breakfast/ Dairy Free/ desserts & baked goods/ Gluten Free/ Keto/ Low Carb/ Muffins & Breads/ Nut Free/ Paleo/ Perfect Keto

Keto Spice Cake

January 18, 2018
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“A one bowl low carb spice cake that is nut free, dairy free, and will be a staple in your keto diet all year long.”

I have been waiting to share this recipe for months now, since Thanksgiving to be exact.  I remember coming up with it just before the holiday in preparation of going to my mother in law’s house.  Her dessert table would be filled with cookies, cake, pie, and other sweet treat… all of which are filled with sugar, carbs, and certainly not keto whatsoever.  I wanted to make sure I wasn’t going to miss out on my own little Thanksgiving dessert so I decided to make and bring something for myself.  Little did I know that this little loaf of amazing would become a staple from that day on until now, mid January!

I’m not sure what it is about this spice cake, but clearly I’m obsessed.  I have made it nearly every week since Thanksgiving and I’m still not tired of it.  I even made it on our recent family trip to Lake Tahoe.  Since my daughter and husband would be filling their evenings on fun desserts, again I had to make sure I wouldn’t be left in the dark merely watching them enjoy the final touch on dinner.

So aside from the fact that this is an EASY, delicious, and  low carb/keto friendly cake, what else is there to love about it?  Well first off, the ingredients.  This only takes a handful of things you probably already have in your pantry and then a small collection of spices.

Key Ingredients:

  • coconut flour
  • eggs
  • ghee (or melted butter if you prefer)
  • Perfect Keto collagen protein
  • spices

I also love that this is nut free.  I’ve mentioned many times before that I’m not a huge fan of baking with almond flour too much.  I notice a huge difference in my pain levels and overall health when my Omega 3 to Omega 6 fatty acid ratios are way off.  Once I started increasing my Omega 3’s and decreasing things like nuts which are filled with 6’s, I noticed a dramatic improvement.  Most keto desserts you find use almond flour as their main ingredient.  Here and there is ok, but with a sweet tooth like mine?  I know I would definitely be overdoing that almond flour!

Another thing I love about this spice cake is the balance of macros.  Healthy fats from the ghee/clarified butter and the MCT’s built right into the collagen, carbs coming almost solely from fiber, and protein also from the Perfect Keto collagen and the eggs.

Get a load of this ratio:

I’ve also talked about my obsession with collagen many many many times.  It’s a staple in my diet and something I incorporate anytime I possibly can.  Collagen has made a huge difference in the health of my hair, nails, skin, and digestive health.  I’ve also noticed a drastic improvement in the joint pain I was experiencing.  It’s nearly obsolete at this point!  Aside from all of this though, I love using collagen because unlike other protein “powders”, this is dairy free and you won’t find any of those funny ingredients you find in other tubs at GNC.  No tummy issues either like I’ve experienced in my body building days.



I really can’t look at one of these images without feeling the need to run into my fridge to grab a slice… because yeah, you know I have some made & prepped for the week!

This spice cake is SO moist.  So full of flavor.  So decadent.  It slices perfectly, just like any other traditional spice cake and toasts up beautifully… brownie points for smearing some extra ghee or butter on before you toast it.

Oh yes.

Keto Spice Cake

Serving Size 1 slice
Per Serving
Calories 80 kcal
Protein 3g
Total Carbohydrate 4g
Total Fat 6g
Fibre 2g


  • 3/4 cups coconut flour
  • 1 scoop Perfect Keto Collagen (chocolate or unflavored) (20% off coupon below)
  • 1 teaspoon baking powder
  • 1 teaspoon all spice
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 4 Large whole eggs
  • 1/4 cup melted butter or melted ghee
  • 1/2 cup Swerve or zero calorie sweetener
  • 1 1/2 cup milk of choice


Step 1
Preheat oven to 350 degrees and line a 4x8 baking pan with non stick spray, butter, or coconut oil.
Step 2
In a small bowl, combine all dry ingredients (coconut flour, collagen, salt, spices, and baking powder. Set aside.
Step 3
In a large bowl or stand mixer, add eggs and sweetener. Beat on high for 1 minute until pale and fluffy. Add milk. Drizzle in melted butter. Slowly add dry ingredient to wet ingredients. Mix well just until combined.
Step 4
Pour batter into prepared pan. This will be thick. Press into the bottom of pan, pushing all the way out to the corners and edges.
Step 5
Bake for 45- 50 minutes, just until the edges are slightly golden brown.

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  • Reply
    Yamit Wood
    January 20, 2018 at 4:08 pm

    Hi Corina, I love your videos! I’m the Executive chef at the US Embassy in Kampala, Uganda and I happen to also be full Keto! I’ve lost 50 pounds since last Jan 18. I adore this lifestyle and of course being a pastry chef as well, I’ve been experimenting and creating amazing recipes. I’d like to try your spice cake and picked up the Perfect Keto collagen last month in New York. I see you incorporate it into this recipe but I don’t see that you’ve listed it in the ingredients. Don’t want to waste it so let me know how much and take a look at your recipe because I think you forgot to write it after your glowing review.
    All the best and you are GORGEOUS!!!!!!!!!!!!!!!!!!!

  • Reply
    Heather Bee
    January 23, 2018 at 5:16 pm

    At the last minute, I decided to bake up this cake last night. I didn’t have time to read your post until this morning when I realized you talk about collagen being one of the ingredients. The cake turned out beautifully, but I don’t see it on the list. I’m definitely going to be adding this to my regular baking schedule and wondered if it would be even better with the collagen. Thanks!

    • Reply
      February 10, 2018 at 9:19 pm

      I love it with collagen! Added benefits and it doesn’t change the texture. Adds more flavor though 🙂

  • Reply
    February 15, 2018 at 4:45 am

    I love your videos and recipes! Thank you for posting them. However I realized the actual recipe doesn’t list the collagen. How much of the collagen powder should be added to this recipe? Thank you – Jenna

    • Reply
      February 21, 2018 at 10:01 am

      One scoop of the Perfect Keto unflavored or the chocolate flavored… you can add two scoops as well, just need to add more milk (maybe 1/4 cup or so will do)!!!

      • Reply
        February 22, 2018 at 4:55 am

        the recipe says one scoop of collagen, but in one of your comment responses it says two. could you clarify / update the recipe. thanks,

        • Reply
          February 22, 2018 at 5:44 am

          you could use 1-2 scoops… just need to add more milk if you add more collagen. Total preference with adding that protein. 1 scoop works great for me though!

  • Reply
    Jill Birkmyre
    June 8, 2018 at 7:02 pm

    Hi Corina,
    Thank you for sharing such wonderful, healthy recipes. I am on Trim healthy Mama so really appreciate your Christmas and Thanksgiving recipes in partcular. I was wondering with the keto Spice Cake would it be possible tp make it a cranberry and spice cake and if so how would you go about this?

    • Reply
      July 5, 2018 at 9:38 pm

      sure, just add the cranberries… I would do about 1/2 cup to 1 cup I guess!

  • Reply
    July 28, 2018 at 11:24 pm

    Hi! Thanks for the recipe! I just finished making mind and I tried it after 45 mins and it was a little too wet. I put it back in for another 5 mins so we shall see! But I’m wondering if you meant 1/2 C milk or 1.5 C?

  • Reply
    July 28, 2018 at 11:30 pm

    Okay so I baked it for 50 mins and it was still VERY moose and falling apart. I’m wondering if because I omitted the collagen that it didn’t bind and stay together as well? Yours looks more bread like and mine was like soft cake…the slices fell apart:/ SO DELICIOUS! But I’m just wondering how to get the texture down..any tips?

    • Reply
      August 7, 2018 at 8:05 pm

      I would just bake it longer!!!

  • Reply
    glenda Hodge
    November 3, 2018 at 3:45 pm

    looks good

  • Reply
    Kara Markell
    January 7, 2019 at 9:29 pm

    I made this for breakfast and it was delicious! I did not have the keto collagen so I used whey protein instead and heavy cream and water instead of milk. The batter was very runny but baked up very nicely! I think when I make this again I will add vanilla extract for more flavor!

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