King Cake is a New Orleans cinnamon Bundt cake originating in France. It’s three colors—yellow, green and purple, are symbolic of the three wise kings who visited baby Jesus at his birth. Traditionally, a toy baby is baked into the cake and whoever finds the baby in their slice is considered “king for the day”!
Prep Time: 15 minutes
Cooking Time: 1 hour
5 large eggs
¼ teaspoon cream of tarter
6 tablespoons butter, melted
1 teaspoon pure vanilla extract
4 ounces plain cream cheese, softened
1 cup almond flour
1/3 cup brown erythritol
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 tablespoons butter, softened
2 ounces plain cream cheese, softened
3 tablespoons heavy whipping cream
2 tablespoons confectioners’ erythritol
½ teaspoon pure vanilla extract
6 teaspoons erythritol divided 3 ways (2 teaspoons each)
2 drops yellow food coloring
2 drops green food coloring
2 drops purple food coloring (or 1 drop of red and 1 drop of blue)
1 oven-safe toy “baby” to bake in your cake
Preheat your oven to 350 degrees Fahrenheit.
Grease a Bundt tin with butter spray and set aside.
Separate the eggs into two bowls. Add the cream of tartar to the egg whites and beat with an electric mixer until stiff peaks form.
Add 3 tablespoons of melted butter, vanilla, cream cheese and ½ of the brown erythritol to the egg yolks and mix very well. Add 1 teaspoon of cinnamon, baking powder and almond flour and mix very well.
Fold the egg whites into the almond flour mixture until well-combined.
In another small bowl, combine the remaining 3 tablespoons of melted butter, 1 teaspoon of cinnamon and ½ of the erythritol and mix well.
Pour half of the cake batter into the Bundt tin. Top with the butter, cinnamon and erythritol mixture over the batter, then top with the remaining batter.
Swirl the batter with a butter knife so that the cinnamon mixture spreads around. Do not overmix.
If baking a toy “baby” in your cake, carefully push it down into the cake batter.
Bake in the oven for 30-40 minutes, or until a toothpick entered into it comes out clean.
Allow cake to completely cool before removing from the pan by flipping upside down onto a cake platter.
While the cake is cooling, prepare your frosting and sprinkles.
Mix the frosting ingredients together very well. Mix the sprinkles ingredients well so that you have a bowl of yellow, green and purple sprinkles.
Drizzle the frosting over the cooled cake and top each third of the cake with the three different colors of sprinkles so that you have equal parts yellow, green and purple.
Serve between 12, storing any leftovers in an airtight container in the fridge for up to 7 days.
Net Carbs: 6