I’ve been baking grain free for a few years now and I’m here to tell you that almond flour is not that easy to push flavors through. This recipe does exactly what it needs to do.

It’s a keto spice bundt cake the whole family will enjoy and, honestly, you can’t tell this is a sugar-free, low-carb cake. It’s absolutely delicious, and will become a new holiday tradition.

Topped with a cream glaze made with heavy cream, Swerve Confectioner’s sweetener and a little water, it lends just enough sweetness with each bite.

There are options. You could make a water glaze, an orange glaze, or a cream cheese frosting.

Almond flour bundt cakes are not that easy to accomplish without taking a few precautions to make sure it will not stick.  

Tips for Keto Bundt Cakes

Butter the pan and freeze. Since I  have a keto bakery, I’ve learned a lot about how to make a successful bundt cake. Almond flour tends to stick. I  heavily butter the pan and keep it in the freezer. This helps to keep the bundt from sticking or getting too brown on the outside.

Fifteen Minutes – After cake comes out of the oven, wait 15 minutes. Use a butter knife to gently go around cake, making sure it’s not sticking and then turn it over onto a plate.

What Spices Make the Best Spice Cake?

I made a spice blend that delivers that just right spice taste and when it’s baking, the aroma is lovely. A word of caution about cinnamon. Not all cinnamon is created equally. I like the ceylon cinnamon that has a bite to it. I added in some ginger, cardamom, and a dash of cloves.

Texture is very important to get right in grain free baking. This is something I know how to do. If you take a good look at the crumb, you can see it’s not eggy, wet or dense, even though there are six eggs in the batter.

What flours make the best spice bundt cake?

I rely a lot on almond flour with a small amount of coconut flour. My trick for keeping the cake from crumbling is using a little bit of xanthan gum, which helps do what gluten would do in keeping the structure together.

How to sweeten a Keto Spice Cake

I like to use Swerve granulated and confectioner’s, but another good choice is the Good Earth Golden (I buy at Costco).

Cream Cheese Glaze for Keto Spice Cake

There are two ways to glaze the cake, a simple mix of confectioner’s sweetener with heavy cream and a dash of vanilla or a cream cheese glaze for that tangy flavor.

More Keto Cakes from Spinach Tiger

• Low Carb Orange Bundt Cake
• Keto Chocolate Ganache Bundt Cake
• Keto White Chocolate Raspberry Bundt Cake
• Lemon Blueberry Bundt Cake
• Keto Pumpkin Spice Bundt Cake
• Keto Cinnamon Roll Bundt Cake
• Keto German Chocolate Cake
• Triple Layer Keto Lemon Cake 

Print

Keto Spice Cake with Cream Cheese Glaze

Low Carb, Keto Spice Bundt Cake

Course Low Carb Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 226kcal

Author Angela Roberts

Equipment

• Bundt Pan

Ingredients

Paste for Greasing Bund Pan

• 2 tablespoons butter

Spice Cake Ingredients

Dry Ingredients

• 260 grams blanched almond flour
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 2 tablespoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon cardamom
• 1 dash freshly ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground nutmeg

Wet Ingredients

• 1/2 cup avocado oil See notes
• 1 cup Swerve Granular Sweetener
• 6 extra large eggs room temperature
• 2 teaspoon vanilla extract
• 60 grams sour cream
• 1/2 cup unsweetened almond milk or coconut milk

Cream Cheese Glaze

• 4 tablespoons butter
• 4 tablespoons cream cheese 2 ounces
• 1 cup Swerve Confectioner's sifted
• 1 teaspoon vanilla extract
• dash sea salt
• 4 tablespoons heavy cream or water (as needed to thin)

Optional Water Glaze

• 2 cups Swerve Confectioner's Sweetener
• 4 tablespoons water

Instructions

Grain Free Spice Cake Instructions

• Preheat oven to 350 degrees F. 180 C.
• Butter bundt pan. Freeze. Preheat oven to 350 degrees F/180 C.
• Mix almond flour, coconut flour, baking powder, xanthan gum sea salt. Set aside.
• Mix spices together. Add to dry ingredients.

Wet Ingredients

• Whip eggs for 4 minutes.
• Stream in avocado oil.
• Add Sweetener.
• Add sour cream and milk.
• Add vanilla extract
• Add dry mixture.
• Mix until just mixed on medium.
• Makes 12 large cupcakes or one bundt cake or a triple six-inch cake.
• Bake at 350 for 35-40 minutes or until internal temperature reaches 210 degrees.
• BUNDT: Allow cake to sit for 15 minutes before removing. Cool completely before drizzling the glaze. Use a cake spatula and go around the cake to make sure it's not sticking. Use a very flat plate to turn over. Put cake pan over cake to continue cooling. This keeps the moisture in.

Cream Cheese Glaze

• Whip butter for five minutes.
• Add softened cream cheese
• Add vanilla
• Add Confectioner's Swerve a little at a time.
• Add heavy cream as needed to get the consistency you want. You can also add hot water if you don't want to add in heavy cream, but do so a tablespoon at a time. You can also warm the glaze to make it easier to pour.

Water Glaze

• Mix confectioner's and add water a tablespoon at a time until you have the consistency to drizzle. You may need to use more or less water.

Notes

Net Carbs: 2 per slice, considering 12 servings.

RE: Avocado Oil. You CAN use 1/2 cup avocado oil and skip butter. You can also skip avocado oil and use 1/2 cup butter. I like to use half and half. 

If using a cake pan, use a spray and parchment paper.You may also wish to make top cupcakes or  layer cake with my cream cheese frosting 

Nutrition

Serving: 1of 12 | Calories: 226kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Fiber: 3g

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