Low Carb Classic Fruit Cake

Indulge in the festive flavors of a fruit cake without the guilt with this Low Carb Classic Fruit Cake recipe! Packed with wholesome ingredients like almond flour, coconut flour, mixed dried berries, and a touch of shredded coconut, this gluten-free treat offers a healthier twist on the traditional holiday favorite. Enhanced with warm spices like cinnamon and nutmeg, and brightened by a hint of fresh lemon zest, this cake is moist, rich, and perfectly balanced. Sweetened with erythritol and studded with crunchy nuts, it’s a delightful low-carb dessert or snack option that satisfies without the sugar overload. Ready in just 20 minutes of prep and baked to perfection in under 90 minutes, this keto-friendly fruit cake is ideal for family gatherings or as a thoughtful homemade gift. Enjoy an irresistibly aromatic slice and make every celebration even more special!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 1/4 cup Coconut flour
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground nutmeg
• 1/2 cup Unsalted butter, softened
• 1/2 cup Erythritol sweetener
• 2 teaspoons Vanilla extract
• 1 teaspoon Almond extract
• 4 large Eggs
• 1 cup Chopped nuts (walnuts or pecans)
• 1 cup Mixed dried berries (unsweetened)
• 1/2 cup Unsweetened shredded coconut
• 1 zest Zest of one lemon

Directions

Step 1

Preheat your oven to 325°F (160°C). Line a loaf pan with parchment paper, leaving some overhang for easy removal.

Step 2

In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream together the softened butter and erythritol sweetener until light and fluffy.

Step 4

Add vanilla extract, almond extract, and eggs to the butter mixture. Beat until fully incorporated.

Step 5

Gradually add the dry ingredients to the wet mixture, beating just until combined.

Step 6

Fold in chopped nuts, mixed dried berries, shredded coconut, and lemon zest until evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for about 70 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Let the cake cool in the pan for 10 minutes before lifting it out using the parchment paper. Transfer to a wire rack to cool completely.

Step 10

Once cool, slice evenly and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1003.2g)

Amount per serving	% Daily Value*
Calories	3964.3

Total Fat 317.2g	0%
Saturated Fat 108.1g	0%
Polyunsaturated Fat g
Cholesterol 1002.3mg	0%
Sodium 1411.7mg	0%
Total Carbohydrate 337.9g	0%
Dietary Fiber 66.4g	0%
Total Sugars 114.6g
Protein 96.3g	0%

Vitamin D 164IU	0%
Calcium 757.7mg	0%
Iron 19.9mg	0%
Potassium 2079.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 8.4%

Carbs: 29.4%