🎄🍰 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.
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