Best Ever Keto Spice Cake with Cream Cheese Frosting
Ready to get in the kitchen and bake a cozy cake perfect for the holidays?!
You’ve got to check out this moist keto spice cake full of warm and delicious flavors like cinnamon and nutmeg. It’s a delicious keto dessert that you should consider making this fall and winter!
The best part – this version is easy to make using low carb ingredients to help keep us on track with nutrition, while still allowing for a guilt-free sweet treat!
Hip recipe tips for delicious keto spice cake:
- Be careful not to overmix the batter as this can affect the texture of the cake.
- I used a mixture of Swerve Granular and Swerve Brown Sugar substitutes to bring in some of that molasses texture and color.
- If you like your cake to be especially moist, check for doneness using a toothpick before the recommended baking time of 30-35 minutes is up. Depending on your oven and your texture preferences, you may find that your cake is ready a few minutes earlier.
- I baked my cake using an 8-inch square cake pan, but you could bake individual cupcakes if desired by decreasing the bake time to 15 minutes and test for doneness using a toothpick.
- Consider adding nuts either in the batter or sprinkled on top of the frosting. Sometimes I top mine with walnut pieces and it’s so good that way! Note: Nutritional values don’t include nuts.
Keto Spice Cake with Cream Cheese Frosting
yield: 9 SERVINGS
prep time: 25 MINUTES
cook time: 30 MINUTES
total time: 55 MINUTES
Moist keto cinnamon spice cake with a sweet cream cheese frosting.
Ingredients
For the cake:
- 4 tablespoons unsalted butter, softened
- 1/4 cup Swerve, brown granular
- 1/3 cup Swerve, granular
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 cups almond flour, spooned and leveled
- 2 teaspoons baking powder
For the frosting:
- 8 oz cream cheese, room temperature
- 1/2 cup Swerve, confectioners
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Directions
1
For the cake:
Preheat oven to 325 degrees. Grease an 8x8 pan, and set it aside.
2
To a medium-sized bowl, add the butter and the two types of Swerve. Blend together using a hand mixer for about 20 seconds or until smooth.
3
Beat in the sour cream and vanilla until incorporated, or about 30 seconds.
4
Add the eggs and mix until just combined.
5
Into a very small bowl, mix all the spices together and set aside.
6
To a seperate mixing bowl, add the almond flour, spice mixture, salt, and baking powder. Slowly combine with the wet ingredients and mix with a spoon until smooth.
7
Spread the batter evenly into the baking dish. Bake for 25-35 minutes until an inserted toothpick comes back clean. Let cool.
8
For the frosting:
To a mixing bowl, add all frosting ingredients. Use a hand mixer to mix until smooth and creamy. Spread the frosting on top of the cake. Cut, serve, and enjoy!
Additional Notes
Don’t be alarmed by the high total carb count! Fiber and erythritol (the main ingredient in Swerve) do not affect blood sugar in the same way that regular carbs do, so we’ve subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber.
Nutrition Information
Yield: 9 slices, Serving Size: 2.5" inch square slice, frosted
Amount Per Serving:
334.3 Calories | 30.9g Fat | 28g Total Carbs | 2.8g Fiber | 20.5g Sugar Alcohol | 8.5g Protein | 4.7g Net Carbs
This cake is SO GOOD and SO EASY to bake!
I’m always so amazed by how something as simple as switching out the flour and sugar for keto ingredients can yield such a delicious low carb cake!
If you’re a spice cake fan, you should definitely try baking this version, as I really think you’ll love it too. The overall taste and texture are so yummy, and the cinnamon cream cheese frosting makes it an over-the-top cake experience!
My batter turned out like crumbs instead of smooth liquid like your in your pictures, I’m going to have to go to another recipe and see what liquid you missed in the ingredients. Hopefully you read this and adjust the recipe
Oh bummer! Sorry for the issues! This can happen if the batter is over mixed OR if the butter is too cold. Also, maybe double check to only use the “2 cups almond flour, spooned and leveled”. As any extra may cause more of a crumbly texture. Hoping this is helpful!
What does “spooned” mean?
Hi there! That means to use a spoon to put the flour in a measuring cup. Hoping that helps!
Mine turned out the same way. The cake turned out dense/heavy, but the taste is good.
Hi Tara. Darn it! I’m so sorry to hear. Hopefully some of the tips above can help for next time❤
I made this for my husband’s birthday. It was easy and delicious. Since it is just the 2 of us we enjoyed it all weekend! Great with our morning coffee!
Aww, SO glad you both enjoyed it and that it was easy to make! Happy Birthday to your husband! 🥳
Can i make these muffins?? How long do i bake them??
I haven’t personally tried it, but I’m sure you can. I’d cook them for 20 – 22 minutes! Let us know how they turn out, Suzy!
I just tried out your recipe, and it was great. I have one question… You say to use an 8×8 pan and get 9 servings. But a 2×2 slice should give you 16 servings from an 8″ square pan. And in Cronometer, your nutritional numbers align with 16 servings, not 9. What is the correct number of servings from an 8″ pan?
Hi Jayme! Sorry for any confusion! Thanks so much for asking. We have updated those details above!
Have you ever tried making this in a bundt cake pan? I was thinking of trying this since it would make it a little fancier for a birthday cake. Any recommendations on how long to bake? Do you think there is enough batter for a bundt cake pan?
I’ve made this and it’s a small cake. If you had a small bundt pan, I do think it would work and I’d take about 7 minutes off the original baking time.
I made this for my 12th wedding anniversary this past weekend and it was absolutely delicious!!! It was so moist and the cream cheese frosting was amazing. We keep this in refrigerator and it still didn’t dry out. Do you think you could double the recipe would work for a 9x13pan? I would love to take it to a pot luck.
Congrats on your anniversary! While we haven’t personally tried a bigger batch, I think you could. Make sure to increase your cooking time accordingly!