Keto Friendly Fruitcake Recipe: A Low-Carb Holiday Delight
Here’s a keto-friendly fruitcake recipe that’s low in carbs but still rich, flavourful, and perfect for the holidays. It uses keto-approved sweeteners and substitutes high-carb fruits with low-carb options like nuts, seeds, and dried berries sparingly.
Ingredients
For the Keto-Friendly Fruitcake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 3 large eggs
- 1/2 cup butter, melted (or coconut oil for dairy-free)
- 1/2 cup monk fruit sweetener
- 1/4 cup milk of your choice
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
For the Fruit and Nuts:
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/4 cup unsweetened dried cranberries (check carb content)
- 1/4 cup unsweetened dried apricots, finely chopped (optional, use sparingly)
- 2 tbsp unsweetened shredded coconut
- 2 tbsp orange zest
Instructions
1. Preheat Oven
Preheat your oven to 160°C. Grease a loaf pan or line it with baking paper.
2. Mix Dry Ingredients
In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Mix Wet Ingredients
In a separate bowl, beat the eggs. Add the melted butter, monk fruit sweetener, milk, vanilla extract, and almond extract (if using). Mix until well combined.
4. Combine
Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
5. Add Fruits and Nuts
Gently fold in the chopped nuts, cranberries, apricots (if using), shredded coconut, and orange zest.
6. Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
Allow the fruitcake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
8. Serve or Store
Slice and serve immediately, or wrap tightly in baking paper and store in the fridge for up to 5 days. For the best flavour, let the fruitcake rest for a day or two before serving.
Tips for Success
- Adjust the spice levels to suit your taste—add more cinnamon or ginger for extra warmth.
- Brush the top of the cooled fruitcake with a bit of rum or sugar-free maple syrup for enhanced holiday flavour.
- Serve with a dollop of sugar-free whipped cream for a festive touch.
Enjoy this guilt-free holiday treat, bursting with seasonal flavours and wholesome goodness!
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