Red velvet lovers unite! One of the most dangerous tempting treats while trying to lose weight is for sure the red velvet cake. Many have fallen in the face of the ruby red, decadent and moreish layers of this indulgent dessert. Here are some of the lowest calorie red velvet cake desserts, perfect for those on a calorie deficient diet, where most desserts are usually off the menu. Here are some amazing ways to put red velvet back on your menu and lose weight at the same time. Here are some of the lowest calorie red velvet desserts ever! These are such easy and simple recipes, we decided to include a few to choose from. Let us know your favourites in the comments below!
Low calorie red velvet brownies (50 cals)
Looking for red velvet desserts you can eat on a calorie deficit? These low calorie red velvet fudge brownies are the best thing ever! Not only super indulgent and full of flavour, they are super fudgy and taste just like the full calorie version, but at only 50 cals each! Made in one bowl and only taking 15 mins, plus guaranteed to hit the spot, you will never go back to normal red velvet brownies again after trying this recipe!
THE INGREDIENTS
🤍 50g Plain or All-purpose flour – you could also switch this out for a gluten free flour or oat flour
🤍 33g Unsweetened cocoa powder – this is brilliant for using in your low calorie chocolate bakes and desserts!
🤍 50g Stevia or 0 calorie granulated sweetener – or any 0 calorie sugar alternative will do
🤍 1/2 tsp Baking powder
🤍 1/2 tsp white vinegar - helps to create red velvet flavour
🤍 1 medium egg
🤍 40g Reduced fat yogurt – because there is no butter or oil in this recipe, using reduced fat yoghurt instead of fat free yoghurt provides moisture and structure and helps the brownies come out better
🤍 30ml Unsweetened almond milk
🤍 1/4 tsp Vanilla extract
🤍 1/4 tsp Red food colouring
🤍 15g Dark chocolate chips or some currants to finish
HOW TO MAKE LOW CALORIE RED VELVET BROWNIES
This recipe is super quick and easy and consists of pretty much 3 simple steps!
1. First pre heat the oven to 175°C (350°F), then prepare a 7.5 x 7.5 inch baking tin.
2. Next, whisk together the wet ingredients in a medium bowl. Fold in the flour, cocoa powder, stevia and baking powder and combine until smooth and lump free.
3. Add in the chocolate chips or currants and combine, then pour mixture in to tin and bake for around 15 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool before slicing and enjoy!
TOP TIPS
Take care not to over mix the batter – for a fudgier brownie, try to mix the batter just so that the ingredients are combined and for no longer. A longer mixing time often results in a brownie with a cakier texture - still delicious, but this tip is for those wanting the fudgier brownies that are more dense and carry that iconic brownie texture. Due to the low fat in this recipe, they may naturally not be as fudgy as their high calorie counterpart can be, but following this tip, I found it's hard to notice a difference between the high calorie and low calorie brownie!
Let the brownies cool down before slicing – this will ensure a firmer brownie that is less likely to crumble! About ten mins or so should be fine (if you can wait that long!)
You can store these brownies at room temperature for up to four days, by popping them in an airtight container, or can store them in the refrigerator for up to 7 days.
Low calorie red velvet cookies (80 cals each)
Now, moving on to the cookie section! As we often say, there's no need to go to the dark side to enjoy cookies. These are only 80 calories each and you can have a whole batch ready to eat in just 15 mins! These low calorie red velvet cookies are ultra decadent and are the perfect combination of soft and chewy on the inside and crispy on the outside, meaning they really hit the spot, and are so quick and easy to whip up too. Even though this recipe produces three servings, with each cookie at only 80 cals, you could still eat all three for half the amount of calories as a normal cookie!
THE INGREDIENTS
🤍 4 tbsp All-purpose flour or plain flour – you could also switch this out with gluten free plain flour
🤍 2 tbsp 0 Calorie brown sugar – you can also use stevia or any 0 calorie granulated sweetener here, but brown sugar ensures a perfect and chewy fudgy cookie texture
🤍 1 tsp Unsweetened cocoa powder
🤍 1/8 tsp Baking soda
🤍 30g Unsweetened applesauce – an amazing low calorie alternative to eggs and butter
🤍 1 tsp Olive oil
🤍 1/4 tsp Vanilla extract
🤍 1/4 tsp Red food colouring
🤍 10g White chocolate chips – this recipe includes regular white chocolate chunks, but these are totally optional! You could also switch them out for sugar free or vegan chocolate chips, or even currants if preferred!
HOW TO MAKE LOW CALORIE RED VELVET COOKIES
1. First, start off by setting the oven to 180°C (356°F). Grab a medium bowl and mix together the 0 calorie brown sugar, applesauce, olive oil, vanilla extract and red food colouring until these are well combined.
2. Next, fold in the dry ingredients, which are the flour, cocoa powder and baking soda, then add in the white chocolate chips and fold them in to the mixture.
3. Scoop the dough and pop it in to the fridge for 10-20 mins. Refrigerating the dough here is a totally optional step if you are in a rush, but chilling it helps to produce the best ever cookie texture.
4. Shape the dough into equal 3 balls, pop them on to a prepared baking tray and flatten them slightly. Bake these cookies for 8 minutes. When they are baked, leave them on the tray for about five mins to cool down, then pop them on a cooling rack or plate to cool completely.
TOP TIPS
Bake for only 8 mins – even though these cookies can look softer than normal when you take them out, take care not to let them bake for longer. They tend to firm up and set more as they cool down.
To store these cookies, pop them in an airtight container and consume within 5 days, or even freeze them for up to 6 months, by popping them in a zip lock bag or airtight container and placing them in the freezer.
Lowest calorie red velvet cupcakes (75 calories each)
Some of the lowest calorie cupcakes with frosting included, these red velvet cakes are perfect for the red velvet lover when eating on a calorie deficit! They are so indulgent and perfect to satisfy every chocolate craving, plus the small batch serving means you don't need to worry about eating more than one (they are so good!), plus they take under 20 mins to make. These are my favourite way to put red velvet cake back on the menu when losing weight. Did I mention these are only 75 calories each!
THE INGREDIENTS
🤍 One large Egg
🤍 50g Stevia or granulated sweetener – you could switch this out for any granulated sweetener you prefer
🤍 38g Plain/all-purpose flour – this can also be switched out for some gluten free flour or oat flour.
🤍 2 tbsp Unsweetened cocoa powder
🤍 1/2 tsp red food colouring
🤍 1/2 tsp white wine vinegar
🤍 1 tsp Baking powder
For the frosting
🤍 75g Full-fat yogurt
🤍 1/4 tsp vanilla extract
🤍 3 tbsp 0 calorie icing sugar – you could also switch this out for regular icing sugar, which adds a few extra calories to the recipe
HOW TO MAKE LOW CAL RED VELVET CUPCAKES
1. To start, pre-heat oven to 180°C (356°F). We're first going to make the frosting or icing, by mixing the yogurt, vanilla extract and 0 calorie icing sugar together in a bowl until smooth. Then, set this aside in the fridge to chill (which makes it extra thick and creamy).
2. Using an electric hand whisk, mix together the egg and stevia until light and fluffy. Stir in the yogurt and then fold in the flour, cocoa powder and baking powder until well combined.
Then split the batter evenly between 6 lined cupcake molds.
3. Bake for 14-17 minutes and then pop them on a cooling rack. Once cool, then ice them with the preprepared frosting and voila! We hope you love these low calorie red velvet cupcakes!
TOP TIPS
Take care to not over mix the batter – try to mix the batter just so that the ingredients are combined and for no longer, to give the cakes the best texture.
Let the cakes cool before frosting – for the best results, wait until the cakes are fully cooled before adding frosting. If you can't wait, they will still taste good but the icing will melt a little.
These cupcakes are one of the easiest tastiest low calorie meal prep dessert ideas! To make them last all week long, store them in an airtight container in the fridge for up to 5 days.
You can replace the vanilla icing with chocolate icing if you prefer - simply replace vanilla extract with 23g unsweetened cocoa powder when preparing the frosting/icing.
Low calorie red velvet mini cheesecakes (55 cals)
These low calorie mini red velvet cheesecakes are so good and so easy to make, plus clock in at only 55 cals each! They are the most perfect way to enjoy cheesecake on a calorie deficit and require just a handful of ingredients, no water bath or fuss needed! They are also perfect for meal prep and can be stored in the refrigerator for a quick dessert hit when you need it the most. Super indulgent and simple too, the cheesecake filling goes so perfectly with the red velvet biscuit base and you can even sprinkle with chocolate chips to finish!
THE INGREDIENTS
For the base
🤍 4 tbsp All-purpose/plain flour – you can also switch this out for gluten-free flour, wholewheat flour, or even oat flour for this recipe.
🤍 1 tbsp Applesauce
🤍 2 tbsp Stevia or 0 calorie sweetener – you can switch this out for any granulated sweetener you prefer
🤍 1 tsp unsweetened cocoa powder
🤍 1/2 tsp red food colouring
🤍 1/8 tsp Baking soda
🤍 1/4 tsp Vanilla extract
For the filling
🤍 100g Philadelphia lightest – you could also switch this out for low-fat cream cheese which will increase the calorie count just slightly
🤍 100g Fat-free yogurt
🤍 One room temperature egg
🤍 1 tsp Lemon juice
🤍 1/2 tsp Vanilla extract
HOW TO MAKE LOW CALORIE RED VELVET CHEESECAKES
1. First prep the oven by pre-heating it to 180°C (356°F) and ready a 12-count muffin pan with 8 cupcake liners. Then grab a medium bowl and begin the cheesecake base by combining together the flour, unsweetened cocoa powder, stevia, applesauce, baking soda and red food colouring until well mixed.
2. Then dollop two tsps of dough mixture into each cupcake liner and flatten using a spoon to create an even surface. Bake these for 5 minutes, then set aside once done.
3. Next, lower the temperature of the oven to 160°C (320°F) and start making the filling by beating together the egg and stevia until light and fluffy. Then stir in the yogurt, cream cheese, vanilla and lemon juice and whisk until well combined.
Split the cheesecake batter evenly between the 8 cupcake cases and then pop them in the oven and bake them for 20 minutes.
4. Once they are done, allow them to cool for 5-10 mins in the muffin pan. Then pop them in an airtight container and let them chill in the fridge for at least 1 hour.
TOP TIPS
You can store these cheesecakes for up to 5 days by popping them in the refrigerator in an airtight container. You can also freeze them for up to 2 months.
Which one is your favourite? Let me know in the comments below!
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