Keto Fruitcake Recipe

Close up shot of a slice of Keto Holiday Fruitcake on a white plate with a fork.

This Keto Fruitcake tastes like an old-fashioned holiday! Moist and dense, this low carb cake is studded with cranberries, nuts, and spices for an epic Christmas dessert.

Course Dessert

Cuisine British

Keyword fruit cake recipe

Prep Time 20

Total Time 1

Servings

Calories 232kcal

Ingredients

1/2 cup butter well softened
2/3 cup brown sugar replacement (See Tips for Success)
2 tsp molasses (optional)
3 large eggs room temperature
1 3/4 cups almond flour
1/3 cup coconut flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1/2 cup brandy or dark rum (or water)
1 recipe sugar-free mincemeat

US Customary - Metric

Instructions

Preheat the oven to 300ºF and grease an 8-inch round cake pan. Line the bottom with parchment paper and grease the paper.
In a large bowl, beat the butter until creamy. Add the sweetener and molasses, if using, until well combined. Beat in the eggs.
All at once, add the almond flour, coconut flour, spices, baking soda, xanthan gum, and salt and beat until well combined. Add the brandy or rum and beat in.
Stir the mincemeat by hand until well distributed.
Spread the batter in the prepared pan and bake 50 to 60 minutes, until the top is browned and just firm to the touch.
Remove and let cool completely, then run a sharp knife around the pan to loosen and flip out onto a patter or cake stand.

Notes

Storage Information: Keto fruitcake can be stored on the counter for up to 4 days, or in the fridge for up to a week. Keep it tightly wrapped up so it doesn't dry out. It can also be frozen for several months.

Nutrition