Diet is culturally dictated to a large degree, and in south Mississippi and throughout Louisiana, the culture dictates that you eat King Cake during Mardi Gras leading up to the Lenten season!
Unfortunately, we’d gone keto some months earlier and we were starting to make some real progress so there’s no way that we were going to blow it on cake!
A friend told Elise that she’d seen Keto King Cakes in some NOLA bakeries, and next time Elise happened to be in NOLA she shopped around but the various bakeries told her the Keto King Cakes were flying off the shelves as fast as they could make them.
A week or so later another friend found keto King Cakes somewhere in NOLA but they were, “Barely larger than a doughnut and fifteen bucks!”
So we decided to make our own.
The basic idea of this cake came from This Mom’s Menu, where I found a recipe for a GF, keto cinnamon swirl cake baked in a Bundt pan and topped with colored sugar-free granulated sweetener.
I like to cook (as much as possible) with items on hand because I hate shopping. Unfortunately, I didn’t have erythrytol or any granulated sweetener for that matter, so I used powdered sucralose and opted for tri-colored buttercream icings instead of the traditional Royal icing and colored sprinkles.
For the Cake:
- 5 eggs, yolks separated from whites
- 1/4 tsp cream of tartar
- 6 tbsp melted butter
- 1 tsp vanilla
- 4 oz cream cheese softened
- 1/4 cup +2 tbsp sweetner (erythritol, stevia, monk fruit) divided
- 2 tsp baking powder
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tsp cinnamon divided
For the Frosting:
- 6 tbsp butter softened
- 3 oz cream cheese softened
- 3 tbsp sweetener (as above)
- 1 tsp vanilla
- 2 drops yellow food coloring
- 2 drops green food coloring
- 1 drop red food coloring
- 1 drop blue food coloring
- Preheat oven to 350 degrees F. Grease and flour a Bundt pan (I used vegetable oil and paleo baking mix).
- Separate 5 eggs into 2 large bowls. Add cream of tartar to egg whites and beat with an electric mixer until soft peaks form.
- Add 3 tbsp of melted butter, vanilla, cream cheese, and 2 tbsp of sweetener to the egg yolks. Mix until well combined then add 1 tsp of cinnamon, baking powder, almond flour, and coconut flour. Stir until combined.
- Fold the egg whites into the flour mixture.
- In a separate bowl combine 3 tbsp of melted butter, 1 tsp of cinnamon, and 1/4 cup of sweetener.
- Pour half of the batter into the greased Bundt, top with the cinnamon/butter mixture, and then the remaining batter – Spread the batter to the edges of the pan to cover the cinnamon mixture.
- Using a butter knife or chopstick, make swirls in the bread, keeping the knife vertical to prevent the layers from mixing too much.
- Press the plastic “baby” down into the batter just until its covered.
- Bake for 30-40 minutes or until golden on top. Allow it to cool before removing from the pan.
- While your cake is cooling, prepare the icing, by combining the cream cheese, butter, vanilla, sweetener in a bowl until smooth and uniform. If your frosting seems too thick, thin it with heavy cream or half and half.
- Separate icing into 3 equal parts and color one green, one purple, and one yellow
- Once you have removed the cake from the pan and it has cooled to room temperature top it with frosting, alternating green, yellow, and purple bands of color.