Keto Christmas Spice Cake
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 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!
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
Calories: 545kcalCarbohydrates: 16gProtein: 16gFat: 50gSaturated Fat: 34gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 500mgPotassium: 54mgFiber: 7gSugar: 5gVitamin A: 862IUVitamin C: 0.4mgCalcium: 59mgIron: 0.3mg
Tried this recipe?Let us know how it was!