Red Velvet Sheet Cake

5 from 12 votes

This beautiful Red Velvet Sheet Cake is simple to make and is sugar free, low carb and gluten free. This fabulous cake doesn't use any artificial colors and still has a gorgeous, natural color!

Prep Time20

Cook Time20

Course: brunch, Dessert, meatless, treat, vegetarian

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Servings: slices

Calories: 288kcal

Author: Lauren Kelly

Ingredients

6 eggs
1 cup monk fruit granular
3 teaspoons cocoa powder unsweetened
2 cups almond flour
½ cup coconut oil
2 teaspoons baking powder
¼ cup coconut flour
2 tablespoons beetroot powder
Cream cheese frosting:
8 ounces cream cheese
½ teaspoon liquid stevia
½ teaspoon vanilla extract
½ cup butter

Instructions

Preheat the oven to 350F and prepare an 8’’ x 13’’ baking tray with parchment paper.
Take four out of the eggs and divide eggs whites from yolks. Next, place the eggs whites into a medium-size bowl and set aside.
Place the yolks and the two remaining eggs into a large bowl, add coconut oil, vanilla extract, and beetroot powder and whisk to combine. Then add granulated monk fruit, baking powder, and cocoa powder. Mix until combined.
Add almond flour and combine. The batter will be stiff. Set aside the batter.
Use an electric mixer to beat the egg whites until it forms firm peaks and when turning the bowl upside down, it doesn’t move.
Add one-third of the whipped egg whites into the cake mixture and gently combine. As it gets easier to mix, you can add coconut flour. Fold it in slowly to keep as much air inside as possible. Then add the remaining whipped egg whites by sections, until is all well combined.
Pour the batter into the prepared tray and extend it evenly. Bake for 20-25 minutes or until the center of the cake is set. You can do the toothpick test to know when the cake is ready by inserting a clean toothpick, it should come out clean.
To make the cream cheese frosting: Use an electric mixer to combine the ingredients, adjusting the sweetness to taste. I used a piping bag to frost the cake and to get a fancy look, but you can always use a knife, extending the frosting evenly.
Refrigerate the cake for one hour before serving for the frosting to set.

Notes

This recipe makes between 12-15 slices, depending on how large you slice them.

To store in the refrigerator, place cooled cake in an airtight container in the refrigerator for up to 5 days.

To store in the freezer, place cooled cake in an airtight container in the freezer for up to 3 months.

A guilt-free version of the traditional red velvet cake. This cake is moist and not too sweet, and is topped with a creamy cream cheese frosting. I added chopped walnuts on top of the frosting, and I loved it.

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