Keto Christmas Cake Recipe

Gluten Free
Vegetarian
4.7/5
(1155 reviews)
Keto Christmas Cake
Zylo Recipes

Description

Imagine a Christmas cake, deeply flavorful and moist, that reimagines holiday tradition. This isn't your grandmother's heavy fruitcake; instead, it's a lighter, yet equally satisfying treat, perfect for ending a festive meal or enjoying with a cup of tea on a cold winter's day. The cake itself is a symphony of warm spices – cinnamon, nutmeg, and cloves dance together, creating an aromatic experience that fills your kitchen with the scent of Christmas.

Finely chopped nuts, like pecans and walnuts, provide a delightful textural contrast, offering a satisfying crunch against the tender crumb. Dried cranberries and perhaps a touch of orange zest add bursts of bright, fruity sweetness that perfectly complement the rich, nutty base. Each bite is an exploration of flavors, a harmonious blend of sweet, spicy, and nutty notes that evoke feelings of comfort and joy.

The cake is incredibly moist, ensuring that every slice is a delectable experience, never dry or crumbly. This moisture comes from the careful balance of ingredients, creating a cake that melts in your mouth. Visually, the cake is a feast for the eyes.

Its golden-brown hue, speckled with colorful dried fruits and nuts, makes it an inviting centerpiece for any holiday table. A generous layer of creamy frosting, delicately flavored with cinnamon, adorns the top, adding a touch of elegance and indulgence. The frosting is smooth and velvety, providing a sweet counterpoint to the spiced cake.

You can easily customize the decoration to your liking, adding candied fruits, a dusting of powdered sugar, or a sprinkle of chopped nuts for an extra touch of festive flair. This Christmas cake is more than just a dessert; it's an experience, a celebration of the holiday season in every bite. It's a cake that brings people together, sparking conversation and creating lasting memories.

Whether you're sharing it with family, friends, or enjoying a quiet moment of solitude, this cake is sure to bring a smile to your face and warm your heart.

Preparation Time

Prep Time
30 min
Cook Time
35 min
Total Time
1 h 5 min

Nutrition Information

Per 1 servings serving
C
Calories
700 Kcal

C
Carbs
20 g
Fi
Fiber
8 g
Sugar
5 g

P
Protein
12 g

C
Fats
60 g
Saturated Fats 30 g
Unsaturated Fats 25 g

Cholestrol 150 mg
Sodium 100 mg
Potassium 200 mg
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Ingredients

    1.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    5 tablespoon
    2.
    Raw Egg Whole
    Raw Egg Whole
    4 small
    3.
    Almond Milk, Chocolate, Unsweetened
    Almond Milk, Chocolate, Unsweetened
    3 tablespoon
    4.
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    8 ounce
    5.
    Cinnamon, Ground
    Cinnamon, Ground
    2 teaspoon
    6.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    7.
    Spices Nutmeg Ground
    Spices Nutmeg Ground
    1 tsp
    8.
    Orange Peel Or Zest Raw
    Orange Peel Or Zest Raw
    1 tbsp
    9.
    Lemon Juice
    Lemon Juice
    1 tablespoon
    10.
    Ginger, Ground
    Ginger, Ground
    1 tablespoon
    11.
    Baking Soda
    Baking Soda
    ½ teaspoon
    12.
    Cranberries, Fresh
    Cranberries, Fresh
    ½ cup, whole pieces
    13.
    Cloves, Ground
    Cloves, Ground
    0.5 teaspoon
    14.
    Unsalted Butter
    Unsalted Butter
    ⅓ cup
    15.
    Cream Cheese Spread
    Cream Cheese Spread
    ⅓ cup
    16.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    5 tablespoon
    17.
    Unsalted Butter
    Unsalted Butter
    ⅓ cup
    18.
    Pecans, Raw
    Pecans, Raw
    ¼ cup, halves

Instructions

    1.
    Preheat the oven to 340 degrees Fahrenheit (170 degrees Celsius). Lightly grease a bundt tin with butter. In a food processor, combine 1/3 cup of butter with 5 tablespoons of erythritol and blend until creamy. Add the eggs and vanilla extract, blending until the mixture is smooth and frothy.
    2.
    Add the ground almonds, vanilla extract, lemon juice, milk, orange zest, ground ginger, nutmeg, cloves, baking soda, and 1 teaspoon of ground cinnamon to the food processor. Blend until a smooth cake batter forms.
    3.
    Gently stir the cranberries into the batter until evenly distributed.
    4.
    Spoon the cake batter into the prepared bundt tin, filling it to about an inch from the rim.
    5.
    Transfer the bundt tin to the preheated oven and bake for 35 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean. Let the cake cool in the tin before turning it out, then allow it to cool completely before frosting.
    6.
    While the cake is cooling, prepare the icing. Add the erythritol to a food processor and blend until it becomes powdered. Add the remaining butter, cream cheese, and ground cinnamon to the food processor and blend until smooth and creamy.
    7.
    Once the cake is completely cool, use a palette knife or spatula to decorate the top of the cake with the frosting, creating a snow-capped look.
    8.
    Finely chop the pecans and scatter them over the frosting to serve. Enjoy your low-carb Christmas cake!