Keto Rum Cake
This indulgent Keto Rum Cake is a dream! Moist yet surprisingly light, delightfully buttery, and with the perfect balance of rum flavor and sweetness, this cake is a decadent holiday treat to enjoy with family or bring to your next holiday gathering.
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Keto Rum Cake
In the interest of keeping it real, let me just go ahead and say it… I may or may not have been enjoying a very rare rum and diet coke while creating and testing this Keto Rum Cake recipe.
Hey, when in Rome, you may as well drink the rum! (that’s how that saying goes, right?)
Either way, I have no regrets, because this cake is an absolute DREAM! It is so perfectly moist, almost sticky, and the flavor is wonderfully different than any other cake or pie.
So if you’re looking for the ultimate dish to show everyone how great it is to be Keto, this may just be the one. And because it’s made from scratch, you’ll have extra bragging rights at any holiday gathering you bring it to!
Is Rum Keto Friendly?
Keto and alcohol. To drink or not to drink.
If you are over the age of 21 and enjoy indulging in an adult beverage, then let me put your fears to rest: you can safely enjoy alcohol while on the Keto diet. However, it does help to understand how one affects the other.
Some people actually refer to alcohol as the “4th macronutrient.” That’s because your body, in particular, your liver, does not process alcohol the way it processes fat or carbs or protein.
Alcohol is toxic to the body, which simply means that the human body has no way to store alcohol. It can store fat, carbs, and protein, but any alcohol ingested must be burned off.
This means that as soon as you consume alcohol, your body puts fat burning on hold until it has dealt with the alcohol.
When you drink in moderation, that’s not a huge deal. But it’s good to be aware that if you are trying to lose weight faster, cutting back or forgoing alcohol can have a big impact. This is not simply because of the calories and potential carbs you save, but because it lets your body burn more of the food you ingest.
So now, back to the original question: is rum Keto-friendly?
As long as it is not sweetened, then YES! Clear, unsweetened liquors contain no carbs, making them a great option for those who want to enjoy alcohol on Keto.
But you do want to make sure you’re choosing clear, unsweetened rum, as the darker varieties of rum may contain sweeteners that are not ideal for Keto.
For more information on alcohol and Keto, feel free to check out my article Ketogenic Diet and Drinking Alcohol.
What Is Rum Cake Made Of?
Most rum cake recipes simply call for using vanilla cake mix, sometimes with vanilla pudding added in.
Not this Keto rum cake!
Pre-made cake mix is typically not Keto-friendly, plus making this cake from scratch gives us bragging rights at all get-togethers with friends and family.
Along with almond and coconut flour, this recipe calls for vanilla collagen, which accomplishes two important tasks. First, it adds that wonderful vanilla flavor we expect from a rum cake. Second, the collagen helps give this cake a texture that’s very similar to a traditional rum cake.
Bonus: collagen has a ton of great benefits, like reducing signs of age and improving joint pain. Anti-aging benefits from a cake? Sign me up!
Does Rum Cake Need To Be Refrigerated?
Yes! I personally believe it’s best to keep baked goods cold regardless of whether or not they “should” be able to survive on the counter.
Keto rum cake is no exception.
How To Make Keto Rum Cake
Preheat the oven to 325 degrees F.
Liberally grease a bundt pan with coconut oil.
In a large bowl, mix together the almond flour, coconut flour, monk fruit, golden monk fruit, collagen powder, baking powder, and salt until well combined.
In a separate bowl, cream butter and cream cheese together with a hand beater. Add eggs, rum, vanilla, and almond extract and continue mixing with hand beater.
Pour butter mixture into dry mixture and continue beating with hand beater. The batter should be very thick. Once the batter is ready, pour evenly into the bundt pan.
Place in the oven and bake for 60 minutes.
Remove the rum cake from the oven and let it cool for 10 minutes. Lightly jiggle the bundt pan up and down to start loosening it, then let it continue cooling for 30 more minutes.
Meanwhile, let’s make the sauce!
Mix together the monk fruit, butter, and rum together. Stir well until the sweetener is dissolved.
Poke holes into the bottom of the cake and pour 1/3 of the sauce onto the bottom of the cake.
Let it sit for about a minute. You don’t want to let the sauce sit for too long or it will begin to thicken, so after a minute, flip the cake onto a serving plate.
Pour the rest of the sauce onto the top of the cake and let it run down the sides. Pour slowly to get some nice drips.
Serve immediately, or refrigerate until you’re ready to eat. Store in the refrigerator for up to a week.
Other Dessert Recipes From The Keto Option That You Might Like
- 3 cups almond flour
- 2/3 cup coconut flour
- 1/2 cup low carb sweetener (I use Lakanto monkfruit
- 1/4 cup low carb brown sweetener ( I use Lakanto golden monkfruit
- 1 scoop vanilla collagen powder
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 8 ounces cream cheese, softened
- 8 tablespoons butter, softened
- 4 eggs
- 1/2 cup rum
- 2 teaspoons vanilla extract
- 1/2 teaspoons almond extract
- coconut oil for greasing bundt pan
- 3/4 cup powdered sweetener (I use Lakanto golden monkfruit
- 9 tablespoons butter, melted
- 1/3 cup rum
- Preheat oven to 325 degrees.
- Liberally grease bundt pan with coconut oil.
- In a large bowl, mix almond flour, coconut flour, monk fruit, golden monk fruit, collagen powder, baking powder and salt together well.
- In a separate bowl, cream butter and cream cheese together with a hand beater.
- Add eggs, rum, vanilla, and almond extract and continue mixing with hand beater.
- Pour butter mixture into dry mixture and continue beating with hand beater.
- The batter should be very thick. Add batter evenly to the bundt pan.
- Bake for 60 minutes.
- Let cool for 10 minutes and then lightly jiggle the bundt pan up and down to start loosening it.
- Let cool for 30 more minutes and then begin making the sauce.
- Mix monk fruit, butter and rum together. Stir well until sweetener is dissolved.
- Poke holes into the bottom of the cake and pour 1/3 of the sauce onto the bottom of the cake. Let sit for about a minute. Not too long or the sauce will begin to thicken.
- Flip cake onto a serving plate and pour the rest of the sauce onto the top of the cake and let it run down the sides. Pour slowly to get some nice drips.
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Natierra, Himalania Fine Grain Himalayan Pink Salt Shaker, 6 Ounce
Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Golden, 1 Ibs)
NOW Foods Organic Coconut Flour,16-Ounce
Anthony's Almond Meal/Flour, Natural Unblanched by Anthony's (5lb), Batch Tested Gluten Free
Amount Per Serving: Calories: 208Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 93mgSodium: 252mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
Nutrition is calculated using a third party plug-in. It is best to always validate!