Grandma’s Spiced Rum Cake

Grandma’s Spiced Rum Cake — Classic vs. Keto Gluten-Free

Nothing evokes holiday nostalgia quite like Grandma’s spiced rum cake. The aroma of warm spices, moist crumb, and that hint of dark rum was always the centerpiece of family gatherings. This year, we decided to honor her tradition while giving it a keto-friendly, gluten-free twist—without skimping on the booze.

Classic Grandma’s Spiced Rum Cake

Grandma’s version was made with all-purpose flour, sugar, butter, eggs, and a generous splash of dark rum. The spices—cinnamon, nutmeg, and clove—filled the kitchen, and the cake was dense, moist, and sweet.

Why we updated it for keto:

• Flour → Almond & Coconut Flour: To keep it gluten-free and low-carb.

• Sugar → Keystone Pantry Allulose: Sweetness without the carb spike.

• Butter & Eggs: Maintained for richness.

• Spices & Rum: Left untouched—because the flavor is non-negotiable.

Keto & Gluten-Free Spiced Rum Cake

The keto version keeps the soul of Grandma’s cake alive: dark rum, aromatic spices, and a moist, tender crumb. But everything else got a carb-conscious makeover.

Key Updates:

• Flour Blend: Almond flour and coconut flour replace wheat flour, adding a naturally nutty flavor and maintaining structure.

• Sweetener: Keystone Pantry Allulose provides sweetness and browning without sugar.

• Moisture: Extra butter and eggs ensure the cake stays soft and luscious.

• Rum & Spices: Kept just like Grandma’s—this cake still delivers the holiday punch.

Tips for success:

1. Measure almond and coconut flours carefully—they absorb moisture differently than wheat flour.

2. Let the batter rest 5 minutes before baking to allow coconut flour to hydrate.

3. Use a generous hand with the rum in the glaze or soaking syrup—keto doesn’t mean boozeless!

Ingredients (Keto Version)

• 2 cups almond flour

• ½ cup coconut flour

• 1 cup Keystone Pantry Allulose

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp clove

• ¼ tsp salt

• 1 cup unsalted butter, melted

• 4 large eggs

• ½ cup unsweetened almond milk

• ½ cup dark spiced rum

• Optional: chopped pecans or walnuts

Instructions (Keto Version)

1. Preheat oven to 350°F and grease a Bundt or loaf pan.

2. Whisk dry ingredients: almond flour, coconut flour, Allulose, baking powder, spices, and salt.

3. In a separate bowl, combine melted butter, eggs, almond milk, and rum.

4. Gradually mix wet ingredients into dry until smooth. Let rest 5 minutes.

5. Pour batter into prepared pan and bake 40–50 minutes, until a toothpick comes out clean.

6. While warm, brush with additional rum or a light rum glaze. Let cool before slicing.

Nutrition Facts (per slice, 12 slices, keto version)

• Calories: 310

• Fat: 27g

• Protein: 7g

• Total Carbs: 7g

• Fiber: 3g

• Net Carbs: 4g

FAQ

Q: Can I make this cake completely sugar-free?
A: Yes! Keystone Pantry Allulose is naturally sugar-free and works perfectly here.

Q: Can I substitute another low-carb flour?
A: Almond and coconut flour provide the best texture and flavor. Other flours may change the cake’s structure.

Q: Is the cake still moist without traditional sugar?
A: Absolutely—extra butter, eggs, and a touch of rum keep it tender.

Q: Can I use white rum instead of dark spiced rum?
A: You can, but dark spiced rum adds depth and warmth that makes this cake nostalgic.

Q: How should I store leftovers?
A: Wrap in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.