Keto Spice Cake with Cream Cheese Frosting
Published October 27, 2019 • Updated February 3, 2026
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All the flavors of Fall in one moist, tender spice cake. The cream cheese frosting takes it over the top.
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Spice Cake Ingredients
1 tablespoon ground cinnamon -
3/4 teaspoon ground cardamom
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1/2 teaspoon allspice
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1/2 teaspoon ground cloves
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1/4 teaspoon nutmeg
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1/2 teaspoon ground ginger
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4 tablespoons unsalted butter
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1 3/4 cup almond flour
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1/2 cup coconut flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 eggs
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3 egg yolks
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1 teaspoon vanilla
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12 tablespoons unsalted butter, softened
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1 cup erythritol
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1/2 cup golden monk fruit or Swerve
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1/2 teaspoon molasses extract
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1/2 cup buttermilk or plain yogurt
Cream Cheese Frosting Ingredients
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5 tablespoons unsalted butter, softened
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1 1/4 cup powdered erythritol
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8 ounces cream cheese, softened
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1/2 teaspoon vanilla
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1/2 teaspoon of reserved spice mixture
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat the oven to 350 degrees. Grease three 6 inch cake pans and line the bottom with a circle of parchment paper. Set aside.
Mix it
Mix together cinnamon, cardamom, allspice, cloves nutmeg and ginger. Set aside. Reserve 1/2 teaspoon of spice mixture for the frosting.
Melt butter
In a skillet, melt 4 tablespoons of butter over medium heat until melted. Continue to cook until the butter starts to brown and has a nutty aroma. Add the spice mixture and cook while stirring for about 15 seconds. Remove from heat and set aside to cool.
Whisk it
Whisk together almond flour, coconut flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Get a large bowl
In a large bowl, add butter, erythritol, golden monk fruit, and molasses extract. Mix together until combined. Add buttery spice mixture and egg mixture and mix until combined.
Mix in flour
Mix in flour mixture, little by little. Add in buttermilk or yogurt and mix until combined.
Transfer & bake
Transfer batter into prepared pans, filling about 3/4 of the way full. Lightly tap the pan against the counter to disodge any air bubbles. Bake for about 25 to 30 minutes. Cool on a wire rack until ready to frost.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Frequently Asked Questions
Can I substitute almond flour with another type of flour?
Almond flour is what keeps this cake low carb. If you need a nut-free option, sunflower seed flour works, though the flavor will be slightly different.
How should I store the Keto Spice Cake?
Store the cake in an airtight container in the refrigerator for up to a week. You can also freeze slices for up to three months. Wrap them well!
What can I use instead of erythritol in the frosting?
Any granulated sweetener like Stevia or Splenda will work for the frosting. Sweetness levels vary, so taste and adjust.
Is this cake gluten-free?
Yes! This spice cake is naturally gluten-free because it uses almond and coconut flour instead of wheat.
Can I make this cake dairy-free?
Yes! Substitute the butter with coconut oil or a dairy-free butter alternative. For the batter, use coconut milk yogurt or any non-dairy buttermilk.
This is my favorite keto dessert for Fall. Serve it for Thanksgiving or make it just because you love that first cold snap, crunchy leaves, and curling up with a blanket by the fire. A cold Fall day is the perfect time to open those jars of warm spices and get baking.
I use cinnamon, cardamom, allspice, cloves, and nutmeg. All five together give this cake that warm, spiced aroma.
Top it with the cream cheese frosting and serve with a 
Most spice cakes call for three spices. This one uses five for maximum flavor.
To develop the flavor, I add the spices to a skillet with melted brown butter. When butter browns it gives off a nutty smell that also reminds me of Fall. Heating the spices in that butter brings out their aroma.
Remember to save 1/2 teaspoon of the spice mixture for the frosting! A little bit of spice in the cream cheese frosting works like a secret ingredient!
I like making tiered cakes rather than one large sheet cake. For this recipe, I used 
Making this frosting is simple: add all the ingredients to a bowl and beat until fluffy. Don’t forget to add 1/2 teaspoon of the spice mixture from the cake for extra depth!
If I want to make 1 cake only with this recipe, how many inches should my cake oan be? 18 inches? Lookin so frwd. to malin it for a Canadian Thanksgiving holiday!
You can pour it in any size cake pan but it the baking time will change. It may take longer to bake.
Is xylitol the same as erythritol and can I use that to replace the latter and all the sweetners mentioned in this recipe?
I think xylitol substitutes 1:1 with sugar but check the bag and see. Then use that conversion if needed.
Hi,
I'm new to Keto cooking, so please bear with me as I have some questions about the recipe. The cake recipe calls for "erythritol" and the frosting recipe calls for "powdered erythritol". Is it powdered for the cake recipe as well? Is the golden monk fruit a sugar substitute and is it in powdered form as well? Lastly, is it better to use buttermilk or plain yogurt?
Thank you............................ : )
Hi! You can use any sugar free sweetener that measures cup for cup with sugar. Right now I like to use Lakanto or Truvia Sweet Complete. For the "erythritol" in the cake recipe, just use a granulated sugar free sweetener. The "powdered erythritol" in the frosting, just use a powdered type of sweetener. I usually use confectioner's Swerve but I also like Lakanto baking sweetener (purple bag) for my frostings. The golden monk fruit is referring to Lakanto Golden sweetener - it's their brown sugar substitute. But lately, I use brown Swerve. You can use either buttermilk or plain yogurt. You just want something tangy/acidic. I usually use buttermilk.
Love it!!!
Low Carb'rs and Keto folks are now eating as well as the regular folks!!! Yaaasssssss!!! Awesome!!
I used about half of called for pure monk fruit sweetener and a few small packets of stevia and it turned out great. I made cupcakes and this made about 15, for about 18 minutes or so. Very crumbley at first but refrigerated overnight and they held together a lot better. Moist and delicious. Will make again!
I'm not having any luck locating molasses extract. Could you please point me towards a source? Thanks.
It doesn't look like anyone makes it anymore. You can either omit it or use real molasses in it's place.
Hi, Was wondering if I could use regular molasses in place of the extract and if so how much. Looking forward to making this cake.
Yes, you could. I would use 1-2 tablespoons of molasses
Hi! Thanks, I love the cake. Can i use the recipe for cupacakes?
Yes, You will have to adjust the cooking time. They won't take quite as long. I would check them after 15 minutes.