Keto Fruit Cake
User Reviews
5
Keto Fruit Cake
Description
This keto fruit cake uses almond flour as its base and replaces sugar with stevia glycerite, a liquid sweetener equivalent to sugar's sweetness. The batter includes eggs and melted butter for richness and structure. Orange zest and vanilla extract brighten the flavor, while dried cranberries add natural sweetness and chewiness. Walnuts contribute texture and earthiness.
Baked in a loaf pan lined with parchment, the cake is sliced thin because it is quite rich. The final texture is moist and tender with a golden surface but not deeply browned, maintaining softness inside.
The cake can be eaten plain or served with butter or cream. It fits well as a fiber- and fat-rich snack or dessert suited for low-carb diets.
To avoid any ammonia-like taste sometimes caused by baking soda, baking powder may be used as a substitute if preferred. The cake stores well refrigerated or frozen when wrapped tightly and can be reheated briefly for best enjoyment.
Ingredients
- Avocado oil spray for pan
- 4 egg large
- 4 tablespoons butter melted and slightly cooled, unsalted
- 1 tablespoon vanilla extract
- 1 ½ teaspoons stevia glycerite equals ½ cup of sugar
- 1 tablespoon orange zest
- ¼ teaspoon salt
- 1½ cups almond flour superfine
- ½ teaspoon baking soda
- ½ cup dried cranberries
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 350°F. Line a small loaf pan (8 X 4 inches) with two overlapping strips of parchment paper, allowing the strips to overhang on each end to create handles. Spray the parchment paper with oil.
- In a medium bowl, whisk together the eggs, butter, vanilla, stevia, orange zest, and kosher salt.
- Add the almond flour and mix it in with a rubber spatula until very smooth. Mix in the baking soda.
- Add the cranberries and walnuts, folding them in with the spatula.
- Pour the mixture into the prepared loaf pan. Smooth the top with the spatula.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. The cake won't get very dark.
- Cool the cake in the pan on a cooling rack for 20 minutes, then use the parchment “handles” to lift it out of the pan. Place the cake directly on the cooling rack, allow it to cool for 10 more minutes, then slice it into 14 thin slices and serve.
Notes
- If concerned about baking soda reactions, replace it with fresh baking powder without compromising texture.
- Due to the cake's richness, slice it into thinner pieces than usual to balance flavor and richness.
- After cooling, wrap tightly in cling film and foil; store refrigerated up to 4-5 days.
- Reheat individual slices briefly in the microwave before eating to soften.
- The cake freezes well whole or sliced, using wax paper between slices to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14slices
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 195kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 106mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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