THE BEST Keto Fruitcake – 4.5g net carbs/slice
This is the BEST keto fruitcake I’ve ever had. OK OK it’s the only keto fruitcake I’ve ever had, sure, but even compared to full-sugar high-calorie fruitcake this was mindblowingly good.
You’ll need one Variety Pack of Moons Grove Farms’ candied citrus and ginger to make it.
The best ever KETO FRUITCAKE by Will Brame, Chief Confectionery Officer
Start with 1 package each of Moons Grove Farms’ lime, orange, grapefruit, lemon and two candied ginger (a variety pack!)
Dice into chunks.
Next, you’ll need:
1/2 cup chopped nuts (walnuts and pecans, or up to you)
1 cup blanched almond flour (not almond meal)
1/2 cup coconut flour
1/2 cup heavy whipping cream
1/4 cup allulose (or other sweetener if you prefer)
1 tsp baking powder
dash of salt
Combine the nuts and diced candied citrus and ginger in a bowl. In a separate bowl, mix the flours, cream and eggs thoroughly. Fold in the nuts and diced citrus peel and mix thoroughly.
Pour into a cake mold, then pop into a 350 degree oven for 20-30 minutes. Watch for when it looks done. Use a toothpick test in the center if you feel the need, or trust your instincts here.
When it’s cool enough to handle, remove from the mold and put on a festive holiday plate. Top with more citrus peel and an allulose glaze. Delicious with rum and topped with whipped cream!
This was amazingly, intensely good, but we will experiment in the future adding vanilla, ginger, nutmeg, cinnamon and/or allspice to the batter just to kick it up a notch.
This makes enough for 12 hearty slices, each 190 cals/slice, with 6g protein, 14g fat and 4.5g net carbs (5g fiber, 3g sugars, 1g starches and 16g allulose). Definitely pour some rum on it and top with fresh whipped cream for a holiday treat that’s out of this world– and will NOT raise your blood sugar or disrupt ketosis.