Sugar Free Red Velvet Cake?

Does anyone have a recipe for sugar free Red Velvet Cake? Thanks Tracy

Sugar-free, Low Carb Red Velvet Cake 1 1/2 C vegetable oil 2 teaspoons vinegar 1/2 C sugar-free chocolate syrup (such as Da Vinci brand) 2 eggs 1 teaspoon vanilla 8 oz. cream cheese, softened 1 C whole wheat flour 3/4 C vital wheat gluten 1/2 C almond flour 1 1/2 C Malitol 3/8 teaspoon Stevia 4 teaspoons dry unsweetened cocoa 1 teaspoon salt 1 teaspoon baking soda Frosting: 1 stick (1/2 C) butter, softened to room temperature 8 oz. cream cheese, room temperature 1 C malitol 1/4 teaspoon Stevia 1 tablespoon heavy cream

I would like to try this cake but what is Malitol and Stevia; also where can I find them. Thanks. Laural

I guess the rest of the recipe would be helpful - sorry! Serves 16 Preheat oven to 350° F. Blend Together first 6 ingredients. Then add remaining cake ingredients. Mix with electric mixer until smooth. Divide equally between two 9 inch cake pans that have been coated with cooking spray. Bake for 30-40 minutes until the center of the cake springs back or tests dry. Beat frosting ingredients together until smooth. Coat one cake layer with 1/3 of the frosting, then put on the second layer and frost the sides and top. Prepare chocolate drizzle: Melt 1 oz. semi-sweet chocolate in a small cup in the microwave. Add a tablespoon of hot cream until thin enough to drizzle over the cake with a spoon.

Hi Tracy! I am thinking about having a Red Velvet cake for my wedding cake in October, and I have been researching sugar-free alternatives also. I found the recipe posted below and several similar doing a Google search. I am not manic about the sugar-free, as I will only have a taste anyway, but I thought it would be nice to do if at all possible because I hope many of my new WLS friends from various support groups will be at the reception. I am going to experiment with using a regular old recipe, and modifying with some low-fat and sugar-free substitutions. I have read that Nature Sweet Crystals make an excellent sugar-free substitute for sugar in baking. I have found that other sugar-alternatives do not do well in baking at all, such as Splenda (even Splenda for baking), Stevia, etc. I am going to try this product and see if it's all it's made out to be for baking. It is supposed to maintain the same texture in baking as real sugar. One other possibility would be to use a sugar-free chocolate cake mix, and add some red coloring to it, and then just substitute something sugar-free for the sugar in the cream cheese icing. Please let us know if how your sugar-free red velvet cake turns out! Kathy

P.S. You can find the Nature Sweet Crystals for sale on Susan Maria's website, www.bariatriceating.com, or you may see a link in the ads over on the sides of these pages! Her recipe section is excellent!