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.