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Valentine’s Day Mini Cakes
Anne Newgent

Valentine’s Day Mini Cakes

Celebrate love this Valentine's Day with our exquisite Valentine’s Day Mini Cakes – a perfect blend of decadent flavor and powerful nutrition. These charming treats offer a moist, tender crumb with natural sweetness, satisfying without guilt. Designed for vitality, these Valentine’s Day Mini Cakes empower you to celebrate healthily. Indulge in a truly delicious, muscle-supporting treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup Almond Flour
  • ½ cup Vanilla or Strawberry Protein Powder
  • ¼ cup Erythritol or Monk Fruit Sweetener
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 2 large Eggs
  • ½ cup Unsweetened Almond Milk
  • ¼ cup Greek Yogurt (plain, full-fat)
  • 2 tablespoons Melted Coconut Oil
  • 1 teaspoon Vanilla Extract
  • ½ cup Fresh or Frozen Mixed Berries (strawberries, raspberries)
  • ½ cup Plain Greek Yogurt (full-fat) for frosting
  • 2 tablespoons Cream Cheese (softened)
  • 2 tablespoons Vanilla Protein Powder for frosting
  • 1 tablespoon Erythritol or Monk Fruit Sweetener (powdered) for frosting
  • Optional: A few drops of natural red food coloring (beetroot powder)

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup mini muffin tin.
  2. In a large mixing bowl, whisk together the almond flour, protein powder, erythritol, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, almond milk, Greek yogurt, melted coconut oil, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients, stirring gently until just combined.
  5. Fold in the mixed berries, distributing them evenly in the batter.
  6. Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
  7. Bake for 12-15 minutes, or until a toothpick comes out clean.
  8. Cool the mini cakes in the pan for 5 minutes, then transfer to a cooling rack.
  9. For the frosting, whisk together the Greek yogurt, cream cheese, vanilla protein powder, and powdered erythritol until smooth.
  10. Frost the cooled mini cakes and garnish as desired.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. These cakes can also be frozen unfrosted.