A delicious keto rum cake! Soaked in a rum syrup, this is the perfect dessert. Only 1.9 net carbs per slice. Totally worth it.
Traditional Caribbean rum cakes usually add in some rum-soaked fruit, which by the way would be delicious, but for keto it would most likely be very high in carbs. So instead, I am making this similar to a ‘butter cake’ that is soaked in a delicious rum syrup (sugar free of course).
For this delightful dessert, I based it off my keto Kentucky butter cake recipe. It’s super easy and one of my most popular cakes. Instead of adding a ton of sour cream, I swapped some of it out to add in the rum! Simple!
I also added in a tablespoon of whey isolate, however this is totally optional. I just like that it helps the cake rise just a little bit better than without it.
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As for the rum – you can use any kind but as I’m typing this, I feel like mentioning spiced rum might taste amazing. If anyone uses spiced rum, leave a comment below to let me know how it tastes!
If you like this recipe, make sure to check out my original keto butter cake, keto apple spiced butter cake or my keto gingerbread cake!
Keto Rum Cake
A delicious keto rum cake! Soaked in a rum syrup, this is the perfect dessert. Only 1.9 net carbs per slice.
Ingredients
- 2 1/2 cups (250g) almond flour
- 1 tbsp whey isolate (optional)
- 2 tsp baking powder
- 1/4 cup (60g) sour cream
- 1/3 cup (78ml) rum
- 1/4 cup (50g) butter - melted
- 1 tsp vanilla
- 3 eggs
- 1/2 cup (100g) sugar substitute
Syrup
- 1/4 cup (50g) butter
- 2 tbsp rum
- 2 tbsp sugar substitute
- 1 tsp vanilla
- 1/2 tsp rum extract (optional)
Instructions
- For the cake - in a mixing bowl whisk together the eggs, sugar substitute sour cream, melted butter, vanilla and rum.
- Pour in the almond flour and baking powder.
- Mix thoroughly.
- Pour into a greased bundt pan.
- Bake at 350°F / 175°C for 35 minutes.
- Once cake is done, keep it in the pan and use a skewer to poke several deep holes in it.
- In a pot over medium heat, make the syrup - melt the butter together with the rest of the ingredients and cook until the sugar substitute has dissolved.
- Pour the syrup onto the cake and swirl it around so that the syrup goes into the holes.
- Set aside and let cool.
- Take out from the bundt pan and enjoy!
Notes
This makes 12 slices.
Nutritional Information Per slice:
- CALS: 185
- FAT: 16.6
- CARBS: 3.4
- FIBRE: 1.5
- NET CARBS: 1.9
- PROTEIN: 4.7
11 comments
I have been wanting a keto rum cake for a long time. Today is my birthday and we should have been on a cruise today, but had to cancel due to the coronavirus.
Getting you right m cake recipe in my email made my day. Thank you!
better safe than sorry! Happy birthday! Enjoy the rum cake 🙂
I made this rum cake today. My husband loved it,, but i like my cakes more moist. I’m new to Keto anything. Is it supposed to be more dry than moist? If, so what did I do wrong or what can I add to make it more moist?
Hi! sorry for the late reply. You could always add some extra butter or sour cream to the mix – those will usually make a more moist cake! hope that helps!
This cake is amazing, I have made it twice now and both times it’s been delicious. Can’t believe it’s Keto! I’ve noticed you have some other versions of the cake, could you use this as a base for a chocolate cake?
Yes definitely! take a gander at my dark chocolate cake – its fairly similar
I don’t use dairy except for butter. Do you know of any way to substitute the sour cream? Thank you! It looks amazing
You could use coconut yogurt instead!
In your recipe you call for 1/3 rum. Did you mean to use the true alcoholic rum in your cake recipe, or sugar free rum syrup in your cake recipe? If using the true alcoholic rum in the recipe, does that change the macros?
alcoholic rum! you can use syrup if you’d like but it shouldnt change the macros
Rum is 1 alcohol of several that are allowed on a keto diet. I am bake this in small bundt cake forms now. I can’t wait to hear others say how good these are.