Keto spice cake is the rich and creamy dessert you need this holiday season (and any day, really)! It also makes a great low carb birthday cake.
❤️ Why you'll love it
If you love traditional spice cake, you'll absolutely love this keto version! This keto spice cake has warm hints of fall flavors thanks to the cinnamon, nutmeg, and allspice used.
With only 4 g net carbs per serving, you can help yourself to a slice (or two) guilt-free! It's a wonderful treat for any special occasion, especially the holidays, or even as a low carb birthday cake.
🥘 Equipment Used
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
To make this keto cake recipe, you'll need several mixing bowls, a 9-inch round cake pan, an electric mixer, and a frosting spatula.
🧾 Ingredients Used
These are the ingredients used in making keto 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: These warm spices are the perfect combination of fall flavors. The spices complement 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 monk fruit erythritol blend 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: This is key to baking a moist spice cake that isn't too dense! The baking powder will help make the cake batter light and fluffy.
- Cream cheese: Use regular full-fat cream cheese. Make sure it is fully softened at room temperature.
- Vanilla extract: For a hint of vanilla flavor.
🔪 How To Make Keto Spice Cake
There are two main steps in making this low carb cake.
To make the spice cake:
- Preheat your oven to 350F.
- Pour the wet ingredients into a mixer and 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.
- In a separate bowl, mix the dry ingredients - almond flour, coconut flour, baking powder, monk fruit sweetener, cinnamon, nutmeg, and allspice.
- Pour the dry ingredients into the mixer with the wet ingredients and mix till well combined.
- 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. 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 frosting:
- 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. I like to use a hand mixer for this because my daughter likes to help, but any mixer will do.
- The frosting should have a light and creamy consistency when done.
- 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.
🥫 Storing and Reheating
Since the frosting has fresh dairy, the leftover cake should be stored in an airtight container in the fridge for 4-5 days. Feel free to wrap the individual slices with plastic wrap to really keep them fresh.
You can also freeze leftover slices for 2-3 months, but the frosting can become grainy after thawing. For best results, freeze the cake unfrosted and make a fresh batch of frosting when you're ready to serve.
💭 Tips and Variations
- 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.
- If you'd like to make a layer cake, bake two batches of this spice cake recipe. Let them cool completely, then slice each one in half to create two separate layers. Stack each half, frost, and repeat the process. Frost the outside of the cake with a thin layer of frosting, then let it chill in the fridge for about 30 minutes, then finish frosting.
- Sprinkle the decorated cake with chopped pecans or walnuts for texture and a fun detail.
- For a richer flavor, use keto brown sugar instead of the granulated sugar substitute.
🍽️ What can I eat this recipe with?
If you're serving this keto spice cake recipe at a holiday party, you can pair it with these low carb cinnamon pecan cookies, keto peanut butter cookies, or even this creamy keto cheesecake. I like to enjoy a slice with a cup of my keto pumpkin spice latte for even more warm spices.
👩🍳 Frequently asked questions
I find that a mixture of almond flour and coconut flour is just perfect for keto baking. They complement each other well since almond flour has a wonderful flavor and texture, and coconut flour will absorb any excess moisture. They're perfect for this delicious keto dessert and typically quite easy to find, too.
Cream cheese is a classic combination for cakes made with warm spices like pumpkin cake or carrot cake, and that holds true for this delicious cake as well! The spice cake itself is quite sweet and has a delicious aroma of cinnamon. Cream cheese frosting cuts through that richness with a tangy, creamy flavor. It really balances the whole recipe and makes this cake absolutely delicious.
If you're baking a low-carb cake, you may see xanthan gum on your ingredients list. This ingredient absorbs liquid incredibly well, so it can act like the glue in both gluten-free and keto recipes. However, not all recipes will call for this ingredient. This keto spice cake recipe calls for both almond flour and coconut flour, and since these two flours absorb liquids differently, they achieve the same effect as xanthan gum without needing to add a third ingredient. It's always best to follow the recipe precisely, though. If you don't add it, your recipes may come out overly wet and heavy.
📚 Related Recipes
Check out these other delicious keto desserts!
Peanut Butter Chocolate Pudding
Low Carb Peanut Butter Cookies
Baking this low carb spice cake for a holiday feast? Try these other keto holiday desserts.
📖 Recipe
Keto Spice Cake
Ingredients
For the spice cake
- 1.5 cups almond flour
- 2 tablespoon coconut flour
- 1.5 teaspoon baking powder
- ½ cup monk fruit sweetener
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅓ cup almond milk
- 3 eggs large, room temperature
- 1 teaspoon vanilla extract
- 1 stick butter approx ½ cup, softened
For the cream cheese frosting
- 8 oz cream cheese
- 1 stick butter ½ cup
- ¼ cup monk fruit sweetener
- 1 teaspoon vanilla extract
Instructions
To make the spice cake
- Preheat your oven to 350F.
- Add the wet ingredients to a mixer or food processor and mix thoroughly.⅓ cup almond milk, 3 eggs, 1 stick butter, 1 teaspoon vanilla extract
- In a separate bowl, mix all the dry ingredients together.1.5 cups almond flour, 2 tablespoon coconut flour, 1.5 teaspoon baking powder, ½ cup monk fruit sweetener, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice
- Add the dry ingredients to the wet ingredients in the mixer and mix till well combined.
- 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.8 oz cream cheese, 1 stick butter
- Pour the cream cheese, butter, monk fruit sweetener, and vanilla extract into a mixing bowl.¼ cup monk fruit sweetener, 1 teaspoon vanilla extract
- 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
- Make sure the eggs are at room temperature, and the butter is softened, but not completely melted. 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.
- 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.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
OK I misspelled "flour" as "flower" -- if that could be corrected in my comment that would be appreciated! 🙂
This is one of the tastiest keto desserts I've ever made, and I've made a respectable number. My husband said the same thing. I noticed one of the commenters said it needs to set, which I did by accident, we left it in the fridge overnight and are now enjoying it over a few days. Next time I will sprinkle the cake pan with coconut flower as well as buttering it, because it did stick.
Thank you so much for your wonderful feedback, Rachel! My husband enjoys this spice cake as well and he is not on the keto diet 🙂
how do I substitute granulated sugar for monk fruit sweetener
I give directions in the recipe on the quantity to use.
I just made this on a whim, and it turned out perfect.
I'm so glad you enjoyed the cake, Jacinta!
I made this cake. It is delicious. Thank you for posting.
You're welcome!
Is it ok to double this recipe?
Yes you can.
It’s absolutely delicious. I doubled the spices and added ginger. At first (room temperature after baking) I found the texture repulsive— very heavy and wet. After refrigerating overnight, the texture improved immensely. I will be making it again! I only made a half recipe of icing and I found it an adequate amount for the cake!
Yes, it does need some time to set before you eat it. I'm glad to hear you enjoyed it!
it looks so tasty for me to eat can i eat it please
Hi there. Could you tell me what nutritional info (especially net carbs) without frosting would be? Thanks.