Sugar-free, Low Carb Red Velvet Cake

Note from Cheri: This recipe is reprinted with permission from April S. Fields' fabulous 101 Low-Carb & Sugar-free Dessert Recipes. Click the link or photo at right to learn more about this book -- a reference that belongs in every low carb dieter's library. Click here for lots more low carb recipes!

1 1/2 C vegetable oil 2 teaspoons vinegar 1/2 C sugar-free chocolate syrup (such as Da Vinci brand) 2 eggs 1 teaspoon vanilla 8 oz. cream cheese, softened 1 C whole wheat flour 3/4 C vital wheat gluten 1/2 C almond flour 1 1/2 C Malitol 3/8 teaspoon Stevia 4 teaspoons dry unsweetened cocoa 1 teaspoon salt 1 teaspoon baking soda Frosting: 1 stick (1/2 C) butter, softened to room temperature 8 oz. cream cheese, room temperature 1 C malitol 1/4 teaspoon Stevia 1 tablespoon heavy cream Chocolate Drizzle: 1 oz. semi-sweet chocolate 1 tablespoon heavy cream

Serves 16 Preheat oven to 350° F. Blend Together first 6 ingredients. Then add remaining cake ingredients. Mix with electric mixer until smooth. Divide equally between two 9 inch cake pans that have been coated with cooking spray. Bake for 30-40 minutes until the center of the cake springs back or tests dry. Beat frosting ingredients together until smooth. Coat one cake layer with 1/3 of the frosting, then put on the second layer and frost the sides and top. Prepare chocolate drizzle: Melt 1 oz. semi-sweet chocolate in a small cup in the microwave. Add a tablespoon of hot cream until thin enough to drizzle over the cake with a spoon. Total Carbs 133.50 Carbs per serving 8.5