This soft and moist keto spice cake is perfect for an afternoon snack or light dessert. The warm flavors of the combined spices lightly sweeten the cake so that a heavy frosting is not needed. A light drizzle of maple glaze is a delicious, complimentary topping.
- 4 tablespoons melted unsalted butter
- 1/3 cup brown sugar substitute *
- 1/4 cup granulated sugar substitute*
- 1/2 cup sour cream
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 2 cups fine almond flour, sifted
- 1/4 cup coconut flour, sifted
- 2 teaspoons cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 salt
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum*
- 2 tablespoon sugar free maple syrup*
- 1 cup powdered sugar substitute
- 2 tablespoons heavy cream*
- 1 teaspoon vanilla extract
- Lightly spray an 8" x 8" baking pan with non stick baking spray. Line it with parchment for easy cake removal.
- Preheat oven to 350°F.
- In a large bowl, whisk together the sugars and eggs to combine.
- Add in the sour cream, butter and vanilla. Stir well.
- In a small bowl, whisk together the flours, baking powder, spices, salt and xanthan gum.
- Pour dry ingredients into wet ingredients and stir until smooth and well combined.
- Pour batter into the prepared pan and tap pan gently on counter to remove any air bubbles. Smooth the top of cake with a knife or metal spatula.
- Bake cake for 30 minutes. Test with a toothpick inserted in center of cake. If it comes out clean, it is done. If there are some wet looking crumbs, continue to bake cake for another 5-10 minutes until done.
- Cool cake on rack for about 15 minutes. Use the parchment to carefully remove cake from pan to cooling rack. Let cake completely cool before icing.
- Stir together the powdered sugar, syrup, cream and vanilla. Lift up a spoonful and test the thickness of the drizzle. Add another teaspoon or two of cream if you'd like it thinner.
- Drizzle the glaze over the cooled cake and let the glaze set before serving.
*Always sift your flours to avoid discrepancies in measurement.
*I used Swerve brown sugar substitute and Allulose granulated. I find Allulose creates a softer cake.
*Lakanto syrup is made with Monkfruit and doesn't have a very strong aftertaste like some other sugar free syrups.
*You can substitute glucomannan for the xanthan gum. Both ingredients serve as binders in gluten, grain free baking. You only need a little; in this case more is not better.
Keywords: sugar free cake, low carb dessert, keto snack cake