Low Carb Red Velvet Cake

Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325 degrees F.

In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated sugar substitute, Diabetisweet, baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form. In a small bowl, mix cold water with egg yolks and whisk well.

Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.

Add egg yolk mixture to flour mixture and beat till smooth. Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325 degrees F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges.

Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:

For White Frosting: Whip all ingredients together until smooth. Frost cake as usual.