With a prep time of just 15 minutes, it’s also very easy to make, and the leftovers are really good! I’m not sure why fruitcakes are so controversial. Admittedly some of them are quite bad! Dense, heavy, and filled with fake red-and-green-hued dried fruit. But when made right, I think they are absolutely delightful. In fact, I like this cake so much, that I don’t reserve it for the holidays. I make it year-round. Much like this keto gingerbread, I think it makes the perfect low-carb breakfast!
Ingredients
I try to keep all my recipes to ten ingredients or less. To make this cake, you will need the following ingredients (the exact measurements are listed in the recipe card below): Eggs: I use large eggs in most of my recipes, this one included. Unsalted butter: I love using creamy European butter, but any butter will work. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Orange zest: Adds great flavor, so please don’t skip it. Kosher salt: If using fine salt, use just ¼ teaspoon. Almond flour: I use blanched finely ground almond flour in this recipe. I don’t recommend using a coarse almond meal in this recipe. Baking soda: Helps the cake rise and ensures it’s nice and fluffy. Dried cranberries: Just ½ cup, to make sure the carb count stays relatively low. Chopped walnuts: They add wonderful flavor and a lovely crunch.
Instructions
It’s easy to make this keto fruit cake! The recipe card below contains the full details. Here are the basic steps: You start by whisking together the eggs, butter, vanilla, stevia, orange zest, and kosher salt. Next, add the almond flour and baking soda. Fold in the cranberries and walnuts. Pour the mixture into a loaf pan. Bake the cake for about 30 minutes in a 350°F oven.
Expert tip
This is a very rich cake, so you should cut it into thin slices - thinner than you normally would. I cut mine into 14 slices.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Add a pinch of ground cinnamon and/or nutmeg.Use brandy instead of vanilla extract.Replace half the dried cranberries with raisins or any other dried fruit, diced.Pecans make a good substitute for walnuts in this recipe.
Serving suggestions
This cake is perfect as a breakfast, snack, or dessert. It’s great all by itself. If you’re serving it for dessert, you can top it with a dollop of keto whipped cream if you wish.
Storing leftovers
Once completely cool, wrap the cake in cling wrap, and then in a layer of foil. Wrapped this way, it keeps in the fridge for 4-5 days. I cut a slice and warm it slightly in the microwave before enjoying it, for just a few seconds. You can also freeze the whole wrapped cake or freeze individual slices in a freezer bag, separated with wax paper squares.
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