This is the best ever keto spice cake, full of fall spices while super-moist and delicious! Topped with a dreamy sugar-free cream cheese frosting.
Spice cake. What comes to mind when you hear it? So many tastes and food experiences are associated with a memory. The sense of taste so easily triggers the mind to remember the good (or bad) times you’ve tasted it before.
For me, my brain forms a picture of me standing in front of the pantry as a kid. I’m staring at that box of spice cake mix in amongst the cornstarch, rice, and other boxes. I sigh thinking how dry it may come out and, “Why couldn’t it be chocolate?”
However, for my daughter, when you hear the words “spice cake” and smell those traditional spices, she goes somewhere else completely. She’s at a picnic style table at a cowboy chuckwagon dinner and western show. Actually, it’s one of her favorite places in the world, and they serve her favorite dessert on a tin plate, spice cake.
Just between you and me, I think this keto spice cake version is even better. Not only is it gluten-free and sugar-free, but it’s super-moist. Also, did I mention the amazingly delish cream cheese frosting?
It’s just about the perfect cake, according to my 10-year-old. I hope you like it too!
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He who controls the spice controls the universe.
What are the spices in keto spice cake?
I love a good strong spice mixture. If it’s called a spice cake, I’m of the opinion you should really taste those spices. However, it is necessary to get a good balance.
Also, it’s so important to get good quality fresh spices. You know that plastic container of ground allspice that’s been in your cabinet for 7 years? Toss it. Buy new. You’ll thank me.
Here are the spices I like to use.
First of all, cinnamon. For me, cinnamon is truly a sign of fall and the coming winter. It leads us from the first cinnamon spiced fall tea, to the Christmas mulled wine, and of course those fabulous winter keto cinnamon rolls.
When you see a cinnamon stick, did you know that roll is actually tree bark? Yes, cinnamon comes from the inner bark of several trees. I’m not an expert, but most of our cinnamon comes from China and Indonesia. There are different species of cinnamon, and I’ve found what’s titled “Vietnamese Cinnamon” to have some of the strongest and best flavor.
Cinnamon has been prized as a spice for thousands of years. In ancient times, it was highly prized and valuable. In fact, it was considered worthy for the gods. There’s an inscription on the temple of Apollo at Miletus, an ancient Greek city on the western side of Turkey, which records the gifts of cinnamon and cassia.
So take a moment to really enjoy and breath in this sacred spice fit for royals and ancient gods.
What is allspice? Actually, allspice is not a mix of nutmeg, cloves, juniper, and others as many people believe. In actuality, it’s a berry, picked before it’s ripe from a tree (the Pimenta dioica). It’s found in southern Mexico, Central America, and other warm climates.
The berry is dried and made into a powder. It’s called “allspice” in English because Europeans thought it tasted like a mix of spices. Columbus actually thought it was pepper, and to his credit, when dried it does resemble a peppercorn.
Do you use allspice? It’s used in all sorts of dishes, from Jamaican jerk chicken, to relishes, to spice cake. Try it out!
Next, for a great spice that reminds me of zucchini bread and eggnog, nutmeg!
Where does nutmeg come from? I’m glad you asked! This fragrant spice comes from the seeds of a dark evergreen tree. The seed is dried out and tastes best when freshly ground.
It too is used to spice all sorts of foods, including stews, breads, puddings, you name it. Because I love history, I’m going to include that it was also prized in medieval times. Back then they used it for flavoring and food preservation. In addition, during Elizabethan times the price jumped dramatically because some believed it warded off the plague.
Last but not least, I like to include ground cloves in my spice mixture for this low carb cake.
Cloves are a little different than the others because this spice actually comes from the flower buds of a tree (Syzygium aromaticum). Originally, like so many of these spices, they came from islands in Indonesia. The Spice Islands, and those surrounding, add an air of mystery and adventure to pirate stories.
Being a romantic, I drink in all the adventure stories surrounding them.
As far as medicinal properties go, back in the day it was used as a natural anesthetic for dental work. Some say it’s perfect for dental work being anti-fungal and anti-inflammatory. Now, imagine the aforsaid pirate with his knife and eyepatch getting a tooth pulled and sucking on cloves. Fun picture.
For you, perhaps you’ve poked cloves into oranges at Christmastime? If you haven’t, well you should. 😉
To make keto spice cake you’ll need:
- large to medium-sized bowls
- a spatula
- measuring cups
- blender (or –
- hand mixer or other
- 8″ x 8″ baking dish
How to make the best keto spice cake
As I said before, the best cake is going to come from good quality fresh ingredients. Start off by assembling your ingredients and kitchen utensils. While they’re out, enjoy comparing the scents of the different spices.
Now to it. First, butter or otherwise grease an 8″ x 8″ baking dish and preheat the oven to 310 degrees Fahrenheit.
Second, start to combine the ingredients. In a high-powered blender, place the butter, sweetener, cream cheese, vanilla, and eggs. Blend it all together for about 30-40 seconds or until completely smooth. (Or mix it all together in a standing mixer).
Don’t you love how easy that sounds? I use a blender more and more lately for my baking, and it’s so quick and simple! You can always use a mixer. However, it’s more difficult to completely combine the ingredients like cream cheese and butter, without lumps.
Now, on the other side of your work space, take out a large bowl. In it, whisk together the almond flour, baking soda, salt, cinnamon, allspice, nutmeg, and ground cloves.
Then pour the wet ingredients into the dry mixture and incorporate them with a spatula or mixer. Once completely combined together, add in the nuts if using. As this cake is generally for a member of the family with an allergy to certain nuts, we tend to leave them out.
On the other hand, if you’re not restricted by an allergy, chopped pecans would be absolutely amazing with this. Stir them in hte batter until they’re evenly dispersed. Next, spread the batter into the baking dish and bake for 30 minutes or until a toothpick just comes out clean.
Sugar-free cream cheese frosting
While the cake cools, it’s a good time to prepare the frosting. This cream cheese frosting is neither too sweet nor too bland. In my opinion, it’s just about perfect!
To begin, mix together the cream cheese, heavy cream, and sweetener with a hand mixer for 1-2 minutes or until completely smooth. Easy peasy. Mix it long enough to make it slightly fluffy if that makes sense.
Then, once the cake is cooled, spread it evenly over the keto spice cake. If you want, sprinkle some nuts on the top to make it pretty and add a nutty crunch.
And voílà! Keto spice cake for everyone! Grab a piece because it won’t last very long.
Variety’s the very spice of life, that gives it all its flavor.
Low carb cakes
Do you have a favorite low carb cake? Keto spice cake is one we make a lot around here and everyone seems to like on a keto diet or not. This is one of the recipes I keep on hand for the inevitable cupcake the child takes to birthday parties for herself. And guess what! She likes it so much there are very few complaints about having to bring her own gluten-free cake.
Gluten-free, keto baking and cooking can be just as good as the originals, or even better, in my opinion. So embrace autumn, winter and spice. I’m willing it to come soon.
This is one cake you’re going to love!
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Keto pumpkin cookies are filled with spices and chocolate chips. Super-delish!
Great keto fall recipes:
- Low Carb Cinnamon Pecan Cookies
- Keto Pumpkin Spice Breakfast Smoothie
- Creamy Keto Italian Sausage Soup
Best Ever Keto Spice Cake
- 4 tbsp melted butter
- 1/3 cup sweetener
- 4 oz cream cheese room temperature
- 2 beaten eggs
- 1 tsp vanilla extract
- 2 1/2 cups blanched almond flour
- 1/4 tsp fine sea salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 cup chopped nuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 4 tbsp heavy cream
- 1/4 cup powdered sweetener such as Swerve Confectioners
- Butter an 8" x 8" baking dish and preheat the oven to 310 degrees Fahrenheit.
- In a high-powered blender, place the butter, sweetener, cream cheese, vanilla, and eggs. Blend it all together for about 30-40 seconds or until completely smooth. (Or mix it all together in a standing mixer).
- Take out a large bowl, and whisk together the almond flour, baking soda, salt, cinnamon, allspice, nutmeg, and ground cloves.
- Pour the wet ingredients into the dry mixture and combine with a spatula or mixer. Once completely mixed together, add in the nuts if using. Stir until they're evenly dispersed.
- Spread the batter into the baking dish and bake for 30 minutes or until a toothpick just comes out clean.
Cream cheese frosting
- Mix together the cream cheese, heavy cream, and sweetener with a hand mixer for 1-2 minutes or until completely smooth.
- Spread the frosting onto the cooled spice cake. Garnish with extra nuts if using.
|Amount Per Serving 1 piece|
|Total Fat 22 g|
|Saturated Fat 8 g|
|Monounsaturated Fat 7 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 59 mg|
|Sodium 172 mg|
|Potassium 128 mg|
|Total Carbohydrate 4 g|
|Dietary Fiber 2 g|
|Sugars 2 g|
|Protein 6 g|
|Net Carbohydrate 2 g|