Sugar-free Low-carb Red Velvet Cake

Ingredients

 * 1 1/2 C vegetable oil
 * 2 teaspoons vinegar
 * 1/2 C sugar-free chocolate syrup
 * 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

chocolate Drizzle:
 * 1 oz. semi-sweet chocolate
 * 1 tablespoon heavy cream

Directions
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.