WebIn a large food processor, add the cream cheese and sour cream. Process until smooth. Add the lemon juice, stevia and heavy cream. Process for a minute and scrape the sides of the food processor if need …
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This low carb fruit cake is a great alternative to a traditional fruit cake. Ingredients 170g Cranberries (dried) ½ cup Rum/brandy/gin ½ cup chopped Nuts (walnuts, Brazil) 1½ cups Almond meal 1 tbsp Natvia 1 tsp Cinnamon 1 tsp Mixed spice ½ tsp Baking soda ¼ cup Butter 1 tsp Vanilla essence 1 tbsp Almond essence 4 Eggs 4 tbsp rum (extra) Icing
Soak the dried fruit in the brandy/whiskey/tea for as long as possible. Overnight is ideal. Prepare an 8“round baking pan with oil/butter all over and line the base with baking paper. Beat the eggs in medium bowl with an electric mixer until light and frothy. Add vanilla extract, oil or butter, nut milk and orange zest and mix until well blended.
This is a Sugar-free Keto Fruitcake which is easy to make and delicious, all the while avoiding all those carbs and sugar you find in a regular fruitcake. Perfect on the Keto diet or just trying to eat healthier. Whisk together eggs, butter, vanilla, monk fruit, orange zest, and salt.
The best way to store low carb fruitcake is by wrapping it and placing it into an airtight container. Then put it into the refrigerator. It will last up to 6 months if wrapped properly. You can also freeze fruitcake if you wrap it well. In that case, it will last up to a year in your freezer.