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    Home » Keto Cakes » Keto Spiced Rum Pound Cake

    Published: Dec 5, 2021 by Carolyn

    Keto Spiced Rum Pound Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.6K shares
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    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.

    Drizzling glaze over keto spiced rum pound cake.

    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.

    Sprinkling toasted pecans over the top of a keto rum cake.

    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.

    Sliced keto rum cake on a white cake platter.

    Ingredients

    • Almond flour
    • Coconut flour
    • Whey protein powder (you can sub egg white protein powder)
    • Baking powder
    • Spices
    • Salt
    • Butter
    • Sweetener (brown sugar substitute preferred)
    • Eggs
    • Vanilla extract
    • Dark rum
    • Toasted pecans
    Keto rum pound cake in a metal pan lined with parchment paper.

    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:

    1. 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.
    2. Use a metal pan. Metal and glass conduct heat VERY differently and cakes baked in glass take much longer to bake through properly.
    3. 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.
    4. Beat the butter with the sweetener. Really take the time to cream the butter and sweetener together properly, which takes about 2 minutes.
    5. 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.
    6. 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.
    7. 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.
    Dolloping whipped cream over keto rum cake.

    Frequently Asked Questions

    Can I skip the protein powder?

    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.

    I can’t get Swerve Brown, what can I use?

    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.

    What can I sub for the coconut flour?

    Try adding an additional ¾ cup almond flour.

    I don’t have access to BochaSweet or allulose, can I still make this?

    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!

    Can I make this dairy-free?

    Sure! Try using coconut oil or ghee in place of the butter in both the cake and the glaze. You can also use ghee.

    We don’t drink, can this be made without rum?

    Yes, you can use water and a bit of rum extract or even just plain water.

    Slices of keto rum cake on a white plate with a dollop of whipped cream on top.
    Photo of Carolyn Ketchum drinking coffee and laughing.
    • Looking for a good metal loaf pan? I highly recommend USA pans. Super non-stick and non-toxic, and incredibly durable!
    • I always look for grassfed whey protein powder for my recipes.
    • I purchase pre-toasted, chopped pecans at Trader Joe’s to save time and effort!
    Sprinkling toasted pecans over the top of a keto rum cake.

    Keto Rum Cake Recipe

    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. 
    4.89 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto rum cake
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 15 servings
    Calories: 241kcal

    Ingredients

    Rum Cake

    • 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

    Rum Glaze

    • 2 tablespoon butter melted
    • ¼ cup powdered Swerve Sweetener
    • ¼ cup powdered BochaSweet or allulose
    • 2 to 3 tablespoon dark rum
    • ¼ cup chopped toasted pecans
    US Customary – Metric

    Instructions

    Rum Cake

    • 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.

    Rum Glaze

    • 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.
    Nutrition Facts
    Keto Rum Cake Recipe
    Amount Per Serving (1 serving = 1/15th of cake)
    Calories 241 Calories from Fat 165
    % Daily Value*
    Fat 18.3g28%
    Carbohydrates 5.5g2%
    Fiber 2.7g11%
    Protein 6.9g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    4.6K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Diane Lewis says

      November 30, 2022 at 2:42 pm

      Can the protein powder be left out? I don’t have any and I don’t use it. If it would change the consistency of the batter, what might you recommend to compensate for it? Thanks, I look forward to trying this!

      Reply
      • Carolyn says

        November 30, 2022 at 3:44 pm

        Please read the Frequently Asked Questions section.

        Reply
    2. Starleana says

      October 19, 2022 at 10:18 pm

      5 stars
      Hi. What’s the difference between the two sweeteners? They both are confectioners/powder sugars aren’t they? Can I just use one?

      Reply
      • Carolyn says

        October 20, 2022 at 7:53 am

        No, they are not both powdered sweeteners. Please read the blog post as I discuss the reasons why it’s best to use both.

        Reply
    3. Sara says

      October 18, 2022 at 6:35 pm

      Hi Carolyn, a lot of people like me are allergic to phytic acid which is in almond and pistachio. Can you please say ratio for coconut flour if I want to use just coconut instead of almond?

      Reply
      • Carolyn says

        October 19, 2022 at 7:22 am

        I understand that some people are allergic to almond flour. But almond flour and coconut flour work VERY differently. So if a recipe is tested with almond, I cannot say how to use coconut flour without testing it. It changes the recipe entirely and I would have to start from scratch. Any keto blogger who tries to offer you a “ratio” for this substitution is missing the nuances of texture and consistency, and you’re likely to end up with a big mess on your hands.

        However, you can use something like sunflower seed flour in a 1:1 ratio with almond flour. Please read my post on how to make it and how to use it: https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/

        Reply
    4. Libby Melton says

      September 05, 2022 at 8:32 pm

      Can rum flavoring be used to replace the real rum? My husband and I don’t drink the hard stuff and I really want to try this recipe!

      Reply
      • Carolyn says

        September 06, 2022 at 8:00 am

        Please read the frequently asked questions section. 🙂

        Reply
    5. Shirley B. says

      December 24, 2021 at 3:47 pm

      Just a heads up, the metric measurements say 2.5 tbsp of baking powder. It should be 2.5 tsp.

      Reply
      • Carolyn says

        December 24, 2021 at 3:52 pm

        Oy! this metric conversion thing is frustrating. It’s automatic on the recipe card but it has so many errors!

        Reply
    6. Betsy says

      December 17, 2021 at 2:00 pm

      5 stars
      Love this seasonal bread! So perfect for the holidays! And I love that I can maintain a keto diet and still have delicious things like this. Love it!

      Reply
    7. April says

      December 17, 2021 at 1:41 pm

      5 stars
      This was delicious! Thank you so much for the recipe!

      Reply
    8. Andrea Thueson says

      December 17, 2021 at 12:57 pm

      5 stars
      This was such a fabulous recipe. It was a huge hit with my family.

      Reply
    9. Mary Jo B. says

      December 14, 2021 at 1:11 am

      This looks so good I need to try it but I also need to second Sherry C.’s comment — will white rum work? Thanks so much for your hard work and delicious recipes!!

      Reply
      • Carolyn says

        December 14, 2021 at 9:11 am

        Any rum is fine.

        Reply
    10. John Lee says

      December 12, 2021 at 8:37 pm

      4 stars
      Really good, not as spicy as gingerbread but still a good bit of spice. It’s a bit dry, but I’ve found that true with most low carb/keto baked goods. Also, two tablespoons of rum seems to be right for the glaze. Tried it first with 3 and it was ran off the cake. Another winner.

      Reply
    11. Joyce A McGlaun says

      December 12, 2021 at 6:41 pm

      I have a question about baking this. Will a good quality, small bundt pan be acceptable as an option to a loaf pan? Have you tried a bundt pan for any of your pound cakes? I love the chocolate peppermint recipe but baked it as recommended. Thanks.

      Reply
      • Carolyn says

        December 12, 2021 at 8:19 pm

        a bundt pan would be fine but the baking time will change so keep your eye on it!

        Reply
    12. Victoria says

      December 12, 2021 at 11:27 am

      Hello. This is baking in the oven as I type ???? One question, do you have a recipe for a rum frosting instead of just the glaze? Not sure it would work (possibly be too rich) but I do like a cream cheese frosting ????

      Reply
      • Carolyn says

        December 12, 2021 at 2:12 pm

        I guess I would just do one more like the glaze on this: https://alldayidreamaboutfood.com/low-carb-gingerbread-loaf-cake/
        And use rum instead of cream, adding it slowly to see the consistency before adding more.

        Reply
    13. Susan Woodbridge says

      December 11, 2021 at 6:49 pm

      5 stars
      I made this Rum Cake exactly according to the recipe. It was easy and delicious. Nice to know that it can be frozen. I will be making it again for the Holidays in the future. I thought the glaze really added a lot to the look and taste of this cake. Thank you for this great recipe.

      Reply
    14. Silvia K says

      December 07, 2021 at 8:48 pm

      Hi Carolyn, what good quality rum brands for this recipe?

      Reply
      • Carolyn says

        December 07, 2021 at 9:05 pm

        WEll, I lived in Barbados for 6 months and I am partial to Mount Gay. Unlike many countries, Barbados has laws against adding sugar to their rum!

        Reply
    15. Sherry C. says

      December 06, 2021 at 3:41 pm

      I only have white rum. Will that still work?

      Reply
    16. Lisa Ann Schoenbrun says

      December 05, 2021 at 5:42 pm

      5 stars
      Merry Holidays! This cake is fabulous! It’s moist and reminds me of the rum cake my mom baked every holiday season. I used a bundt pan for the first one and then made mini bundts in a pan and dusted with Swerve confectioners sugar. They were beautiful and perfect

      Reply
      • Carolyn says

        December 05, 2021 at 7:54 pm

        I am so glad you made it already!

        Reply
      • Christine says

        December 14, 2021 at 9:38 pm

        Lisa, how long did you bake the mini bundts?

        Reply
    17. Brenda Watt says

      December 05, 2021 at 5:06 pm

      5 stars
      This is another fabulous recipe! It was easy to make and is delicious. Once again, the most difficult part is waiting for the cake to completely cool so that the glaze and pecans can be applied. You always make my day with your recipes.

      Reply
    18. Genevieve Waltrip says

      December 05, 2021 at 2:20 pm

      Does the alcohol evaporate in this cake when it is baking?

      Reply
      • Carolyn says

        December 05, 2021 at 7:56 pm

        Most of it, probably.

        Reply
    19. Julie says

      December 05, 2021 at 12:15 pm

      I would like to make this for Christmas but would love to make it ahead. Can I freeze it? Thanks! Can’t wait to try it

      Reply
      • Carolyn says

        December 05, 2021 at 8:28 pm

        Yes! But freeze before glazing and put that on only after you’ve thawed it completely.

        Reply

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