Mardi Gras!
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
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)
Frosting:
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
Oh my! Dessert for tonight! Thank you.
I tried the Oopsie rolls once and they ‘t come out like your. They were flat. I think I either didn’t beet them long enough in the mixer or blended in the egg yolks to much aid killed the peeks. I will try again because these just look amazing!!
When using my Kitchen Aid mixer what speed should I use? Maybe it was too fast?
I usually put my mixer on high and walk away after setting the timer for at least three minutes. If yours didn’t whip up it could be that you accidentally had some yolk in your whites, or the whites might need to come to room temperatue first.
Yep, Oopsie rolls… I beat the egg white till really stiff. I love them rewarmed in the morning with spicy salsa. This looks yummy! Thanks!
What the heck am I doing wrong??? I know it’s not Marti Gras, but my husband loves sweet things, and I love to bake…so I tried these. I bought a new little mini non stick cake pan. And they all stuck. So I had a bunch of little flat cakes. i redeemed myself by just layering them together with the frosting (which also didnt turn out right, it was too runny) My husband and I loved the taste of them…even if it was just the tops. So, folks, what am I doing wrong???
Hi, Linda! If they stuck to the non-stick pan, I like to very gently nudge them from the pan as they are still warm, very gently, with a spoon to remove.
I love your save, though. Mini cakes are divine.
I am going to add cinnamon like our plain king cakes here in Louisiana. Can’t wait to try the recipe. Thanks Jamie for all your hard work, we love and appreciate you!!
Arleen, I am so glad we can help. This recipe is from a friend, and I love her creativity!
I don’t have liquid splenda. I do have packets of Truvia though. Is there a way I can substitute that ingredient? I have everything else for this.
What do you mean by “carefully folding the whites into the yolks”. I want to try making this this weekend, but am unclear about this part in the directions.
Would there be a way to add a filling (live lemon cream) to this to make a filled king cake?