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.)
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!)
Although 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!
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.
- Preheat oven to 400 degrees.
- Combine almond flour, coconut flour, baking soda and unsweetened cocoa powder and mix together well.
- Crack your eggs in a separate bowl (make sure there is no shell.)
- Add vanilla extract, eggs, sugar free syrup and melted butter to the dry mix and blend well with an electric mixer.
- Spray a twinkie pan with cooking spray.
- Using a 16 Inch Decorating Bag and fill each cavity about half way.
- Bake for 9 minutes.
- Let cool for about 5 minutes and gently lift them out and onto a cooling rack to cool completely.
- 138 Calories; 11g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber 2 net carbs Eek! I already had three 😛