Description
Mini Red Velvet Wreath Cake
Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup erythritol (or preferred keto sweetener)
1/4 tsp salt
1 tsp baking powder
1/4 cup coconut oil, melted
4 large eggs
1/4 cup sugar-free maple syrup
1 tsp vanilla extract
1-2 tbsp red food coloring (for a vibrant red hue)
Cream Cheese Frosting
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup powdered erythritol
1/2 tsp vanilla extract
Green food coloring (optional for the wreath effect)
Decorations
Sugar-free red berries or cranberries
Fresh mint leaves or rosemary sprigs
Instructions
Preheat your oven to 350°F (175°C) and grease mini bundt pans or mini cake pans.
In a bowl, whisk almond flour, coconut flour, erythritol, salt, and baking powder until well combined.
In another bowl, mix coconut oil, eggs, sugar-free maple syrup, vanilla extract, and red food coloring.
Add the wet ingredients to the dry mixture and stir until smooth.
Divide the batter evenly among the mini bundt pans and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool completely.
For the Frosting
In a bowl, beat the cream cheese and butter together until fluffy.
Add powdered erythritol, vanilla extract, and a little green food coloring for the festive wreath look.
Assembly
Frost the cooled mini cakes with cream cheese frosting.
Decorate with sugar-free berries and fresh mint leaves or rosemary sprigs for a wreath effect!
Enjoy your mini red velvet wreath cakes!
#lovealletherecipes #dessert
