My friend Joshua gave me a killer recipe for spice cake, so I won’t take credit for that, but I altered it to be keto. It’s dank. I made it into cupcakes so I could participate in my friend’s birthday and since my mom wanted to make them for MY birthday, I needed to type it out anyway.

So, here goes!

v = vegan variation

spice cake

Ingredients:

• 3 eggs (v: 3 tbsp ground flax + 9 tbsp water mixed and set for 10 mins)
• 2 tsp vanilla extract
• 1 cup pumpkin purée
• 1/3 cup melted butter (v: melted coconut oil)
• 1 1/4 cup xylitol (or allulose or erythritol)
• 1 1/2 cups Bob’s Red Mill paleo flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3 tbsp ground cinnamon
• 1/2 tbsp ground ginger
• 1/2 tsp pink salt
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg

Method:

1. Heat oven to 350°F
2. Put those little cupcake papers in 12 muffin tin holes (you know what I’m sayin) or grease a 9×5″ loaf pan
3. Mix all wet ingredients in a big huge bowl or stand mixer
4. In a separate bowl, mix all the dry ingredients
5. Add the dry mix to the wet mix until thoroughly …mixed
6. Bake 35 mins in muffin tins (60 mins in loaf pan)
7. Allow to cool for about 10 mins and then put in the freezer for 30 mins for easy frosting and better moisture retention
8. In the meantime, mix the frosting!

keto cream cheese frosting

Ingredients:

• 16 oz cream cheese, softened (v: tofutti cream cheese)
• 1/2 cup butter, softened (v: earth balance buttery stick)
• 40-60 drops of stevia glycerite (or to taste)
• 2 tsp vanilla extract

Method:

1. Beat cheese and butter until whipped and fluffy (this may take a while so use beaters or a stand mixer).
2. Add stevia and vanilla carefully and whip longer. It will fluff up a lot more once you add this liquid. You can taste it in between to make sure it’s not too sweet (or as sweet as you want).
3. Frost your cooled cupcakes. It will be heavier than the usual cake frosting, so you don’t need a lot per cupcake.
4. Enjoy!

Nutrition:

• Kcal: 326
• Carbs: 30 g
• Net carbs (-fiber/xylitol): 8 g
• Fat: 28 g
• Protein: 6.4 g