Yield: 12 slices
Serving size: 1 slice 

Ingredients

Cake

• 8 oz cream cheese, softened
• ⅓ cup Monksweet or granulated sugar-free sweetener of choice
• ¼ cup sour cream
• ¼ cup butter (½ stick), softened
• 6 large eggs at room temperature
• 1 bag (3 cups) #Fearless Maple or
• 4 tsp ground ginger
• 1 tsp cinnamon 
• ¼ tsp cloves (optional)
• 1 Tbsp dried orange zest (optional)

Frosting

• 4 oz cream cheese, softened
• ¼ cup heavy whipping cream
• 3 Tbsp sugar-free confectioner’s (powdered) sweetener 
• 1 tsp maple extract
• Optional topping: ¼ cup chopped walnuts

Instructions

Cake

1. Preheat oven to 350 degrees Fahrenheit.
2. Line the bottom of a 9” springform pan and oil the sides (can also use a well-oiled or lined large 9” x 5” loaf pan).
3. In a large bowl, beat cream cheese with electric or hand mixer until smooth. 
4. Gradually add sweetener, sour cream, butter, and eggs, and continue to blend with mixer to ensure the batter consistency remains smooth. 
5. Using a spatula, gradually stir in the contents of the entire bag of Fearless Keto Maple or Vanilla Pancake & Muffin mix, spices, and orange zest (optional), stirring until all ingredients are blended together and the batter is smooth (Note: batter will continue to thicken as it stands).
6. Pour batter into the prepared springform pan.
7. Bake for 50 to 55 minutes or until cake is relatively firm to touch. (Note: cake will continue to cook a bit after removing from oven so avoid over baking). 
8. Cover cake with foil after removing from oven to keep it moist.
9. Allow to cool completely before removing from pan and frosting it (Note: use a spatula to gently loosen the sides and edges of the cake before removing).

Frosting

1. Using a hand or electric mixer, blend together all the frosting ingredients until smooth.
2. Optional: sprinkle with chopped walnuts or garnish as desired.
3. Any leftover cake can be wrapped and frozen in an airtight container.