Traditional King Cake

Recipes   Seasonal     Sweets     The Classics    



  • 1 (16 oz.) container of sour cream
  • ¼ cup unsalted butter
  • 1 tsp. Salt
  • 1 tbsp. Granulated Sugar (to activate the yeast)
  • 2 (¼ - oz.) envelopes active dry yeast
  • ½ cup WARM water (100 - 110 degrees F)
  • 2 Large eggs, lightly beaten
  • 6 ¾ cups bread flour, divided


  • 2 (8 oz.) pkg. cream cheese, softened
  • 3 tsp. Ground cinnamon (more if you LOVE cinnamon like me)
  • 2 tsp. Vanilla extract
  • 1 large egg

Creamy Vanilla Glaze

4 oz. cream cheese (room temp.)

2 tbs. Butter (room temp.)

4 tbs. Milk

6 tbs. Swerve Confectioners

1 tsp. Vanilla


  • Watkins or other natural food coloring
  • Swerve Granular


  1. Prepare the dough: combine sour cream, butter, salt & ⅓ cup of Swerve in a saucepan over medium to low heat. cook, stirring until butter melts, about  5 minutes. remove from heat; cool until 100-110 degrees f, 15 minutes.
  2. Stir together yeast, water & granulated sugar in a 1-cup glass measuring cup; let stand 5 minutes.
  3. Combine the sour cream mixture, yeast mixture, 2 eggs and 2 cups of the flour in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. beat at medium speed until smooth. reduce speed to low; gradually add 4 cups of flour, beating until dough forms.
  4. Turn out onto a surface dusted with ¼ cup of flour. knead, gradually adding the remaining ½ cup of flour 2 tbsp. at a time until smooth and elastic. (cover hands in flour before or the dough will stick to you!) place in a well-greased bowl; turn to grease top. cover; let rise in a warm space until doubled in bulk, 45 minutes to an hour.
  5. Meanwhile, prepare the filling: beat cream cheese, swerve, cinnamon & vanilla with an electric mixer on medium speed until smooth. beat in the egg.
  6. Prepare the baked cakes: gently punch dough down; divide in half. on a lightly floured surface, roll 1 portion into a 22 by 1 2 inch rectangle (keep the remaining portion of dough covered in a well-greased bowl.) spread half of your filling over the rectangle leaving a 1-inch border. starting at one long side, carefully roll up a rectangle in a jelly-roll fashion. place, seam side down, on a large parchment paper-lined baking sheet. bring ends of the roll together forming a ring.  moisten ends with water; pinching to seal. repeat with the 2nd portion of dough and remaining filling.
  7. Cover; let rise in a warm place until doubled in bulk; 30 minutes.
  8. Preheat oven to 350 degrees; uncover dough rings & bake in the preheated oven until golden brown and done. 30-45 min. rotating halfway through.
  9. Cool cakes completely on a wire cooling rack for about an hour.
  10. Prepare the glaze; place cream cheese and butter into a mixing bowl and whisk together until creamy with an electric mixer. Slowly add swerve confectioners while mixing. add milk and vanilla until creamy.
  11. Using a spatula, smear mixture onto cakes.
  12. Using 3 small bowls, add food coloring to Swerve Granular to make 1 bowl of purple, 1 bowl of green and 1 bowl of yellow “sugar dust”
  13. Immediately sprinkle “sugar dust” onto glaze so it will stick.
  14. Enjoy!

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Nutrition Facts

Serving Size 1

Servings 24

Calories 290
Total Fat 15g
Total Saturated Fat 9g
Cholesterol 65mg
Sodium 200mg
Total Carbs 38g
Dietary Fiber 2g
Sugars 4g
Swerve 11g
Protein 8g
Net Carbs: 25g