Keto Spice Cake with Cream Cheese Frosting

This keto spice cake has warm hints of fall flavors thanks to the cinnamon, nutmeg and allspice used. And with only 4 net carbs per serving, you can help yourself to a slice (or two), guilt-free!

This cake is insanely delicious, and it will be hard to stop at only one slice. I got my very picky 11-year-old to eat and even ask for seconds, which was so exciting to watch!

Ingredients Used

For the spice cake

• Almond flour and coconut flour: The combination of these two flours is perfect for a luscious keto cake. They absorb liquids differently, and together they create the perfect balance.
• Cinnamon, nutmeg, and allspice - the perfect combination of fall flavors. The spices compliment each other nicely and are not overpowering.
• Almond milk, butter, and eggs: These ingredients help to keep the cake moist and spongy.
• Monk fruit sweetener: This low carb sweetener has never failed me, so I rely on it for a subtle sweet taste with a minimal cooling effect. If you want to substitute with another low carb sweetener, swerve and allulose are two good choices.
• Baking powder.
• Vanilla extract.

For the cream cheese frosting

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These four ingredients are all you need for a creamy and finger-licking frosting:

• Cream cheese
• Softened butter
• Monk fruit sweetener
• Vanilla extract

How To Make This Recipe

First, you make the spice cake, and then, as it cools, you make the cream cheese frosting.

To make the spice cake

Make sure the eggs are at room temperature, and the butter is softened, but not completely melted. Preheat your oven to 350F.

1. Mix the dry ingredients - almond flour, coconut flour, baking powder, monk fruit sweetener, cinnamon, nutmeg, and allspice. In a separate bowl, mix the wet ingredients  - eggs, almond milk, butter, and vanilla extract.
2. Pour the wet ingredients into a mixer and then add the dry ingredients. Mix until well combined. You can use a stand mixer or a food processor. You can also mix by hand though it might take some time for all ingredients to be fully incorporated.
3. Lightly grease a 9-inch cake pan with a little butter and pour in the mix. Spread it around the top to be even. Place it in the lower rack of your oven and let it bake for about 30 minutes. Your oven times may vary, so start watching it at about the 25-minute mark. You will know when it's done when an inserted toothpick comes out clean.
4. Bring it out and let it cool completely. If you try to rush this, your cake might fall apart. I left mine to cool for about 20 minutes. You might feel you can't wait any longer because of the amazing aroma, but the wait is worth it, I promise!

To make the cream cheese

1. Soften the cream cheese and butter. If you need to microwave it, do it in bursts of 30 seconds and check if it is softened but not completely melted. Pour the cream cheese, butter, monk fruit sweetener, and vanilla extract into a mixing bowl.
2. Mix it completely till light and frothy. I like to use a hand mixer for this because my daughter likes to help, but any mixer will do.
3. The frosting should have a light and creamy consistency when done.
4. Using a frosting spatula, place the frosting on the cake and spread it around. You can make patterns if you like, or even coat the sides of the cake also if you have enough frosting. Place the cake back in the fridge so that the frosting hardens up a bit.

Enjoy your delicious keto cake!

This recipe serves 8 and contains 4 net carbs per serving.

Tips when making keto spice cake

• Do not try to substitute the flours unless you're really sure you know what you're doing. Keto cakes can sometimes be tricky, and just a small change can make the cake too wet or too dry.
• When baking the cake, if the inserted toothpick comes out clean, and the top of the cake feels just a bit firm, it's time to bring it out. If you wait till the top is completely firm, you might end up burning parts of the cake.
• Make sure the eggs are at room temperature. If you are about to bake the cake and the eggs are still cold, place them in lukewarm water (not hot) and let them sit for 5-10 minutes.

Check out these other delicious keto desserts!

Peanut Butter Chocolate Pudding

Keto Cinnamon Pecan Cookies

Also check out this list of keto holiday desserts.

Keto Spice Cake with Cream Cheese Frosting

Rich, creamy, and delightfully delicious, this keto spice cake is the dessert you need this holiday season (and any day, really)!

5 from 5 votes

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Course: Desserts

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Cooling time: 20 minutes

Total Time: 1 hour

Servings: 8

Calories: 452kcal

Author: Tayo Oredola

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Ingredients

For the spice cake

• ▢ 1.5 cups almond flour
• ▢ 2 tbsp coconut flour
• ▢ 1.5 tsp baking powder
• ▢ ½ cup monk fruit sweetener
• ▢ ½ tsp cinnamon
• ▢ ¼ tsp nutmeg
• ▢ ¼ tsp allspice
• ▢ ⅓ cup almond milk
• ▢ 3 eggs large
• ▢ 1 tsp vanilla extract
• ▢ 1 stick butter ½ cup

For the cream cheese frosting

• ▢ 8 oz cream cheese
• ▢ 1 stick butter ½ cup
• ▢ ¼ cup monk fruit sweetener
• ▢ 1 tsp vanilla extract

Instructions

To make the spice cake

• Make sure the eggs are at room temperature, and the butter is softened, but not completely melted.
• Preheat your oven to 350F.
• Mix the dry ingredients - almond flour, coconut flour, baking powder, monk fruit sweetener, cinnamon, nutmeg, and allspice.
• In a separate bowl, mix the wet ingredients - eggs, almond milk, butter, and vanilla extract.
• Pour the wet ingredients into a mixer and then add the dry ingredients. Mix until well combined using a stand mixer or a food processor.
• Lightly grease a 9-inch cake pan with a little butter and pour in the mix. Spread it around the top to be even.
• Place it in the lower rack of your oven and let it bake for about 30 minutes. Your oven times may vary, so start watching it at about the 25-minute mark. You will know when it's done when an inserted toothpick comes out clean.
• Bring it out and let it cool completely (approx 20 minutes).

To make the cream cheese

• Soften the cream cheese and butter. If you need to microwave it, do it in bursts of 30 seconds and check if it is softened but not completely melted.
• Pour the cream cheese, butter, monk fruit sweetener, and vanilla extract into a mixing bowl.
• Mix it completely till light and frothy.

To frost the cake

• When the cake has completely cooled, gently invert it on a platter.
• Using a frosting spatula, place the frosting on the cake and spread it around.
• Place the cake back in the fridge so that the frosting hardens up a bit.
• Enjoy your delicious keto cake!

Notes

This recipe serves 8 and contains 4 net carbs per serving.

• Do not try to substitute the flours unless you're really sure you know what you're doing. Keto cakes can sometimes be tricky, and just a small change can make the cake too wet or too dry.
• When baking the cake, if the inserted toothpick comes out clean, and the top of the cake looks a bit firm, it's time to bring it out. If you wait till the top is completely firm, you might burn the cake.
• Make sure the eggs are at room temperature. If you are about to bake the cake and the eggs are still cold, place them in lukewarm water (not hot) and let them sit for 5-10 minutes.

Nutrition

Calories: 452kcal | Carbohydrates: 7g | Protein: 9g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 153mg | Sodium: 321mg | Potassium: 138mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1176IU | Calcium: 122mg | Iron: 1mg

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