Keto Fruit Cake

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.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Rest time 30

Total Time 1 15

Servings slices

Calories 195kcal

Author Vered DeLeeuw

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.

Video

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