Name: Best Ever Keto Spice Cake
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Best Ever Keto Spice Cake

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Skip to ContentJump to RecipeThis 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!He who controls the spice controls the universe.– Frank HerbertI 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 of 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 breathe 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 aforesaid 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. 😉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 workspace, 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 the 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.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.– William CowperAre you looking for a keto spice cake that’s great for a birthday or special occasion? Simply double this recipe and bake in 8 or 9 inch round cake pans. Then frost them as a layer cake and decorate with spices or as you wish!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!Low Carb Cinnamon Pecan CookiesKeto Pumpkin Spice Breakfast SmoothieCreamy Keto Italian Sausage SoupKeto Chili With BaconKeto Peanut Butter FrostingContinue to ContentButter 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. 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.Servings 16.0 Amount Per Serving 1 piece Calories 231 &nbsp;Total Fat 22 g&nbsp;Saturated Fat 8 g&nbsp;Monounsaturated Fat 7 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 59 mg&nbsp;Sodium 172 mg&nbsp;Potassium 128 mg&nbsp;Total Carbohydrate 4 g&nbsp;Dietary Fiber 2 g&nbsp;Sugars 2 g&nbsp;Protein 6 g&nbsp;Net Carbohydrate&nbsp;2 g*Nutrition Facts per&nbsp;MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.&nbsp;&nbsp;This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.Click here to cancel reply.This site uses Akismet to reduce spam. Learn how your comment data is processed.Can I use the blender or food processor to combine the wet and dry ingredients as well?I often use the blender for the wet ingredients, but then pour them into the dry to mix as it can get super thick and difficult to get all out of the blender if everything's mixed in there.This was a very delicious and moist cake. I didn't think it would come out moist as the dough was very stiff. But to my surprise, it was very moist! I loved it but the others I made it for said it could've used more sweetener, at least in the icing. I will add more next time but this recipe is a keeper for sure.You can definitely add more or less sweetener to your liking. So glad you enjoyed it - it's one of my favorites!This was fabulous. Everyone who had some of this loved it too.Thanks for sharing! Glad you liked it!!Is it supposed to rise. My cake mix turned out pretty dry and is not rising… I hope it’ll be ok.It does rise but not a lot - if it's dry add 2 tablespoons of heavy cream and mix.The flavor is good but the batter is very thick and the cake comes out dry. Would another egg or some milk in the batter get rid of this problem?You could add some almond milk 2 tablespoons at a time and mix it in to thin it out slightly. However, the batter should be thick. It could be different brands of ingredients as I've never had it come out anything but super moist - also watch the bake time so it's not overbaked. Enjoy!This site uses Akismet to reduce spam. Learn how your comment data is processed.This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases. However, I only mention products or services I genuinely love and would recommend to a friend.Hi, I’m Lauren and a mom of two. I love to share the best keto and low carb recipes, awesome travel ideas, and my obsession with books to lead a healthy, full, creative life!&nbsp;Let’s dig deeper →This post may include Amazon links. As an Amazon Associate I earn from qualifying purchases.Skip to Recipe

Skip to ContentJump to RecipeThis 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...

Best Ever Keto Spice Cake

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