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Old 05-24-2013, 12:57 PM   #1
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Red Velvet Microwave Muffin

I saw this on another site. It was posted by ebivr. It sounded yummy, and like something you guys and gals could try and play with as it is based apparently on the OMM so many of us love. It's GF, LC, SF.

Here it is, as the OP wrote it:


"INGREDIENTS:

For the cake: (serves 2 - 3)

1 1/2 tablespoons Milled / Ground Flaxseeds.
1 1/2 tablespoons Ground Almonds.
1 1/2 tablespoons Coconut Flour.
1 tablespoon Soy / Soya Flour.
1 tablespoon Unsweetened Cocoa Powder.
2 - 3 tablespoons Erythritol ( or equivalent sweetener of choice).
1/2 teaspoon Baking Powder.
1/4 teaspoon Baking Soda / Bicarbonate of Soda.
1 tablespoon Cider Vinegar.
1 tablespoon Butter.
1 Egg.
1 teaspoon Vanilla Extract.
1 teaspoon Red Food Colouring.
6 tablespoons Water.


INSTRUCTIONS:
For the cake.

Whisk all the wet ingredients together with the egg & the sweetener. Then add the rest of the dry ingredients & beat together well.

Microwave for 5 minutes.

INGREDIENTS:
For the frosting / icing.

2 tablespoons unsalted butter, at room temperature.
100g / 3.5oz cream cheese, at room temperature.
1 - 2 tablespoons sweetener of choice.
1 teaspoon vanilla extract.


INSTRUCTIONS:
For the frosting / icing.

Cream together the butter, cream cheese, sweetener & vanilla extract until smooth.

TO ASSEMBLE:

Once cooled carefully slice cake through the middle to make two layers.

Spread a dollop of the cream cheese frosting on top of both layers of cake, starting in the center and working it out toward the sides.

Finally lay one slice back on top of the other & then ice the sides of the cake.

It's now ready to eat! Smile

1/3 LC Red Velvet Cake: 314 cal, 7.6g protein, 3.6g net carbs, 3.4g fibre, 29g fat.

I also use this same recipe minus the red food colouring to make 3 low carb chocolate muffins."

I would probably want to replace the soy flour with something else. I haven't made this yet as I just found it on a mission to discover a LC< GF red velvet cake recipe. This one sounds intriguing.

I'd love to hear from anyone who tries and/or tweeks this recipe.

Tracy
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Old 05-24-2013, 03:42 PM   #2
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Maria Emmerich has a recipe for Red Velvet Cake on her blog as well as Lauren from Healthy Indulgences. And the blog I Breathe I'm Hungry has a red velvet crepe cake. Let me know if you have any difficulty locating these recipes.
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Old 05-24-2013, 04:54 PM   #3
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Quote:
Originally Posted by Soobee View Post
Maria Emmerich has a recipe for Red Velvet Cake on her blog as well as Lauren from Healthy Indulgences. And the blog I Breathe I'm Hungry has a red velvet crepe cake. Let me know if you have any difficulty locating these recipes.
I'll check those out. Thanks, Soobee

This one piqued my interest because it could be done in a few minutes in the MW.

Tracy
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Old 05-24-2013, 05:49 PM   #4
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I'd have to sub something in for the soy flour, too, probably oat flour, oat fiber or a 50:50 mixture of oat fiber+coconut flour
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Old 05-24-2013, 09:47 PM   #5
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Quote:
Originally Posted by buttoni View Post
I'd have to sub something in for the soy flour, too, probably oat flour, oat fiber or a 50:50 mixture of oat fiber+coconut flour
I was thinking about oat fiber and more coconut flour. Which do you think might work best? I ask as I know you are a seasoned baker.

Tracy
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Old 05-25-2013, 10:34 AM   #6
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Like I said, any 1T. combination of the items I mentioned. All oat flour will produce a more delicate flavor and not impact moisture level. Oat fiber and/or coconut flour will possible render a drier product that may have hint of coconut taste. Your call.
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Old 05-25-2013, 12:53 PM   #7
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Quote:
Originally Posted by buttoni View Post
Like I said, any 1T. combination of the items I mentioned. All oat flour will produce a more delicate flavor and not impact moisture level. Oat fiber and/or coconut flour will possible render a drier product that may have hint of coconut taste. Your call.
Hmm, I think I'll try the oat flour. Thanks for your help.

Tracy
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