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Healthy Red Velvet Cake with a Special Vanilla Protein Frosting
DESSERTS WITH BENEFITS26Ingredients
105Minutes
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Ingredients
US|METRIC
24 SERVINGS
- 1 Tbsp. lemon juice
- 244 grams beet
- 1/2 cup unsweetened almond milk
- 183 grams egg whites (I used cartoned egg whites)
- 96 grams erythritol (Granulated, or dry sweetener of choice)
- 14 grams grapeseed oil (or any other neutral oil)
- 2 tsp. stevia extract
- 2 tsp. vanilla extract
- 1 tsp. butter (Flavor)
- 120 grams oat flour
- 120 grams brown rice flour
- 32 grams arrowroot starch (other starches may work)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 15 grams cocoa powder (Regular, unsweetened)
- 4 Tbsp. red food coloring (Natural, I used Natures Flavors)
- 1/2 tsp. baking soda
- 1 Tbsp. white vinegar
- 12 grams vegetable shortening (Non-Hydrogenated, I used Spectrum Organics)
- 1/3 cup light coconut milk (canned)
- 1/2 tsp. stevia extract
- 1/2 tsp. butter (Flavor)
- 1/2 tsp. lemon juice
- 1/8 tsp. salt
- 140 grams erythritol (1 cup + 3 tbs Powdered)
- 100 scoops protein powder (Vanilla Brown Rice, I used SunWarrior)
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