King Cake

King Cake 4
King Cake 4

King Cake

Recipes   Sweets     Gluten Free     Seasonal    

Ingredients

King Cake
  • 2 cups fine almond flour
  • 1 cup coconut flour 
  • 1/2 cup unsweetened protein powder 
  • 1 TBS baking powder 
  • 1 cup Swerve, Granular 
  • 1 package unflavored gelatin
  • 1/4 cup sugar (to activate the yeast)
  • 1 teaspoon kosher salt
  • 1 pack quick rise yeast  
  • 1/2 cup whole milk (room temperature) 
  • 1/4 cup water
  • 6 TBS unsalted butter, room temperature cut into tablespoons
  • 4 eggs, room temperature
  • 1/4 cup sour cream
  • butter for greasing pan and bowl


Filling
  • 2/3 cup Swerve, Granular 
  • 4 TBS ground cinnamon
  • 8 oz cream cheese, softened 
Cream Cheese Glaze
  • 4 ounces cream cheese (room temperature)
  • 2 TBS butter (room temperature) 
  • 6 TBS Swerve, Confectioners 
  • 4 TBS milk 
  • 1 teaspoon vanilla
  • 1 cup Swerve, Granular
  • Food coloring (yellow, green, red, and blue)

Instructions

King Cake & Filling
  1. In a medium bowl, make flour mixture by combining almond flour, coconut flour, protein powder, baking powder, Swerve, and gelatin. Whisk to combine. 
  2. In an electric mixer bowl, add 1 1/2 cups of flour mixture, granulated sugar, salt, and yeast.
  3. In a small saucepan over low heat, heat the milk, water and butter to 120-130 degrees F. Add to dry ingredients, and beat on medium to fully combine. Add the eggs (one at a time), sour cream, and 1/2 cup flour mixture. Beat until fully combined on medium speed (1-2 minutes). Add the rest of the flour mixture; beat on medium-high to fully combine (1-2 minutes). Dough will be pliable. 
  4. Form dough into a ball with hands. The dough will be sticky. Lightly butter a large mixing bowl, and place dough in bowl, turning with hands to butter the surface of the dough on all sides. Cover with damp, warm, lightweight towel and place in a warm, draft-free area until the dough doubles in size (approximately 1 hour).*
  5. Punch dough down. If the dough is too sticky to work with, place bowl with dough in the refrigerator for 10 minutes. Divide dough into 2 equal-sized balls.
  6. Line 2 large baking sheets with parchment paper and spray with cooking spray or generously butter; set aside. Preheat the oven to 350 degrees. 
  7. Lay out a large piece of wax or parchment paper, and lightly flour the rolling surface with coconut flour. Using a rolling pin, roll one of the dough balls into a rectangle approximately 12-in by 12-in. Lightly sprinkle flour to surface of dough if it sticks to the rolling pin.
  8. To add the filling, combine Swerve and cinnamon in a small bowl. Set aside. Spread 4 oz softened cream cheese to cover the top of the dough. Sprinkle half the Swerve and cinnamon mixture on top of the cream cheese.
  9. Gently lift the long edge of the paper up, allowing the edge of the dough to roll over onto the cream cheese filling by about 2 inches. Lift the opposite side to roll the dough over on itself again by about 2 inches. Use the rolling pin to roll out the dough to its original rectangular size, then repeat the folding process.
  10. With a pizza roller or knife, make three long strips of the dough. Move each strip to a baking sheet, and shape each strip into an oval with the ends touching; pinch them together using water-moistened fingers to seal. If the dough cracks when you create the oval, re-seal by pinching dough together.
  11. Repeat steps 7-10 for the remaining 3 mini king cakes.
  12. Place cakes in the preheated oven and bake until the cake is lightly golden on top; approximately 17-20 minutes for 6 small cakes. 
  13. Remove from the oven and allow to cool for 30 minutes.

*Note: If a warm, draft-free spot is not available, preheat oven to 200 degrees, turn off the oven, crack the door to release some heat, and place rising dough in oven with door closed.


Glaze
  1. Place cream cheese and butter in a bowl and beat until smooth. Using a sifter, add Swerve, Confectioners and whisk until creamy.Add milk and vanilla, and whisk until combined.
  2. With a spoon or basting brunch, spread onto King Cake, then add colored granulated Swerve* immediately. Repeat with remaining 5 king cakes.
  3. *For colored sprinkles, place 1/3 cup of Swerve, Granular in a small bowl, and add yellow food coloring. Mix in with fork until color is achieved. Repeat with green and purple (equal parts red + blue) coloring. 

Makes 24 servings.

King Cake
King Cake 3
Nutrition Facts

Serving Size 1/4 mini king cake

Servings 24

Calories 190
Total Fat 15g
Total Saturated Fat 7g
Cholesterol 60mg
Sodium 170mg
Total Carbs 26g
Dietary Fiber 5g
Sugars 5g
Swerve 16g
Protein 7g
Net Carbs: 5g

*Percent Daily Values are based on a 2,000 calorie diet.

Comments:

  • Patricia Emery

    THANK YOU! I've been low-carb for years, and completely grain-free for the past four years. I don't really bake much at all, any more, but sometimes, especially for a Holiday or special occasion, it is nice to make something that we grew up with. I will definitely be giving this a try! Now does anyone know a recipe for Keto Lebkuchen or Paleo Stolen? The dried fruit alone makes it impossible to make Stolen keto...

  • Jill

    This was delicious, but I ended up doing it quite differently because of the circumstances I had. I wanted to make it lower carb. Some alterations I made were to use whey protein powder, and only 1 teaspoon of sugar to proof the yeast. I proofed it in the water with the sugar in a small bowl because I wasn't sure my yeast was good. The yeast doubled so should have been ok. Where milk was called for, I used heavy whipping cream. The dough was very wet, more like a thick cake batter. It stayed the same after proofing. There was no way it was going to be filled and rolled so I placed half the dough in the bottom of a tube pan, spooned the cream cheese over the top and spread out a bit, then spread the cinnamon mixture over that. But, there was so much cinnamon mixture that I only used half of it. Then I spooned the other half of the dough over the top. I baked it for about 50 min until it reached a temperature of about 170ish. I wanted to bake longer but it was getting very brown. I took it out of the pan and glazed it after cooling for a bit. It is delicious. The texture is like a really tender biscuit and the taste is like a cinnamon roll. I'm not sure what I did wrong, but I would make it again it tastes so good.

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