Low Carb Red Velvet Cake or Muffins

Made with MsPatticakes Almond Flour Blend in the following mixes:  Pancake and Baking Mix; Cake and Muffin Mix; Buttery Biscuit Mix   All 3 have the same flour ingredients to make this wonderful cake or muffins.

Preheat oven to 325. Spray, two 9” round cake pans.. Add parchment paper to bottoms of pan for easy release.  To make muffins, line pan with 20 cupcake liners.

Beat together in large bowl or stand mixer:

1/2 cup softened (not melted) butter of choice and 1 .5 cups granulated sweetener of choice until fluffy.

In a small bowl or glass measuring cup add 1 tbsp. apple cider vinegar to  1 cup warmed buttermilk or heavy cream and set aside.

In a medium bowl whisk 4 room temperature eggs together.  Optional: separate the egg whites and beat into stiff peaks, folding them in last.   Add whisked eggs to the butter mixture plus 2 tsp. vanilla extract,  rested buttermilk,  1/2 cup of canola  or vegetable oil, 2 tbsp cocoa powder, 1 tsp. liquid red food coloring, and 1 cup low carb flour. Beat until just combined.  Fold in 2.5 cups sifted low carb flour until combined.  Do not over mix.

Pour into greased pans.  Spray a sheet of foil with vegetable spray and loosely cover cakes.   Bake for 30  minutes or until toothpick comes out clean in the center. Let cool completely before removing. 

Note:  Gluten free cakes don't rise like wheat based cakes.