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
This low-carb cake, however, is made with butter, almond flour (to replace wheat flour), mixed spice, fresh eggs, and your favorite sugar replacement (to replace added sugar and treacle). There is no dried fruit in the basic recipe but there are 6 flavors and optional extras such as dried cranberries if you want a more authentic taste.
Perfect on the Keto diet or just trying to eat healthier. Whisk together eggs, butter, vanilla, monk fruit, orange zest, and salt. The next step is to add the almond flour and continue to whisk until smooth. Line your loaf pan with parchment paper and then pour batter into the loaf pan. Bake fruitcake at 350 degrees for 30 minutes.
First, whisk together eggs, butter, vanilla, sugar, orange zest, and salt until well mixed. Next, add almond flour and baking soda, and then whisk until smooth. Lastly, add fruit and nuts, which in my opinion is the best part of the fruitcake. Once your batter has been mixed, line a loaf pan with parchment paper.