Keto Mardi Gras King Cake

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Keto Mardi Gras King Cake: A Guilt-Free Celebration!

Looking for a delicious and festive way to celebrate Mardi Gras without derailing your keto diet? Our Keto Mardi Gras King Cake is the perfect solution! This low-carb twist on the classic New Orleans treat delivers all the traditional flavors and fun, minus the sugar and carbs.

Imagine a moist, subtly sweet cake infused with cinnamon and nutmeg, then topped with a creamy, sugar-free icing and a generous sprinkle of vibrant purple, green, and gold keto-friendly sprinkles. This isn’t just a cake; it’s an experience! We’ve carefully crafted this recipe to ensure it’s both incredibly flavorful and perfectly aligned with your keto lifestyle.

This Keto Mardi Gras King Cake is made with almond flour and other low-carb ingredients, keeping the net carb count significantly low. This allows you to indulge in the spirit of Mardi Gras without the guilt or the sugar crash. Plus, it’s incredibly easy to make! You’ll be impressing your friends and family with your baking skills in no time.

Whether you’re hosting a Mardi Gras party or simply craving a sweet treat, our Keto King Cake is the answer. Forget about compromising your diet; you can have your cake and eat it too! Share the joy of Mardi Gras, keto-style. Order yours or grab the recipe today and let the good times roll (low-carb, of course)!

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Cake Ingredients

5 large eggs¼ teaspoon cream of tartar6 tablespoons butter, melted1 teaspoon pure vanilla extract4 ounces plain cream cheese, softened1 cup almond flour1/3 cup brown erythritol2 teaspoons baking powder2 teaspoons ground cinnamon

Frosting

2 tablespoons butter, softened2 ounces plain cream cheese, softened3 tablespoons heavy whipping cream2 tablespoons confectioners’ erythritol½ teaspoon pure vanilla extract

Sprinkles

6 teaspoons erythritol divided 3 ways (2 teaspoons each)2 drops yellow food coloring2 drops green food coloring2 drops purple food coloring (or 1 drop of red and 1 drop of blue)Optional:1 oven-safe toy “baby” to bake in your cake

Instructions

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.