Sugar Free Red Velvet Cake

Detailed Directions (With Pictures)

*Please note there is a printable recipe card at the end*

For the best results, all ingredients for the cake should be at room temperature except the cake filling (which should be chilled in the fridge).

Mix the dry ingredients (flour, baking powder and baking soda) by mixing them through a sieve a couple of times.

Add milk to a mixing bowl.

Add the erythritol and stevia to the milk.

Now, Add dry ingredients to the mix.

Add butter/oil to the mix.

In a separate bowl, beat the eggs well with a mixer, until it turns pale yellow in color.

Mix the egg mixture with the cake mix.

Add the red color to the mix.

Mix all the ingredients with a mixer.

Add the cake mix to a springform cake tin.

Place the cake tin in the preheated oven for 40-45 minutes, or until a toothpick comes out clean. Let it cool on a wire rack (or you know, anywhere at all)

Filing: while the cake is in the oven, beat the cream with an electric mixer. The cream needs to be very cold/chilled before beating with the electric mixer. Add erythritol to the mix and beat it again!

This will take around 2 minutes with an electric mixer.

Cut the cake in 2 equal parts, Spread half of the cake filling on the base.

Spread the rest of the cream on the top of the cake.

Garnish with fresh berries

If you want to save the recipe for later use, just press the print button below and get it.

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