Red Velvet Bars

Recipes makes 8 bars

Ingredients:

6 oz (170 g) butter, softened
4 eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 Tablespoon red food coloring
1⅔ cups (170 g) almond flour
2 scoops HLTH Code Chocolate
½ cup (60 g) monk fruit sweetener
¼ cup (20 g) unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt

For Cream Cheese Frosting:
7 oz (200 g) cream cheese, softened
2 Tablespoons butter, softened
3 Tablespoons monk fruit sweetener
1 teaspoon vanilla extract

Instructions:

Preheat oven to 175°C (350°F). Generously grease a 20×20 cm (8×8 inch) baking pan with butter.

In a bowl, mix together the almond flour, two scoops HLTH Code Chocolate, sweetener, cocoa powder, baking powder and salt.

Add the softened butter to a large bowl and beat with a hand mixer until creamy. Add in the eggs one at a time, beating well after each addition until the mixture is smooth and fluffy. Now stir in the vanilla extract, white vinegar, and red food coloring until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing gently with the mixer on low speed until just combined.

Transfer the batter to the prepared baking pan, spreading it out evenly with a spatula. Smooth the top for even baking.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool completely in the pan before removing to prevent crumbling.

Next make the cream cheese fronsting. In a medium bowl, beat together the cream cheese, sweetener, vanilla, and butter until smooth.

Spread the frosting over the completely cooled base and cut into 16 squares, about 5 cm (2 inches) each.

Serve and enjoy!

Nutritional breakdown per bar

304 Calories
8.5g Protein
24g Fat
2.2g Fiber
8.4g Total Carbs
6.2g NET Carbs