Pink Velvet Diabetic
Indulge your sweet tooth guilt-free with this delectable Pink Velvet Diabetic Cake, a low-carb masterpiece designed for those who crave a luxurious dessert without the sugar spike. Made with almond and coconut flours, this diabetic-friendly cake boasts a moist, tender crumb and is naturally tinted with earthy beet puree for a vibrant pink hue. Sweetened with erythritol and topped with a luscious cream cheese frosting, this treat strikes the perfect balance between richness and lightness. With its easy-to-follow recipe and all-natural ingredients, it's the ideal choice for health-conscious bakers looking to celebrate special occasions or just elevate a regular day. Budget-friendly, gluten-free, and ready in less than an hour, this stunning cake is sure to impress while keeping your wellness goals on track!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.75 cup Erythritol (granulated sugar substitute)
- 2 tablespoons Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Distilled white vinegar
- 0.33 cup Beet puree (for natural pink color)
- 0.33 cup Coconut oil (melted)
- 8 ounces Cream cheese (softened, for frosting)
- 0.33 cup Powdered erythritol
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoon Unsweetened almond milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease them.
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, cocoa powder, baking powder, and salt.
In a separate bowl, combine the almond milk, eggs, vanilla extract, vinegar, beet puree, and melted coconut oil. Whisk until well-blended.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and evenly colored.
Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the top.
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese in a mixing bowl until creamy. Add the powdered erythritol, vanilla extract, and almond milk; beat until smooth and fluffy.
Once the cakes are completely cool, spread half the frosting on top of one layer. Place the second layer on top and spread the remaining frosting over the top and sides.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.3 g | 376% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 25.7 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1241 mg | 95% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2624 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
