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
Directions:
Cake:
- Preheat oven to 325 degrees, and grease a 7″ bundt cake pan. (350 degrees for a 10″ round cake pan).
- Separate egg whites and yolks into two mixing bowls.
- In egg whites bowl, add 1 tsp. cream of tartar, and mix until peaks form.
- 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.
- In egg yolks bowl, add 1 cup almond flour. Mix well.
- Combine egg whites and egg yolks bowls’ contents, and slowly mix.
- In a small bowl, add 3 Tbsp. melted butter, 2 Tbsp. granular monk fruit sweetener, and 1 tsp. cinnamon. Mix to form cinnamon syrup.
- 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.
- Using a toothpick to swirl batter and syrup together. Avoid touching the bottom of the pan.
- Bake until golden brown, or about 40 minutes. (About 30 minutes for a 10″ round cake pan).
Icing:
- 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.
- Cool cake to room temperature, and spread icing on top evenly.
Sprinkles:
- 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.
- 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.
