Keto Spice Cake with Maple Bourbon Glaze
A delicious cream cheese icing-covered keto spice cake with maple syrup. Perfect for breakfast or dessert!
- 4 oz cream cheese softened
- ½ cup butter softened
- ½ cup confectioners erythritol
- ¼ tsp ground cloves
- ½ tsp allspice
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 pinch salt
- ½ tsp baking poder
- 5 eggs
- 2 cups fine almond flour
Preheat oven to 350º F. Mix softened butter and cream cheese.
Add in all other ingredients and mix.
Add mixture to treated (with spray or butter) bundt pan or baking pan.
Bake for 20-30 minutes, or until knife comes out clean and edges begin to brown.
Soften cream cheese in microwave for 30 seconds.
Mix cream cheese, erythritol, and 3 tbsp maple syrup together. Heat in microwave for approximately 40 seconds. Pour over cake.
Optional: Mix additional maple syrup and bourbon, then add per piece if desired.
Calories: 366kcal | Carbohydrates: 8g | Protein: 10g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 144mg | Sodium: 236mg | Potassium: 77mg | Fiber: 2g | Sugar: 4g | Vitamin A: 859IU | Calcium: 95mg | Iron: 1mg