WebPreheat oven to 325 F. Line 2 sheet pans with parchment paper; set aside. In a medium bowl, stir together the chopped candied fruit with a few tablespoons of the …
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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
I’m not a fan of fruitcake in general, but these Gluten-Free Fruitcake Cookies are fabulous. Soaking dried fruit in booze makes ALL the difference! A day or two before baking the cookies, chop dried fruits into pieces, mix in Southern Comfort, and cover. Preheat oven to 325F. Line baking sheets with parchment paper, or coat well with baking spray.
Stir in bourbon, fruit and nuts and mix well to incorporate. Drop heaping teaspoons onto a greased cookie sheet and bake at 325 degrees for 13 minutes or until golden brown. Cool on a wire rack. Makes approximately 5 dozen cookies.
Just a 1 oz piece is approximately 26 carbs! Our low carb fruitcake is different. It has monk fruit which replaces the regular sugar and corn syrup, almond flour, to replace the white flour (which is made from just almonds), and even though it has dried fruit in it, cranberries and cherries, the quantity does not bring the carb count up too much.