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.
Preheat the oven to 350F and grease a 9x5 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.