Tuesday, January 4, 2011


Click photo to enlarge

I finally have my spice cake recipe perfected.  I wanted something that would take the place of carrot cake, and this fills the bill for me.  The inspiration was the Muffin in a Minute (MIM) that is posted on the Atkins Community Forum.

This recipe makes 6 individual cakes.

Ingredients for the cake:

84g (3 oz. or 3/4 cup) finely ground flax seed
3/4 tsp. double acting baking powder
3 tsp. ground cinnamon
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
3/4 tsp. ground allspice
1/8 tsp. sea salt
3 eggs
1 Tbs. olive oil
27 drops Stevia sweetener
3 Tbs. water

Directions for the cake:

1. Preheat oven to 350 degrees fahrenheit.

2. Spray a muffin top pan (6 muffin size) with cooking spray.

3. Mix dry ingredients in a small bowl. 

4. In a medium bowl, beat together eggs, oil, Stevia and water.

5. Add dry ingredients to eggs, and mix well.

6. Equally fill the muffin pan, and let rest for 2 minutes before baking.

7. Bake for 15 minutes.  Remove from oven and let cool in the pan.

Ingredients for the frosting:

3 oz. cream cheese, room temperature
1/4 tsp. vanilla extract
18 drops Stevia sweetener
3 Tbs. IsoPure Zero Carb Protein Powder, Creamy Vanilla Flavor

Directions for the frosting:

1. In a shallow bowl or plate, use a fork to cream together the cream cheese, vanilla extract and Stevia.

2. Add protein powder and mix well.

Putting it all together:

When the cakes have cooled to room temperature, spread the frosting over the tops.  Refrigerate leftovers.

Nutritional information per individual cake:

205.4 calories
15.8 g fat
9.4g protein
6.5g total carbs
4.6g dietary fiber
1.9g net carbs

I eat two of these cakes along with a salad for lunch.  They could also be used as a dessert.


  1. Love the protein powder for the frosting.


  2. Thanks, Liza! It gives the frosting a nice texture, plus adds nutrition. I wanted it to be a good part of a meal, and not just a treat.

  3. Very tasty and I love the added protein. Made them this morning - had 1/2 w/coffee after my eggs and having the other 1/2 soon!

  4. I'm glad you liked them, Janet! I usually eat two at a time. So yummy!

  5. Hi Rebecca, I'm going to try to make these tonight but I have a rookie question. For the 3/4 cup of flax seed finely ground, can I use flaxseed meal? Is that the same thing? I honestly don't know if they are different, THANX

  6. Flax seed finely ground and flaxseed meal are the same thing. Enjoy!

  7. Hello My Low Carb Road to Better Health

    I am new today to low-carb way of life and have a question. In your recipe for Flax Seed Spice Cake, you call for 18 drops of Stevia Sweetner. Is there a conversion equivalent if you use Splenda instead? I have plenty of Splenda but no liquid Stevia. Does ayone know?
    Jo Ann

  8. I looked everywhere and could not find a conversion chart for liquid Stevia and Splenda. Are you using liquid Splenda or powdered?

  9. Do you happen to know how much sugar a drop of stevia equals? I have liquid splenda that is 24 drops for a cup of sugar, or 1 drop is 2 tsp.

  10. http://www.cookingwithstevia.com/stevia_conversion_chart.html

  11. can you tell me what the carb count without the frosting?

    1. If you are leaving off the frosting, just deduct about a half of a net carb from the total.

  12. Glad that I found your blog and I'm really enjoying your posts. I've been totally wheat and grain free now for 3 weeks and cannot get over how wonderful I'm feeling.

    1. Hi, Donna!

      Thanks for reading, and congratulations for going grain free! Keep up the good work!


  13. How would I use pumpkin pie spice instead? How much should I use?

    1. Hi, James! I'm sorry for the delay, but this comment got lost in my email and I just found it!

      To use pumpkin pie spice, just use the total measurements of all the other spices put together. For this recipe, that would be 5-1/4 tsp. pumpkin pie spice.