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
Step-by-Step Guide
Follow these detailed instructions for perfect mini cakes. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven and thoroughly grease your mini bundt pans with extra coconut oil or non-stick spray. When mixing the dry ingredients, sift the almond and coconut flour to prevent lumps. For the wet ingredients, whisk the eggs vigorously before adding the oil and syrup to incorporate air. Combine wet and dry ingredients with a spatula until just smooth; overmixing can make the cake dense. Fill each bundt cavity only 2/3 full to allow for rising. Bake on the center rack, rotating pans halfway through. Cool cakes in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Serving Suggestions
These festive cakes are versatile. Serve them as a stunning centerpiece on a holiday dessert table. For a brunch option, pair with a cup of keto-friendly coffee or tea. To enhance the presentation, dust the platter with a light sprinkle of powdered erythritol to mimic snow. You can also serve each mini cake on individual plates garnished with a single extra berry and a small sprig of rosemary for an elegant, personal touch.
How-to Summary
In summary: Mix dry ingredients. Whisk wet ingredients separately, then combine. Portion batter into greased mini bundt pans. Bake at 350°F for 20-25 minutes. Cool completely. Whip cream cheese, butter, sweetener, and vanilla for frosting. Frost cooled cakes and decorate with berries and herbs for a wreath effect.
Frequently Asked Questions
Can I make this as one large cake?
Yes. Use a standard bundt pan and increase baking time to 40-50 minutes. Check for doneness with a toothpick.
My cakes are too dry. What happened?
Overbaking is the common cause. Almond flour burns easily. Check cakes at the 18-minute mark. Also, ensure you’re using the correct flour measurements by spooning into cups, not scooping.
Can I use a different sweetener?
Absolutely. Any granulated keto sweetener like monk fruit or allulose works. For the frosting, a powdered version of your chosen sweetener is crucial for smooth texture.
How do I store these cakes?
Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. The cakes can also be frozen (unfrosted) for up to 2 months.
The red color isn’t vibrant. How can I fix this?
Use a gel-based food coloring instead of liquid. Gels are more concentrated and won’t alter the batter’s liquid balance, giving a deeper, richer red.
Common Mistakes to Avoid
- Using Cold Ingredients: Cold eggs and cream cheese won’t blend smoothly, leading to a lumpy batter or frosting.
- Overpacking the Flour: Spoon flour into measuring cups; packing it down adds too much and creates a dry cake.
- Frosting Warm Cakes: The frosting will melt and slide off. Ensure cakes are completely cool.
- Overmixing the Batter: Once combined, stop stirring. Overmixing develops the eggs’ protein, making the texture tough.
- Skipping the Pan Grease: These cakes can stick. Grease every crevice of your bundt pans generously.
Conclusion
This Mini Red Velvet Wreath Cake is the perfect fusion of festive elegance and keto-friendly indulgence. By following the detailed guide and avoiding common pitfalls, you can create a stunning dessert that delights the eyes and the palate without compromising dietary goals. The combination of rich red velvet and tangy cream cheese frosting, adorned with simple, natural decorations, makes this a holiday treat you’ll be proud to share. Enjoy the baking process and the delicious results!