Being on a carb-restricted diet in Louisiana is near impossible. We all love to cook and eat, it’s kind of our thing. Even though I am limiting my carb intake, I find myself searching for recipes to imitate all of the carbs that I miss: peanut butter cookies, fudgy brownies, pancakes, pasta, and now that it’s Carnival season… King Cake! I tried three recipes that I found online before deciding I wasn’t going to waste ingredients anymore. I had to try to make my own. This cake is a little more moist than traditional King Cake, but it still tastes great! You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire cake = 26.8g net carbs
Cut into 12 slices, each slice = 2.23g net carbs

Ingredients:

Cake:

• 3 large eggs
• 1 cup almond flour
• 4 oz. softened cream cheese
• ¼ cup, 2 Tbsp. granular monk fruit sweetener, separated
• 3 Tbsp., 3 Tbsp. melted butter, separated
• 2 tsp. baking powder
• 1 tsp., 1 tsp. cinnamon, separated
• 1 tsp. cream of tartar
• 1 tsp. imitation vanilla extract

Icing:

• 3 oz. softened cream cheese
• 3 Tbsp. melted butter
• 3 Tbsp. granular monk fruit sweetener
• 2 Tbsp. heavy whipping cream
• 1 tsp. imitation vanilla extract

Sprinkles:

• 2 Tbsp., 2 Tbsp., 2 Tbsp. granular monk fruit sweetener, separated
• Yellow, green, and purple (blue + red) liquid food dye

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Directions:

Cake:

1. Preheat oven to 325 degrees, and grease a 7″ bundt cake pan. (350 degrees for a 10″ round cake pan).
2. Separate egg whites and yolks into two mixing bowls.
3. In egg whites bowl, add 1 tsp. cream of tartar, and mix until peaks form.
4. In egg yolks bowl, add 4 oz. softened cream cheese, ¼ cup granular monk fruit sweetener, 3 Tbsp. melted butter, 2 tsp. baking powder, 1 tsp. cinnamon, and 1 tsp. imitation vanilla extract. Mix well.
5. In egg yolks bowl, add 1 cup almond flour. Mix well.
6. Combine egg whites and egg yolks bowls’ contents, and slowly mix.
7. In a small bowl, add 3 Tbsp. melted butter, 2 Tbsp. granular monk fruit sweetener, and 1 tsp. cinnamon. Mix to form cinnamon syrup.
8. Pour half of cake batter into the bundt cake pan. Drizzle cinnamon syrup onto batter and spread evenly to cover all batter. Cover cinnamon syrup with remaining batter.
9. Using a toothpick to swirl batter and syrup together. Avoid touching the bottom of the pan.
10. Bake until golden brown, or about 40 minutes. (About 30 minutes for a 10″ round cake pan).

Icing:

1. In a small bowl, add 3 oz. softened cream cheese, 3 Tbsp. melted butter, 3 Tbsp. granular monk fruit sweetener, 2 Tbsp. heavy whipping cream, and 1 tsp. of imitation vanilla extract. Mix well and store in refrigerator.
2. Cool cake to room temperature, and spread icing on top evenly.

Sprinkles:

1. In 3 small bowls, add 2 Tbsp. of monk fruit sweetener each, and 2 drops of liquid food dye. 2 drops of yellow in one bowl. 2 drops of green in one bowl. 1 drop of blue plus one drop of red in one bowl. Mix well.
2. Sprinkle on top of icing in a fun pattern.

Tip: Using small salad dressing containers for the sprinkles allows you to shake to blend the food dye, and you have more control when applying to the icing.