Mini King Cakes for Mardi Gras Parties
These Mini King Cakes for Mardi Gras Parties feature soft, spiced cakes with a healthy twist. Perfect for a festive breakfast, it’s a simple recipe that blends warm, celebratory flavors into a nutritious, satisfying treat with minimal effort.
Why You’ll Love This Recipe
These mini king cakes are a nutritious, healthy breakfast idea that transforms soft, spiced cakes with a festive flair into a delightful treat, perfect for Mardi Gras parties. Easy to make and packed with healthy fats and fiber, 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 Spices: Enhances natural flavor.
- Proof Properly: Allows dough to rise fully.
- Check Doneness: Center should be set but moist.
- Avoid Overmixing: Prevents dense cakes.
- Serve Warm: Maximizes festive 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.
Mini King Cakes for Mardi Gras Parties
Soft mini king cakes, healthy Mardi Gras breakfast treat.
Ingredients
- ¼ cup honey
- ½ cup coconut milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 2 large eggs
- 2 tbsp shredded coconut
- 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.
- Add Zest: Fold in lemon zest for a festive touch.
- Prepare the Pan: Spoon the batter into a greased or parchment-lined mini cake pan or muffin tin.
- Add Topping: Sprinkle shredded coconut evenly over the top.
- Bake the Cakes: Preheat oven to 350°F and bake for 20-25 minutes until the center is set.
- Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
- Cool the Cakes: Let cool in the pan for 30 minutes, then transfer to a rack for 1 hour.
- Serve and Enjoy: Serve warm or at room temperature, savoring these healthy, festive mini king cakes!
Notes
- Knead evenly for texture; use fresh spices 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
12Serving Size
1Amount Per Serving Calories 139Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 68mgCarbohydrates 10gFiber 2gSugar 7gProtein 4g
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.
- 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.
- Shredded Coconut (2 tbsp): For topping.
- Lemon Zest (1 tsp): For a festive zing.
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.
- 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 nuts or omit.
- Zest Swap: Use orange zest 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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