Almond flour and cream cheese create a surprisingly light, tender base for this Keto Mardi Gras King Cake, offering a low-carb take on the classic NOLA celebration dessert. A generous cinnamon-butter ribbon runs through the center of the crumb, filling the kitchen with a warm, spiced scent as it bakes in the Bundt pan.

The finished cake is finished with a tangy, creamy glaze and traditional yellow, green, and purple sugar-free sprinkles. Since the texture stays moist and structured, it slices cleanly, making it a reliable centerpiece for a festive brunch or a post-dinner treat during Carnival season.

While traditional recipes often rely on heavy yeasted doughs, this version focuses on a whipped-egg batter that mimics the familiar richness of a bakery-style pastry without the sugar crash. It keeps well in the refrigerator for a week, so you can enjoy a slice alongside your morning coffee throughout the week.

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If you enjoy experimenting with low-carb baking as much as I do, this Mardi Gras centerpiece is just the beginning of your keto pastry journey. For those mornings when you want a treat that fits your macros, try our tangy rhubarb coffee cake, which offers a bright, seasonal profile. If you find yourself craving something crunchy to snack on throughout the day, these birthday cake granola clusters are a pantry staple that keep the celebratory flavors going without the sugar crash.

Key Ingredients

Almond flour: Provides the structural base for this low-carb, grain-free cake.
Cream cheese: Contributes to the rich, moist texture of the cake and the creamy frosting.
Erythritol: Used as the primary keto-friendly sweetener for the cake, frosting, and colorful sprinkles.
Eggs: Whipped to stiff peaks to give the cake its light and airy rise.
Ground cinnamon: Creates a warm, aromatic spice swirl throughout the center of the cake.
Heavy whipping cream: Blended with butter and cream cheese to create a smooth, pourable frosting.
Food coloring: Used to create the traditional yellow, green, and purple Mardi Gras sprinkles.

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Keto Mardi Gras King Cake

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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.

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