This Keto King Cake recipe is the perfect sugar-free dessert to serve for the Carnival season, and especially for Mardi Gras!
To make the colored sweetener; place ¼ cup of erythritol or xylitol into a zip-lock bag. Add 2 drops of food coloring to start and shake to mix – add additional food coloring until the desired shade is achieved.
Whilst the King Cake traditionally includes a “baked in” plastic baby, we did not add one to our cake just to stay on the safe side.
This Keto King Cake recipe makes 12 serves. 1 serving has 3g net carbs.
Store leftover Keto King Cake in the fridge for up to 1 week, or freeze for up to 3 months.
Keto King Cake Ingredients
- Dough Ingredients
- 2 teaspoons of Dried Yeast
- 2 teaspoons of Inulin
- 2 tablespoons of Warm Water
- 1 ¼ cups of Almond Flour
- ⅓ cup of Coconut Flour
- 3 tablespoons of Golden Flax Meal
- 2 tablespoons of Brown Erythritol
- 1 teaspoon of Baking Powder
- 1 teaspoon of Xanthan Gum
- ¼ cup of Unsalted Butter, melted
- 3 large Eggs
- Filling Ingredients
- ½ cup of Pecans, chopped
- ⅓ cup of Brown Erythritol
- 1 tablespoon of Cinnamon, ground
- ¼ cup of Unsalted Butter, melted
- Frosting Ingredients
- ½ cup of Powdered Erythritol
- 1-2 tablespoons of Water
- Colored Sweetener – Gold, Purple, and Green (see above for how to make)
How to Make Keto King Cake
- In a small bowl, add the yeast, inulin, and warm water. Set aside in a warm place to proof for 5 minutes.
- In a large mixing bowl, add the almond flour, coconut flour, flax meal, erythritol, baking powder, and xanthan gum. Mix well.
- Add the proofed yeast mixture, butter, and eggs. Mix to a dough consistency.
- In a small bowl, add the pecans, sweetener, cinnamon, and butter. Mix together.
- Place the dough between 2 sheets of parchment paper and roll into a rectangle about 6mm/0.25in thick.
- Spread the cinnamon mixture over the dough, leaving at least a 2cm/1in border along the long edges of the rectangle.
- Roll the dough up into a scroll, and gently bend into an oval, pressing the two ends together. If your dough cracks, gently press it back together.
- Cover with a clean cloth and leave to proof in a warm place for an hour.
- Preheat your oven to 160C/320F.
- Bake your cake ring for 25-35 minutes until golden brown.
- Leave your cake to cool for at least an hour, or until just warm to the touch.
- In a small bowl, add the powdered erythritol and a little bit of water at a time until the frosting is of pouring consistency.
- Drizzle the frosting over the cake and sprinkle with the colored sweetener.
- Cut into 12 pieces and serve!
Keto King Cake
This Keto King Cake recipe is perfect to serve for the Carnival season, and especially for Mardi Gras!
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Print Pin Share EmailServings: 12 servings
Calories: 214kcal
Unit Conversion
Ingredients
Dough Ingredients
- 2 teaspoons Dried Yeast
- 2 teaspoons Inulin
- 2 tablespoons Warm Water
- 1 ¼ cups Almond Flour
- ⅓ cup Coconut Flour
- 3 tablespoons Golden Flax Meal
- 2 tablespoons Brown Erythritol
- 1 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¼ cup Unsalted Butter melted
- 3 large Eggs
Filling Ingredients
- ½ cup Pecans chopped
- ⅓ cup Brown Erythritol
- 1 tablespoon Cinnamon ground
- ¼ cup Unsalted Butter melted
Frosting Ingredients
- ½ cup Powdered Erythritol
- 1-2 tablespoons Water
- Colored Sweetener – Gold Purple, and Green
Instructions
- In a small bowl, add the yeast, inulin and warm water. Set aside in a warm place to proof for 5 minutes.
- In a large mixing bowl, add the almond flour, coconut flour, flax meal, erythritol, baking powder, and xanthan gum. Mix well.
- Add the proofed yeast mixture, butter, and eggs. Mix to a dough consistency.
- In a small bowl, add the pecans, sweetener, cinnamon, and butter. Mix together.
- Place the dough between 2 sheets of parchment paper and roll into a rectangle about 6mm/0.25in thick.
- Spread the cinnamon mixture over the dough, leaving at least a 2cm/1in border along the long edges of the rectangle.
- Roll the dough up into a scroll, and gently bend into an oval, pressing the two ends together. If your dough cracks, gently press it back together.
- Cover with a clean cloth and leave to proof in a warm place for an hour.
- Preheat your oven to 160C/320F.
- Bake your cake ring for 25-35 minutes until golden brown.
- Leave your cake to cool for at least an hour, or until just warm to the touch.
- In a small bowl, add the powdered erythritol and a little bit of water at a time until the frosting is of pouring consistency.
- Drizzle the frosting over the cake and sprinkle with the colored sweetener.
- Cut into 12 pieces and serve!
Nutrition
Serving: 80g | Calories: 214kcal | Carbohydrates: 7g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 35mg | Potassium: 107mg | Fiber: 4g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Looking for more delicious Keto celebration cakes? Try our;
To make a larger batch of this Keto King Cake recipe adjust the servings above.
