Keto spice cake is a must-try dessert that's perfect for the holiday season! Grated apples or zucchini give this low-carb cake extra moisture, and a rich and velvety chai cream cheese frosting adds a creamy, indulgent topping.
It's the ideal combination of warm spices and sweet flavors, and is sure to be an instant hit, whether you're baking for yourself, for others, or for a special occasion.
When it comes to holiday desserts, there's nothing quite like a slice of warm and comforting spice cake.
However, traditional spice cake recipes are often loaded with sugar and carbs, making them off-limits for those following a ketogenic diet.
Carb eaters shouldn't be the only ones having all the fun — that's where this moist spice cake comes in to satisfy those sweet cravings.
about this keto spice cake recipe
The most wonderful time of year ought to include a little bit of indulgence for everyone, regardless of dietary restrictions. This low carb spice cake is just that — a decadent and satisfying treat that won't derail your low-carb lifestyle.
Made with wholesome ingredients like almond flour, monkfruit sweetener, and apples (or zucchini if you want even lower sugar), this moist cake is both decadent and nourishing.
It's a perfect option for those watching their carb intake, as well as anyone looking for a healthier dessert alternative.
It's soft, moist, and full of warm spices like cinnamon, nutmeg, ginger, and cloves. It bakes in an 8x8 baking dish, making it the ideal snacking cake. If you're not up for baking and assembling an entire layer cake, you'll love the ease of this recipe.
why this recipe works
Low carb baking isn't as difficult as it may seem! With the right ingredients and a little bit of creativity, you can still enjoy all your favorite flavors while sticking to your macros.
This keto spice cake works because it uses low-carb ingredients that don't sacrifice taste or texture.
I use a wonderful blend of spices in this cake, including cinnamon, nutmeg, ginger, and cloves which will not only give your kitchen an incredible aroma but also make you feel all kinds of warm and cozy with every bite.
The great thing about these spices is that you can adjust them to your own taste.
If you prefer a more cinnamon-forward spice blend, go ahead and add more of it! Not a fan of nutmeg? Just leave it out. You can easily play around with the amounts until you find your perfect balance.
My keto spice cake is:
- The perfect dessert for those on a keto diet looking to satisfy their sweet tooth!
- An easy recipe that's a great option for any occasion, whether you're baking for yourself or for a special family gathering during the holidays.
- Versatile, so you can adjust the ingredients to your liking.
- It is sugar-free, gluten free and low carb- the perfect keto cake for a variety of different eaters.
ingredients for keto spice cake recipe
Here's a look at the ingredients you'll need for this low-carb and sugar-free spice cake:
- Golden monk fruit sweetener. A sugar free, low carb sweetener that taste similar to brown sugar.
- Eggs. Eggs are used in this recipe to give the cake structure and moisture. Make sure they are at room temperature before using, as cold eggs can cause the batter to clump.
- Molasses. A holiday favorite, molasses adds depth and richness to the cake. Just a small amount goes a long way in terms of flavor and won't drastically affect the total grams of carbs and sugar.
- Vanilla extract. Add a splash of vanilla in both the cake and the frosting for a sweet flavor!
- Greek yogurt. Use plain, full-fat Greek yogurt for a creamy and moist texture (and bonus protein!).
- Flour. I used both blanched almond flour and coconut flour in this recipe. The combination of the two creates a dense and tender texture while keeping the cake low in carbs.
- Spice blend. Ground cloves, cinnamon, ginger, nutmeg, cardamom, and allspice give this cake its warm and cozy flavor.
- Apple or Zucchini. Grated apple or zucchini is the secret to getting this cake extra moist and delicious. They add natural sweetness without adding too many carbs. You can choose either one here. For fewer grams of natural sugar, go with zucchini.
And for the frosting:
- Cream cheese. Cream cheese adds richness and creaminess to the frosting. Make sure it is softened before using!
- Butter. A little bit of softened butter adds a rich flavor to the cream cheese frosting.
- Powdered monk fruit sweetener. This is your powdered sugar substitute- you'll want to make sure it's powdered and not granulated otherwise it'll make the frosting gritty.
- Spices. A combination of cinnamon, ginger, allspice and cardamom create the chai-inspired spice blend.
- Heavy cream. This helps lighten up the cream cheese frosting to make it extra fluffy.
simple keto spice cake
During the winter months, nothing beats a warm and easy sweet treat. This keto spice cake is pretty simple to put together, making it a great option for beginner bakers or those short on time.
Here's a look at the steps but be sure to scroll to the bottom of the page to view the printable recipe card.
Preheat oven to 350°F and line a square, 8x8 baking dish with parchment paper, keeping a couple of inches of overhang on the sides.
In a large mixing bowl or bowl of a stand mixer, add the avocado oil and monk fruit sweetener. Mix, then beat in the eggs. Add the molasses, vanilla, and Greek yogurt. Mix well.
Add dry ingredients. Mix until the cake batter forms, scraping down the sides of the bowl as needed. Fold in the grated apple or zucchini.
Pour the batter into the prepared baking dish and transfer to the oven. Bake for 24-27 minutes.
Remove and cool for at least an hour in the pan. Use the parchment paper “wings” to carefully lift the cake out to cool completely on a wire rack, if desired.
Make the frosting by combining the cream cheese, butter, and powdered monk fruit sweetener. Beat well, then mix in the vanilla, cream and spices.
When the cake is completely cool, spread the frosting on top of the cake. Dust with extra cinnamon, if desired. Cut into squares and serve.
tips for the best results
- Make sure your eggs and cream cheese are softened before mixing them with the other ingredients. This will ensure everything mixes together seamlessly.
- Adjust the sweetener and spices in the chai frosting to your own taste. If the spices aren’t noticeable enough, add a dash more of cinnamon and cardamom.
- You can decorate this cake with a sprinkle of ground cinnamon, chai spice, or whole cinnamon sticks and star anise, similar to my keto gingerbread loaf. Get creative with it!
- Check the cake after about 22 minutes. The baking time may vary based on the type of baking dish you're using. I make this in a square metal pan but if you're using porcelain or glass, it may need an extra 2-3 minutes of bake time.
This keto spice cake is perfect for snacking on throughout the week or serving as a dessert at holiday gatherings.
It pairs well with a cup of tea or coffee. I highly recommend my Iced Matcha Milk Tea or Iced Strawberry Matcha Latte! It can also be topped with some Sugar Free Whipped Cream for an extra indulgent treat.
you might also love
- This Keto Carrot Cake is a low-carb and gluten-free option that is insanely tender and perfectly spiced. Made with almond flour, coconut flour, and olive oil, this carrot cake will surprise you with its delicious taste and texture!
- These Pumpkin Cheesecake Bars feature a maple shortbread crust and a creamy pumpkin cheesecake filling. They will satisfy your fall cravings without derailing your healthy eating habits. Plus, they're easy to make and perfect for any occasion.
- Rich and chocolatey, my Keto Chocolate Pound Cake is a delicious treat made with almond flour, sweetened with sugar substitutes and baked in a loaf pan before covered in a rich ganache. This one-bowl cake has a subtle almond flavor that complements the intense chocolate taste perfectly.
- This decadent Keto Chocolate Chia Mousse is rich, creamy, and satisfying – the perfect indulgence for any chocolate lover on a low carb or ketogenic diet. The base is a chocolate chia pudding made with coconut milk, creating a silky mousse-like texture that is sure to please.
Keto Spice Cake
- ⅓ cup avocado oil
- ½ cup golden monk fruit sweetener (like Lakanto)
- 3 eggs, at room temperature
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- ⅓ cup plain, full-fat Greek yogurt
- 2 cups blanched almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 1-½ teaspoons baking powder
- 1-½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves or allspice
- ⅛ teaspoon fine sea salt
- ½ cup (heaping) grated apple or grated zucchini
Chai Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons butter, softened to room temperature
- 6-7 tablespoons powdered monk fruit sweetener
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- Preheat oven to 350°F and line a square, 8x8 baking dish with parchment paper, keeping a couple of inches of overhang on the sides.
- In a large mixing bowl or bowl of a stand mixer, add the avocado oil and monk fruit sweetener. Mix to combine, then add the eggs and beat on medium speed, scraping down the sides of the bowl at least once.
- Add the molasses, vanilla and Greek yogurt. Mix well.
- Add the dry ingredients to the mixture: almond flour, coconut flour, baking soda, baking powder, spices and salt. Mix until the cake batter forms, scraping down the sides of the bowl as needed.
- Use a rubber spatula to fold in the grated apple or zucchini (if using zucchini, there is no need to squeeze any excess water out).
- Pour the batter into the prepared baking dish and transfer to oven. Bake for 23-27 minutes.
- Remove and cool for at least an hour in the pan. Use the parchment paper “wings” to carefully lift the cake out to cool completely on a wire rack, if desired.
- Make the frosting: In a large bowl with an electric mixer, add the cream cheese, butter and powdered monk fruit sweetener. Beat well to combine. Mix in the vanilla and 1-2 tablespoons of heavy cream to lighten up the consistency. Add the spices and mix until creamy. Taste and adjust as needed, adding more sweetener if desired, or more spices for a stronger chai flavor (start with extra cinnamon and extra cardamom).
- When the cake is completely cool, spread the frosting on top of the cake. Dust with extra cinnamon, if desired. Cut into squares and serve.
Grated apple or zucchini: This adds moisture to the cake. For fewer grams of carbs and sugar, use zucchini. There is no need to salt the zucchini and squeeze out excess water ahead of time. Simply grate the zucchini and add it to the batter (about half a medium zucchini will give you a heaping ½ cup). If using apple, you will need to grate about half a large apple.
Adjustments for frosting: Adjust the amount of powdered sweetener and spices in the chai frosting to your own taste. If the spices don't have enough of a "chai spice" flavor for you, add a dash more of cinnamon and cardamom.
Dairy-free option: If making a dairy free version, you can substitute the Greek yogurt for full-fat coconut cream. And use a dairy-free butter and cream cheese for the frosting. Thin out the frosting with a couple of tablespoons of coconut cream.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 74mgSodium: 249mgCarbohydrates: 13gNet Carbohydrates: 9gFiber: 4gSugar: 6gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.