Sugar free and high protein spice cake with cream cheese frosting! Keto, dairy free, low carb, gluten free, grain free, and paleo friendly! This spice cake contains 60 grams of protein and no added sugar. It’s the perfect healthy and festive dessert or snack option for fall!

Cake Ingredients:

• 2/3 cup vanilla protein powder (I use Organifi, use code RUTHANNE for 15% off)

• 1/4 cup coconut flour

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ginger

• 1/4 tsp allspice

• 1 tsp vanilla extract

• 1 cup egg whites

• 1 cup water or milk of choice (I used almond)

Frosting Ingredients:

• 3 TBS cream cheese (I used Kite Hill dairy free cream cheese)

• 1 TBS vanilla protein powder (I use Organifi, use code RUTHANNE for 15% off)

• 1 -2 TBS water or milk of choice (I used almond)

• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350° and line an 8-inch cake pan with parchment paper (or spray with cooking spray). Set aside.

2. While the oven preheats, whisk together all of your cake ingredients in a large bowl until the batter is smooth.

3. Pour your cake batter into your prepared cake pan and bake at 350° for 35 minutes.

4. While your cake is baking, prepare your icing by mixing together all of your icing ingredients in a small dish. Start with 1 TBS of water/milk and add more until you reach a consistency you like.

5. Remove the cake from the oven and let it cool completely before removing from the pan and icing.

6. Once iced, slice into 8 slices and serve.

7. Store the cake in the fridge for 3-5 days!

Recipe Notes:

• To make the recipe easier, you can use 3/4 tsp gingerbread spice and omit the nutmeg, ginger and allspice.

• I use Organifi organic plant based protein powder in my recipes, use code RUTHANNE for 15% off.