Today I share with you my recipe for a keto holiday spice rum cake. This Low carb spice rum cake has  somewhat of a Caribbean flare. I hope you enjoy~

2  cups blanched almond flour

1  tsp baking powder

1/2 tsp. salt

1/4 cup heavy cream

1/4 cup almond milk

1/2 cup unsalted butter, softened

3/4 cups pyure sweetener

4 large eggs

1 tsp ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground clove

1/2 cups dark rum

In a medium bowl combine the almond flour, baking powder and salt and then set aside. In another bowl, mix the heavy cream and almond milk together and then set aside.

Using an electric mixer,  cream together butter and sweetener. Add the eggs one at a time until combined.  Gradually add in the flour with the milk interchangeably. Then add the remaining ingredients and combine.

Glaze Topping

3/4 cups swerve confectioner sugar free sweetener

3 tablespoons Torani (sugar free) pineapple syrup 

2 tablespoons heavy cream

1 oz of cream cheese

2 tablespoons of rum

Combine all the ingredients and glaze cake.

Toasted coconut topping

1/2 cup finely shredded coconut flakes

2 tbsp sugar free sweetener

Toast the coconut mixture until a nice golden color is achieved, then remove from heat and lay on a parchment lined tray for about 5 minutes to dry. Crumble coconut flakes with your hand as you are topping the cake.

Recipe tip: Do not eat right away, allow the cake to rest for at least one hour before serving.