Iced Holiday Spice Loaf – My Ketogenic Kitchen


I truly got here up with this fast bread recipe a few years again, however for one motive or one other I by no means received round to posting it. That has now been rectified!

Many because of my bestie, Linda McFarland, for check-working this one for me (a number of instances!). This scrumptious loaf-fashion cake is tremendous moist and spiced with all of the issues that make the vacations great, then topped off with a easy however creamy maple cream cheese icing. Served up with a reasonably dusting of floor cinnamon, the Iced Holiday Spice Loaf will make a scrumptious addition to your vacation desk.

Bon Appétit!

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Description

This recipe was formulated utilizing quantity measurements, thus that’s the way it’s written.


Ingredients

For the loaf (dry):

  • 2 cups tremendous-high-quality almond flour (I take advantage of King Arthur model)
  • 1/2 cup, packed, brown sweetener (I take advantage of Swerve Brown)
  • 2 scoops (20 g) plain, unflavored collagen peptides (I take advantage of Vital Proteins)
  • 1 tbsp baking powder
  • 2 1/2 tsp floor cinnamon
  • 1 tsp floor nutmeg
  • 1 tsp floor ginger
  • 1/2 tsp floor allspice
  • 1/4 tsp floor cloves
  • 1/4 tsp high-quality sea salt

For the loaf (moist):

  • 1 stick (4 oz/113 g) unsalted butter, melted and cooled
  • 1/2 cup (4 fl oz/118 ml) heavy cream
  • 4 massive eggs
  • 2 tsp vanilla extract
  • 20 drops vanilla flavored liquid stevia (I take advantage of Sweetleaf)

For the icing:

  • 1/2  brick (4 oz/113 g) cream cheese, softened
  • 3 tbsp powdered sweetener (I take advantage of Swerve Confectioner’s), sifted to take away any clumps
  • 5 drops vanilla flavored liquid stevia
  • 1/4 tsp vanilla extract
  • 1/4 tsp maple extract (it’s possible you’ll exchange with extra vanilla if desired)
  • pinch high-quality sea salt
  • further cinnamon, to garnish, if desired

Instructions

To make the loaf:

  1. Preheat the oven to 350°F and put together a 9” x 5” loaf pan by lining it with parchment, leaving some hanging over the perimeters for simple elimination.
  2. Sift collectively all dry elements and put aside.
  3. In a mixing bowl, whisk collectively all moist elements till nicely mixed.
  4. Add half the dry ingredient combination to the moist elements and gently fold along with a rubber or silicone spatula till simply mixed. Repeat with the second half of the dry elements and fold once more till simply mixed. Do not over-combine.
  5. Pour the batter into the ready loaf pan and gently shake the pan to distribute the batter evenly.
  6. Bake at 350°F for 40-50 minutes, till cake is about and a toothpick inserted into the middle of the loaf comes out clear.
  7. Remove from the oven and let stand within the loaf pan 10 minutes to chill.
  8. Gently take away from the loaf pan with the parchment and let stand on a cooling rack till fully cool.

Make the icing:

  1. In a mixing bowl, cream the cream cheese on medium till gentle and fluffy.
  2. Add the liquid stevia, sea salt, and vanilla and maple extracts and cream once more to mix.
  3. Beat in powdered sweetener, a tbsp at a time, till nicely mixed.

To end the loaf:

  1. Spread the icing evenly excessive of the loaf.
  2. Dust the highest with floor cinnamon to garnish, if desired.
  3. Let chill within the fridge (to set the icing) 2 hours, or till able to serve.
  4. Slice and serve, as desired, and revel in!
  5. Stores as much as per week in an hermetic container within the fridge.

Notes

Per slice (1/15 of the cake): 224 cal, 6.8 g protein, 20.6 g fats, 15.2 g carbs, 1.9 g fiber, 10.6 g sugar alcohols, 2.7 g NET carbs


Nutrition

  • Serving Size: 1 slice (1/15 of the cake)

Keywords: spice cake, cream cheese frosting, dessert, vacation, Thanksgiving, Christmas



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