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Low Carb Red Velvet Cake- THM S, Low Carb

Low Carb Red Velvet Cake

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  • Author: Sarah Criddle



Cake Batter-

1 3/4 cup of Trim Healthy Mama Baking Blend

2 tbsp. of Cocoa Powder

1/2 tsp of baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup of Lakanto Classic Monkfruit Sweetener (if using THM Gentle Sweet use 3/4 cup)

1/3 cup of melted butter

5 eggs

1 tbsp. of a natural red food coloring

1 1/2 tsp of vanilla

3/4 cup of unsweetened cashew milk

2 tsp vinegar


28 oz packages of room temperature cream cheese

1 cup of room temperature unsalted butter

2 1/2 cups of Powdered Swerve

1/2 tsp salt

1 tsp vanilla


Preheat oven to 350 degrees.

For Cakes-

Grease & then line three 6″ cake pans with parchment paper and then grease top of paper.

Mix dry cake ingredients in a bowl.

In a bigger bowl mix butter, food coloring, sweetener and vanilla.

In a small dish mix the cashew milk and vinegar.

Add in the eggs one at a time and mix well until all is combined.

Add the dry ingredients and the cashew milk a little at a time.

Blend well.

Pour equally into the three cake pans.

Place in oven for 15-18 minute or until toothpick comes out clean.

Allow to cool completely and then remove from pans.

Peel parchment paper off of the bottom.

**optional- Place in the freezer in order to ice it without having a lot of crumbs.


Mix all ingredients well.

Once cakes are completely cooled or frozen place a dab of icing on a cake stand.

Put one of the cakes on the bottom on top of the dab of icing.

Evenly ice between layers leaving enough for the top and sides.

Add fruit or leave bare on top.