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Delight in the holiday spirit with our decadent Keto Christmas Spice Cake! Three layers of moist, keto-friendly cake infused with warm spices like cinnamon, ginger, and nutmeg. Topped with a luscious sugar-free eggnog buttercream frosting, and garnished with delectable candied cranberries and rosemary. Perfect for a festive dessert that's low-carb and full of seasonal cheer!
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Dive into Holiday Magic with Our Heavenly Keto Christmas Spice Cake! 🎄✨
Hey there, fellow festive bakers! Are you ready to level up your holiday game with our scrumptious "Keto Christmas Spice Cake"? It's a joyous celebration in every slice!
So, here's the scoop: I decided to play around with King Arthur's keto wheat flour for this recipe, and let me tell you, I was pleasantly surprised! The texture of this cake? Like magic! It's as tender and delicious as any regular all-purpose flour cake, making it a win for our holiday gatherings. Quick note, though: this cake isn't gluten-free, but man, does it taste amazing!
What makes this cake extra special? It's not just the warm spices but also the dreamy combo of sugar-free eggnog buttercream frosting and a luscious white chocolate ganache drizzle. Picture this: a party of flavors that perfectly captures the holiday vibes, making every bite a delight.
And the finishing touches? Oh, you bet! Candied cranberries and rosemary are the icing on the cake, literally. They add this cool twist to the cake that's not just visually stunning but also a flavor explosion. It's like an invitation to savor the magic of Christmas in every forkful.
Looking for a keto-friendly dessert that's all about festive joy and mouthwatering flavors? Our "Keto Christmas Spice Cake" is where it's at! This cake isn't just a dessert; it's a symbol of holiday cheer, crafted to make every moment count.
Let the warmth of spices, the coziness of Eggnog Buttercream, and the elegance of White Chocolate Ganache take you on a sweet, magical journey this holiday season. Make our cake the star of your festive table, spreading joy and sweetness to everyone around.
Join in on the holiday fun with our "Keto Christmas Spice Cake." Wishing you a season filled with love, laughter, and incredible treats. Merry Christmas and happy baking! 🎅🍰🎁
Keep an eye out for more delicious recipes and festive ideas. And hey, don’t forget to share your baking adventures and tag us when you dive into this holiday delight! ✨🌟
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🥘Keto Christmas Spice Cake Ingredients
These are the ingredients necessary to make Keto Christmas Spice Cake.
- Keto Wheat Flour - King Arthur's keto wheat flour is a game changer when it comes to keto baking!
- Unsweetened Apple Sauce - make sure that there is no sugar added.
- Sugar-Free Egg Nog - this recipe is the perfect keto egg nog!
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Christmas Spice Cake Instructions
This is a basic breakdown of the steps involved in making Keto Christmas Spice Cake. You will find the full directions in the recipe card at the bottom of the post.
In a medium size bowl, combine keto flour, baking powder, baking soda, salt and spices (cinnamon through black pepper).
In a large bowl with a handheld mixer, combine the brown sweetener, coconut oil, molasses, and apple sauce.
Add the dry ingredients to the wet ingredients on low speed.
Divide the cake batter evenly between the three 8-inch cake pans.
Helpful Hint: 💡: To ensure a perfectly moist and evenly baked cake, use the toothpick test to check for doneness. Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs (not wet batter), your cake is ready. Remember, each oven varies, so monitor the baking time closely and rotate the pans if needed for even baking. This will help you achieve three perfectly baked layers for your delicious festive treat.
🍽Equipment
This is the equipment you will need to make Keto Christmas Spice Cake.
- 8-inch cake pans
- medium mixing bowl
- stand mixer
- measuring cups and spoons
- whisk
- rubber spatula
- squeeze bottle
- small saucepot
Storage
- Room Temperature: If the cake is frosted with the Eggnog Buttercream and Ganache, it’s best to store it in an airtight cake container at room temperature. Ensure the container seals well to prevent air exposure. The cake can stay fresh at room temperature for up to 2 days.
- Refrigeration: For longer storage, especially in warmer climates or if the cake won't be consumed within 2 days, refrigeration is recommended. Place the cake in an airtight container or cover it with plastic wrap. Refrigerate for up to 5-7 days. Ensure it's stored away from strong-smelling foods to prevent absorption of odors.
- Freezing: If you need to store the cake for an extended period, it can be frozen. Ensure the cake is well wrapped with plastic wrap and stored in an airtight container or a freezer bag to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. When ready to consume, thaw the cake overnight in the refrigerator.
For the best taste and texture, it's recommended to bring the cake to room temperature before serving. Enjoy your delicious "Keto Christmas Spice Cake" to its fullest by following these storage instructions!
💭Top tip
To achieve perfect consistency and desired drip length, test a small amount of the ganache on the side of a bowl or plate before pouring it over the cake. This will help you determine the ideal temperature and thickness for the drips. If the ganache is too warm, wait a bit longer for it to cool before drizzling to achieve longer, more defined drips. If you prefer shorter drips, wait until the ganache has cooled a little more before decorating your cake.
FAQ about Keto Christmas Spice Cake
Unfortunately, in this particular recipe, a direct substitution with almond flour might not yield the desired results. The specific blend of keto flour used in this recipe contributes to the texture and structure of the cake. Almond flour could significantly alter the consistency and moisture balance.
Yes, you can omit the molasses if you're looking to reduce the sweetness or if you prefer not to use it. The molasses contributes to the cake's flavor but removing it won't significantly affect the texture.
You can use an equivalent amount of pumpkin puree or mashed ripe banana as a substitute for unsweetened apple sauce in this recipe. These alternatives will maintain moisture and contribute to the cake's texture. NOTE - the carb count will change.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Egg Nog Pound Cake
- Keto Pumpkin Brownies with Cookie Butter Frosting
- Keto Pumpkin Pie Brownies
- Keto Pumpkin Roll
- Keto Christmas Cake
- Keto Fruit Cake
Keto Christmas Spice Cake
Equipment
Ingredients
For the spice cake
- 2 1/2 cups King Arthur's keto wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp pink salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground clove
- 1/4 tsp fresh cracked black pepper
- 1 tsp unsulphered molasses
- 1 cup coconut oil melted
- 1 3/4 cup Besti Brown Sweetener
- 1 1/2 cup unsweetened apple sauce
- 4 large eggs
- 2 tsp pure vanilla extract
For the egg nog buttercream
- 3 sticks unsalted butter
- 4 1/2 cups Besti Monk Fruit and Allulose Powdered Sweetener
- 1/2 cup Sugar-free eggnogg
- 1/2 tsp ground nutmeg
For the white chocolate ganache
- 1 cup ChocZero sugar-free white chocolate chips
- 1/2 cup heavy cream
Instructions
For the spice cake
- Preheat oven to 350°F.
- Grease and flour 3 8-inch cake pans, set aside.
- In a medium size bowl, combine keto flour, baking powder, baking soda, salt and spices (cinnamon through black pepper).
- Whisk together and set aside.
- In the bowl of a standing mixer, or using a large bowl with a hand held mixer, combine the brown sweetener, coconut oil, molasses and apple sauce. Cream together on medium speed until well combined.
- Add the eggs and vanilla, mix on low speed 1 to 2 minutes until incorporated.
- Working in three batches, add the dry ingredients to the wet ingredients on low speed. Mix to combine ingredients, scraping down the sides of the bowl when necessary.
- Divide the cake batter evenly between the three pans.
- Bake at 350°F for 25 to 30 minutes until a toothpick comes out clean.
- Let cake cool and prepare the frosting.
- Once cake is completely cool, frost each layer and top and sides of the cake. Once frosted, lightly drip the cooled ganache over the sides of the cake. Pour ganache over the top and lightly smooth.
- Optional: Once ganache has set you can sprinkle top with spices or top with candied cranberries and rosemary.
For the frosting
- Cream the butter on medium-high speed until pale and fluffy. Reduce speed to low, slowly adding the powdered sweetener one cup at a time.
- Add the ground nutmeg and beat for 2 minutes to incorporate.
- Add the eggnog slowly to avoid splashing, then slowly increase speed medium-high to whip the eggnog into the frosting.
- Beat for 1 to 2 minutes until frosting is light and fluffy.
For the ganache
- In a small saucepan, bring heavy cream to a simmer.
- Pour hot cream over the sugar-free white chocolate chips in a heat proof bowl. Stir with a spatula until smooth.
- Let sit for 10-20 minutes until cool but still liquid. The warmer the chocolate ganache is, the longer your drips will be. How long you cool it is a matter of preference.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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