttermilk.
• For a two-layer cake, cut the sponge in half and remove its domed top. Add whipped cream between the two layers or reserve some of the cream cheese frosting.