Ingredients

Cake:
• 2¼ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp baking powder
• ½ tsp sea salt
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, softened (or refined coconut oil)
• ¾ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 4 large eggs, room temp
• ½ cup unsweetened applesauce (for moisture + natural sweetness)
• 2 tsp pure vanilla extract
• ¼ cup full-fat coconut milk or heavy cream

Rum Syrup:
• ¼ cup unsalted butter
• ¼ cup monk fruit–erythritol blend
• 3–4 tbsp dark rum (or non-alcoholic rum flavor + 1 tsp molasses for depth)
• 2 tbsp water
• Optional: 1 tsp vanilla or ¼ tsp cinnamon

Instructions

Preheat oven to 325°F (165°C). Generously grease & flour a 10-cup Bundt pan (coconut flour works great for dusting).

Whisk almond flour, coconut flour, baking powder, salt, cinnamon, and nutmeg.

In a stand mixer, beat butter and sweetener 3–4 min until light. Add eggs one at a time, then vanilla and applesauce.

Alternate adding dry ingredients and coconut milk in 3 batches, mixing just until combined. Don’t overmix!

Pour batter into pan. Bake 45–55 min until golden and a toothpick comes out clean.

While cake bakes, make syrup: Melt butter in a small saucepan. Stir in sweetener, rum, water, and optional spices. Simmer 2–3 min until slightly thickened.

Soak the cake: Let cake cool in pan 10 min. Poke holes all over with a skewer. Slowly pour warm syrup evenly over cake while still in pan. Let rest 30 min.

Invert onto a cake plate. Cool completely. Dust with powdered monk fruit blend or top with candied pecans (toss pecans in 1 tsp syrup + pinch cinnamon; bake 8 min at 325°F).


PREP TIME & NUTRITION :
Prep Time: 20 min | Cook Time: 50 min (+40 min soak/cool) | Total Time: 2 hr 10 min | Servings: 12
Calories: 280 | Net Carbs: 5g | Fats: 24g | Protein: 8g


✨ Memory note: Like your beloved 3-Day Chill Bourbon Chocolate Chip Cookies, this cake rewards patience—the rum syrup deepens over 24 hours. For extra richness, serve with a dollop of keto whipped cream (heavy cream + vanilla + sweetener, chilled & whipped).
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Ingredients

Instructions

Preheat oven to 325°F (165°C). Generously grease & flour a 10-cup Bundt pan (coconut flour works great for dusting).

Whisk almond flour, coconut flour, baking powder, salt, cinnamon, and nutmeg.

In a stand mixer, beat butter and sweetener 3–4 min until light. Add eggs one at a time, then vanilla and applesauce.

Alternate adding dry ingredients and coconut milk in 3 batches, mixing just until combined. Don’t overmix!

Pour batter into pan. Bake 45–55 min until golden and a toothpick comes out clean.

While cake bakes, make syrup: Melt butter in a small saucepan. Stir in sweetener, rum, water, and optional spices. Simmer 2–3 min until slightly thickened.

Soak the cake: Let cake cool in pan 10 min. Poke holes all over with a skewer. Slowly pour warm syrup evenly over cake while still in pan. Let rest 30 min.

Invert onto a cake plate. Cool completely. Dust with powdered monk fruit blend or top with candied pecans (toss pecans in 1 tsp syrup + pinch cinnamon; bake 8 min at 325°F).

PREP TIME & NUTRITION :Prep Time: 20 min | Cook Time: 50 min (+40 min soak/cool) | Total Time: 2 hr 10 min | Servings: 12Calories: 280 | Net Carbs: 5g | Fats: 24g | Protein: 8g

✨ Memory note: Like your beloved 3-Day Chill Bourbon Chocolate Chip Cookies, this cake rewards patience—the rum syrup deepens over 24 hours. For extra richness, serve with a dollop of keto whipped cream (heavy cream + vanilla + sweetener, chilled & whipped).

PREP TIME & NUTRITION :
Prep Time: 20 min | Cook Time: 50 min (+40 min soak/cool) | Total Time: 2 hr 10 min | Servings: 12
Calories: 280 | Net Carbs: 5g | Fats: 24g | Protein: 8g