🎄🍰 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