Looking for a festive low-carb dessert that delivers all the comfort of the holidays without the sugar crash? This keto eggnog cake is exactly what your holiday table needs.
Moist, buttery, and rich with the classic flavors of eggnog, this cake is topped with a warm, creamy keto-friendly eggnog icing that soaks right in.
This low-carb bundt cake brings seasonal joy with every slice-and it's completely gluten-free, sugar-free, and low-carb.
It's not only a delicious treat but a stellar-looking dessert that will have even your non-keto family and friends raving about it. I promise!
I have many keto cakes that you should also check out for delicious options.
Why This Keto Eggnog Cake Works
This cake brings together two holiday classics: sugar-free eggnog and buttery keto pound cake, into one decadent dessert.
Using a combination of almond and coconut flour gives it the perfect dense yet tender crumb, while rum extract and warming spices give it that nostalgic eggnog flavor.
And the star of the show? A warm drizzle of sugar-free eggnog icing that soaks into the cake for extra moisture and flavor.
Ingredients Needed For This Eggnog Keto Cake
The following are the ingredients you'll need for an old-fashion keto-friendly eggnog cake.
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Note that the full printable recipe card and nutritional information are at the bottom of the post. The following are just the ingredients you'll need:
Keto Eggnog Cake
- Finely milled almond flour, measured and sifted : Creates a moist, tender texture and keeps it low-carb.
- Coconut flour : Adds structure and balances the moisture from the almond flour.
- Granulated sugar substitute: Adds sweetness without the carbs.
- Unsalted butter, room temperature: Gives the cake its rich flavor.
- Rum extract or dark rum: Infuses the cake with authentic eggnog flavor.
- Large eggs, room temperature
- Heavy whipping cream: Adds richness and moisture to the batter.
- Baking powder: Helps the cake rise and become light, despite the dense flours.
- Sea salt: Balances the sweetness and enhances the flavor.
Eggnog Icing
- Unsalted melted butter
- Confectioner's sugar substitute
- Sugar-free eggnog
- Sea salt
How To Make This Eggnog Cake
Start by preheating your oven to 350°F (175°C). Generously grease a 12-cup bundt pan with solid butter to ensure your cake releases easily.
In a large mixing bowl, sift the almond flour and combine it with the coconut flour, baking powder, and sea salt. Set this dry mixture aside.
In a separate large bowl, beat the softened butter and granulated sugar substitute with an electric mixer on medium-high speed until the mixture is light and fluffy, this usually takes about 5 minutes.
Add the rum extract or dark rum and mix well. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Next, reduce the mixer speed and begin adding the dry ingredients one tablespoon at a time.
Once everything is well combined, fold in the heavy cream with a spatula until the batter is smooth and thick.
Spoon the batter into the prepared bundt pan, smoothing the top. Bake on the center rack for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to finish cooling completely.
Make the Keto Eggnog Icing
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While the cake cools, prepare your icing. In a small saucepan over medium heat, melt the butter. Add the confectioner's sugar substitute, reserved ½ cup of sugar-free eggnog, and a pinch of salt.
Stir until fully combined and warm, but not boiling.
While the icing is still warm, slowly drizzle it over the cooled cake, allowing it to seep into every nook and cranny of the bundt shape.
Let the cake sit for at least 10 minutes to absorb the icing before slicing and serving.
Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks.
Best Sugar-Free Sweetener Options
To make a sugar-free eggnog cake, you'll need to a sugar-substitute.
My number one choice is Lakanto, a monk fruit sweetener. The texture and flavor are what I have found to be the closest to real sugar, and the flavor fools your taste buds like nothing else I've found on the market.
Having said that, I'm also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has 0% impact on blood sugar.
I don't particularly like using stevia because I am sensitive to the aftertaste. But if that's not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use half the amount called for in this recipe since it's much sweeter.
As far as confectioners' sugar substitutes you'll need for the butter icing, both Lakanto and Swerve have great products.
Tag Us
I hope you will try this gluten-free eggnog cake recipe. Once you do, remember to tag us on Instagram and Facebook.
Doing so is what encourages this girl to keep sharing and perfecting her recipes.
Consider also visiting our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don't know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It's my prayer that these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
When we followed the Holy Spirit's prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
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Keto Eggnog Cake (Gluten-Free)
This Keto Eggnog Cake is rich, moist, and full of festive flavor. Topped with a buttery, sugar-free eggnog glaze, it's the ultimate gluten-free Christmas cake your guests won’t believe is keto-friendly.
Ingredients
- 2 ½ cups of finely milled almond flour, measured and sifted
- 1 cup of coconut flour
- 1 cup of unsalted butter, room temperature
- 5 eggs, room temperature
- 1 ¼ cups of granulated sugar substitute,
- 2 teaspoons of rum extract or 2 tablespoons of dark rum
- 2 teaspoons of baking powder
- ¼ teaspoon of sea salt
- ½ cup of heavy whipping cream
Keto Eggnog Butter Icing
- 2 tablespoons of unsalted butter
- ¾ cup of confectioner's sugar substitute
- ½ cup of sugar-free eggnog
- ⅛ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees.
- Grease well with solid butter a 12-cup-capacity bundt pan.
- Measure and sift the almond flour and place it in a large bowl.
- Measure the coconut flour and add to the large bowl with the sifted almond flour.
- Add baking powder and salt to the large bowl.
- Using an electric beater, beat the softened butter and sugar substitute until light and fluffy, at least 5 minutes.
- Next, add the rum extract or rum.
- Add the eggs one at a time and combine well after each addition.
- Slowly add all the dry ingredients, one tablespoon at a time, while continuing to use the mixer.
- Fold in the heavy cream.
- Add the batter to the bundt pan.
- Bake the cake on the center rack for 35-40 minutes until an inserted toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack.
- While the cake cools completely on the baking rack, make the butter icing.
- Then, drizzle the entire cake with the icing, allowing it to seep into the cake.
- Once the icing has been added, allow the cake to absorb the icing and set for another 10 minutes before slicing and serving.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Keto Eggnog Icing
- Make a batch of sugar-free eggnog. Reserve a ½ cup of the eggnog for this icing.
- Melt the butter in a small saucepan over medium-high heat.
- To the hot butter add ¾ cup confectioners sugar substitute, salt, and reserved eggnog.
- Combine well and drizzle to the top of the cake while the icing is still warm.
Notes
You will need to reserve ½ cup of our keto eggnog for this recipe. :
Sugar-Free Eggnog
Ingredients
- 1 ¼ cups almond milk or coconut milk
- 1 cup heavy whipping cream
- ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon sea salt
- 4 large egg yolks, room temperature
- ½ cup granulated sugar substitute
- ¼ cup dark rum or 1 ½ teaspoons rum extract
- 2 teaspoons vanilla extract
Instructions
- Add almond milk, heavy cream, vanilla extract, salt, and spices to a medium saucepan. Allow the mixture to simmer lightly for about 10 minutes.
- Using an electric mixer, combine the egg yolk and granulated sugar-substitute in a medium-sized bowl until light and fluffy.
- Temper the hot mixture into the egg mixture by slowly adding the hot liquid, constantly whisking to prevent the egg yolks from curdling.
- After tempering, add the mixture back to the saucepan and cook it over medium-low heat for about 10 minutes until it coats the back of a spoon. Remove from heat and pour through a sieve into a bowl. Lastly, add the vanilla extract and rum or rum extract.
- Cover with cling wrap and allow to chill thoroughly before serving. Serve with a dash of nutmeg and a cinnamon stick for garnish.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 235Total Fat: 20.6gSaturated Fat: 9.3gCholesterol: 78mgSodium: 120mgCarbohydrates: 7.5gNet Carbohydrates: 3.6gFiber: 3.9gSugar: .1gProtein: 6.2g
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