4/11/22

Old Fashioned Spice Cake and Spice Cake Bars with Cream Cheese Frosting: sugarfree and low carb OR original

 

Wow, apparently I'm really getting mileage out of this old original spice cake recipe I had....  

Last week I wanted to bake something quick and easy, and had decided to do my regular spice cake recipe.  The original is a vintage recipe that uses sugar and flour.  A few years ago I changed it to use almond flour, natural sugarfree sweeteners and whey protein powder to make it a low carb/keto version.

This time, same recipe, but I made it into spice bars and oh my.  If you follow me on instagram then you already know I basically had a bar, then another, and then just said 'excuse me while I grab a fork and just sit here and eat half the pan.'   

I posted this recipe previously here:  https://www.housewifebarbie.com/2019/08/spice-cake-regular-and-low-carb-version.html 

This time around I used the same recipe (pasting it here again) but I used a larger bar pan to bake it in, and then when it came out of the oven, I let it cool, and then covered the pan with plastic wrap, and gently rolled a rolling pin over it lengthwise to gently compact the cake a bit to make it into a nice textured bar.

I completed it with a package of cream cheese whipped with a couple tablespoon's confectioner's style sweetener, a dash of vanilla, and a bit of whipping cream until it was the consistency to spread.

Spice Cake (regular and low carb version)

3/4 c butter (for the low carb version I cut this down to about 1/2 cup)
1 c brown sugar (brown sweetener - like Swerve)
1 egg
1/2 c raisins (leave out for low carb/sugar free)
1/4 t salt
1/4 t cloves
1/4 t nutmeg
1/4 t allspice
1/2 t cinnamon
2 c flour (2 c almond flour and 1/4 c whey protein powder & optional 1 T coconut flour for texture)
1 t baking soda
2 t baking powder
1 c sour milk

Mix the butter and sugar or sweetener.  Add the egg.  Add raisins if you are using them.  Mix the dry ingredients together in a separate bowl and add alternately with the sour milk.   Divide into 2, greased round pounds or a 7X12 baking dish.  Bake 375 degrees for about 25 minutes until done.  Cool completely and frost if you wish - cream cheese frosting is wonderful on it.

To make it into bars (as I mentioned above) pour and spread the batter in a larger, shallow bar pan, and bake until then, then let cool.  Cover the pan with plastic wrap and gently roll a rolling pin over the top lengthwise to contract the bars just a little bit to give them a good bar texture.  Cover with cream cheese icing and sprinkle chopped pecans and cinnamon on top if you wish.

 


 

 





You might also be interested in some of the products I used in the recipe above - these are from Amazon, where I get most of my sugar free and low carb items. The Blue Diamond Almond Flour I usually pick up at Sam's Club but this morning I found that it's now offered on Amazon in the 3 pound 'club' size!!!  Yay!

   Swerve Sweetener, Brown Bundle, 12 oz pack of 2


   Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 lb bag


   Isopure Zero Carb, Keto Friendly Protein Powder, 100% Whey Protein Isolate, Unflavored, 3 Pounds 

 

 

 

 

 

 

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