Low-Carb Red Velvet Cake

Step 1Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) and grease and line two 20 cm/ 8" springform pans.

Step 2Add the coconut flour, almond meal, xanthan gum, cocoa powder, baking soda, erythritol and salt, to a food processor and process — this will help to break down the almond meal, making it super fine. Depending on your food processor, you may need to stop and stir the ingredients around a bit to help the process.

Step 3Transfer to a large mixing bowl.

Step 4Add the raw beets, almond milk, vinegar and lemon juice to the food processor. Blend until smooth and a vibrant pink.

Step 5Pour into the dry mix, stirring until combined. Add the melted butter and mix until combined.

Step 6Separate the egg yolks from the egg whites. Lightly whisk the egg yolks, and then add to the cake batter.

Step 7Beat the egg whites in a mixer until stiff peaks form. Slowly fold into the cake batter.

Step 8Pour the batter evenly into the two cake pans. Bake for 25-30 min, until an inserted toothpick comes out clean.

Step 9Let cake cool for 10 minutes inside the pan. Flip out of the pan and let cool to room temperature before frosting.

Step 10To make the cream cheese frosting, add all ingredients to a bowl and mix on low-medium speed until combined.

Step 11To assemble the cake, place one of the cooled cakes on a cake stand or serving plate, and spread ¹/₃ of the icing on top.

Step 12Add the second layer, and use the remaining icing to cover the top and sides.

Step 13Slice and enjoy!

Step 14If not serving the day of making, place in an airtight container in the fridge and store for up to 5 days. Eat chilled or bring to room temperature before serving.