Recipe originally published on KetovangelistKitchen.com on 11/23/21. It has been heavily edited for re-publication.
I actually came up with this quick bread recipe a couple of years back, but for one reason or another I never got around to posting it. That has now been rectified!
Many thanks to my bestie, Linda McFarland, for test-running this one for me (multiple times!). This delicious loaf-style cake is super moist and spiced with all the things that make the holidays wonderful, then topped off with a simple but creamy maple cream cheese icing. Served up with a pretty dusting of ground cinnamon, the Iced Holiday Spice Loaf will make a delicious addition to your holiday table.
2 cups super-fine almond flour (I use King Arthur brand)
1/2 cup, packed, brown sweetener (I use Swerve Brown)
2 scoops (20 g) plain, unflavored collagen peptides (I use Vital Proteins)
1 tbsp baking powder
2 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp fine sea salt
For the loaf (wet):
1 stick (4 oz/113 g) unsalted butter, melted and cooled
1/2 cup (4 fl oz/118 ml) heavy cream
4 large eggs
2 tsp vanilla extract
20 drops vanilla flavored liquid stevia (I use Sweetleaf)
For the icing:
1/2 brick (4 oz/113 g) cream cheese, softened
3 tbsp powdered sweetener (I use Swerve Confectioner’s), sifted to remove any clumps
5 drops vanilla flavored liquid stevia
1/4 tsp vanilla extract
1/4 tsp maple extract (you may replace with more vanilla if desired)
pinch fine sea salt
additional cinnamon, to garnish, if desired
To make the loaf:
Preheat the oven to 350°F and prepare a 9” x 5” loaf pan by lining it with parchment, leaving some hanging over the sides for easy removal.
Sift together all dry ingredients and set aside.
In a mixing bowl, whisk together all wet ingredients until well combined.
Add half the dry ingredient mixture to the wet ingredients and gently fold together with a rubber or silicone spatula until just combined. Repeat with the second half of the dry ingredients and fold again until just combined. Do not over-mix.
Pour the batter into the prepared loaf pan and gently shake the pan to distribute the batter evenly.
Bake at 350°F for 40-50 minutes, until cake is set and a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and let stand in the loaf pan 10 minutes to cool.
Gently remove from the loaf pan with the parchment and let stand on a cooling rack until completely cool.
Make the icing:
In a mixing bowl, cream the cream cheese on medium until light and fluffy.
Add the liquid stevia, sea salt, and vanilla and maple extracts and cream again to combine.
Beat in powdered sweetener, a tbsp at a time, until well combined.
To finish the loaf:
Spread the icing evenly over the top of the loaf.
Dust the top with ground cinnamon to garnish, if desired.
Let chill in the refrigerator (to set the icing) 2 hours, or until ready to serve.
Slice and serve, as desired, and enjoy!
Stores up to a week in an airtight container in the refrigerator.
Serving Size:1/15 of the cake
Sugar Alcohols:10.6 g
Net Carbs [total carbs - (fiber + sugar alcohol)] :2.7 g
This content was printed from ketogenic-success.com
Direct URL: https://ketogenic-success.com/recipes/iced-holiday-spice-loaf/
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