Festive Keto Fruitcake

Hey friends!

Are you craving something sweet but want to stick to your keto diet? I’ve got the perfect treat for you!

Today, I’m sharing a delicious keto fruitcake recipe that won’t ruin your low-carb lifestyle.

It’s packed with flavors and all the good stuff, making it a festive favorite.

Trust me, this cake will satisfy your sweet tooth without the guilt!

Let’s dive into this tasty creation!

keto fruitcake
Image: mollyshomeguide.com / Photographer Molly

Suggestions for Ingredient Substitution

Almond flour can be substituted with sunflower seed flour for those with nut allergies. Use the same amount, but be aware that sunflower seed flour may turn the cake slightly green due to a chemical reaction. This doesn’t affect taste or safety. For a lower-carb option, coconut flour can replace almond flour, but use only 1/3 to 1/2 the amount and increase eggs or liquid.

Dried cranberries, while lower in carbs than most fruits, can be replaced with chopped fresh berries like raspberries or strawberries for an even lower carb count. Use about 3/4 cup of fresh berries, as they contain more moisture. Alternatively, unsweetened dried coconut flakes can provide texture without added sugars.

The sweetener can be adjusted based on preference and dietary needs. Erythritol, monk fruit sweetener, or stevia can all work well in this recipe. Adjust quantities to taste, as sweetness levels vary between products. For those not following a strict keto diet, coconut sugar could be used as a natural alternative, though it will increase the carb content.

Preparation Time 15-20 minutes
Cooking Time 30 minutes
Total Time 45-50 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 2400-2600
  • Protein: 60-70 g
  • Fat: 200-220 g
  • Carbohydrates: 150-180 g

Ingredients

  • 2 cups finely milled almond flour
  • 2 tablespoons coconut flour
  • 5 large eggs
  • 1/4 cup unsalted butter, melted (4 tablespoons)
  • 1/2 cup sweetener of your choice
  • 1/2 tablespoon orange essence or zest
  • 1 tablespoon vanilla essence
  • 1/2 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 cup walnuts or pecans, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Step 1: Preheat Oven and Prepare Loaf Pan

Begin by preheating your oven to 350°F (180°C).

Line a 9×5-inch loaf pan with parchment paper, making sure the paper extends over the edges of the pan for easy removal after baking.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the eggs, melted butter, vanilla extract, orange extract, and your preferred sweetener.

Use an electric mixer to beat the ingredients until the mixture is frothy and well combined.

Step 3: Add Dry Ingredients

To the frothy egg mixture, add almond flour, coconut flour, baking powder, cinnamon, nutmeg, salt, and orange zest.

Mix until the dry ingredients are fully incorporated, creating a smooth batter.

Step 4: Incorporate Walnuts and Cranberries

Using a silicone spatula, gently fold the chopped walnuts and cranberries into the batter.

Ensure that the nuts and berries are evenly distributed throughout the mixture.

Step 5: Transfer and Bake

Pour the prepared batter into the parchment-lined loaf pan, spreading it out evenly.

Place the pan in the preheated oven and bake for approximately 30 minutes, or until the top appears golden brown and a skewer inserted in the center comes out nearly clean.

Step 6: Cool and Serve

Once baked, remove the loaf from the oven.

Allow the keto fruit cake to cool completely in the pan before lifting it out using the parchment paper.

Slice and enjoy your delicious fruit cake!

keto fruitcake
Image: mollyshomeguide.com / Photographer Molly

keto fruitcake
Image: mollyshomeguide.com / Photographer Molly

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