Keto Spice Cake Recipe - Cinnamon and Nutmeg, Moist & Sweet!

Home » Recipes » Keto Spice Cake Recipe – Cinnamon and Nutmeg, Moist & Sweet!

by Gerri

Nov 30, 2022

5 from 56 votes

Jump to Recipe

Our cinnamon spice keto cake recipe is perfect for that tea party or special occasion. Baked with a delicious aroma of cinnamon and nutmeg, the scent lingers for hours.

Keto Spice Cake Recipe - Cinnamon and Nutmeg, Moist & Sweet! | My Keto Kitchen (2)

This keto spice cake recipe is moist, subtly sweet, and spiced, great with and without frosting. It doesn’t take long to bake and keeps for up to 1 week in the fridge.

You can freeze the whole un-frosted spice cake for up to 3 months.

The keto cake makes 14 serves. Cut the cake in half and each half into seven even slices.

Keto Spice Cake Recipe - Cinnamon and Nutmeg, Moist & Sweet! | My Keto Kitchen (3)

Keto Spice Cake Ingredients

5 ounces of Unsalted Butter, softened plus extra to grease the tin
5 ounces of Cream Cheese, softened
¾ cup of Natvia
1 teaspoon of Cinnamon, ground
½ teaspoon of Ginger, ground
½ teaspoon of Nutmeg, ground
¼ teaspoon of Cloves, ground
1 pinch of Salt
1 teaspoon of Baking Powder
2 tablespoons of Coconut Flour
1 ½ cups of Almond Flour
5 Eggs

Cream Cheese Frosting

4 ounces of Cream Cheese, softened
4 ounces of Unsalted Butter, softened
2/3 cup of Natvia Icing Mix
1 teaspoon of Cinnamon, ground
2 tablespoons of Heavy Cream

How To Make Keto Spice Cake

Preheat oven to 170C/350F.
Grease 10in a round baking tin with butter and line the base with parchment paper.
In your stand mixer, place the butter and cream cheese.Mix on medium speed until well combined and smooth.
Turn off the mixer and add the Natvia, cinnamon, nutmeg, cloves, salt, and baking powder. Mix on low speed until combined.
Add the coconut flour, almond flour, and eggs. Mix on low speed to combine the flour and eggs.
Scrape down the mixing bowl, then mix on medium for 2-3 minutes until all ingredients are well combined.
Pour the cake mix into your prepared baking tin and bake for 30-40 minutes. The cake is ready when it springs back from being touched, and an inserted skewer comes out clean.
Remove the cake from the oven and cool in the pan for 10 minutes. After 10 minutes, turn the cake out onto a cooling rake and leave it to cool completely.
When the cake is cool, make the frosting:Place the cream cheese and unsalted butter into your stand mixer and mix on medium until they are combined and smooth.
Turn your mixer to low and add the Natvia Icing Mix one spoon at a time to prevent it from being sprayed over your kitchen.
Add the cinnamon and heavy cream, and mix for another 2 minutes.
Spread the frosting over your cooled Spice Cake, cut yourself a serving and enjoy.

Keto Spice Cake Recipe - Cinnamon & Nutmeg, Moist & Sweet!

Our cinnamon Keto Cake recipe gives off thedelicious aroma of cinnamon and nutmeg when baking and the scent lingers.

Rate it

5 from 56 votes

Print Pin

Course: Dessert, Snacks

Cuisine: American, Australian, British

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr 55 minutes mins

Servings: 14 serves

Calories: 374kcal

Author: Gerri

Unit Conversion

Ingredients

Classic Spice Cake

▢ 5 ounces Unsalted Butter softened
▢ 5 ounces Cream Cheese softened
▢ 3/4 cup Natvia (aka Swerve)
▢ 1 teaspoon cinnamon ground
▢ 1/2 teaspoon Ginger ground
▢ 1/2 teaspoon nutmeg ground
▢ 1/4 teaspoon ground cloves
▢ 1 pinch Salt
▢ 1 teaspoon Baking Powder
▢ 2 tablespoons coconut flour
▢ 1 1/2 cup almond flour
▢ 5 eggs

Cream Cheese Frosting

▢ 4 ounces Cream Cheese softened
▢ 4 ounces Unsalted Butter softened
▢ 2/3 cup natvia icing mix
▢ 1 teaspoon cinnamon ground
▢ 2 tablespoons Heavy Cream

US Customary - Metric

Instructions

Preheat oven to 170C/350F.
Grease a 10in round baking tin with butter and line the base with parchment paper.
In your stand mixer, place the butter and cream cheese. Mix on medium speed until well combined and smooth.
Turn off the mixer and add the Natvia, cinnamon, nutmeg, cloves, salt and baking powder. Mix on low speed until combined.
Add the coconut flour, almond flour and eggs. Mix on low speed until the flours and eggs are combined.
Scrape down the mixing bowl then mix on medium for 2-3 minutes until all ingredients are well combined.
Pour the cake mix into your prepared baking tin and bake for 30-40 minutes. The cake is ready when it springs back from being touch and an inserted skewer comes out clean.
Remove the cake from the oven and allow to cool in the pan for 10 minutes. After 10 minutes turn the cake out onto a cooling rake and leave to cool completely.
When the cake is cool, make the frosting: Place the cream cheese and unsalted butter into your stand mixer and mix on medium until they are combined and smooth.
Turn your mixer onto low and add the Natvia Icing Mix one spoon at a time to prevent it from being sprayed over your kitchen.
Add the cinnamon and heavy cream and mix for another 2 minutes.
Spread the frosting over your cooled Spice Cake, cut yourself a serving and enjoy.

Notes

Nutrition

Try these low-carb baking recipes:

Low Carb Chocolate Peanut Butter Cupcakes
Low Carb Lemon and Poppy Seed Cupcakes
Low-Carb Chocolate Cream Cupcakes
Low-Carb Chocolate Chip Muffins

To make a larger batch of this Keto Cake recipe with Cream Cheese Frosting, adjust the servings above.

Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

27 thoughts on “Keto Spice Cake Recipe – Cinnamon and Nutmeg, Moist & Sweet!”

This was soo delicious!! Didn’t make the frosting & only used 1/2 c swerve– was perfect!! Thank you!

Reply
- Thank you for your kind words KK.
  
  Reply
Thank you for this delicious cake! I made it as a substitute for my husband’s favorite non-keto applesauce spice cake, and the flavor & texture (dense & moist) pleased him! A winner!

Reply
- So glad you like the spice cake Jeane. Thank you for your kind words 🙂
  See Also
  Keto Chocolate Biscotti Recipe (Gluten-Free, Low-Carb)
  
  Reply
I LOOOOOVE this cake. It’s so delicious and moist! Do you have any suggestions on how to sneak some pumpkin puree into this? I think it would make a fantastic pumpkin cake!

Reply
- Hi Sanayo,
  I’m so glad you love it! It is a very moist cake already so I would recommend reducing the butter and cream cheese to 4oz each and adding 2 oz of pumpkin puree and see how that goes!
  I will be posting a pumpkin spice cake in a couple of weeks that you might like 🙂
  
  Reply
Made this recipe as cupcakes today; the recipe made 18, and the baking time was around 30 minutes. I’m amazed that these are Keto; they’re SO delicious! One recipe of frosting covered all 18 cupcakes. I didn’t have the specified sweetener, so I used Swerve granulated for the spice cake and Swerve confectioner’s for the frosting.
Absolutely superb! I also added one teaspoon vanilla to both the cake and the frosting, with good results. Will definitely be making these again! I only wish I could post a photo.

Reply
- Hi Merry,
  They sound amazing and I’d love to see them! You can tag us in a photo on twitter, instagram, or facebook – or send us an email: [emailprotected]
  
  Reply
Even my non keto friends loved this. Yes, it’s dense but it’s satisfyingly spicy and sweet and scrummy. I’m about to make another and freeze it so it lasts until Christmas.

Reply
By chance could I bake this using a square muffin pan, and whatever I don’t eat within a day, put the rest in the freezer? I am preparing for just me, or one person.

Reply
- Hi Tyrone,
  You sure can. I would recommend reducing the cooking time to about 15-20 minutes.
  
  Reply
To my surprise this came out much better than I was expecting. I took one reviewer’s advice and used pumpkin spice mix instead of individual spices and it worked well. Cake was a bit dense but I still enjoyed it. Will definitely make it again.

Reply
I made this today omg the delish smell coming from my kitchen. It turned out great i will be making this recipie again for sure. Thanks for another great recipie.

Reply
This cake is delicious. Used heaped teaspoon mixed spice instead of ginger ,cloves etc and heaped teaspoon cinnamon. Swapped Natvia with xylitol. Didn’t affect my blood sugar (I have Type 1 diabetes). Will definitely make again.

Reply
- Hi Sheryl
  Thank you for your kind words
  
  Reply
What size eggs did you use? Medium or large? Thanks, can’t wait to make this.

Reply
- Hi Pam,
  We always use large eggs 🙂
  
  Reply
How much frosting does this make? Would it be possible to bake this in two 7-inch cake tins to make a layer cake, and then frost the middle and the top? Thanks! 🙂 I will be making this over Christmas!

Reply
- Hi Anu,
  The frosting on the cake is quite thick, I think it would be a good amount to ice 2 layers of a smaller cake. If in doubt, you could always make a little extra icing or top it off with fresh whipped cream. I hope that helps.
  Gerri
  
  Reply
Thank you for this delicious recipe! I made it today and it turned out wonderfully.

Reply
- Hi Monika,
  Thank you for your kind words!
  Gerri
  
  Reply
Do you know what the nutritional facts are?

Reply
- Hi Michel,
  We provide the full nutritional breakdown in “Recipe Notes” section, in the base of the recipe card. Basically just scroll down the page and you’ll find it 🙂
  Gerri
  
  Reply
What can you use in place of this Natvia and Natvia Icing mix. It is very expensive and you have to order it from Amazon and pay shipping.

Reply
- Hi Lynne,
  You can use your preferred granulated sweetener for the cake and your preferred finely powdered sweetener for the frosting. Natvia has equal sweetness to xylitol and is slightly sweeter then erythritol. I hope this helps
  Gerri
  
  Reply
can you freeze this cake?

Reply
- Hi Kate,
  Yes the un-frosted cake freezes very well.
  Gerri
  
  Reply