If you want an alcohol flavored fruitcake you can soak the fruit in dark rum, which has zero carbs. You can also soak the dried fruit in the rum so that way it will keep your fruitcake moist for a long time. Soaking it in fruit juice is an option too, but be careful not to use too much because fruit juice does have carbs.
Put about 1 tablespoon of flour in a bowl and toss in the dried fruit and pecans. Place the sugar and shortening in a mixing bowl and with the help of an electric mixer, cream them together until light and fluffy. Add the egg and vanilla and beat until well blended. In a large bowl, combine the flour with the salt and baking soda.
Cut candied fruits fine and add to mixture. Drop on greased baking sheet. Top each cookie with half candied cherry. Bake in a moderate oven -- (375 degrees) for about 10 minutes. “One more cooky recipe from the old Swedish church cookbook.
Also, a good way to make your fruitcake moist is to soak your fruit overnight in rum or brandy, which have zero carbs, before making the fruitcake. That way your sugar-free fruitcake will stay moist longer. You could also use fruit juice to soak the fruit but be careful of the carbs that are in fruit juice.