Fat 15 grams
Net Carbs 5 grams
Protein 7 grams
2 cups fine almond flour
1 cup coconut flour
1/2 cup unsweetened protein powder
1 Tablespoon xanthan gum
1 Tablespoon baking powder
1 cup Swerve Granular
1 package unflavored gelatin
1 teaspoon salt
1 pack quick rise yeast
1/2 cup whole milk (room temp)
1/4 cup warm, not hot, water
6 Tablespoons butter, room temp, cut into Tablespoons
3 eggs, room temperature
1/4 cup sour cream
butter for greasing the pan and bowl
2/3 cup Swerve Granular
4 Tablespoons ground cinnamon
8 ounces cream cheese, softened
Cream Cheese Glaze & Sprinkles
4 ounces cream cheese (room temp)
2 Tablespoons butter (room temp)
6 Tablespoons Swerve Confectioner’s
4 Tablespoons milk
1 teaspoon vanilla
1 cup Swerve Granular
Natural Food Coloring (yellow, green, red and blue)
King Cake and Filling
Combine flours, protein powder, baking powder, Swerve, xanthan gum and gelatin.
Beat 1 1/2 cups flour mixture, salt and yeast together.
Heat milk, water and butter to 120-130 degrees over low heat and add to dry ingredients and beat on medium to fully combine. Add eggs one at a time, sour cream and 1/2 cup flour mixture and beat on medium 1-2 minutes until fully combined. Add the rest of flour mixture and beat on high til fully combined. (1-2 minutes) Dough will be pliable.
Form dough into a ball and place into lightly buttered bowl, coating all sides with the butter. Cover with a lightweight towel and place in a warm, draft-free area til dough doubles in size (approximately 1 hour) (You may pre-heat oven to 150-175 degrees, turn off, crack oven door to release some heat and place rising dough in oven with door closed if a warm, draft-free spot is not available.)
Punch the dough down and set aside in a warm, draft-free spot for another 30 minutes-1 hour and cover with a warm, damp towel.
Check dough and if it is too slick to work with, place in fridge for 10 minutes. Divide dough into 2 equal balls.
Line 2 large baking sheets with parchment paper and set aside. Preheat oven to 350F
Lightly flour a large piece of parchment paper and put one dough ball on paper and sprinkle again with flour. Add another sheet of paper on top then roll dough out into a rectangle approximately 12 inch x 12 inch
To add filling, combine Swerve and cinnamon and set aside. Spread 4 ounces cream cheese to cover top of dough and sprinkle half the Swerve and cinnamon mixture on top of cream cheese.
To fold the dough, 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 it’s original rectangular size.
With a pizza cutter 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 warm water to seal. If the dough cracks reseal by pinching together.
Repeat this for the remaining dough.
Place cakes in the preheated oven and bake til lightly golden on top, about 17-20 minutes for 6 small cakes.
Remove from oven and allow to cool for 30 minutes.
Add 1/3 cup granulated Swerve to three small bowls.
Add each color to each bowl and mix until uniform in color.
Cream Cheese Glaze
Place cream cheese and butter in a small bowl and beat til smooth.
Using a sifter, add Swerve Confectioner’s and mix til creamy.
Add milk and vanilla and whisk til combined.
Spread icing onto King Cake and add sprinkles.