Christmas Cake

Servings: 6
Calories: 504.6kcal/2111.4kJ (per serving)
Fat: 46.7g (per serving)
Carbs: 27.3g (per serving)
Protein: 13.4g (per serving)

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.

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.