KETO SPICE CAKE KETO CREAM CHEESE FROSTING Keto Cake Recipe

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One of my favorite keto desserts to enjoy in the Fall and holiday season is a Spice Cake. I have a Keto Spice Cake with Keto Cream Cheese Frosting for you to devour. The keto cake is moist, fluffy and has the perfect amount of Fall spice. The keto frosting is creamy. It’s the perfect combination if you are looking for a Fall keto cake or a keto dessert to serve for Thanksgiving.

For this keto spice cake recipe, we start by browning butter in a skillet and then adding our spice mixture. This helps to intensify the aromas in the spice cake. We also add fresh ginger and molasses extract for an extra punch of spice and flavor to the keto cake.

The best part is you can save some of the prepared cake and use them to make keto spice cake pops!

If you liked this keto spice cake recipe and are looking for more keto holiday recipes….Over the next few months, I will continue to feature keto holiday recipes to satisfy your cravings.

KETO SPICE CAKE

4 tablespoons butter
1 tablespoon ground cinnamon
¾ teaspoon ground cardamom
½ teaspoon allspice
½ teaspoon ground cloves
¼ teaspoon nutmeg

1 ¾ cup almond flour
½ cup coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

2 eggs
3 egg yolks
1 teaspoon vanilla

12 tablespoons unsalted butter, softened
1 cup Swerve
½ cup golden monkfruit sweetener (Lakanto brand) or Golden Swerve
½ teaspoon molasses extract
1 tablespoon freshly grated ginger or ½ teaspoon ground ginger
½ cup buttermilk or plain yogurt

Preheat oven to 350. Grease three 6” cake pans and add a circle of parchment paper on the bottom. Set aside.
Mix spices together and set aside. Reserve ½ teaspoon of spice mixture for the frosting.
In a skillet, melt the butter over medium heat until melted. Continue to cook until the butter starts to brown and has a nutty smell. Add the spice mixture and cook while stirring for about 15 seconds. Remove from heat and set aside to cool.
Whisk together almond flour, coconut flour, baking soda, baking powder, and salt in a bowl. Set aside
In a small bowl, whisk together the eggs, egg yolks and vanilla. Set aside.
In a large bowl, add butter, Swerve and golden monkfruit, and molasses extract. Mix together until combined. Add the cooled butter and spice mixture, ginger and half of the egg mixture. Mix together until combined. Add remaining egg mixture and mix until combined.
Mix in flour mixture, little by little. Add in buttermilk and mix until combined.
Transfer batter into prepared pans, filling about ¾ of the way full. Lightly tap the pan against the counter to dislodge any air bubbles.
Bake for about 25-30 minutes. Cool on a wire rack.

KETO CREAM CHEESE FROSTING

5 tablespoons unsalted butter, softened
1 ¼ cup confectioners Swerve
8 ounces cream cheese, softened
½ teaspoon vanilla extract
½ teaspoon of reserved spice mixture

Combine all ingredients and beat until smooth and fluffy. About 5-7 minutes.