Keto Spice Cake

In the cozy town of Maplewood, nestled among golden autumn leaves and crisp, breezy afternoons, there lived a baker named Eleanor. Known far and wide for her skillful blending of traditional recipes with modern dietary needs, Eleanor’s quaint bakery was a haven for those seeking comfort in a slice of cake without straying from their health-conscious paths. This fall, inspired by the kaleidoscope of colors outside her window and the comforting spices that define the season, Eleanor set out to create a masterpiece that would capture the essence of autumn in a keto-friendly form. Thus, the idea for the Keto Spice Cake was born.

Eleanor began her creation with almond flour, a staple in her keto baking arsenal, prized for its fine texture and nutty flavor. To this, she added a precise blend of baking soda, Himalayan salt, and a trio of spices—cinnamon, nutmeg, and powdered cloves—each measured to contribute to the cake’s warm and inviting aroma.

The heart of Eleanor’s cake lay in the rich, creamy batter she meticulously prepared. Kerrygold butter, known for its superior quality and rich flavor, was blended with vanilla extract, lakanto, and xylitol, creating a sweet and savory foundation that promised to make the cake irresistible. Eggs, added one at a time, were whisked into the mixture, ensuring the batter was smooth and velvety.

But Eleanor’s secret ingredient was the addition of coconut milk, which lent the cake an unparalleled moistness and a subtle tropical undertone that elevated it from simply delicious to truly divine. The final touch, a zest of lemon, was Eleanor’s nod to the brightness that even the coziest of autumn days could hold.

As the Keto Spice Cake baked, filling the bakery with the scent of spices and warmth, anticipation grew among Eleanor’s regulars, who had been eagerly awaiting her latest creation. When finally unveiled, the cake was met with wide eyes and wider smiles. Its moist crumb, perfectly balanced spices, and the hint of lemon zest won over even the most skeptical of keto and non-keto patrons alike.

Eleanor’s Keto Spice Cake became not just a seasonal delight but a testament to her belief that dietary restrictions should never dampen the joy of baking and sharing. As leaves continued to fall and the air grew colder, her spice cake became a symbol of warmth and inclusion, a reminder that the flavors of autumn could be enjoyed by all, regardless of dietary choices. Through her cake, Eleanor brought the community together, one slice at a time, under the golden canopy of Maplewood’s autumn sky.

Harlan Kilstein’s Keto Spice Cake

Course: Dessert
Cuisine: American
Servings: 6
Calories: 3426 kcal


  • 3 cups almond flour superfine
  • 1 1/2 tsp. baking soda
  • 1 tsp. Himalayan salt
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1/4 tsp. powdered cloves
  • 6 oz. softened unsalted Kerrygold butter
  • 1 tsp. vanilla extract
  • 1 1/4 cups lakanto sweetener
  • 1 cup xylitol or swerve sweetener
  • 4 eggs
  • 1 coconut milk can
  • 1 lemon Finely grated


  1. Preheat oven to 350 degrees.
  2. Cream together butter, swerve or xilitol, and Lakanto golden.
  3. Add coconut milk and almond flour
  4. add eggs and vanilla extract, salt, baking soda, lemon rind and all spices.
  5. Pour into loaf pan. Bake for 40-50 minutes.
  6. If you give a mouse a piece of spice cake, they’re gonna want a glass of milk…

If you give a mouse a piece of spice cake, they’re gonna want a glass of milk…

Free Spice Refills for 5 Years? Wow.

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