Low Carb Fruit Cake
Author: Julia McPhee
Nutrition Information
- Serves: 20
- Serving size: 1
- Calories: 139
- Fat: 10.8g
- Saturated fat: 3.2g
- Carbohydrates: 5.4g
Recipe type: Low Carb Fruit cake
Cuisine: Low carb
This low carb fruit cake is a great alternative to a traditional fruit cake.
Ingredients
- 170g Cranberries (dried)
- ½ cup Rum/brandy/gin
- ½ cup chopped Nuts (walnuts, Brazil)
- 1½ cups Almond meal
- 1 tbsp Natvia
- 1 tsp Cinnamon
- 1 tsp Mixed spice
- ½ tsp Baking soda
- ¼ cup Butter
- 1 tsp Vanilla essence
- 1 tbsp Almond essence
- 4 Eggs
- 4 tbsp rum (extra)
- Icing
- ½cup Mascarpone cheese
- 1 tbsp Rum or brandy
Instructions
- Soak cranberries in rum (or other alcohol) for 1 hour. Mix dry ingredients (almond meal,spices, baking soda). Add cranberries and chopped nuts. Beat eggs and add melted butter, Natvia and essences and add to remaining mixture. Pour mixture into a 20 cm greased cake time. Bake at 170 degrees C for about 20 minutes or until the cake is firm to touch and a knife inserted comes out clean. When you remove the cake from the oven, pour the remaining 4 tbsp rum over the hot cake.
- When cake is cool, spread with icing (combined mascarpone cheese and rum).
11 Comments
I have made this twice now, and it is absolutely fantastic, Julia, can you tell me does this keep for long, I made one today, doubled the recipe for a Christmas Cake, its got all the booze in it lol and on it … if I freeze it would it keep or should I just wrap it and keep it in a container? thanks so much for all your recipes, I have found so many on your site and they are all DELICIOUS 🙂
Hi
I found this recipe on Low Carb Diabetic. Surely 20 minutes is nowhere near long enough for a fruit cake. A normal Christmas cake would be in the oven for about 2½ hours. I have this cake in the oven at the moment and after 20 minutes it is still a wet as when it went in. I have now added another hour but I’ve a feeling even that may not be enough. Should this say 2 hours or 2hours 20 minutes? Help needed fast or I am about to waste a lot of ingredients, thank you.
Paul
Apologies for not getting back to you sooner and i hope you did get a good outcome! I have made this cake several times and it has never taken several hours to bake! Please update me with how long it took to bake. I know that ovens are all different when it comes to heat. I also realise that traditional fruit cakes take several hours to cook, however this is a much small and less moist mix.
Thanks
Julia
Hi Julia
I found the extra hour was sufficient so it had an hour and a half at 170C. Just tried it and it is delicious,
Thanks
Paul
Sorry that should have said 1hr 20mins
Hi Julia,
We love fruit cake and was very pleased to find your recipe as I am diabetic so this makes me very happy indeed.
I am tripling the recipe and at the moment have my fruit soaking in scotch whisky. Whats not to like. I will let you know how it turns out. Cheers!
are the dried cranberries sugar free? I live in Spain, and although dried cranberries are easy to find, they all have sugar in them–
Hi what can I substite for the 1Tbsp of natvia. I don’t have that where I live.
Just came across this recipe which I will be trying out for Christmas, but, just as well I’ve read the comments re baking times, as I see the recipe still hasn’t been properly edited ;{
Hello Julia
I’d also like to know how long this cake keeps. And if I use it for a Xmas cake how much prior can I make it? Does it develop.and richen with age like a traditional fruit cake?
Many thanks! Lynne
I’ve made this cake each Christmas since I came across the recipe. I do add extra chopped nuts of all kinds as well as extra reduced sugar Ocean Spray cranberries but otherwise, I follow the recipe as listed. It’s perfect every time.