Best Keto Rum Cake

This recipe for keto rum cake is sure to make your holidays more festive. It’s a keto buttered rum cake made with a combination of almond and coconut flour and features a butter rum sauce that is packed with flavor.

It’s a low-carb rum cake that will surely be a crowd-pleaser and is requested often! It’s become a family tradition in our home to make this recipe during the end-of-the-year holidays.

Clocking in at only 4.1 net carbs per serving, it’s totally possible to fit this treat into your daily macros. 

What’s more, this cake is completely gluten-free because it uses zero wheat flour!

This is not the first time I have used rum in a keto recipe. I have keto tiramisu cake and my no-bake keto tiramisu cheesecake, which you should also try if you are a fan of rum flavor.

I used my recipe for keto brown butter cake, a Kentucky butter cake recipe, as inspiration for this recipe, and if you’re not consuming alcohol, this would be the best alternative.

I have quite a number of keto pound cakes and keto cakes that you should also check out if you are a fan of cakes doing keto.

Keto Rum Pound Cake

This recipe for low-carb rum cake uses a combination of butter and cream cheese as well as a rum butter sauce that soaks into the baked cake, making this a very moist keto cake. 

Making this keto-friendly rum cake in a bundt pan made it extra special and perfect for the holidays. This dessert will have even your non-keto friends and family raving about it.

This isn’t a dessert for the kiddos unless you swap the alcohol for rum extract.

During the holidays, you may choose to indulge just a little. This hits all the right marks for our family, and that’s why I thought I would share it with you too.

I used a 9.5-inch, 12-cup bundt pan to make this recipe because it allows the cake to bake evenly on all sides and produces a lovely golden crust.

But you can, of course, also make it a 12×12 pan or two 9-inch pans with excellent results.

Can You Enjoy Holiday Treats Without Cheating On Keto?

Well, of course, you can. I think recipes like this keto-friendly pound cake, which uses low-carb ingredients, will make it easier to stay the course during the holidays because you won’t feel deprived.

You might also want to check out our holiday keto tips for more ways to help you navigate the season while doing the ketogenic diet.

Enjoy a keto-friendly recipe that tastes like the real thing and will make your Thanksgiving, Christmas, and New Year’s Eve a delicious breeze!

I use half a cup of dark rum in the recipe. 1/4 of a cup will go into the batter, and the remainder will go into the rum butter sauce. Since this cake makes twenty servings, it’s not a lot of rum. 

And in case you are wondering, yes, rum is keto-friendly; you can read more about it here. 

Ingredients You’ll Need For A Low Carb Rum Cake

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost, I will earn a commission if you click through and make a purchase.

The following are the ingredients you’ll need; note that the full printable recipe is at the bottom of the page. 

• Finely milled almond flour, measured and sifted
• Coconut flour
• Unsalted butter, softened
• Eggs, room temperature
• Cream cheese, room temperature
• Granulated sugar substitute
• Vanilla extract
• Baking powder
• Sea salt
• Heavy cream
• Dark rum or gold rum 

Sugar-Free Rum Sauce

• Unsalted butter
• Brown sugar substitute 
• Dark rum or rum extract for an alcohol-free option.
• Sea salt

Some Cake Batter Substitutions 

If you want a traditional rum cake made entirely out of almond flour, you can use our popular keto pound cake recipe. It’s a great recipe that can be used in place of this one. You’ll just need to double the amount used.

You can also swap almond flour for sunflower seed flour if you don’t want to consume nuts. 

And if you need a coconut flour-based cake, I recommend you swap out this recipe for our keto coconut flour pound cake there is no need to double the recipe in this case.

How To Make A Keto Rum Cake

Making a sugar-free, gluten-free rum cake in a bundt pan is pretty straightforward. I’m going to share my favorite tips to ensure you have the same great results we did for a perfect dessert.

You’ll start preheating your oven to 350 degrees and buttering a 12-cup-capacity bundt pan generously with softened unsalted butter. Be sure that every crevice of the pan is well coated.

Then, you’ll measure and sift your almond flour for best results and place it in a bowl along with the measured coconut flour, baking powder, and salt.

You’ll need an electric mixer to cream the butter, soften the cream cheese, and substitute the sugar. Once it’s fully combined and light and fluffy, you can add your vanilla extract and the room-temperature eggs one at a time.

Then, it’s time to add the dry ingredients slowly to the wet ingredients. I like adding one tablespoon at a time while continuing to use the mixer.

At this point, you will be folding 1/4 cup of the rum into the batter before spreading it into the prepared bundt pan.

Bake the cake on the center rack for about 45–50 minutes or until an inserted toothpick comes out clean.

While the cake bakes, make the butter rum sauce. To make the sauce, use a small saucepan to melt the butter, the brown sugar substitute, rum, and a pinch of salt.

Heat over low to medium heat until everything melts and is well incorporated.

How To Add The Keto Rum Sauce To Your Cake

Allow the cake to cool in the pan for about 10 minutes before gently inverting it to a baking rack. I remove the cake first to ensure it can get out easily.

Then, using a paper towel, wipe clean the bundt pan, removing any cake crumbs that may have stayed behind.

Next, carefully return the cake to the bundt pan. Just place the empty bundt pan over the cake and then quickly flip.

After the cake is placed back into the pan, use a toothpick or skewer to gently poke holes all over the cake.

Then, spread half the rum sauce over the cake using a pastry brush. You will reserve the other half of the buttered rum sauce for the top of the cake.

Allow the cake to soak up the rum sauce for about 20 minutes, and then invert the cake onto the cake stand or plate.

Once that’s done, you will add the remainder of the sauce over the surface of the cake. Be sure to coat the top of the cake until all the sauce is absorbed.

Keep in mind that if you are baking the cake in anything other than the bundt pan, you will just poke the surface of your cake and spread the rum sauce over the top.

You won’t be adding the sauce to the top and bottom of the cake in this instance. 

Keto-Friendly Rum Sauce (Rum Syrup)

To make the rum topping, in a small saucepan, combine all the ingredients except the rum. Bring the mixture to a simmer over medium heat.

Once all the sugar has melted into the sauce, turn off the stove and add the rum gently. Be careful since the addition of rum can cause the sauce to boil over. Combine well, and then set aside.

Note that you can also substitute the rum in this cake with a good rum extract for an alcohol-free option.

Tools You’ll Need To Make A Keto Rum Bundt Pan Cake

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

The tools you’ll need are either a hand mixer or a stand-up mixer. A bundt pan and a small saucepan to make the rum sauce.

Let me also mention that the type of bundt cake pan you use is important. Not all are created equal, and after a while, bundt pans don’t release the cakes well, so investing in a good one is worth the tiny investment.

I use a CasaWare brand because it has granite ceramic that makes for easy-release baking.

Best Sugar-Substitutes For A Sugar-Free Rum Cake Recipe

My top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto’s brand. But you can also use Swerve, an erythritol sugar substitute.

You could also use the stevia and erythritol-based brand Pyure for most of my baked goods.

However, if you still plan on using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter choice.

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda or a generic brand of the same. It will work with great success.

I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.

When it comes to the keto rum sauce, I chose to use a Lakanto brown sugar substitute, but you can also use Surkin Gold, Swerve’s brown sugar, or even the same white granulated you used for the cake batter. 

Tag Us

I sure hope you will give this keto-friendly rum bundt cake a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what encourages this girl to keep sharing and perfecting her recipes.

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Grab Our Books!

In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

I pray these keto cookbooks will help make keto a delicious breeze for you.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

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