Keto Cake Recipe – Cinnamon and Nutmeg – Moist & Sweet!

Keto Cake Recipe
Keto Cake Recipe – Cinnamon and Nutmeg – Moist & Sweet!

Our cinnamon keto cake is perfect for that tea party or special occasion.

Baked with a delicious aroma of cinnamon and nutmeg, the scent lingers for hours.

This keto cake recipe is moist, subtly sweet and spiced, great with and without frosting. It doesn’t take long to bake and keeps for up to 1 week in the fridge.

You can even freeze the whole un-frosted spice cake for up to 3 months.

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The keto cake makes 14 serves. Cut the cake in half and each half into seven even slices.

If you struggle with cutting the slices the same size, grab one of these handy Cake Portion Markers, this one marks 14 slices on one side and 16 slices on the other.

cinnamon keto cake recipe
keto cake recipe

Ingredients for Making Keto Cake

Cream Cheese Frosting

  • 4 ounces of Cream Cheese, softened
  • 4 ounces of Unsalted Butter, softened
  • 2/3 cup of Natvia Icing Mix
  • 1 teaspoon of Cinnamon, ground
  • 2 tablespoons of Heavy Cream

How To Make Keto Cake

  1. Preheat oven to 170C/350F.
  2. Grease a 10in round baking tin with butter and line the base with parchment paper.
  3. In your stand mixer, place the butter and cream cheese. Mix on medium speed until well combined and smooth.
  4. Turn off the mixer and add the Natvia, cinnamon, nutmeg, cloves, salt and baking powder. Mix on low speed until combined.
  5. Add the coconut flour, almond flour and eggs. Mix on low speed to combine the flours and eggs.
  6. Scrape down the mixing bowl, then mix on medium for 2-3 minutes until all ingredients are well combined.
  7. Pour the cake mix into your prepared baking tin and bake for 30-40 minutes. The cake is ready when it springs back from being touch and an inserted skewer comes out clean.
  8. Remove the cake from the oven and allow to cool in the pan for 10 minutes. After 10 minutes turn the cake out onto a cooling rake and leave to cool completely.
  9. When the cake is cool, make the frosting: Place the cream cheese and unsalted butter into your stand mixer and mix on medium until they are combined and smooth.
  10. Turn your mixer onto low and add the Natvia Icing Mix one spoon at a time to prevent it from being sprayed over your kitchen.
  11. Add the cinnamon and heavy cream, mix for another 2 minutes.
  12. Spread the frosting over your cooled Spice Cake, cut yourself a serving and enjoy.

More desserts you say? Don’t mind if we do, Low Carb Custard Tart, maybe a little Key Lime Pie, or our Chocolate Coconut Cheesecakes.

Low Carb Spice Cake
Low Carb Spice Cake

Keto Cake - Cinnamon and Nutmeg - Moist & Sweet!

Our cinnamon Keto Cake recipe gives off the delicious aroma of cinnamon and nutmeg when baking and the scent lingers.
4.98 from 44 votes
Print Pin Rate
Course: Dessert, Snacks
Cuisine: American, Australian, British
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Servings: 14 serves
Calories: 374kcal
Author: Gerri

Ingredients

Classic Spice Cake

Cream Cheese Frosting

Instructions

  • Preheat oven to 170C/350F.
  • Grease a 10in round baking tin with butter and line the base with parchment paper.
  • In your stand mixer, place the butter and cream cheese. Mix on medium speed until well combined and smooth.
  • Turn off the mixer and add the Natvia, cinnamon, nutmeg, cloves, salt and baking powder. Mix on low speed until combined.
  • Add the coconut flour, almond flour and eggs. Mix on low speed until the flours and eggs are combined.
  • Scrape down the mixing bowl then mix on medium for 2-3 minutes until all ingredients are well combined.
  • Pour the cake mix into your prepared baking tin and bake for 30-40 minutes. The cake is ready when it springs back from being touch and an inserted skewer comes out clean.
  • Remove the cake from the oven and allow to cool in the pan for 10 minutes. After 10 minutes turn the cake out onto a cooling rake and leave to cool completely.
  • When the cake is cool, make the frosting: Place the cream cheese and unsalted butter into your stand mixer and mix on medium until they are combined and smooth.
  • Turn your mixer onto low and add the Natvia Icing Mix one spoon at a time to prevent it from being sprayed over your kitchen.
  • Add the cinnamon and heavy cream and mix for another 2 minutes.
  • Spread the frosting over your cooled Spice Cake, cut yourself a serving and enjoy.

Notes

Nutrition

Serving: 75g | Calories: 374kcal | Carbohydrates: 7g | Protein: 7g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 79mg | Potassium: 105mg | Fiber: 4g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 0.4mg | Calcium: 80mg | Iron: 1.6mg

Try these low carb baking recipes:

To make a larger batch of this Keto Cake recipe with Cream Cheese Frosting adjust the servings above.

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16 thoughts on “Keto Cake Recipe – Cinnamon and Nutmeg – Moist & Sweet!”

  1. What can you use in place of this Natvia and Natvia Icing mix. It is very expensive and you have to order it from Amazon and pay shipping.

    Reply
    • Hi Lynne,
      You can use your preferred granulated sweetener for the cake and your preferred finely powdered sweetener for the frosting. Natvia has equal sweetness to xylitol and is slightly sweeter then erythritol. I hope this helps
      Gerri

      Reply
    • Hi Michel,
      We provide the full nutritional breakdown in “Recipe Notes” section, in the base of the recipe card. Basically just scroll down the page and you’ll find it 🙂
      Gerri

      Reply
  2. How much frosting does this make? Would it be possible to bake this in two 7-inch cake tins to make a layer cake, and then frost the middle and the top? Thanks! 🙂 I will be making this over Christmas!

    Reply
    • Hi Anu,

      The frosting on the cake is quite thick, I think it would be a good amount to ice 2 layers of a smaller cake. If in doubt, you could always make a little extra icing or top it off with fresh whipped cream. I hope that helps.

      Gerri

      Reply
  3. This cake is delicious. Used heaped teaspoon mixed spice instead of ginger ,cloves etc and heaped teaspoon cinnamon. Swapped Natvia with xylitol. Didn’t affect my blood sugar (I have Type 1 diabetes). Will definitely make again.

    Reply
  4. I made this today omg the delish smell coming from my kitchen. It turned out great i will be making this recipie again for sure. Thanks for another great recipie.

    Reply
  5. To my surprise this came out much better than I was expecting. I took one reviewer’s advice and used pumpkin spice mix instead of individual spices and it worked well. Cake was a bit dense but I still enjoyed it. Will definitely make it again.

    Reply

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