Red Velvet Cake Bites

Easy to make, this recipe uses our Beet Root Powder to get that iconic red color and our Lupin Flour as the perfect gluten-free base that's high in protein and fiber.

Ingredients:

• 1 cup sugar (or sugar substitute for keto) 
• 2/3 cup Carrington Farms Organic Ghee, melted (microwave on 50% power for 10-20 seconds or until melted)
• 2 tbsp Carrington Farms Organic Ghee to grease the pan
• 1/2 cup milk or plant milk
• 1 tbsp apple cider vinegar 
• 1 1/2 cups Carrington Farms Lupin Flour 
• 1/2 cup Carrington Farms Beet Root Powder, sifted 
• 1 1/2 tsp baking powder 
• 1/2 tsp sea salt
• 1/3 cup cashew butter, room temperature
• 1/4 cup shredded coconut

Directions:

1. Preheat oven to 325°F.
2. Add sugar, ⅔ cup Carrington Farms Organic Ghee, plant milk and apple cider vinegar to a large mixing bowl and whisk to combine.
3. To another large mixing bowl add sifted Carrington Farms Beet Root Powder, Carrington Farms Lupin Flour, baking powder and salt. Whisk to combine.
4. Add the dry ingredients to the bowl with the wet ingredients and mix with a spatula to combine. 
5. Grease all sides of a 9-inch round or square cake pan with about 2 tablespoons of room temperature Carrington Farms Organic Ghee and line with parchment paper. Add the red velvet cake batter to the prepared cake pan and bake at 325°F for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the cake pan for 5 minutes then lift out and move to a cooling rack to cool completely. 
7. Add the cooled cake to a large bowl and break apart using a fork. Add the cashew butter and mix well then refrigerate for 30 minutes.
8. Scoop and roll the chilled mixture into balls to make the cake bites then roll some into shredded coconut.
9. Serve as is on a plate or use cake pop sticks.