Keto Spice Cake With Keto Cream Cheese Frosting

Keto Spice Cake With Keto Cream Cheese Frosting

Simple Keto Spice Cake

This recipe is designed to teach everyone how to make simple keto spice cake with keto cream cheese frosting
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 9 slices

Ingredients

Cream Cheese Frosting

Cinnamon Dust

  • 1/2 TBS brown Swerve of brown sugar sweetener of choice
  • 1/4 TBS ground cinnamon

Instructions

  • Preheat oven to 375 degrees. Line an 8 x 8 inch cake pan with parchment paper. Make sure the parchment paper hangs slightly over the sides to create "handles" This makes it easier to remove the cake from the pan once it is baked
  • In a large mixer bowl whisk together almond flour, coconut flour, brown Swerve, monkfruit sweetener, baking powder, salt, ground cinnamon, ground ginger, ground allspice, ground and nutmeg until there are no lumps in the flours or brown Swerve, If needed use fingers to press out any large lumps in the brown Swerve
  • Add eggs. Beat on low 10 seconds or just until the dry ingredients are moist. Increase speed to medium. Beat on medium 30 seconds or until fully combined
  • Scrape down the sides of the bowl and push all ingredients to the center of the bowl. Add oil, butter vanilla extract and sour cream. Beat on medium another 30 seconds or until fully combined and smooth
  • Scrape down sides once again and push all ingredients to the center of the bowl. Scrap the batter into the prepared cake pan. Use a spatula to spread the batter evenly throughout the pan. Make sure the batter is evenly spread and the top is flat
  • Bake at 375 degrees 23-28 minutes or until lightly golden around the sides (mine took 25 minutes) The cake will still be soft but will firm up as it cools
  • Once the cake is golden around the edges remove it from the oven, Allow the cake to cool in the pan for about 1 hour or until it has firmed up.
  • Grasp the parchment paper "handles" and carefully transport the cake to a wire rack. Gently slide the parchment paper out from under the cake. The cake will still be warm so be careful. Gluten free baked goods are very fragile while they are still warm. Allow the cake to completely cool on the rack before frosting the cake

Cream Cheese Frosting

  • In a large mixer bowl combine the cream cheese, butter and vanilla extract. Beat on low 10 seconds or just to combine the ingredients. Increase the speed to medium. Beat on medium for about 1 minute or until fully combined and creamy.
  • Scrape down the sides of the bowl and push the ingredients to the center of the bowl. Add the powdered Swerve. Beat on low for 10 seconds or just until the powdered Swerve is moist. Increase speed to medium. Beat on medium about 1 minute or until fully combined and fluffy. If the frosting is too thick for you beat in milk of choice in small amounts. until the desired consistency. Spread evenly over the top of the fully cooled spice cake.

Cinnamon Dust

  • In a small bowl use a fork and stir together the brown Swerve and ground cinnamon until fully combined. If needed use fingers to break up the brown Swerve until a powder is formed. Sprinkle the desired amount of cinnamon dust over the top of the frosting

Notes

This recipe yields about 9 pieces. 1 serving equals 1 piece
1 serving contains about 4 grams of net carbs


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