And another pan of baked goods goes in the trash....what a waste of money. :(

I cut and copied this recipe from a blog
which I can't find anymore
so I'm glad I copied it
(I found it on that thread I read - here it is:
http://healthyindulgences.blogspot.com

It sounds absolutely MAAAAAAAAAAAAaaaaaaarvelous.
And the picture is mouth wateringly good.
Just in case you want to give it a try with the rest of your coconut flour.
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http://healthyindulgences.blogspot.com/search/label/red%20velvet%20cake

Coconut flour makes the most rich, heavy and indulgent cake you have ever tasted. The nine eggs in this cake do not impart an eggy flavor at all since the coconut flour is defatted and high in fiber, therefore sucking up all of the moisture. I just picked up a bag of Bob's Red Mill coconut flour at the local mom n' pop health food store, but you can order it online, too. Coconut flour also does NOT taste like coconuts in this recipe, so fear not if you don't favor that distinct tropical flavor.
-Red velvet cake has never been a chocolate cake in my memory. Granted, I have only tasted one kind, coming from a local restaurant out by the beach. If you prefer a more chocolaty cake, try adding some more cocoa powder and a couple of tablespoons of water.

Healthy Red Velvet Cake
Serves 8-10
Ingredients:
1/2 cup unsalted organic butter, softened
9 large eggs
1 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1/2 cup yogurt OR sour cream
1 tablespoon red food coloring
*****3/4 cup sifted coconut flour*****
3/4 teaspoon aluminum-free baking powder
2 tablespoons Dutch-processed cocoa powder
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.
Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.
Cream Cheese Frosting
2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese
1/2 cup to 3/4 cup erythritol, powdered
1/8 to 1/4 teaspoon pure stevia extract
1 stick organic unsalted butter
Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.
~60g net carbs for the whole, frosted cake
~6g net carbs per 1/10th
~7.5g net carbs per 1/8th

Thank you for the velvet cake recipe. I might try that....if not, then I'm done with the coconut flour. I even bought the dang "Cooking with Coconut Flour Cookbook".

lms - I like the almond flour in muffins (made chocolate zucchini ones yesterday and they are AWESOME). I also made muffins with it and flax meal and blueberries and eat that every morning for snack. However...the texture isn't right for cakes/cup cakes, I agree. I made cookies with it and while I like them, they were "different" because of the texture. I think the almond flour works great in mug cake (mmmmmm....mug cake).

I'll give it ONE more try on the coconut flour.

I guess it's a good time for me to stop with the baked goods. :)

I just enjoy baking....I don't eat much of it, mostly bake and bring to work or friends. :) They expect a certain level of quality though...NO WAY I was bringing that coconut flour disaster to anyone! LOL

Here are my muffin recipes:

Breakfast Muffin (This one I do have every morning around 10am though)

2 cup almond flour (or use 1 cup almond flour and 1 cup flax seed meal which is what I did)
2 teas baking powder
1/2 tea cinnamon
1/2 tea vanilla
1/4 tea salt
1/4 c butter melted (or 1/4 c coconut oil or 1/4 c no sugar added applesauce)
4 eggs
1/3 cup water
Sweetner to taste - usually about 1/3 cup works well. I used xylitol and 2 Tbls whey low)
Add-ins if desired: 1 cup blueberries or for jam muffins, take a teaspoon of sugar free jam (any flavor) and drop a teaspoon of jam in the middle of the muffin just befoer baking

Preheat oven to 350.
Spray/butter a muffin tin, or use muffin liners
Mix dry ingredients together well.
Add wet ingredients and mix thoroughly. Fold in blueberries if desired.
Put in muffin tins and bake for 15 mins. Makes 12 muffins

Each muffin has 1.5 grams effective carbs, plus 2 grams fiber, 6 grams protein and 185 calories.


Chocolate Zucchini Muffins

1 cup almond flour
1/4 c unsweetened cocoa powder
1/4 tea salt
1/2 tea baking soda
1/2 tea cinnamon
1 tea vanilla extract
2 eggs
1/3 cup truvia (I used xylitol and a few drops of EZSweet)
1Tablespoon butter, melted (I used coconut oil)
1 cup grated raw zucchini, do not squeeze dry
1/2 cup chopped walnuts or pecans if desired

Preheat oven to 350
Combine flours, salt, cocoa powder, cinnamon and baking soda in medium size bowl. Beat eggs and sweeteners for about 2-3 mins in separate bowl, then add to dry ingredients. Continue mixing while adding the remaining items. Do not over mix...just until blended.

Spray muffin tin or use liners. Divide mixture into cups and bake for 40-45 mins, or until top is browned and toothpick inserted into center comes out clean. Makes 6 muffins.

These are very moist and not too sweet.

I read somewhere that the coconut flour absorbs more liquid. Maybe you need to add liquid? I have a bag of both almond flour and coconut in my pantry but I haven't tried it yet since P3 hasn't been so stable.