"All the flavors of Fall infused into one moist and tender low carb cake. This spice cake is phenomenal when topped with creamy keto cream cheese frosting.!
3. In a skillet, melt 4 tablespoons of butter over medium heat until melted. Continue to cook until the butter starts to brown and has a nutty aroma. Add the spice mixture and cook while stirring for about 15 seconds. Remove from heat and set aside to cool.
6. In a large bowl, add butter, erythritol, golden monk fruit, and molasses extract. Mix together until combined. Add buttery spice mixture and egg mixture and mix until combined.
7. To make the apple fritter glaze, add confectioner's Swerve, heavy cream and vanilla to a small bowl. Mix to combine. Microwave for 20 seconds to get a thin consistency if needed.
8. Transfer batter into prepared pans, filling about 3/4 of the way full. Lightly tap the pan against the counter to disodge any air bubbles. Bake for about 25 to 30 minutes. Cool on a wire rack until ready to frost.
9. To make the cream cheese frosting, combine all ingredients and beat until smooth and fluffy. About 5 to 7 minutes. Frost cake once the cake is cooled.