Keto Spice Cake
Thanks to IG friend @erika_marie72, the Keto Grain-Free Granola Bars have morphed into Spice Cake!!! Basically, I removed the nuts and nut butter and chocolate chips, added more coconut oil and spices, and topped with goat cream cheese frosting made with Powdered Swerve (I’m allergic to cow dairy). Erika uses butter instead of coconut oil, and I bet it tastes even more decadent that way.
I’m sure this recipe will evolve over time. I actually kinda miss the complexity and added sweetness the nut butter gave this, so I may add it back in next time. For now, here’s the spice cake recipe! Have fun with it!
Keto Spice Cake
- 4 Tbsp almond meal or flour
- 6 Tbsp ground flax seed
- 30g unsweetened shredded coconut
- 3 Tbsp powdered Swerve
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 2 large eggs
- 4 Tbsp coconut oil
- 1/2 tsp vanilla extract
Mix dry ingredients. Mix wet ingredients. Add wet to dry. Mix thoroughly. Bake in greased pan at 350-degrees for 20 mins. Makes 8 bars: 170 calories, 15g fat, 3g net carbs, 4.5g protein, each.
Keto Goat Cream Cheese Icing
- 1oz goat cream cheese
- 1 Tbsp powdered Swerve
Allow cream cheese to come to soften at room temperature. Mix in Swerve, and refrigerate. Makes 2 servings: 45 calories, 1.8g fat, 0.5 net carbs, 1.5g protein, each.
