Thanksgiving Fruit Cake

About

This Keto Thanksgiving recipe makes for a great post-dinner dessert or afternoon treat. Our simple low carb fruit cake is prepared from a moist ground almond sponge and is flavored with zesty orange and dried cranberries. This festive Keto cake is a great option to have on hand for visiting friends and family over the holidays.

Is Fruit Keto?

Fruit is often at the higher end of the carb scale, with only a small selection being Keto friendly. We have used dried cranberries for our festive fruit cake. Although these are a higher carb Keto option, they may be enjoyed sparingly on a low carb diet. We have also added a little orange to complement the seasonal flavors. We have used just enough orange juice and zest to provide flavor while keeping the carbs low.

Serving Suggestions

We have prepared this Thanksgiving Keto recipe as a simple sponge fruit cake. If you would like to add a little extra decadence to your Keto Thanksgiving dessert, you could frost or fill the center of the cake. We would recommend a simple cream cheese frosting or buttercream filling. Please be sure to adjust your macros to account for any changes or additions made to the recipe.

Ingredients

3 medium raw egg
2 cup, ground almonds, raw
2 tablespoon orange juice
2 tablespoon reduced sugar craisin dried cranberries by ocean spray
2 teaspoon orange peel or zest raw
2 teaspoon ginger, ground
1 ½ teaspoon baking soda
1 teaspoon cinnamon, ground
1 cup butter, unsalted
1 cup 100% pure erythritol by now
1 teaspoon vanilla extract
¼ cup almond milk

Instructions

Add the ground almonds, baking soda, cinnamon, and ginger to a mixing bowl. Stir well to combine. You may adjust the quantities of spices as desired to suit your personal tastes.
Bring the butter to room temperature so that it is soft and easy to mix. Add the butter to a large mixing bowl along with the erythritol. Beat together to combine until creamy and smooth.
Preheat the oven to 350 degrees Fahrenheit and lightly grease a deep loose bottom 6-inch cake tin. Crack the eggs one at a time into the butter mixture. Beat each egg into the butter until smooth and well combined.
Add the almond milk, orange juice, vanilla extract, and zest to the bowl with the egg and butter mixture. Stir everything well to combine. You may adjust the level of orange or vanilla as desired to suit your tastes.
Tip the dry ingredients into the bowl with the wet ingredients. Beat everything together well to combine until smooth. You should have a thick yet pourable cake batter.
Finely chop the dried cranberries. Add the cranberries to the cake batter. Stir well to combine so the fruit is distributed evenly throughout the mixture.
Spoon the batter into the prepared cake tin. Transfer the tin to the oven and bake for 50 minutes. After this time, the cake should be risen and golden, and a skewer should come out of the center clean. Set aside to cool in its tin, then slice to serve.