A Classic Dessert That Tastes Just Like the Full-carb version
This Keto spice cake is simple and delicious, and tastes just like the spice cake I had as a kid. It’s one of my favorite winter desserts.
The amazing thing about low carb cooking is that you can often make recipes that taste no different than the original recipe. A few substitutions is all it takes. I found a great deal on the spices for this recipe here.
Ways to Serve Your Keto Spice Cake
This keto spice cake can be served at any temperature, but I like it best warm with some vanilla cream on top. You can also make this recipe in any shape you like. I’ve done it as a Bundt cake, a layer cake, or as a loaf.
Another great option for this cake is to make it for meal prep. I like a dessert everyday, so I will sometimes portion the batter into individual portions. All you’ll need is a few individual-sized baking pans. I like to use these.
This cake will hold up well for up to a week in the refrigerator, or for several weeks frozen. Just let it sit our for a few minutes or pop it in the microwave when ready to eat.
A Choice of Toppings
This cake is great plain, but if you prefer a frosting you can make a simple cream cheese frosting with sweetener and heavy cream. You can also use your favorite buttercream-style frosting recipe. You can find tons of keto friendly frosting recipes on Pinterest.
Most frosting and topping recipes are easy to make keto – all you usually have to do is sub out the sugar for your favorite keto-friendly sweetener alternative. Pro tip: grind your granular sugar in a blender to make a powder before mixing. It makes for a much smoother finished product.
Keto Spice Cake
Ingredients
- 1/2 cup Almond Flour
- 2 tbsp Coconut Flour
- 4 Eggs
- 1 tsp Cinnamon
- 1/2 tbsp Allspice
- 1/2 tsp Ginger
- 4 tbsp Cacao Butter, melted can sub coconut oil or butter
- 1/3 cup Golden Monkfruit Sweetener Sukrin, Lakanto or Erythritol will work as well
- 10-20 drops Liquid Stevia
- 1/2 tsp Vanilla Extract
- 1 tsp Baking Powder
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with coconut oil spray.
- Melt cacao butter (or coconut oil or butter)in the microwave in 30 second increments until liquid. Allow to cool slightly.
- In a large bowl combine the eggs, cooled cacao butter, and vanilla extract.
- In a medium bowl combine all of the dry ingredients and whisk until thoroughly mixed.
- Add the dry ingredients to the wet ingredients in the large bowl – add half the dry ingredients, stir until combined, then add the other half of the dry ingredients.
- Whisk until well combined – the batter will be a little loose. If it is very stiff, add a little water.
- Pour into loaf pan and bake for 20 – 30 minutes. After 20 minutes, check every 5 minutes or so for doneness by inserting a clean toothpick in the middle of the cake. When the toothpick comes out clean, the cake is done.
- Remove from oven, let cool in the pan for 15 minutes, then remove from pan to a cooling rack to finish cooling completely. Cut into 8 pieces and serve with whipped cream, or plain.
