Red Velvet Cheesecake Cake

A low carb cake with a cheesecake middle.

  • Prep Time 30 mins
  • Cook Time 1 hr 20 mins
  • Over night Resting 1 hr
  • Total Time 1 hr 50 mins
  • Servings: 8 Slices
  • Calories314 kcal

Ingredients

Cake – One Layer. Double up for a sandwich cake
  • 6 Eggs separated
  • 1/3 cup Coconut Flour
  • 1/2 cup Erythritol or sugar substitute
  • 1/3 cup Cocoa powder unsweetened
  • 1/2 teaspoon baking powder
  • 4 tablespoons Red food colour/natural colouring
Cheesecake Filling
  • 16 oz Cream cheese
  • 1/2 cup Erythritol or sugar substitute
  • 2 Eggs
  • 1/3 cup Heavy or Whipped cream
  • 1 teaspoon vanilla extract
Cheesecake Frosting
  • 1/2 cup Butter softened
  • 8 oz Cream cheese softened
  • 2 tablespoons Ground Erythritol or sugar substitute
  • 2 tablespoons cream
  • 1 teaspoon vanilla extract

Instructions

Make the Filling
  1. Pre-heat the oven to 180C/350F degrees.
  2. Grease and line the cake tin with parchment paper. It must be the same tin that you will use for the cake too.

  3. In a bowl beat the cream cheese until smooth.

  4. Add the eggs and mix thoroughly.

  5. Add the erythritol, cream and vanilla and blend well.

  6. Pour into the cake tin and spread evenly.

  7. Bake for 1 hour.
  8. Remove from the oven and allow to cool.
  9. Once cool, remove the cheesecake from the tin, wrap in foil or parchment paper and place in the freezer for at least 4 hours, but ideally overnight.

To make the cake
  1. Preheat the oven to 180C/350F degrees.
  2. Grease and line a cake tin with parchment paper.
  3. Beat the egg yolks with the erythritol until combined.

  4. Add the coconut flour, cocoa powder, food colouring and baking powder. Mix thoroughly.
  5. In another bowl, whisk the egg whites until stiff and firm.
  6. Gently fold the egg whites into the cake mixture and combine well.
  7. Spoon the cake mixture into the cake tin evenly.
  8. Bake for 20 minutes until the sponge is firm.

  9. Remove from the oven and allow to cool.
  10. REPEAT for a sandwich cake.  OR use two tin and double the mixture

To make the Frosting
  1. Blend all of the ingredients either using a hand-held blender or a food processor (I use a hand blender).
To Assemble the Cake
  1. Remove the frozen cheesecake filling from the freezer.
  2. Put one sponge on a plate and place the frozen cheesecake on top.
  3. Place the other sponge on top.
  4. Slather the frosting over the cake, ensuring that it is covered.
  5. Slice and enjoy!

Recipe Notes

Serve 4-8 People, 12 slices

Nutritional Info per slice (based on 12 slices) – 314 Calories, 28g Fat, 11g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs

Source: https://divaliciousrecipes.com

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