Add the wet ingredients to the dry ingredients and stir
just to combine.
- Pour the cake batter into the prepared pans,
filling each well two-thirds full, and bake for about 15
minutes, until a toothpick inserted into the center of a
cake comes out clean. Allow the cakes to cool
completely in the pans before removing them. - To make the glaze, combine the sweetener with
the melted ghee. Stir in the hot water or espresso and
vanilla; it should be fairly thick, but thin enough to be
stirred with ease. Add more water or espresso if the
glaze is too thick; if it’s too thin, add more sweetener. - Gently spoon the glaze over the cakes, covering
the tops. If desired, garnish the cakes with chopped
nuts. - Store extras in an airtight container in the
refrigerator for up to 4 days or in the freezer for up to 1
month.
note: If you have only one 6-well mini Bundt pan,
simply bake the cakes in two batches.