The New Year’s coming around and I always love making spice cakes at this time a year. Winter is here and there’s nothing better than a nice warm spice cake after a great meal.
These light, fluffy, and moist cakes will bring a delightful warmth to your taste buds only to be cooled off by a zest and quick pinch of lemon with the cream cheese. A decadent treat for any occasion!
Optional: Add 1 Tbsp. rum to each cupcake after the come out of the oven. Drizzle it over the cakes and let it soak through. Let it seep into all the nooks and crannies of the cupcakes. This makes for a delicious dessert for a party!
Yields 12 cupcake spice cakes
The Preparation
Spice Cakes:
- 3/4 cup erythritol
- 1/2 cup butter, salted
- 1 teaspoon vanilla extract
- 4 large egg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 2 teaspoons baking powder
- 2 cups almond flour
- 5 tablespoons water
Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 tablespoons butter
- 3 tablespoons erythritol
- 1 teaspoon vanilla extract
- 1/2 tablespoon lemon zest
The Execution
1. Preheat your oven to 350°F.
2. In a mixing bowl, add your ¾ Cup of Erythritol and ½ Cup Salted butter. Use salted butter because it gives a nicer flavor in the end.
3. Cream them together with a hand mixer until the mixture is smooth.
4. Add 2 eggs and vanilla to the mixture and continue to mix.
5. Once the mixture is smooth, add your additional 2 eggs and mix well.
6. Grind your clove in a mortar and pestle or spice grinder.
7. Add all your spices and baking powder to the mixture and mix well.
8. Add your almond flour to the batter and use a hand mixer to ensure a creamy consistency.
9. Add the water to the batter and mix it well again, you should end up with a light and creamy texture.
10. Spray a cupcake tray with oil or coat them with butter. Fill them about 2/3 the way full with the batter.
11. Put the cupcakes into the oven for 15 minutes, or until a toothpick comes out clean.
12. While the cupcakes are cooking, we need to make the frosting.
13. In a mixing bowl, add your cream cheese, butter, erythritol, vanilla extract, and lemon zest.
14. Mix it together well with a fork and then let it sit for 10 minutes to come to room temperature.
15. Once the cupcakes are ready, take them out of the oven and let them cool for 15 minutes.
16. The icing should be at room temperature now. Cream it together with a hand mixer and put it into a Ziploc bag to pipe onto the cupcakes.
17. Remove your cupcakes from the tray and ice them well. About 1 Tbsp. icing per cupcake.
18. Serve and enjoy!
This makes a total of 12 servings of Low-Carb Spice Cakes. Each serving comes out to be 288 calories, 27g fats, 3.1g net carbs, and 7.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3/4 cup erythritol | 29 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 4 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 1/4 teaspoon ground cloves | 1 | 0.1 | 0.4 | 0.2 | 0.2 | 0 |
| 1/2 teaspoon ground cinnamon | 3 | 0 | 1.1 | 0.7 | 0.4 | 0.1 |
| 1/2 teaspoon ground nutmeg | 6 | 0.4 | 0.6 | 0.2 | 0.3 | 0.1 |
| 1/2 teaspoon ground allspice | 3 | 0.1 | 0.7 | 0.2 | 0.5 | 0.1 |
| 1/2 teaspoon ground ginger | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 2 teaspoon baking powder | 5 | 0 | 2.6 | 0 | 2.5 | 0 |
| 2 cup almond flour | 1297 | 112 | 49.3 | 29.1 | 20.2 | 47 |
| 5 tablespoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 8 ounce cream cheese | 776 | 77.1 | 9.3 | 0 | 9.3 | 14 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 3 tablespoon erythritol | 7 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/2 tablespoon lemon zest | 1 | 0 | 0.5 | 0.3 | 0.2 | 0.1 |
| Totals | 3488 | 325.7 | 67.7 | 30.9 | 36.8 | 90.2 |
| Per Serving (/12) | 291 | 27.1 | 5.6 | 2.6 | 3.1 | 7.5 |
Low-Carb Spice Cakes
Ingredients
Spice Cakes:
- ¾ cup erythritol
- ½ cup butter salted
- 1 teaspoon vanilla extract
- 4 large egg
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 2 teaspoon baking powder
- 2 cup almond flour
- 5 tablespoon water
Cream Cheese Frosting:
- 8 ounce cream cheese
- 2 tablespoon butter
- 3 tablespoon erythritol
- 1 teaspoon vanilla extract
- ½ tablespoon lemon zest
Instructions
- Preheat oven to 350F. In a mixing bowl, add the erythritol and salted butter. (Salted butter gives a better end flavor.)
- Cream together with a hand mixer until smooth.
- Add the vanilla and half of the eggs to the mixture and continue to mix.
- Once smooth, add the remaining eggs and mix well.
- Grind the cloves using a mortar and pestle or spice grinder.
- Add all of the spices and baking powder to the mixture and combine well.
- Add the almond flour to the batter and use a hand mixer to ensure a creamy consistency. Add the water and mix until light and creamy.
- Lightly grease a cupcake tray. Pour in the batter, filling them about two-thirds of the way full. Bake for 15 minutes or until a toothpick comes out clean.
- Meanwhile, make the frosting. In a large mixing bowl, combine the cream cheese, butter, erythritol, vanilla extract, and lemon zest.
- Mix together well with a fork and let sit for 10 minutes to come to room temperature.
- Once the cupcakes are ready, remove from the oven and let cool for 15 minutes. The icing should be at room temperature now. Use the hand mixer to cream it together. Transfer the frosting to a Ziploc bag to pipe onto the cupcakes.
- Remove the cupcakes from the tray and frost generously. Serve and enjoy!
