Here’s a fun fact about me: my family is from Louisana!
So even though I’ve lived in Houston most of my life, I always celebrated Mardi Gras every year.
Then as a French student we even celebrated in school as the teacher brought king cake for us on Mardi Gras–when I became a French teacher myself I got to continue on the tradition.
If you’ve never had king cake before, here’s a link to the king cake mix my mom uses to make our real king cake every year!
To create this protein king cake, I used the dough from Laurenfitfoodie’s protein cinnamon roll recipe. It wouldn’t be fair of me to repost her recipe here–did you know food bloggers make money just from people visiting their blogs?? You don’t have to do or click anything, just visit the website 🙂
So you’ll have to head over to Lauren’s blog for the directions on how to make the cinnamon roll dough, but I list the ingredients and the rest of the instructions here:
Lauren Fit Foodie’s recipe for protein cinnamon rolls can be found here.
Protein King CakeCourse: Dessert, Recipes
150 ml warm water (100-110 degrees F)
1Tbsp sugar (use real sugar for the yeast)
1 packet active fast-rise yeast
200g all purpose flour (plus more for rolling)
100g @pescience cake pop protein powder
- Icing Ingredients
20g swerve powdered sugar
30g @pescience vanilla protein powder
7g coconut flour
10g purple/green/gold eatable sprinkles
- Please go to Laurenfitfoodie.com (tagged below) and follow her instructions for her cinnamon roll dough. It’s to long to include in this pose! go through steps 1-5 exactly.
- While the dough rises mix your filling by adding all the ingredients to a bowl and stir
- Preheat oven to 350 and line a pan with parchment paper
- Roll out the dough into a very LONG strip pan a floured surface. Mine was maybe only a foot wide but 3-4 feet long. If it gets to wide fold in the edges so that you can roll it longer.
- Spread the cinnamon filling all over one side of the dough
- Roll up the dough and place on a parchment paper arranging the ends to come together like a circle
- Bake for about 15 minutes or until the top turns a golden color
- Let cool completely
- Drizzle icing over and sprinkle glitter in a pattern
- Nutrition per 1/8 – 238 17.7P/3.4F/31.6C