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    Home » Dessert Recipes » Keto Fruit Cake

    Keto Fruit Cake

    Last updated: Oct 15, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    An easy recipe for a keto fruit cake that tastes wonderfully nutty and rich without being cloyingly sweet.

    With a prep time of just 15 minutes, it's also very easy to make, and the leftovers are really good!

    Keto fruit cake served on a white serving tray.

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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.

    A six-photo collage showing the steps for baking a low-carb fruitcake.

    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

    What makes a good fruit cake?

    A good cake should not be dense, heavy, or overly sweet. It should definitely not be filled with fake-dyed "fruit."

    It should be moist, yet light and fluffy. It should be gently flavored with vanilla and orange. And it should be dotted (but not overwhelmed by) real, non-dyed dried fruit and toasted nuts.

    How do you keep this cake low-carb?

    My version is moist-yet-fluffy and very flavorful. The nuts get toasted as the cake bakes, and the dried cranberries melt into the sweet (but not overly so) batter.

    I use dried fruit sparingly, to keep this cake as low-carb as possible. And I prefer to use solely cranberries, because they are so pretty, and because I like to keep my recipes simple.

    But obviously, you can replace the ½ cup of cranberries with any dried fruit you like.

    How do you flavor this cake?

    I use vanilla and orange zest. My cake does not contain cinnamon, because I don't want it to overwhelm and mask the other flavors.

    And it does not contain alcohol, simply as a personal preference. But you can use brandy instead of vanilla extract if you wish.

    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.

    Low-carb fruitcake, sliced and served on a white tray.

    Related recipes

    • Keto Pound Cake
      Keto Pound Cake
    • Keto brownies.
      Keto Brownies
    • Keto gingerbread.
      Keto Gingerbread
    • Keto Coconut Macaroons.
      Keto Coconut Macaroons

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto fruit cake.
    4.92 from 100 votes
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    Keto Fruit Cake

    An easy recipe for a keto fruit cake that tastes wonderfully nutty and rich without being cloyingly sweet.
    Prep Time15 mins
    Cook Time30 mins
    Rest time30 mins
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Servings: 14 slices
    Calories: 195kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    INGREDIENTS

    • Avocado oil spray for pan
    • 4 large eggs
    • 4 tablespoons unsalted butter melted and slightly cooled
    • 1 tablespoon vanilla extract
    • 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
    • 1 tablespoon freshly grated orange zest
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon fine salt
    • 1½ cups blanched finely ground almond flour
    • ½ teaspoon baking soda*
    • ½ cup dried cranberries
    • 1 cup chopped walnuts

    INSTRUCTIONS

    • Preheat the oven to 350 degrees F. Line a small loaf pan (8 X 4 inches) with two overlapping strips of parchment paper, allowing the strips to overhang on each end, creating handles (as shown in the video). Spray the parchment paper with oil.
    • In a medium bowl, whisk together the eggs, butter, vanilla, stevia, orange zest, and kosher salt.
    • Add the almond flour, whisking it in until very smooth. Whisk in the baking soda.
    • Add the cranberries and walnuts, folding them in with a rubber spatula.
    • Pour the mixture into the prepared loaf pan. Smooth the top with a spatula.
    • Bake until a toothpick inserted in the center comes out clean, about 30 minutes. The cake won't get very dark.
    • Cool the cake in the pan on a cooling rack for 20 minutes, then use the parchment “handles” to lift the cake out of the pan. Place the cake on the cooling rack, allow it to cool for 10 more minutes, then slice it into 14 thin slices and serve.

    WATCH THE VIDEO:

    NOTES

    *Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use ½ tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. 
    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, just a few seconds.
    You can also freeze the whole wrapped cake or freeze individual slices in a freezer bag, separate with wax paper squares.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1slice | Calories: 195kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Sodium: 106mg | Fiber: 2g | Sugar: 3g
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    More Low-Carb Desserts

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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