Red Velvet Cake

Ingredients: (Carb count for cake 66g)

1/2 c. shortening(0g)
3/4 cup Erythritol(0g)
3/4 cup Splenda(18g)
3 eggs(2g)
1/2 c. powdered egg whites(0g)

2 cups almond flour(20g)
1/2c. V. wheat gluten flour(12g)
3/4 teaspoon salt(0g)
1 tablespoon SteviaPlus(0g)
1 teaspoon Xanthan gum(0g)
2 teaspoon baking soda(0g)
1/3 cup cocoa(7g)

1/2 cup water(0g)
1/2 cup heavy cream(4g)
1 tablespoon vinegar(1g)
2 oz. red food coloring(0g)

1 tablespoon vanilla(2g)

Before starting cake cook the cream and water for the frosting.

Cake Instructions:
1. Cut wax paper to fit on the bottom of 3-9" round cake pans, spray pans with Pam, place paper in cake pans and spray again. (You can bake the cake in two 9" pans and then split the layers when they are cooled)
2. Cream shortening, sugars, powdered whites and eggs until very light and fluffy.
3. Mix heavy cream, food coloring and water with vinegar. Mix dry ingredients together. Beginning and ending with dry ingredients add alternately to creamed mixture beating well after each addition.
4. Beat in vanilla.
5. Bake at 325° for 20 minutes.

Frosting: (Carb count for frosting 64)

3 Tbs. real flour(18g)
1/2 cup cream(4g)
1/2 cup water(0g)

1/2 cup shortening(0g)
1/2 cup butter(0g)
1 cup Splenda(24g)
2 teaspoons SteviaPlus(0g)
1 tsp. Vanilla(1g)

1 tablespoon honey(17g)

Frosting Instructions:
Cook until thick; flour and milk, cool completely. Beat until fluffy - shortening, butter, sugars, and vanilla. Adding cooled milk and flour mixture a little at a time and beat until fluffy, add the honey and beat about 5 minutes. Frost cooled cake.

Total Carb Count 130 divided by 16 = 8.125g per slice

Has anyone tried this recipe? How does it turn out?

It looks good, however, I can't have gluten.