When we say “Fat Tuesday” we really mean eat high fat, low sugar, no gluten Tuesday and shake what the good Lord made you Tuesday. Karen sent me the MOST awesome recipe for King Cakes ever. Made from Oopsie rolls, frosting and colored “sugar,” she has been tempting taste buds of co-workers ever since.
Says Karen, “My husband has lost 50 lbs. And I have eaten more food in the last year than in the last 25 years on a low fat diet and haven’t gained an ounce.
“One of my co-workers said, “Can you make something that tastes like king cake?” as that is nothing but a white flour vehicle for the consumption of mass amounts of sugar that is omnipresent at my workplace (the local high school) from Christmas until “Fat” Tuesday, so I was of course intrigued and challenged. My first thought was “hmmm, oopsie as king cake” and then I remembered that donut recipe I had printed out… My low carb friend at work says these are better than the real thing. So thank you for the inspiration! You’re the best! ”
Dudette, you’re welcome. And thank you. And weigh to go on those terrific losses, even during those tempting holidays!
Karen’s Mardi Gras King Cakes
3 eggs, separated
3 ounces cream cheese, softened
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis or Torani Vanilla Syrup (Sugar Free)
1 oz cream cheese
3 Tbsp butter
2 Tbsp heavy cream
1/4 tsp vanilla
1 Tbsp Torani or Davinci Vanilla Sugar Free syrup
6 drops liquid splenda
Colored erythritol in purple, green and yellow. Instructions
1. Preheat oven to 300 degrees F.
2. In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
3. In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Carefully fold the whites into the yolks
4. Place in ungreased, nonstick angel food miniature cake pans.
5. Bake for 30 minutes.
6. Remove pans from oven and let cool on a cooling rack.
7. Cream together cream cheese, butter and heavy cream. Add in vanilla, syrup and sweetener.
8. Frost cakes.Sprinkle with prepared, colored “sugars.”
Makes 4 cakes.
Nutritional information per cake: Calories: 344, Carbohydrates: 3, Fiber: 0, Net Carbohydrates: 3, Protein: 8.5 grams, Fat: 30 grams