Keto Christmas Fruit Cake

This Keto Christmas Fruit Cake is only 7.3g Net Carbs per Cake Slice. (Divided by 8 Cake Slice Cuts) Smaller slices would be less.

Servings: 8

250g Almond Flour

50g Oat Fiber (Sub for Coconut flour)

2 tsp Edmonds Baking Soda

1 tsp Edmonds Baking Powder

150g Butter

4 eggs (Room Temperature, Whisked)

2 tsp mixed spice

3 tsp Cinnamon Powder

½ cup sherry (Any Brand)

4 tbsp Sugar free Maple Syrup (Queens Brand)

200g Golden Berries

½ cup Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose

2 tbsp Orange Zest (Or Use Lemon Zest)

30g Walnut pieces

50g Cherries (Slice each Cherry into four pieces)

subheading: Topping:

250g Cream Cheese (Room Temperature)

60g Butter (Room Temperature)

4 tbsp Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose

1 tsp vanilla essence

subheading: Decoration (Optional):

Dried Raspberries (Crushed)

Chocolate Sprinkles (About 1 tsp)

subheading: Prep your Cake Tin:

Prep one 8-inch springform cake tin, Line the bottom of the tin with baking paper for easy removal. (I also line the sides.)

subheading: Saucepan Wet fruit Mixture:

In a large pot (Saucepan), place the pot on an element on medium heat, then add the ½ cup sherry, 150g Butter, ½ cup Erythritol with Stevia Powdered, 200g Golden Berries, 30g Walnut pieces, 50g Cherries (Sliced), 2 tsp mixed spice, 2 tbsp Orange Zest, 4 tbsp Sugar free Maple Syrup, heat the mixture for 2 to 3 minutes, stirring often, take if off the heat then allow the mixture to fully cool for 1 hour. (This also marinates the mixture.)

subheading: Cake Dry Mixture:

In a large mixing bowl or bench mixing bowl add the 250g Almond Flour,50g Oat Fiber,2 tsp Baking Soda,

1 tsp Baking Powder, 4 eggs, 3 tsp Cinnamon Powder and beat the mixture for 2 minutes until it's fully combined.

Finally, gently fold the wet fruit mixture through the dry mixture with a spatula until there are no dry mix left, without over mixing it.

Pour the cake batter into your prepared cake tin and smooth off the top, Cover the entire tin with tin foil, sealing the entire cake inside, and place in the oven. (Make sure it's not touching the cake batter.)

subheading: Preheat the oven to 150C:

Bake on the middle rack for 1 hour & 35 minutes (95 Minutes) until the cake is fully baked, check with a toothpick, by inserting the toothpick into the center of the cake, if it comes out without wet batter clinging to it, then it is cooked. (Cook for and extra 5 minutes if any batter is clinging to the toothpick)

Allow cake to cool in the pan for about 30 to 45 minutes.

subheading: Cream Cheese buttercream Topping:

In a medium size bowl add the 250g cream cheese, 60g butter,1 tsp vanilla essence, 4 tbsp Erythritol with Stevia powdered Sweetener and beat it until it's nice and smooth.

subheading: Decorating the Cake:

Spread the cream cheese buttercream mixture over the cake top with a spatula, the mixture will be about 1cm thick all over, spread it out so it's nice and even.

subheading: Optional:

Sprinkle around the edge of the cake some dried raspberry until your happy with how it looks.

Also sprinkle some chocolates sprinkles in the Centre until your happy with how it looks.

Once done, place the cake in the fridge to firm up the topping, then cut and serve, enjoy.

Store in an airtight container in a cool, dry place.

Needed for this recipe is a 8 inch Springform Tin.

Servings: 8

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