Low Carb Classic Fruit Cake
Indulge in the festive flavors of this Low Carb Classic Fruit Cake, a healthier twist on the holiday favorite. Packed with nutrient-rich almond and coconut flours, this recipe is gluten-free, sugar-free, and perfect for those following a low-carb lifestyle. Infused with warm spices like cinnamon and nutmeg, this fruit cake is brought to life with unsweetened dried berries, crunchy nuts, shredded coconut, and a hint of lemon zest for bright freshness. With just 20 minutes of prep time and a slow bake that fills your kitchen with irresistible aromas, this decadent cake is ideal for holiday gatherings or as a year-round treat. Enjoy a slice with tea or coffee and savor the guilt-free sweetness of a classic dessert reimagined!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and erythritol sweetener until light and fluffy.
Add vanilla extract, almond extract, and eggs to the butter mixture. Beat until fully incorporated.
Gradually add the dry ingredients to the wet mixture, beating just until combined.
Fold in chopped nuts, mixed dried berries, shredded coconut, and lemon zest until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for about 70 minutes or until a toothpick inserted into the center comes out clean.
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.
Once cool, slice evenly and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.2 g | 407% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 114.6 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 758 mg | 58% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2079 mg | 44% | |
*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.
