This keto rum cake is rich and tender, with the sweet intensity of dark rum and spices. Delicious on its own or with a dollop of sugar-free whipped cream, it’s the perfect holiday dessert.
It wouldn’t be the holidays without some sort of rum-soaked treat, right? Somehow, rum has become closely associated with holiday sweet treats.
Keto rum balls come to mind. As does adding a shot of dark rum to your keto eggnog. And it’s pretty standard in sugar-free mincemeat too.
Now I am adding keto rum cake to the rum-laden collection. This sweetly spiced keto cake is heavenly. It’s easy to make, so rich and moist, and it’s the perfect addition to your holiday dessert table.
Is rum keto?
There is a lot of confusion surrounding hard alcohol and whether it’s keto friendly. So let’s clear it up once and for all, shall we?
Pure spirits have no sugars and zero grams of carbohydrate. That’s right, none. Zip, zilch, nada. That includes rum, tequila, vodka, gin, brandy, and cognac, and all forms of whiskey.
I think that much of the confusion stems from the fact that many spirits are distilled from sugar, grains, and other starches like potatoes. But all of that sugar is consumed by yeast during the fermentation process so none remains after distillation.
So technically, all of these pure spirits are keto-friendly, right?
But not all rums are truly pure spirits. Some lower quality rum brands add sugar back into the final product, to bring out the sweetness. And flavoured or spiced rums almost always contain a little added sugar.
It’s probably not enough to raise the carb count of a recipe like keto rum cake. But just be aware that not all rum is completely sugar-free. For this cake, I used plain dark rum and simply added some spices.
- Almond flour
- Coconut flour
- Whey protein powder (you can sub egg white protein powder)
- Baking powder
- Sweetener (brown sugar substitute preferred)
- Vanilla extract
- Dark rum
- Toasted pecans
How to make keto rum cake
This is a classic loaf cake recipe and it’s quite easy to make. Here are my best tips for getting it right:
- Line the pan with parchment. You still want to grease the pan but lining it with parchment that has overhanging edges makes it much easier to remove. I cut my parchment so that it goes across the bottom and up the long sides of the pan, leaving the shorter sides uncovered.
- Use a metal pan. Metal and glass conduct heat VERY differently and cakes baked in glass take much longer to bake through properly.
- Whisk the dry ingredients. Be sure to break up any clumps in the almond flour and coconut flour so that it mixes in well when added to the cake.
- Beat the butter with the sweetener. Really take the time to cream the butter and sweetener together properly, which takes about 2 minutes.
- Use room temperature eggs. I say this all the time because it’s important! Cold eggs make the nicely creamed butter clump up again and you get little holes in the cake where clumps of butter have melted away.
- Bake until golden and just firm. Baking times are only guidelines so make sure you check on your baked goods a few minutes before the low end of the range, and keep checking frequently after that.
- Make the glaze. I recommend using both Swerve and BochaSweet in the glaze, to keep it from re-crystallizing. But if all you have is powdered Swerve or another erythritol sweetener, it will still be great.
Frequently Asked Questions
I don’t recommend skipping it, as it really helps the cake rise properly. You can use whey, egg white, hemp, or other plant-based protein powders. Please watch my YouTube video, which shows you just how much protein helps the consistency of keto baked goods.
Regular granular sweetener is fine for the cake. If you want that darker, brown sugar flavor, try adding 2 teaspoons of molasses. For the glaze, you will need powdered sweeteners.
Try adding an additional ¾ cup almond flour.
These two sweeteners simply help the glaze stay softer and not re-crystallize as much. If you can’t access them, simply use more powdered Swerve. It will still be delicious!
Sure! Try using coconut oil or ghee in place of the butter in both the cake and the glaze. You can also use ghee.
Yes, you can use water and a bit of rum extract or even just plain water.
Keto Rum Cake Recipe
- 2 ¼ cups almond flour
- ¼ cup coconut flour
- ¼ cup unflavoured whey protein powder (or egg white protein powder)
- 2 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ½ teaspoon salt
- ½ cup butter softened
- ¾ cup Swerve Brown
- 4 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- ¾ cup dark rum
- Preheat the oven to 350F and grease a 9×5 inch metal loaf pan well. Line with parchment paper, so that the parchment overhangs the pan (for easy removal).
- In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter with the brown sweetener until creamy and well combined. Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract.
- Add the almond flour mixture in two additions, alternating with the rum and beating until well combined. Scrape down the sides of the bowl and the beaters as needed.
- Spread in the prepared baking pan and bake 45 to 55 minutes, until the cake is golden brown and the top is just firm to the touch. Remove and let cool completely in the pan, then loosen with a knife and lift out by the parchment.
- Place the butter in a medium bowl and whisk in the sweeteners until combined. Drizzle in the rum, whisking until smooth, until a thick but pourable consistency is achieved.
- Drizzle over the cooled cake and sprinkle with chopped pecans.