This Low Calorie Red Velvet Cake is just 129 calories, and that includes all 3 layers and the frosting! Best of all, I made this healthy red velvet cake low carb, low sugar, and high in protein. I know you’ll love it!
Ingredients You’ll Need:
- 3 cups blanched almond flour
- 1 cup cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened apple sauce
- 1 cup All-Natural Zero Calorie Sugar (see recipe card for more options)
- 2 tablespoons coconut oil
- 4 large eggs
- 2 teaspoon vanilla extract
- 5-7 drops red food coloring
- 1 batch Low Calorie Cream Cheese Frosting (see recipe card)
Low Calorie Red Velvet Cake
Healthy Red Velvet Cake Meal Prep and Storage
Meal Prep: You can easily meal prep these! Simply add single servings to meal prep containers and store in the fridge.
Storage: Will hold in the fridge for 6 days and in the freezer for a month.
Reheating: You can add the wrapped servings to the microwave for 1-2 minutes. Or pop in a toaster/toaster oven for a couple minutes.
Low Calorie Red Velvet Cake
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Low Calorie Red Velvet Cake
Equipment
- Mixer (countertop or handheld)
Ingredients
- 3 cups blanched almond flour
- 1 cup cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened apple sauce
- 1 cup All-Natural Zero Calorie Sugar (or sugar of your choice)
- 2 tablespoons coconut oil melted
- 4 large eggs
- 2 teaspoon vanilla extract
- 5-7 drops red food coloring
- 1 batch Low Calorie Cream Cheese Frosting (about 1 1/4 cup per batch)
Instructions
- Preheat the oven to 350 degrees and lightly grease 9-inch pans with coconut oil.
- In a large bowl combine the flour, cocoa powder, and salt. Mix and set aside.
- In a standing mixer, or large bowl with handheld mixer, combine the apple sauce, sugar, and oil. Whisk together.
- While whisking on low speed, add in the eggs one at a time.
- Add the vanilla and food coloring and mix until combined.
- Mix the dry ingredients into the wet ingredients slowly, until just combined.
- Add more food coloring as needed to get a deeper red color.
- Divide the batter between the three prepared pans.
- Bake for 25-35 minutes, or until toothpick inserted into center of cakes comes out clean.
- Allow the cakes to cool completely in the fridge for 2 hours, then remove cakes from the pans (place a plate securely over the top of the cake, flip and allow the cake to gently slide out.)
- OPTIONAL STEP: Slice off the rounded tops of the cakes so that you have a level surface, and add the removed parts of the cake to a bowl to use for decorating. Crumble and set aside.
- Put out a clean cake plate, add the first cake. Smooth 1/3 cup of the frosting over the top of the cake.
- Top with the second cake, and repeat smoothing with 1/3 cup frosting.
- Add the final cake, and add 1/2 of the remaining frosting to the top smooth other the top.
- Use the remaining frosting to frost the sides, and decorate with crumbles (optional).
- Slice into 12 servings and serve.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Red Velvet Cake
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