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Ginger, nutmeg, and cinnamon give this keto spice cake its irresistible flavor. The crumb is super-moist while the cream cheese frosting adds the perfect finishing touch!
When you’re following a low-carb or keto diet, you can still enjoy baked goods! The trick is to use low-carb ingredients without sacrificing taste or texture.
This keto spice cake recipe is a perfect example. The crumb is super-moist, and the cream cheese frosting on top makes it so indulgent.
Meanwhile, warm spices like cinnamon, ginger, and nutmeg give this cake an irresistible flavor that always makes me think of fall. Top with chopped walnuts if you like for a wonderful little treat!
I love making spice cake for get-togethers, or just having them to satisfy my sweet tooth throughout the week. If you ask me, there’s never a bad time for this recipe.
How to make keto spice cake
The majority of this recipe is simply mixing together the ingredients. Prep only takes about 25 minutes!
Step 1: Line an 8×8 inch baking tin with parchment paper and grease the sides with melted butter. Preheat your oven to 350°F (170°C).
Step 2: In a medium mixing bowl, whisk together all the dry ingredients until well combined. Set aside.
Step 3: In a large mixing bowl, add the butter, cream cheese, and granulated stevia. Cream using a hand mixer for 2-3 minutes until creamy, smooth, and slightly fluffy.
Step 4: Add the eggs, vanilla, and almond extract if using.
Step 5: Beat on low to mix the ingredients together, then mix on high for 5 minutes to combine well.
Step 6: Add the dry ingredients and beat on low until just combined. Then, beat on high for 3 minutes, scraping down the sides of the bowl as necessary, until the mixture is completely incorporated.
Step 7: Pour the mixture into your prepared baking tin.
Step 8: Bake for 40 – 45 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes, then remove from the baking tin.
Step 9: Allow the cake to cool completely before placing it in the refrigerator to chill before frosting.
Step 10: While the cake is in the refrigerator, cream the butter and cream cheese together until smooth. Add the vanilla and powdered stevia.
Step 11: Beat on low until combined, then on high for 5 minutes until fluffy. Place in the refrigerator to firm up.
Step 12: When the cake is chilled, add the frosting and garnish with chopped nuts if desired.
I like to cut mine into 9 little squares before serving!
What’s the difference between spice cake and carrot cake?
The biggest difference is… well… the carrots! Carrot cake is basically spice cake with carrots added for some sweetness and to keep the texture moist.
In fact, if you look at our low-carb carrot cake muffin recipe, you’ll see many of the same ingredients. Cinnamon and nutmeg are used in both cases to add delicious, warm flavor.
Carrots, however, are not the lowest-carb vegetable. By omitting them, it’s much easier to make our spice cake keto-friendly. Each slice has 3.8 grams of carbohydrates and 0.7 grams of fiber for about 3 net carbs total.
Storage
These little treats are so nice to have throughout the week. They’re perfect for satisfying your sweet tooth any time of day.
You can store your spice cake slices in an airtight container in the refrigerator. They will stay fresh for up to five days.
Other keto dessert recipes
Ditching carbs and sugar doesn’t mean you have to give up dessert! There are so many keto-friendly ways to indulge your craving for something sweet. Here are a few of my favorite keto dessert recipes that I know you’ll love:
For even more low-carb ways to satisfy your sweet tooth, check out my round-up of the best keto-friendly dessert recipes!
Once you’ve tried this spice cake recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Spice Cake
Ingredients
Dry Ingredients
- 1¾ cups almond flour
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 1 stick butter, (room temperature)
- 6 ounces cream cheese, (room temperature)
- ¾ cup + 1 tablespoon powdered Stevia
- 5 large eggs
- 1 teaspoon vanilla extract
- 3-5 drops almond extract, (optional)
Cream Cheese Frosting
- 1 stick butter, (room temperature)
- 8 ounces cream cheese, (room temperature)
- 4 cups powdered Stevia
- 2 teaspoons vanilla extract
Other
- Chopped walnuts, (optional — for garnish)
Instructions
- Line an 8×8 inch baking tin with parchment paper and grease the sides with melted butter. Preheat your oven to 350°F (170°C).
- In a medium mixing bowl, whisk together all the dry ingredients until well combined. Set aside.
- In a large mixing bowl, add the butter, cream cheese, and granulated stevia. Cream using a hand mixer for 2-3 minutes until creamy, smooth, and slightly fluffy.
- Add the eggs, vanilla, and almond extract if using.
- Beat on low to mix the ingredients together, then mix on high for 5 minutes to combine well.
- Add the dry ingredients and beat on low until just combined. Then, beat on high for 3 minutes, scraping down the sides of the bowl as necessary, until the mixture is completely incorporated.
- Pour the mixture into your prepared baking tin.
- Bake for 40 – 45 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes, then remove from the baking tin.
- Allow the cake to cool completely before placing it in the refrigerator to chill before frosting.
- While the cake is in the refrigerator, cream the butter and cream cheese together until smooth. Add the vanilla and powdered stevia.
- Beat on low until combined, then on high for 5 minutes until fluffy. Place in the refrigerator to firm up.
- When the cake is chilled, add the frosting and garnish with chopped nuts if desired.
Karen
I want to make cupcakes instead of a cake. Would this change the cooking time?
Christel Oerum
You’ll need to alter the baking time a bit. I’d keen an eye on them, and test them with a knife after about 20 min
Melissa L Kollmann
Can I make this with raisins? If so much?
Christel Oerum
If you add raisins it will no longer be keto since raisins are carbs
DJ
I’d love to try this but I don’t have Stevia. Can you substitute monk fruit with erythritol sweetener for the stevia? What amount would you use.
Christel Oerum
Yes, you can use any zero-sugar substitute. Most you’ll use in a 1:1 ratio but check the packaging for guidance
Alice
this looks like a really good cake but 4 Cups of Stevia seems like too much. Could you please clarify the amount. Thanks.
Tobias Oerum
It is 4 cups of Stevia. The powdered Stevia doesn’t weigh a lot so 4 cups really aren’t that much – even though it sounds like a lot.