Keto King Cake Bars (Keto, Dairy Free)


King cake is something we always would get when we went into town in New Orleans to visit my inlaws, but that has since changed!

With my husband being a New Orleans native he is the pickiest of the picky when it comes to any type of "healthy" subs.

So he was giving me the side eye when I told him I was going to "ketofy" king cake. But it was a success! And to top it off- I even made them dairy free.

Ingredients:

Cake:

Dry ingredients: 3 cups sifted almond flour 1 cup sifted coconut flour 1 cup brown sugar substitute (I used Lakanto) 4 tablespoon granulated sugar substitute (I used Pyure) 1 tablespoon cinnamon 1 teaspoon nutmeg

1 tablespoon baking powder

Wet Ingredients:

1/4 cup melted coconut oil 1 teaspoon LorAnn Oils Cinnamon spice emulsion (can substitute with vanilla extract) 1/4 cup unsweetened almond milk 6 eggs, whisked

Yeast: 1 packet Instant Yeast 1 teaspoon honey 2 tablespoons warm water



Praline filling

1 cup pecans

1/3 cup melted coconut manna (or butter)

2 tablespoons granulated sugar substitue of your choice (I used Pyure) 1 teaspoon cinnamon

Frosting: 2 cups powdered sugar substitute (I used Lakanto) 4 tablespoons unsweetened almond milk - Mix together and set aside.


"Sprinkles" - click here for "how to"


Directions:

Prepare the yeast to set up. In a glass cup, combine the activated yeast with the 2 tablespoons of warm water and 1 teaspoon honey. Set aside and allow the yeast to proof for 30 minutes while you prep the other ingredients.


Preheat oven to 350 degrees Fahrenheit. Grease a 11x7 glass baking dish and set aside.


To prep the praline filling, combine the pralines, coconut manna (or butter if not doing dairy free) and sugar substitute in a food processor, blend until it resembles clumpy sand.

To prep the cake, use a large glass bowl, combine the dry cake ingredients.

Add in the wet ingredients and the yeast with all liquid and set aside

In the glass dish, add in half of the cake mixture. Spread out the praline mixture on top, and top with the remaining cake batter. Bake for 25 minutes and remove. Allow to cool completely. Spread out the frosting on top, and while it is still wet top with the sprinkles of your choice if desired.

Makes 15 squares, 3"X3"