Prot: 25 g, Carbs: 12 g, Fat: 1 g, Cal: 159


Happy Mardi Gras! I just spent a fun couple of days in New Orleans celebrating Mardi Gras with friends, and I couldn’t resist creating a Mardi Gras Protein King Cake!


A traditional king cake is made of a sweet bread dough with a cinnamon swirl, and has purple, green, and gold sugar on the icing. I’ve tried to mimic the sweet bread consistency by creating a dense batter with added psyllium. And since I’m using all-natural ingredients here, I’ve topped the icing with lemon and lime zest and blackberries.

**Update: Another option for the cake part of the recipe would be to use the bread from my Protein Easter Bread recipe, perhaps with more sweetener. Or if you prefer something more like cake, my Cinnamon Apple Protein Cake recipe. And these natural colored sprinkles in purple, green, and yellow would also be great as a topping.


Since this recipe makes more of a batter than a dough, I used this silicone fluted tube pan. The cinnamon swirl is made from (raw, unprocessed) date sugar mixed with ground cinnamon, the same mix I used in my Cinnamon Swirl Protein Waffle recipe. Cinnamon + erythritol would also work well here.


Tradition has it that a plastic baby is baked into the cake, and the person who gets the piece with the baby is to host the next Mardi Gras party. If you’d like to stick to the tradition of having something baked in your Mardi Gras Protein King Cake, I’d go with a pecan instead of a plastic baby. 


And if you’ve never been to New Orleans for Mardi Gras, plan on it! It’s such a fun time. :)

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Mardi Gras Protein King Cake
Nutrition Information
  • Serves: 8
  • Calories: 159
  • Fat: 1g
  • Carbohydrates: 12g
  • Sugar: 4g
  • Fiber: 4g
  • Protein: 25g
Prep time: 
Cook time: 
Total time: 
Makes one cake (8 servings).
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.