Keto Praline Cream Cheese King Cake

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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These keto-specific ingredients can be hard to find locally — click any link to order directly from Amazon with free Prime shipping. As an Amazon Associate, Ketonia earns from qualifying purchases at no extra cost to you.

Yeast
Fleischmann’s Rapid Rise Instant Yeast (4 oz, 3-pack)

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Cream Cheese
Philadelphia Original Cream Cheese (8 oz, 4-pack)

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Ketonia
Ketonia Bread Mix — Shop Amazon for Keto Baking Supplies

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Stand Mixer
KitchenAid 5-Qt Tilt-Head Stand Mixer

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Parchment Paper
Reynolds Kitchens Parchment Paper Roll (60 sq ft)

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Butter
Kerrygold Pure Irish Butter Unsalted (8 oz, 4-pack)

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Erythritol
Swerve Granular Sugar Replacement (12 oz, 2-pack)

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Keto Praline Cream Cheese King Cake

A festive Mardi Gras king cake with sour cream-enriched Ketonia dough, a praline cream cheese filling, and a vanilla glaze decorated in purple, green, and gold. Laissez le bon temps rouler.

Print Recipe

Prep Time 3

Cook Time 25

Servings: 12 slices

Ingredients Equipment Method Notes

Ingredients

Dough
227 g sour cream 8 oz container
28 g butter 1/8 cup
0.5 tsp salt
52 g granulated erythritol, divided 3 tbsp plus 1/2 tbsp
1 pkg active dry yeast
60 ml warm water 1/4 cup, 100 to 110°F
1 large egg, lightly beaten
52.3 g vital wheat gluten with the next 6 lines, replaces 107 g Ketonia bread mix equivalent (discontinued), 1/3 bag: 52g vital wheat gluten, 28g flax meal, 12.7g oat fiber, 11.7g almond flour, 2g salt, 0.33g xanthan gum, 0.17g citric acid
28 g golden flax meal
12.6 g oat fiber
11.6 g almond flour
2 g salt
0.3 g xanthan gum
citric acid a pinch
Praline Cream Cheese Filling
227 g cream cheese, softened 8 oz
50 g granulated erythritol 1/4 cup
25 g Swerve Brown 1/8 cup
1 tsp cinnamon
1 tsp vanilla extract
1 egg
0.5 cup finely chopped toasted pecans
Creamy Vanilla Glaze
180 g confectioners erythritol 1.5 cups
1.5 tbsp butter, melted
1 tsp vanilla extract
3 tbsp heavy cream 2 to 3 tbsp
purple, green, and gold sparkling erythritol for decoration

Equipment

Method

Make dough: combine sour cream, butter, salt, and 3 tbsp erythritol in a saucepan over medium-low until butter melts, 5 minutes. Cool 15 minutes. Dissolve yeast and remaining 1/2 tbsp erythritol in warm water and proof 5 minutes until foamy. Combine sour cream mixture, yeast mixture, egg, and 1/3 of the bread mix in a stand mixer with paddle. Beat until smooth. Gradually add remaining mix. Turn out and knead 10 minutes until smooth and elastic. Cover and rise until doubled, about 1 hour.
Make filling: beat cream cheese, erythritols, cinnamon, and vanilla until smooth. Beat in egg.
Punch dough down. Roll into a large rectangle. Spread filling evenly leaving a 1-inch border. Sprinkle with pecans. Roll up jelly-roll style from one long side. Form into a ring on a parchment-lined baking sheet, moistening and pinching ends together. Cover and rise until doubled, 1 hour.
Preheat oven to 350°F. Bake 25 minutes until deep golden brown. Cool completely on wire rack, about 1.5 hours.
Make glaze: whisk confectioners erythritol, melted butter, and vanilla. Add cream 1 tsp at a time until pourable but still opaque. Pour over cooled cake. Sprinkle with alternating bands of purple, green, and gold sparkling erythritol.