Keto Christmas Cake
This low carb Christmas cake is the perfect holiday indulgence and a great alternative to the classic fruit cake.
How to Make It
Step 1
Preheat the oven to 340 degrees Fahrenheit and lightly grease a bundt tin with a little butter. Add 1/3 cup of butter to a food processor along with 5 tablespoons of erythritol and blend until creamy. Add the eggs and vanilla and blend until smooth and frothy.
Step 2
Add the ground almonds, vanilla, lemon juice, milk, orange zest, ginger, nutmeg, cloves, baking soda and 1 teaspoon of the ground cinnamon. Blend until you have a smooth cake batter.
Step 3
Stir the cranberries into the batter.
Step 4
Spoon the cake batter into the greased bundt tin, filling to about an inch away from the rim of the tin.
Step 5
Transfer to the oven to bake for 35 minutes until golden brown and a skewer comes out clean. Let the cake cool in the tin before turning out then let cool completely before frosting.
Step 6
Whilst the cake is cooking you can prepare the icing. Add the erythritol to a food processor and blend until powdered. Add the remaining butter, cream cheese, and remaining cinnamon to the food processor and blend until smooth.
Step 7
Once cool, use a palette knife or spatula to decorate the top of the cake with the frosting to create a snow capped look.
Step 8
Finely chop the pecans and scatter over the frosting to serve.
Ingredients
- 100% Pure Erythritol by Now
5 tablespoon
- Raw Egg Whole
4 small
- Almond Milk, Chocolate, Unsweetened
3 tablespoon
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
8 ounce
- Cinnamon, Ground
2 teaspoon
- Vanilla Extract
1 teaspoon
- Spices Nutmeg Ground
1 tsp
- Orange Peel Or Zest Raw
1 tbsp
- Lemon Juice
1 tablespoon
- Ginger, Ground
1 tablespoon
- Baking Soda
½ teaspoon
- Cranberries, Fresh
½ cup, whole pieces
- Cloves, Ground
0.5 teaspoon
- Unsalted Butter
⅓ cup
- Cream Cheese Spread
⅓ cup
- 100% Pure Erythritol by Now
5 tablespoon
- Unsalted Butter
⅓ cup
- Pecans, Raw
¼ cup, halves