Low Carb King Cake

local_grocery_store Ingredients

• 2 cups almond flour
• 1/2 cup coconut oil, melted
• 4 eggs
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 cup pecans, chopped
• 1/2 cup Swerve sweetener
• purple, green, and gold natural food coloring

restaurant_menu Method

1. 1.Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. 2.In a large bowl, whisk together the almond flour, melted coconut oil, eggs, baking powder, and cinnamon until smooth.
3. 3.In a small bowl, mix together the chopped pecans and Swerve sweetener.
4. 4.Spread the almond flour batter onto the prepared baking sheet, leaving a 1-inch border around the edges.
5. 5.Sprinkle the pecan mixture over the batter.
6. 6.Carefully roll up the cake, starting at one of the long edges.
7. 7.Transfer the cake to a greased 9-inch pie dish and shape it into a circle.
8. 8.Bake for 25 minutes, or until golden brown.
9. 9.Let the cake cool completely.
10. 10.Divide the natural food coloring into three bowls and mix with a few drops of water to create a paste.
11. 11.Drizzle the colored glaze over the top of the cake, alternating colors.
12. 12.Slice and serve!

lightbulb_outline Tips

• chevron_rightMake sure to leave a 1-inch border around the edges of the batter before rolling up the cake.
• chevron_rightUse natural food coloring to avoid artificial dyes and chemicals.
• chevron_rightStore any leftovers in an airtight container in the fridge for up to 3 days.