Gluten-Free Red Velvet Cake With Beets

Name: Gluten-Free Red Velvet Cake With Beets
Total time: 90 min
Ingredients: ¾ cup butter (softened and unsalted or coconut oil for dairy-free); 1.25 cups sugar-free granular sweetener; 3 large eggs (at room temperature); 1 tablespoon vanilla extract; ½ cup heavy cream (or thickened part of coconut milk from a can for dairy-free); 2 tablespoons lemon juice (or white vinegar); 2 medium raw beets (peeled and finely grated (excess juices squeezed out and reserved, see notes on handling the beets)); 2 cups almond flour; ½ cup coconut flour; 2 tablespoons cocoa powder; 2 teaspoons baking soda or baking powder; ¼ teaspoon salt; 17 oz cream cheese (softened (500 grams)); ½ cup butter ((8 tablespoons)); ½ to ⅔ cup sugar-free powdered sweetener such as Swerve or Natvia brand; 2 teaspoons vanilla extract; ¼ cup heavy cream; 2-3 tablespoons reserved beet juice for color

www.cookedandloved.com

This low-carb, gluten-free red velvet cake is made with natural ingredients and grated beets for color, decorated with pink cream frosting.

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Ingredients

¾ cup butter (softened and unsalted or coconut oil for dairy-free)
1.25 cups sugar-free granular sweetener
3 large eggs (at room temperature)
1 tablespoon vanilla extract
½ cup heavy cream (or thickened part of coconut milk from a can for dairy-free)
2 tablespoons lemon juice (or white vinegar)
2 medium raw beets (peeled and finely grated (excess juices squeezed out and reserved, see notes on handling the beets))
2 cups almond flour
½ cup coconut flour
2 tablespoons cocoa powder
2 teaspoons baking soda or baking powder
¼ teaspoon salt
17 oz cream cheese (softened (500 grams))
½ cup butter ((8 tablespoons))
½ to ⅔ cup sugar-free powdered sweetener such as Swerve or Natvia brand
2 teaspoons vanilla extract
¼ cup heavy cream
2-3 tablespoons reserved beet juice for color