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The holiday season is a time for celebration, feasts, and, of course, indulging in delicious desserts.
But for those following a keto lifestyle, it can often feel like a struggle to find sweet treats that are both festive and low in carbs.
If you’re craving decadent cakes that fit within your keto diet, you’re in the right place! In this article, we’ve compiled a list of over 50 mouthwatering holiday keto cake recipes that are perfect for your celebrations.
Whether you’re looking for a rich chocolate cake, a spiced gingerbread loaf, or a refreshing peppermint treat, we’ve got a keto-friendly option for every occasion.
These cakes will not only satisfy your sweet tooth but also keep you in line with your keto goals, all while bringing festive joy to your table.
From traditional flavors like pumpkin and cinnamon to exciting new combinations like eggnog and gingerbread, these keto cakes are sure to be a hit at your holiday gatherings.
Say goodbye to carb-heavy desserts and hello to guilt-free indulgence that doesn’t sacrifice taste or texture.
So grab your baking tools and let’s get ready to create keto-friendly holiday cakes that everyone will love!
50+ Delicious Holiday Keto Cake Recipes to Sweeten Your Season
The holiday season is all about indulgence, joy, and making memories with loved ones.
With these 50+ keto cake recipes, you can join in on the festivities without compromising your diet.
These cakes are rich, flavorful, and beautifully festive, offering the perfect sweet finish to any holiday meal.
Whether you’re hosting a dinner party, attending a family gathering, or simply treating yourself, these keto cakes will ensure that you can enjoy the best of both worlds—delicious desserts and a low-carb lifestyle.
So, dive into these recipes and make this holiday season extra special with these scrumptious keto cakes!
Keto Gingerbread Cake
This keto gingerbread cake brings the warmth of traditional holiday spices without the carbs. It’s perfect for a festive dessert or holiday gatherings. With the aromatic blend of cinnamon, ginger, and cloves, this cake stays moist and flavorful while keeping your keto lifestyle intact. The light sweetness comes from a sugar substitute, and the addition of almond flour keeps it low in carbs while providing a perfect crumb texture.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred keto sweetener
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk
- 3 large eggs
- 1/4 cup butter, melted
- 1/4 cup molasses (optional for richer flavor, or use a keto-friendly molasses substitute)
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted butter, molasses (if using), and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until fully incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
This keto gingerbread cake is a delightful treat that keeps you in the holiday spirit without breaking your carb count. The mix of spices creates a festive flavor profile that’s perfect for any holiday occasion, whether you’re hosting a party or just enjoying a quiet evening. You can top it with whipped cream or a sugar-free frosting to make it even more indulgent. It’s an easy, low-carb cake that anyone can enjoy, keto or not!
Keto Eggnog Cake
Eggnog is a classic holiday flavor, and this keto eggnog cake delivers that rich, creamy flavor while keeping carbs low. This cake is soft, moist, and has the perfect balance of nutmeg and vanilla, making it a festive and flavorful addition to your holiday dessert table. It’s a wonderful choice for those who love traditional eggnog but need a keto-friendly version.
Ingredients:
- 2 1/2 cups almond flour
- 1/2 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 4 large eggs
- 1/2 cup butter, melted
- 1/2 cup heavy cream
- 1/2 cup rum extract or real rum (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a bundt cake pan or 9-inch round cake pan.
- In a large bowl, mix together almond flour, erythritol, baking powder, baking soda, salt, and nutmeg.
- In another bowl, whisk the eggs, almond milk, melted butter, heavy cream, vanilla extract, and rum extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This keto eggnog cake brings the flavor of the holidays into a low-carb treat that everyone can enjoy. The richness of the eggs and cream gives it a decadent texture, while the nutmeg and vanilla infuse it with the classic eggnog taste. This cake pairs wonderfully with a sugar-free whipped cream topping or even a drizzle of keto caramel sauce. It’s a festive dessert that’s sure to impress and delight your family and friends!
Keto Chocolate Peppermint Cake
For those who love chocolate and peppermint together during the holidays, this keto chocolate peppermint cake is a must-try. The cake is moist, rich in chocolate flavor, and paired with a refreshing peppermint kick. It’s the perfect keto dessert for anyone craving a holiday treat that’s both indulgent and low in carbs. This recipe can also be turned into cupcakes for easy portion control.
Ingredients:
- 2 cups almond flour
- 1/4 cup cocoa powder (unsweetened)
- 1/2 cup erythritol or preferred keto sweetener
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 3 large eggs
- 1/2 cup butter, melted
- 1 tsp peppermint extract
- 1/2 cup dark chocolate chips (sugar-free)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a cake pan or line a muffin tin with cupcake liners.
- In a large mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, almond milk, melted butter, and peppermint extract until smooth.
- Slowly add the wet ingredients to the dry ingredients and mix until well combined.
- Gently fold in the sugar-free chocolate chips.
- Pour the batter into the prepared pan or divide evenly among cupcake liners.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The combination of rich chocolate and refreshing peppermint in this keto chocolate peppermint cake is a true holiday treat. This cake captures the essence of Christmas and transforms it into a dessert that is both keto-friendly and indulgent. You can enjoy it as a cake or in smaller cupcake form for easy serving. Whether served with a dollop of whipped cream or enjoyed on its own, this cake is sure to be a favorite during your holiday celebrations.
Keto Pumpkin Spice Cake
This keto pumpkin spice cake is a perfect way to celebrate fall and the holiday season. With the rich, comforting flavors of pumpkin and classic spices like cinnamon, nutmeg, and clove, this cake brings all the warmth of autumn without the carbs. It’s moist, flavorful, and versatile enough to serve at Thanksgiving, Christmas, or any other holiday gathering. Plus, it’s topped with a decadent sugar-free cream cheese frosting that makes it even more irresistible.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup melted butter
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth.
- Frost the cooled cake with the cream cheese frosting.
This keto pumpkin spice cake is the ultimate low-carb dessert for fall and holiday celebrations. It’s bursting with pumpkin and spice flavors, making it a seasonal favorite, while the creamy frosting takes it to the next level of indulgence. Whether you’re serving it at a holiday party or enjoying it as a special treat for yourself, this cake is a wonderful way to stay on track with your keto lifestyle while savoring the tastes of the season.
Keto Cinnamon Roll Cake
Keto cinnamon roll cake combines the warm, comforting flavors of traditional cinnamon rolls with the convenience of a cake. The cake is soft, fluffy, and filled with cinnamon-sugar swirls, all while staying low in carbs. Topped with a sugar-free glaze, it’s perfect for breakfast, brunch, or dessert during the holidays. The great thing about this recipe is that it’s quick to prepare and delivers all the cinnamon roll goodness in every bite!
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup erythritol
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
For the Glaze:
- 1/4 cup powdered erythritol
- 1 tbsp heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour half of the batter into the prepared baking dish and smooth the top.
- In a small bowl, mix together the cinnamon swirl ingredients: erythritol, cinnamon, and melted butter. Drizzle this mixture over the batter in the dish.
- Top with the remaining batter and swirl the cinnamon mixture with a knife to create a marble effect.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze, whisk together the powdered erythritol, heavy cream, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake.
This keto cinnamon roll cake is a decadent and satisfying treat that tastes just like the real thing but without the carbs. With its cinnamon swirl and sweet glaze, it delivers all the flavors of traditional cinnamon rolls in a cake form. Whether you’re serving it as a dessert or a special breakfast, this cake will be a hit with anyone following a keto diet. It’s easy to make and will make your holiday mornings even more delightful!
Keto Chocolate Hazelnut Cake
This keto chocolate hazelnut cake is a rich, indulgent treat that combines the luxurious flavors of chocolate and toasted hazelnuts. Perfect for holiday gatherings, this cake has a dense, fudgy texture and is topped with a decadent sugar-free chocolate ganache. It’s a fantastic way to satisfy your sweet tooth while keeping your keto goals in mind, making it a show-stopping dessert for any occasion.
Ingredients:
- 2 cups almond flour
- 1/2 cup cocoa powder (unsweetened)
- 1/4 cup erythritol or preferred keto sweetener
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1/2 cup chopped toasted hazelnuts
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz sugar-free dark chocolate, chopped
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Gently fold in the toasted hazelnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
- Remove from heat and add the chopped chocolate. Stir until smooth and glossy, then stir in vanilla extract.
- Pour the ganache over the cooled cake, allowing it to drip down the sides.
This keto chocolate hazelnut cake is the perfect indulgence for chocolate lovers during the holidays. With its rich, fudgy texture and velvety chocolate ganache, it feels like a luxurious dessert but is completely keto-friendly. The addition of toasted hazelnuts adds a delightful crunch and nutty flavor that perfectly complements the chocolate. It’s a fantastic way to enjoy a holiday dessert that’s both decadent and low-carb!
Keto Eggnog Cake
This keto eggnog cake brings the classic flavors of eggnog into a festive, low-carb dessert. With a moist, light texture and a hint of nutmeg and cinnamon, this cake is perfect for the holiday season. It’s topped with a rich, sugar-free whipped cream frosting that adds a creamy touch, making it an indulgent yet keto-friendly option for your holiday gatherings. This cake is not only easy to make but will have everyone asking for the recipe.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or preferred keto sweetener
- 1 tbsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup eggnog (sugar-free)
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Whipped Cream Frosting:
- 1 cup heavy cream
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, nutmeg, cinnamon, and salt.
- In a separate bowl, whisk the eggs, almond milk, eggnog, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the frosting, beat the heavy cream, powdered erythritol, vanilla extract, and nutmeg until stiff peaks form.
- Frost the cooled cake with the whipped cream frosting.
This keto eggnog cake is the ideal dessert for holiday celebrations, bringing together the festive flavors of eggnog with a light and airy texture. It’s a fantastic way to indulge without straying from your keto diet. The whipped cream frosting adds a perfect finishing touch, making this cake a festive treat that everyone will love. Whether it’s for Christmas, New Year’s, or a family gathering, this cake is sure to impress.
Keto Gingerbread Cake
This keto gingerbread cake is the ultimate holiday treat, with the perfect balance of warm spices like ginger, cinnamon, and cloves. It’s tender, flavorful, and low in carbs, making it a great option for those following a keto diet during the festive season. The cake is topped with a simple sugar-free cream cheese frosting, adding a creamy contrast to the spiced cake. This gingerbread cake will fill your home with delightful holiday aromas, making it a must-try for the holidays.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine almond flour, coconut flour, erythritol, ginger, cinnamon, cloves, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth.
- Frost the cooled cake with the cream cheese frosting.
This keto gingerbread cake is a wonderful way to enjoy the classic flavors of gingerbread while staying on track with your keto lifestyle. The spices provide a warm, festive flavor, and the creamy frosting perfectly balances the cake’s richness. It’s an ideal dessert for holiday gatherings, and everyone will love its soft, spiced texture. This keto gingerbread cake proves that you can indulge in delicious holiday treats without compromising your health goals.
Keto Pecan Pie Cake
A twist on the classic pecan pie, this keto pecan pie cake combines all the beloved flavors of pecan pie in a cake form. With a rich, buttery flavor and a slightly sweet, nutty filling, this cake brings all the comfort of a pecan pie but without the high sugar and carbs. The combination of almond flour and erythritol creates the perfect cake base, while the topping gives it the signature crunch and sweetness of pecan pie. It’s an indulgent, yet keto-friendly treat for your holiday celebrations.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Pecan Topping:
- 1 cup pecans, chopped
- 1/4 cup erythritol
- 1/4 cup butter, melted
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine almond flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the pecan topping. In a small saucepan, combine the pecans, erythritol, butter, heavy cream, and vanilla extract. Cook over medium heat until the mixture thickens and becomes syrupy.
- Once the cake has cooled, spread the pecan topping evenly over the top.
- Return the cake to the oven and bake for an additional 10 minutes, until the topping is bubbly and golden brown.
This keto pecan pie cake is a unique and delicious holiday dessert that combines the best of both worlds: a cake and a pecan pie. The rich, buttery flavor of the cake pairs beautifully with the sweet, crunchy pecan topping. It’s perfect for those who crave a classic pecan pie but want to avoid the carbs and sugar. This cake is sure to be a crowd-pleaser at your holiday gathering, providing all the flavors of a traditional pecan pie with a keto twist.
Keto Chocolate Hazelnut Cake
Indulge in the rich, decadent flavors of chocolate and hazelnut with this keto-friendly cake. The combination of unsweetened cocoa powder and finely ground hazelnuts creates a moist and flavorful cake base, while the addition of a sugar-free chocolate ganache adds the perfect finishing touch. This cake is perfect for anyone who loves chocolatey treats but still wants to maintain a low-carb lifestyle. It’s an ideal choice for holiday gatherings, impressing your guests with its richness and depth of flavor.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 cup finely ground hazelnuts
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1/2 cup sugar-free dark chocolate chips
- 1 tbsp butter
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, salt, and ground hazelnuts.
- In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Remove the cream from the heat and stir in the chocolate chips and butter until smooth.
- Pour the ganache over the cooled cake, allowing it to drip down the sides.
This keto chocolate hazelnut cake is the perfect balance of rich, chocolatey flavor with a nutty twist. The moist cake base pairs beautifully with the silky ganache, making it a perfect dessert for any holiday occasion. Whether you’re hosting a party or simply treating yourself, this cake will satisfy your chocolate cravings without the carbs. It’s a festive, luxurious dessert that proves you don’t need sugar to enjoy a delicious holiday treat.
Keto Spiced Carrot Cake
This keto spiced carrot cake is a low-carb twist on a classic favorite. Packed with warm spices like cinnamon, nutmeg, and ginger, it’s perfectly spiced and moist, with the addition of grated carrots adding a light texture and natural sweetness. Topped with a rich cream cheese frosting, this cake makes for an indulgent yet keto-friendly dessert that’s sure to impress your guests. It’s the ideal dessert for any holiday, providing both comfort and festive cheer.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup grated carrots (about 2 medium carrots)
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the eggs, almond milk, grated carrots, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth.
- Frost the cooled cake with the cream cheese frosting.
This keto spiced carrot cake is a wonderful addition to any holiday spread. The combination of warm spices and sweet carrots creates a comforting and flavorful cake that feels like a true holiday treat. The creamy, tangy frosting is the perfect complement to the spiced cake, making it a decadent yet healthy dessert. With its rich flavor and festive appeal, this carrot cake is sure to become a holiday favorite without breaking your keto goals.
Keto Peppermint Mocha Cake
For fans of the classic peppermint mocha flavor, this keto cake is the ultimate holiday indulgence. Combining the bold flavors of coffee, chocolate, and peppermint, this cake is perfectly spiced and rich, making it a perfect dessert for any holiday gathering. Topped with a smooth peppermint frosting and a drizzle of sugar-free chocolate ganache, this cake delivers all the delicious flavors of a peppermint mocha in a low-carb package.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup brewed coffee (cooled)
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
For the Peppermint Frosting:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1/4 cup heavy cream
- 1/2 tsp peppermint extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1/2 cup sugar-free dark chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, whisk together the eggs, brewed coffee, almond milk, melted butter, vanilla extract, and peppermint extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, powdered erythritol, heavy cream, and peppermint extract until smooth.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth.
- Frost the cooled cake with the peppermint frosting and drizzle with the chocolate ganache.
This keto peppermint mocha cake combines two beloved holiday flavors—chocolate and peppermint—into one irresistible, low-carb dessert. The rich coffee and chocolate cake pairs beautifully with the creamy peppermint frosting, and the chocolate ganache adds a luxurious touch. This cake is perfect for anyone looking to enjoy a festive and indulgent treat while sticking to their keto diet. With its delightful flavor profile, it’s sure to become a favorite holiday dessert.
Keto Eggnog Pound Cake
Bring the festive spirit to life with this keto eggnog pound cake. Infused with the comforting flavors of eggnog, cinnamon, and nutmeg, this cake offers all the warmth of holiday spices in every bite. It’s moist, tender, and rich, making it a perfect keto dessert for your holiday celebrations. Topped with a silky sugar-free whipped cream or a drizzle of sugar-free vanilla glaze, this cake will have your guests reaching for more. Enjoy this deliciously festive treat without the guilt of traditional high-carb desserts.
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup unsalted butter, melted
- 1/2 cup eggnog (sugar-free, if possible)
- 1 tsp vanilla extract
For the Whipped Cream or Glaze:
- 1/2 cup heavy whipping cream
- 1 tbsp erythritol (or preferred keto sweetener)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the eggs, almond milk, melted butter, eggnog, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the whipped cream, beat the heavy cream, erythritol, and vanilla extract until soft peaks form. Alternatively, drizzle with sugar-free vanilla glaze.
This keto eggnog pound cake captures the essence of holiday baking with its cozy spices and rich, eggnog-infused flavor. The tender, moist cake is perfect for a festive dessert or even a treat for breakfast or brunch. Paired with whipped cream or glaze, this low-carb version is every bit as indulgent as the classic, making it a crowd-pleaser during the holiday season. It’s a wonderful choice for those who want to savor the flavors of Christmas while sticking to their keto lifestyle.
Keto Gingerbread Cake
Get into the holiday spirit with this keto gingerbread cake, a deliciously spiced and moist dessert that brings the iconic flavors of gingerbread to life. With a perfect balance of cinnamon, ginger, and cloves, this cake is both fragrant and full of flavor. Ideal for serving at holiday dinners or family gatherings, it’s a festive dessert that’s low in carbs but high in flavor. Whether served with whipped cream, sugar-free frosting, or on its own, this cake is sure to bring holiday cheer to your table.
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1/4 cup unsweetened molasses (optional for flavor)
- 1 tsp vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, combine almond flour, coconut flour, erythritol, ginger, cinnamon, cloves, baking powder, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted butter, molasses, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth. Frost the cooled cake.
This keto gingerbread cake is the perfect way to celebrate the holidays with all the rich, warm spices that gingerbread is known for. The combination of cinnamon, ginger, and cloves creates a festive flavor profile, while the cream cheese frosting adds a creamy touch. This cake offers all the holiday nostalgia of traditional gingerbread but with a keto-friendly twist. Serve it as the centerpiece of your holiday dessert table or as a special treat after a hearty meal.
Keto Chocolate Peppermint Cake
For a holiday dessert that’s both rich and refreshing, try this keto chocolate peppermint cake. This cake combines the best of both worlds—decadent chocolate and the refreshing zing of peppermint. The moist, fudgy chocolate cake pairs perfectly with a cool peppermint frosting, making it an ideal dessert for the holidays. The addition of sugar-free chocolate ganache drizzled on top adds a luxurious finish. This cake is a great way to indulge in festive flavors without the carbs, making it a must-try for any keto enthusiast during the holiday season.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
For the Peppermint Frosting:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1/4 cup heavy cream
- 1/2 tsp peppermint extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1/2 cup sugar-free dark chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and peppermint extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, powdered erythritol, heavy cream, and peppermint extract until smooth.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth.
- Frost the cooled cake with the peppermint frosting and drizzle with the chocolate ganache.
This keto chocolate peppermint cake is a wonderful way to enjoy the quintessential holiday flavors of chocolate and peppermint while keeping it low-carb. The cake is rich and moist, with a refreshing minty finish that perfectly complements the deep chocolate flavor. Topped with a luscious peppermint frosting and drizzled with chocolate ganache, this cake is a showstopper at any holiday gathering. It’s a keto-friendly dessert that doesn’t skimp on flavor, offering both indulgence and festivity in every bite.
Note: More recipes are coming soon!
