Mardi Gras Protein King Cake
Prep time
Cook time
Total time
Makes one cake (8 servings).
Serves: 8
Icing and topping:
  1. Preheat oven to 325F (163C).
  2. Mix together the egg whites, applesauce, and vanilla.
  3. Add sea salt and psyllium. Mix well.
  4. Add rice protein. Mix well.
  5. Spoon half the batter into the silicone pan.
  6. Mix date sugar and cinnamon in a small bowl.
  7. Sprinkle cinnamon sugar over the batter in the pan.
  8. Top with remaining batter.
  9. Bake at 325F (163C) for about 25 minutes, or until a toothpick comes out clean.
  10. Let the cake cool before icing.
  11. Meanwhile, remove the blackberry seeds from their cores. Set aside.
  12. Mix whey protein with 2 tablespoons of water. If the mixture is too sticky, add more water by the teaspoon.
  13. Spoon the whey icing on the cooled cake.
  14. Top the iced cake with lemon zest, lime zest, and blackberries.
  15. Enjoy! And store in the refrigerator.
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in the cake recipe. You might try casein in place of the whey protein for the icing.
Nutrition Information
Calories: 159 Fat: 1g Carbohydrates: 12g Sugar: 4g Fiber: 4g Protein: 25g
Recipe by Andréa's Protein Cakery at