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This delicious Low Carb Christmas cake tastes of Christmas. It’s fruity with a little spice and you have the option of adding brandy or whisky to it, which in my opinion really tops this cake off. If you want to make this recipe for an everyday cake you can just switch out the rum or brandy. If you’re wanting a celebration cake though I would definitely include it in the recipe. Featuring low carb fruits such as cranberries and blueberries, there are also links in the recipe to show you how to make your own sugar free dried fruit.
Low carb, sugar free and gluten free, this great tasting recipe would be great for a crowd as it caters for so many ways of eating. It’s also perfect for diabetics because of the minimal impact it has on blood sugar levels.
Who said cutting sugar and reducing the carbs in your life means you have to compromise on food?
The Color Purple
When you make this delicious recipe for a Low Carb Fruit Cake, your batter can end up being quite purple. Once baked it turns a dark golden color a little like a golden fruit cake. It can still be a little purple on the inside once you cut it. When a cake uses whole foods and natural products, I never despair over what the colors look like. Blueberries tend to impart a lot of color into batters so it’s unavoidable. Try to gently stir your fruit through the batter at the end to try to avoid over mixing. This might help prevent the colors being overly mixed in.
Storing Your Low Carb Christmas Cake
While a traditional fruit cake can have a really long life, this low carb version has a shelf life of about 5 days. The recipe freezes really well and defrosts beautifully. One of my favorite ways to eat this cake once it’s been frozen, is to zap in the microwave to warm it slightly. Top it with home made Low Carb Custard From Scratch for a delicious pudding like dessert.
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Ingredients
- ½ cup Sugar Free Dried Cranberries
- ½ cup Sugar Free Dried Blueberries
- ¼ cup brandy - can also be switched for ¼ cup whisky or scented tea such as earl grey
- 4 large eggs
- 2 teaspoons vanilla extract
- 100 gms melted butter or mild flavored extra virgin olive oil
- ¼ cup nut milk of choice
- 2 tablespoons of orange zest/and or lemon zest
- 220 gms blanched almond meal/almond flour
- 3 tablespoons coconut flour
- 4 tablespoons stevia blend /monkfruit blend or ½ cup erythritol or xylitol
- 1 cup almond slivers or blanched almonds
- 1 teaspoon baking soda
- 3 teaspoons mixed spice or pumpkin spice mix
- 1 teaspoon of cinnamon
- A pinch of salt, a pinch of black pepper and a pinch of cardamom
Instructions
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Soak the dried fruit in the brandy/whiskey/tea for as long as possible. Overnight is ideal.
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Preheat your oven to 165 C/330 F fan forced
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Prepare an 8“round baking pan with oil/butter all over and line the base with baking paper.
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Beat the eggs in medium bowl with an electric mixer until light and frothy.
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Add vanilla extract, oil or butter, nut milk and orange zest and mix until well blended.
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Mix the dry ingredients together until combined and ensure the baking soda is well dispersed. Using a spatula, stir the dry ingredients into the egg mixture and mix until ingredients are well combined. Finally gently fold the dried fruit mixture through the batter with a spatula until well dispersed but without over mixing.
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Pour the cake batter into the prepared cake tin and smooth off the top. Decorate with additional nuts if desired.
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Bake on the middle rack for 35-40 minutes or until cake is cooked on the inside. Check with a skewer to see if it pulls out dry. Take care not to overcook. If cake is browning too quickly, drop the temperature back a little.
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Allow cake to cool in the pan for about 10-15 minutes. Tip the cake out onto a cooling rack and wrap in cling wrap if you want a lovely moist centre.