King Cake with Almond Cream Filling
This King Cake with Almond Cream Filling features a soft, spiced cake with a rich almond center. Perfect for a healthy breakfast, it’s a simple recipe that blends warm, nutty flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
This king cake is a nutritious, healthy breakfast idea that transforms a soft, spiced cake with a rich almond cream filling into a delightful treat, perfect for a satisfying morning. Easy to prepare and packed with protein and healthy fats, it’s a guilt-free indulgence. Versatile—top with nuts or enjoy solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Knead Evenly: Ensures a soft dough texture.
- Use Fresh Almonds: Enhances natural flavor.
- Proof Properly: Allows dough to rise fully.
- Check Doneness: Center should be set but moist.
- Avoid Overmixing: Prevents dense cake.
- Serve Warm: Maximizes nutty appeal.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Parchment: Eases removal from pan.
- Rest Before Serving: Allows flavors to meld.
- Portion Carefully: Prevents messiness.
King Cake with Almond Cream Filling
Soft almond-filled king cake, healthy breakfast treat.
Ingredients
- ¼ cup honey
- ½ cup almond butter
- ½ cup coconut milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 2 large eggs
- 2 tbsp slivered almonds
- pinch salt
Instructions
- Prep the Batter: In a bowl, mix almond flour, baking powder, cinnamon, and a pinch of salt.
- Add Wet Ingredients: Whisk eggs, honey, coconut milk, and vanilla extract until smooth.
- Combine Mixtures: Stir the wet ingredients into the dry mixture until well blended.
- Prepare the Filling: In a separate bowl, blend almond butter with a tablespoon of coconut milk for a spreadable consistency.
- Assemble the Cake: Pour half the batter into a greased or parchment-lined cake pan. Spread the almond butter filling over it, then top with the remaining batter.
- Add Topping: Sprinkle slivered almonds evenly over the top.
- Bake the Cake: Preheat oven to 350°F and bake for 35-40 minutes until the center is set.
- Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
- Cool the Cake: Let cool in the pan for 30 minutes, then transfer to a rack for 1 hour.
- Serve and Enjoy: Slice and serve warm or at room temperature, savoring this nutty, healthy breakfast delight!
Notes
- Knead evenly for texture; use fresh almonds for flavor.
- Proof properly to ensure a light cake; avoid overmixing for tenderness.
- Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 246Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 37mgSodium 79mgCarbohydrates 14gFiber 4gSugar 8gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Almond Flour (1.5 cups): For low-carb base.
- Eggs (2 large): For binding and structure.
- Honey (¼ cup): For natural sweetness.
- Almond Butter (½ cup): For rich filling.
- Coconut Milk (½ cup): Full-fat, for moisture.
- Cinnamon (1 tsp): Ground, for warm flavor.
- Baking Powder (1 tsp): For rise.
- Salt (pinch): Enhances flavor; adjust to taste.
- Vanilla Extract (1 tsp): For aroma.
- Slivered Almonds (2 tbsp): For topping.
Variations and Substitutions
- Flour Swap: Use coconut flour (adjust quantity).
- Egg Swap: Use flax eggs for vegan option.
- Sweetener Swap: Use maple syrup instead of honey.
- Nut Butter Swap: Replace with cashew butter.
- Milk Swap: Use almond milk or omit.
- Spice Swap: Add nutmeg instead of cinnamon.
- Leavening Swap: Use baking soda with an acid.
- Topping Swap: Use chopped pecans or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; reheat lightly.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm in oven for 5-10 minutes if preferred.
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