Yes!! We've finally found the best keto and gluten-free King's Cake recipe. It's from Cristina Piriz, a dietitian specializing in the ketogenic diet , and we recommend checking out the keto recipes on her website ; you'll love them.
Let's get on with the recipe:
Ingredients
- 125 gr Cream cheese
- 60 gr Butter
- 20 gr erythritol
- 4 Big eggs
- 5 gr Vanilla extract
- 2 tablespoons Natural lemon juice
- 12 gr Orange blossom water
- 210 gr Almond flour
- 20 gr Coconut flour
- 8 gr Baking powder Royal Type
- 2 gr Salt
- 22 gr Raw almond sticks
- 5 gr Sliced almonds
- 25 gr Frozen mixed red fruits
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400 gr Whipping cream 35% fat
Step-by-step preparation
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We start by preheating the oven to 190°C (375°F) using top and bottom heat settings.
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Place the cream cheese in a container and soften it in the microwave. Pour it into a large bowl.
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Place the butter in a container and melt it in the microwave. Pour it into the bowl along with the cream cheese. Add 15g of stevia (the other 5g of stevia is used to "finish" the roscón later). Mix well using an electric mixer.
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Now, crack 3 eggs into the bowl (the other egg is for "painting" the roscón). Also add the vanilla extract, natural lemon juice, and orange blossom water. Mix well again with an electric whisk.
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Now add the almond flour , coconut flour , baking powder, and a pinch of salt. Mix well with a spoon or spatula until the mixture is smooth.
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Now take our round baking tray. Line it with parchment paper if you think the roscón might stick. Place an ovenproof bowl in the center (so that it forms a hole). Using a spoon, place spoonfuls of the mixture evenly around the bowl, forming our roscón. When you've used all the mixture, wet your hands with water and smooth the entire surface until it's smooth.
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Now, beat an egg in a bowl. Add 5g of stevia and mix again. Take a kitchen brush and carefully brush the entire surface of the roscón. Now add the berries on top, as well as the slivered and sliced almonds.
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Bake as is, with the bowl in the middle, for approximately 45 minutes. The real trick to making this recipe delicious is to toast the almonds and the top layer of the cake well, which is what gives it its unique flavor. While the roscón is baking, prepare the cream. To do this, take 400g of whipping cream, add 5g of stevia, and beat with a whisk until stiff. Place in the refrigerator.
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After this time, and always checking the color of the top of the cake, remove from the oven and let it cool. Using a knife or similar, trace the edges of the bowl and carefully remove it. Cut into pieces and add the chilled whipped cream just before serving... Enjoy!
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