Mini Red Velvet Wreath Cakes: Festive Keto Treats

🎄🍰 Mini Red Velvet Wreath Cakes: Festive Keto Treats 🍰🎄

Get into the holiday spirit with these Mini Red Velvet Wreath Cakes! These keto-friendly delights are moist, flavorful, and beautifully decorated to resemble festive wreaths. Perfect for Christmas celebrations or as a delightful gift, they combine the rich taste of red velvet with a creamy, sugar-free cream cheese frosting.

Ingredients

For the Cake:

🌾 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)

For the 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)

For Decorations:

🍒 Sugar-free red berries or cranberries
💚 Fresh mint leaves or rosemary sprigs

Instructions

1️⃣ Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease mini bundt pans or mini cake pans.
In a mixing bowl, whisk together almond flour, coconut flour, erythritol, salt, and baking powder until well combined.
In another bowl, mix melted coconut oil, eggs, sugar-free maple syrup, vanilla extract, and red food coloring until smooth.
Add the wet ingredients to the dry mixture and stir until a smooth batter forms.
Divide the batter evenly among the prepared mini pans.

2️⃣ Bake the Cakes:

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.

3️⃣ Make the Frosting:

In a large bowl, beat the cream cheese and softened butter together until light and fluffy.
Gradually add powdered erythritol and vanilla extract, mixing until smooth.
Optional: Add a few drops of green food coloring to achieve a festive green frosting for the wreath design.

4️⃣ Assemble the Cakes:

Once the cakes are completely cool, frost them with the prepared cream cheese frosting.
Decorate with sugar-free red berries or cranberries and fresh mint leaves or rosemary sprigs to create a wreath effect.

5️⃣ Serve and Enjoy:

Arrange your mini cakes on a festive platter, and enjoy these guilt-free holiday treats with family and friends!

✨ Tips for Success:

Room temperature ingredients: Use room-temperature cream cheese and butter for a smoother frosting.
Vibrant red color: Adjust the red food coloring to achieve your desired shade of red velvet.
Decoration variation: For extra charm, sprinkle with edible gold dust or keto-friendly sprinkles.

Frequently Asked Questions

Q: Can I make these cakes ahead of time?
A: Yes! Bake the cakes a day in advance and store them in an airtight container. Frost and decorate just before serving.

Q: How do I store leftovers?
A: Store the frosted cakes in an airtight container in the refrigerator for up to 5 days.

Q: Can I make this as one large cake instead of minis?
A: Absolutely! Use an 8-inch or 9-inch bundt pan and adjust the baking time to 30-35 minutes.

Common Mistakes and Solutions

Mistake 1: Cakes sticking to the pans.
Solution: Thoroughly grease the pans with coconut oil or nonstick spray. Consider dusting with a bit of almond flour for extra protection.
Mistake 2: Dry cakes.
Solution: Don’t overbake—start checking for doneness at the 20-minute mark.
Mistake 3: Runny frosting.
Solution: Chill the frosting in the refrigerator for 10-15 minutes before spreading if it’s too soft.