Keto Red Velvet Mini Bundtlets


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I have found myself experimenting in the kitchen more and more as I have dove deeper into the keto lifestyle. Partly because I do not want to get bored eating pepperoni and cheese every day (I know, what a hard life) but because id also like to consider this way of eating a lifestyle and not a diet which means there is quite a journey ahead of us. Thankfully i have always enjoyed baking, cooking, and have had a love for cookbooks for as long as i can remember. This Sunday morning I found myself in the kitchen creating not preparing a pot roast (that is currently slow roasting at 250 degrees in a dutch oven) but also concocted this incredibly moist, decadent, and sinfully sweet mini red velvet bundtlet.

I am new to coconut flour and almond flour and learning to adapt to them on a consistency level. Also, I have found that they definitely do not mix like regular flour either. Coconut flour is dry, and absorbs moisture quickly, thus I have had to add much more liquid to keep the mixtures from overly thickening and becoming dough like. I thankfully had some luck this morning and arrived at a consistency I felt was right for these little heavenly bundtlets.

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I see no reason why these would not also make wonderful donuts. I hope you find that you enjoy!!

 RED VELVET MINI BUNDTLETS

 Cake Mix:

 1 1/2 cup – swerve granulated sugar

2/3 cups – coconut flour

6 eggs

2 tbsp. – butter

2 tsp. – baking powder

dash of pink Himalayan salt

1 cup – unsweetened coconut almond milk

1 tsp – pure vanilla extract (no corn syrup)

2 tsp – Red Velvet Emulsion

(rule of thumb, 1/3 cup of coconut flour = 1 cup of regular flour & you should add 6 eggs for every 1 cup of coconut flour)

Gently whisk together melted butter, eggs, red velvet emulsion and vanilla extract, and almond milk in a bowl and set aside. In another bowl combine coconut flour, salt, baking powder, and sugar. Stir wet and dry mixtures together until they’re just combined (do not overstir)

 Spoon mixture into a greased or non stick mini bundt pan or mini donut pan and bake at 350 degrees for 15-20 minutes (this will vary based on your oven and dark/light pans) They will be done when a toothpick is inserted and removed without wet batter.

 Remove the pan, flip it onto a cooling rack, and tap allowing them to fall onto the rack.

 Glaze:

2 tbsp. – cream cheese

1/2 cup – Swerve confectioners sugar

1/4 cup to 1/3 cup  – heavy whipping cream

1/2 tsp – pure vanilla extract

Melt cream cheese and combine all ingredients until consistency you desire is reached. You can drizzle this glaze or dip the top of the bundtlets into it.

ENJOY!!!

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