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Keto Spice Cake With Maple Vanilla Frosting

Anna Hunley | Keto In Pearls
The flavors of autumn are captured in this warm and comforting spice cake. Only 3 net carbs per slice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 2 cups almond flour
  • 4 eggs
  • 8 tbsp butter melted and cooled
  • 2 tbsp butter softened
  • 8 oz cream cheese softened
  • 1 cup + 2 tbsp Sukrin Icing Sugar
  • 2 tbsp + 1 tsp Sukrin Gold
  • 1.5 tsp baking powder
  • 2 tbsp vanilla extract divided
  • 1 tbsp cinnamon
  • 1/2 tbsp nutmeg
  • 4 tbsp sugar free maple syrup

Instructions
 

  • Preheat oven to 350 degrees. Grease 9″ cake pan and set aside.
  • In a stand mixer or large bowl, slowly stir almond flour, 1 cup of Sukrin Icing Sugar, 2 tbsp Sukrin Gold, baking powder, and spices to combine. Make sure there are not any large clumps.
  • On low speed, add eggs 1 at a time, mixing well after each. Add 8 tbsp melted butter and 1 tbsp vanilla extract. Mix well until combined, scraping bottom and sides of bowl if necessary.
  • Bake for 20-25 minutes, until a toothpick comes clean. Let cool completely before flipping out of pan and adding frosting.
  • To make the frosting, beat cream cheese and 2 tbsp softened butter until fluffy.
  • Add 2 tbsp Sukrin Icing Sugar and 1 tsp Sukrin Gold to mixture and beat until incorporated.
  • Add 1 tbsp vanilla extract and sugar free maple syrup and mix.
  • Spread on cooled cake. Refrigerate leftover frosting in airtight container for up to two weeks.
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