About
This low carb Christmas cake is the perfect holiday indulgence and a great alternative to the classic fruit cake.
Packed with festive flavors and topped with creamy cinnamon frosting, this makes a great centrepiece for the holiday table.
Ingredients
- 5 tablespoon 100% pure erythritol by now
- 4 small raw egg whole
- 3 tablespoon almond milk, chocolate, unsweetened
- 8 ounce food cupboard home baking almonds ground by sainsbury's
- 2 teaspoon cinnamon, ground
- 1 teaspoon vanilla extract
- 1 teaspoon spices nutmeg ground
- 1 tablespoon orange peel or zest raw
- 1 tablespoon lemon juice
- 1 tablespoon ginger, ground
- ½ teaspoon baking soda
- ½ cup, whole pieces cranberries, fresh
- ½ teaspoon cloves, ground
- â…“ cup unsalted butter
- â…“ cup cream cheese spread
- ¼ cup 100% pure erythritol by now
- ¼ cup unsalted butter
- ¼ cup, halves pecans, raw
Instructions
- Preheat the oven to 340 degrees Fahrenheit and lightly grease a bundt tin with a little butter. Add 1/3 cup of butter to a food processor along with 5 tablespoons of erythritol and blend until creamy. Add the eggs and vanilla and blend until smooth and frothy.
- Add the ground almonds, vanilla, lemon juice, milk, orange zest, ginger, nutmeg, cloves, baking soda and 1 teaspoon of the ground cinnamon. Blend until you have a smooth cake batter.
- Stir the cranberries into the batter.
- Spoon the cake batter into the greased bundt tin, filling to about an inch away from the rim of the tin.
- Transfer to the oven to bake for 35 minutes until golden brown and a skewer comes out clean. Let the cake cool in the tin before turning out then let cool completely before frosting.
- Whilst the cake is cooking you can prepare the icing. Add the erythritol to a food processor and blend until powdered. Add the remaining butter, cream cheese, and remaining cinnamon to the food processor and blend until smooth.
- Once cool, use a palette knife or spatula to decorate the top of the cake with the frosting to create a snow capped look.
- Finely chop the pecans and scatter over the frosting to serve.
Nutrition Facts
- Servings: 6
- Calories: 504.6kcal/2111.4kJ (per serving)
- Fat: 46.7g (per serving)
- Carbs: 27.3g (per serving)
- Protein: 13.4g (per serving)