This keto fruit cake 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!
Fruit cakes can be dense, heavy, and filled with fake-colored dried fruit. But when made right, they are delightful. My version is moist, fluffy, and flavorful. The nuts get toasted as the cake bakes, and the dried cranberries melt into the sweet (but not overly so) batter. Much like this keto gingerbread, this cake makes the perfect low-carb breakfast!
Ingredients
Here's a look at the ingredients needed to make this cake. 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: I use Diamond Crystal kosher salt.
- Almond flour: I use superfine almond flour. I don't recommend using coarse almond meal.
- 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.
Variations
- 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.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this cake:
Whisk together the eggs, butter, vanilla, stevia, orange zest, and kosher salt.
Add the almond flour and baking soda, then fold in the cranberries and walnuts.
Pour the mixture into a loaf pan and bake the cake for about 30 minutes in a 350°F oven.
Cool the cake in the pan on a cooling rack, then use the parchment “handles” to lift it 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.
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.
Recipe FAQs
A good fruit 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, gently flavored with vanilla and orange, and dotted with real, non-dyed dried fruit and toasted nuts.
I use dried fruit sparingly to keep this cake as low-carb as possible, and I use only cranberries as the dried fruit because they are so pretty and give me the most bang for my carb bucks.
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.
This cake does not contain alcohol, simply as a personal preference. But you can use brandy instead of vanilla extract if you wish.
Serving Suggestions
This cake is perfect as a breakfast (with coffee or iced coffee), snack, or dessert. It's great all by itself, but if you're serving it for dessert, you can top it with a dollop of keto whipped cream.
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 for a few seconds before enjoying it.
You can also freeze the whole wrapped cake or freeze individual slices in a freezer bag, separated with wax paper squares.
More Keto Cake Recipes
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Recipe Card
Keto Fruit Cake
Video
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 of sugar
- 1 tablespoon orange zest
- ¼ teaspoon salt
- 1½ cups superfine almond flour
- ½ teaspoon baking soda
- ½ cup dried cranberries
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°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 to create handles. 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 and mix it in with a rubber spatula until very smooth. Mix in the baking soda.
- Add the cranberries and walnuts, folding them in with the spatula.
- Pour the mixture into the prepared loaf pan. Smooth the top with the 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 it out of the pan. Place the cake directly on the cooling rack, allow it to cool for 10 more minutes, then slice it into 14 thin slices and serve.
Notes
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use ½ tablespoon of baking powder (gluten-free if needed) instead of baking soda. Make sure the baking powder is fresh and not expired.
- 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.
- 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 for just a few seconds before enjoying it.
- You can also freeze the whole wrapped cake or freeze individual slices in a freezer bag, separated with wax paper squares.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Susan Johnson says
I am baking this today for the first time, I've baked quite a few cakes during my life time ( 78yrs) and have always folded my flour into the recipe instead of whisking until smooth - which in the end I couldn't managed and reverted to folding in with a spatula before adding my fruit. If the smell of the cake baking in the oven is the same as tasting it will be wonderful.
Vered DeLeeuw says
Hi Susan,
I hope it turned out well! Thank you for the feedback - you are correct - I use a spatula, which means I fold the flour in rather than whisk it in. I updated the recipe to reflect that.
Susan Johnson says
Hi Vered
All I can say is ***WOW!****
It's definitely a keeper in my recipe book, "I will have to make sure I bake 2 at the same time - one for the fridge and freezer. Then there will always be enough to go around my family when they visit. 🙂
Vered DeLeeuw says
Wonderful, Susan! I'm so glad this cake turned out well. Thank you for taking the time to write a review.
Mrs S Johnson says
I try to avoid nuts in my baking and was hoping that it would be ok to may be add 1/2 cup of frozen blueberries instead? - then all my family will be able to eat some.
Vered DeLeeuw says
Hi! I'm not sure if that would work - sorry - I never tried adding frozen fruit to the batter.
Beth says
Can I substitute swerve, granular sugar for the Stevia? Thank you.
Vered DeLeeuw says
Hi Beth,
Yes. You can use any granulated sweetener to equal 1/2 cup of white sugar.
Sam Lancaster says
I baked this and can't explain just how delicious it is. I had to suppliment some of the almond flour with coconut flour and it still worked amazingly well!
It slices really well into thin slices too.Thank you, will be making it again really soon
Vered DeLeeuw says
I'm so glad this was a success, Sam! Thank you for taking the time to write a comment.
Helliem says
It's in the oven. Can't wait to try it. Looks lovely. Thank you for a lovely recipe! I'm sure I will make many more of your recipes. Joined the group and there is a lot of inspiration on there.
Vered DeLeeuw says
You're very welcome! I hope it turned out well.
Helliem says
Came out lovely and very yummy. Had to cook it quite a bit longer. Froze most of it. Thank you!
Vered DeLeeuw says
I'm so glad you like this cake!