Red Velvet Twinkies

DSC_0077 As you can see in the picture above these are not extremely red  and they are not  filled like a twinkie would be.  I did use a twinkie pan and so I am calling them twinkies.   Twinkie is just a fun word to say.  I’m not budging on this.  I read today that cocoa powder used to be processed differently and that the old kind of powder was what actually created the red look to the cakes.  Here’s a better explanation!   These delectoval (twinkie) pans are $4.99 right now!! Get two! This makes 16 twinkies. (You can also cook them up in a muffin tin too though, no worries.) 

DSC_0070-(2) I am using Jordans Skinny Syrups Sugar Free Red Velvet Cake in this recipe today.  It’s outrageously priced on Amazon. I agree.  I paid $4 today at Tuesday Morning.  I suggest looking in places like Marshalls, TJ Max, Tuesday Morning, or Bed Bath and Beyond.  Having said all that though any sugar free syrup can be used in place of the red velvet cake syrup and it will turn out fantastic!  We are using the syrup to add moisture and one of the things I love about using these syrups is that it’s not adding any calories! That’s huge.  (Update: Bar Supplies sells these syrups for a much better price!)

DSC_0074Although the syrup is red I did have to add in extra food coloring.  That’s optional.  I was also reading today that the red velvet cakes back in the day were probably not screaming red like they are today.  I might look into getting some food gel that will dye these screaming red but for today I have just “sorta red.”  I wasn’t even mad because they are so fantastic.  These are just some of the best things to come out of my kitchen in the last year.  I knew I wanted baking soda and not powder to get a deeper chocolate look.  That’s important.  Use the stuff in the orange box!

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I don’t have a lot of pictures because I wasn’t planning on posting this recipe.  It just sort of happened.  I was half way into another recipe.  Then I completely changed my mind and started creating these twinkies!  The texture is amazing and I couldn’t believe how fast they cooked.  You’re gonna love this one. 

Red Velvet Twinkies
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Ingredients
  1. 1 1/4 cups Almond Flour
  2. 4 tbsp Coconut Flour
  3. 1 tsp baking soda
  4. 4 tbsp unsweetened cocoa powder
  5. 6 eggs
  6. 3/4 cup sugar free red velvet cake syrup (ANY flavor sugar free syrup can be subbed here)
  7. 1/2 cup sugar equivalent
  8. 1 tbsp Vanilla extract
  9. 6 tablespoons melted butter
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine almond flour, coconut flour, baking soda and unsweetened cocoa powder and mix together well.
  3. Crack your eggs in a separate bowl (make sure there is no shell.)
  4. Add vanilla extract, eggs, sugar free syrup and melted butter to the dry mix and blend well with an electric mixer.
  5. Spray a twinkie pan with cooking spray.
  6. Using a 16 Inch Decorating Bag and fill each cavity about half way.
  7. Bake for 9 minutes.
  8. Let cool for about 5 minutes and gently lift them out and onto a cooling rack to cool completely.
Notes
  1. 138 Calories; 11g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber 2 net carbs Eek! I already had three 😛
Up Late Anyway http://www.uplateanyway.com/keto/
This entry was posted in Recipes.

24 comments

  1. Donna says:

    Can you tell me how many Red Velvet Twinkies are made? Do you use all 12 of the cavities?
    I’m going to the kitchen store to pick up the pan. They do look so good. Thanks for posting the recipe

  2. Donna says:

    Can you tell me how many Red Velvet Twinkies are made? Do you use all 12 of the cavities?
    I’m going to the kitchen store to pick up the pan. They do look so good. Thanks for posting the recipe

  3. Bronwyn says:

    Does this recipe need a bit of vinegar to help it rise? In “regular” recipes, those with baking soda usually have an acid included (buttermilk, vinegar, sour cream). I don’t doubt your recipe – they’re always good! Just wondering if adding acid was even part of the thought process – maybe you have a reason for leaving it out?

    • Elizabeth Nimphius says:

      I thought about that! I was mainly concerned with the cocoa powder turning the cake dark enough because I’m only using 4 tbsp. So I knew I had to use baking soda. A lot of the rules for low carb baking and flour baking aren’t the same. I was betting on the syrup to give me the acid. I’m not sure if that was it but it sure did work out well. I will be eating these all day tomorrow. Probably not a great idea but my 39th birthday is this weekend. 😉 I have two other low carb recipes that used baking soda and no other acid that are great too so I was very confident.

      Edit: the eggs may have been enough as well.

  4. Bronwyn says:

    Maybe it was the cocoa powder that contributed the acid — I’ve read that “dutch” cocoa is more acidic than regular (or maybe it’s the other way around). No matter — I’m going to give this recipe a try. Thanks for putting in the effort. And, happy early birthday! Yes, continue to live it up! Your 39th year might be your last opportunity – I think one is considered “grown up” at 40. ha!

  5. Pavil, the Uber Noob says:

    FWIW, For recipes that use coconut flour, I usually cut the eggs in half and sub 1-1.5 tablespoons flax meal/egg. Flax meal makes a reasonably good binder. It has .5 gram soluble carb / tablespoon. Eggs run .5 gram carb each.

    • Elizabeth Nimphius says:

      Very cool! Thanks for sharing. I can’t get used to the taste of flax so I don’t usually add it in the recipes here. I wish I liked it though because it has zero carbs! I think in this recipe it would actually work out quite well because of all the other ingredients here.

  6. Emma says:

    Are these moist? Would they make a good cupcake? Looking for a great red velvet recipe for my mom’s birthday 🙂

    • Elizabeth Nimphius says:

      If you know how to do that then yes. 🙂 I’ve never done that before. I think they use something like a needle and inject the cream in from what I’ve seen with the kits they sell.

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