Our cinnamon spice keto cake recipe 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 spice 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 freeze the whole un-frosted spice cake for up to 3 months.
The keto cake makes 14 serves. Cut the cake in half and each half into seven even slices.
Keto Spice Cake Ingredients
- 5 ounces of Unsalted Butter, softened plus extra to grease the tin
- 5 ounces of Cream Cheese, softened
- ¾ cup of Natvia
- 1 teaspoon of Cinnamon, ground
- ½ teaspoon of Ginger, ground
- ½ teaspoon of Nutmeg, ground
- ¼ teaspoon of Cloves, ground
- 1 pinch of Salt
- 1 teaspoon of Baking Powder
- 2 tablespoons of Coconut Flour
- 1 ½ cups of Almond Flour
- 5 Eggs
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 Spice Cake
- Preheat oven to 170C/350F.
- Grease 10in a 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 to combine the flour and eggs.
- 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 touched, and an inserted skewer comes out clean.
- Remove the cake from the oven and cool in the pan for 10 minutes. After 10 minutes, turn the cake out onto a cooling rake and leave it 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 to 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.
Keto Spice Cake Recipe - Cinnamon & Nutmeg, Moist & Sweet!
Our cinnamon Keto Cake recipe gives off the delicious aroma of cinnamon and nutmeg when baking and the scent lingers.
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Print Pin EmailServings: 14 serves
Calories: 374kcal
Unit Conversion
Ingredients
Classic Spice Cake
- 5 ounces Unsalted Butter softened
- 5 ounces Cream Cheese softened
- 3/4 cup Natvia (aka Swerve)
- 1 teaspoon cinnamon ground
- 1/2 teaspoon Ginger ground
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon ground cloves
- 1 pinch Salt
- 1 teaspoon Baking Powder
- 2 tablespoons coconut flour
- 1 1/2 cup almond flour
- 5 eggs
Cream Cheese Frosting
- 4 ounces Cream Cheese softened
- 4 ounces Unsalted Butter softened
- 2/3 cup natvia icing mix
- 1 teaspoon cinnamon ground
- 2 tablespoons Heavy Cream
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:
- Low Carb Chocolate Peanut Butter Cupcakes
- Low Carb Lemon and Poppy Seed Cupcakes
- Low Carb & Dairy Free Vanilla Coconut Friands
- Low-Carb Chocolate Cream Cupcakes
- Low-Carb Chocolate Chip Muffins
To make a larger batch of this Keto Cake recipe with Cream Cheese Frosting, adjust the servings above.
