Diabetic Red Velvet Cake

This Diabetic Red Velvet Cake brings together the classic flavors of the beloved dessert while being mindful of sugar content. Utilizing almond flour and a sugar substitute, it maintains a moist texture and rich taste without compromising on sweetness. The addition of Greek yogurt adds a tangy twist, making it a delightful yet health-conscious treat for those watching their sugar intake.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup sugar substitute (like erythritol or stevia)
• 2 large eggs
• 1 cup Greek yogurt (plain, low-fat)
• 1 tsp vanilla extract
• 1 tbsp red food coloring (optional for color)
• ½ cup unsweetened applesauce
• 1 tbsp white vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, cocoa powder, baking soda, baking powder, and salt until well combined.
3. In another bowl, beat the eggs and then mix in the sugar substitute, Greek yogurt, vanilla extract, red food coloring (if using), applesauce, and vinegar until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
8. Once cooled, frost with a sugar-free cream cheese frosting or enjoy plain.