A lot of us have jumped on board of trying to find ways to be ‘healthier’ with it being the new year. This normally consists of a workout regime as well as an eating plan that limits the amount of processed foods and sugar we consume. Not good timing with it being Carnival Season … hint, hint … KING CAKES!
I have been trying to limit the amount of sugar I eat, knowing that I will be able to get the rest of my family on board as well. Diet has been something on my list of things to do since we have had the assumption that my son was on the Autism spectrum as well as having ADD. We all know how much kids love sugar! Shoot, I love anything coated in or containing sugar. There is no better time than now to start finding ways to cut sugar out of your diet, or at least put some limitations on it.
Finding a gluten free or even Keto-friendly king cake can be difficult when there are so many others looking for the same thing. Here is a recipe for you to make your very own at home when you can’t get your hands on one!
Gluten Free & Keto-Friendly King Cake
Ingredients:
For the cake:
- 5 large eggs, separated
- 1/4 tsp cream of tartar
- 6 Tbsp melted butter, divided
- 1 tsp vanilla
- 1/4 cup + 2 Tbsp granulated erythritol (used Swerve brand), divided
- 2 tsp baking powder
- 1 cup almond flour
- 2 tsp cinnamon, divided
- 4 oz cream cheese, softened
For the frosting:
- 2 Tbsp butter, softened
- 1 oz cream cheese, softened
- 2-3 Tbsp heavy whipping cream
- 3 Tbsp erythritol
- 1/2 tsp vanilla
For the colored sugar:
- Erythritol sugar
- Yellow, Purple, Green food coloring
Directions:
1. Preheat the oven to 350 degrees F; grease a Bundt pan
2. Separate the eggs into 2 large bowls: egg whites into one bowl with cream of tartar, and yolks in a separate bowl for later.
3. Beat the egg whites with an electric mixer until soft peaks are formed and set aside.
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4. Add vanilla, 3 Tbsp of the melted butter, cream cheese, and 2 Tbsp of the erythritol to the egg yolks. Mix well and then add baking powder, 1 tsp of cinnamon, and the almond flour. Stir until mixed well.
5. Next, fold the egg whites into the almond flour mixture. Carefully fold until all is mixed well.
6. In another small bowl, add the remaining 3 Tbsp of melted butter, 1/4 cup of erythritol, 1 tsp of cinnamon, and 1/2 tsp of vanilla.
7. Pour 1/2 of the mixed batter into the Bundt pan, and then pour the butter mixture on top of the batter. Make sure to evenly distribute it as best as you can.
8. Pour the remainder of the batter into the Bundt pan and make sure that it is evenly distributed. With a butter knife, make swirls in the batter mixture. This will help make cinnamon swirls inside the king cake.
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9. Bake at 350 for 30-40 minutes. Allow it to cool completely before adding the icing.
10. While the cake is cooking, prepare the icing. Combine the butter, vanilla, cream cheese, erythritol, and 2 tbsp of heavy cream in a bowl. Whisk until all is combined. If the icing seems to thick, add a little more heavy cream until you reach the consistency you want.
11. For the colored sugar: Add a few Tbsp of erythritol into 3 separate plastic storage bags. Each bag will be for a different color: yellow, green, and purple. To color the sugar, add about 2 drops of food coloring to each bag and just shake up to mix!
12. After the cake has completely cooled, add frosting and top with colored sugar!
