This light, moist keto Christmas cake has all of the flavours of a fruit and nut cake but without the carbs and sugar. Made with almond flour, this seasonal cake is also gluten free.
Full of low carb dried fruits, nuts, sugar-free candied ginger and orange peel, this makes a great low carb fruit cake for any time of the year. We are enjoying a slice or two this Christmas though!
I have never been the biggest fan of traditional Christmas cake and just used to eat the marzipan and royal icing layer. Fruit cake has never been on my list either as I found it too try. HOWEVER, this changed my mind and taste buds with this sugar free fruit cake.
The sponge is lighter than a heavy traditional fruit cake but the flavour of Christmas is there. Plus we soaked our dried fruits in rum which worked for us! If you have ever tasted a Caribbean Black Christmas cake you would know how strong the rum flavour can be!
- Is Christmas cake low carb?
- What are the ingredients in a low carb Christmas cake?
- How to make a keto Christmas cake
- Can you make this without alcohol?
- Decorating a low carb Christmas cake
- How to store sugar-free fruit cake
- Can you freeze this keto Christmas cake?
- Recipe Tips
- More low carb Christmas Desserts to enjoy
- Keto Christmas Cake
Is Christmas cake low carb?
Traditional Christmas cake is packed with sugar, high carb dried fruit and wheat flour making even a thin slice of it high in carbs. That's without the sugar marzipan and royal icing layer!
This low carb Christmas cake has just 6g net carbs a slice for a healthier option. It's not just for Christmas but can be enjoyed as a keto fruit cake any time of the year too!
What are the ingredients in a low carb Christmas cake?
We have used almond flour with a small amount of whey protein powder for the cake mix base. The whey protein powder adds texture and structure to the cake as we are baking without gluten.
For the spices we have used a mixture of ground cinnamon, ginger, nutmeg and all spice. Add your own spice mix to the cake. We recommend that you taste the cake batter before adding the dried fruits and nuts to adjust the spice flavourings. This recipe was not over powering in the spices, but gently warm. Like a hug from a grandma in a soft cardigan.
The dried fruits used were a mix of cranberries and blueberries to keep the cake low in carbs. We soaked our fruits in rum overnight for additional flavour and to keep the cake moist. When using dried cranberries and blueberries check for added sugars when purchasing them. Or make your own.
For the chopped nuts we used walnuts but you could use a mixture of any low carb nuts. Brazil nuts and pecans make a great mix. If you want to check the carbs in nuts, the button below will take you to a complete list.
For the sweetener we used a brown monkfruit for an extra layer of flavour. Traditional Christmas cake can have molasses in it, so we wanted to try to use brown low carb sweetener instead. If you don't have brown or golden sweetener, white is just fine. Add a touch more spice instead.
How to make a keto Christmas cake
All you need is just one large mixing bowl to make this easy recipe. It's basically a spiced almond flour cake with low carb friendly dried fruit and nuts.
Two things that need to be prepared before you make the cake:
- Ensure that your dried berries are soaked overnight either in rum/brandy/whiskey or water. Sugar free cranberry juice would work too.
- The sugar free candied orange peel and ginger should be made the day before. Both are easy to make and very similar to regular candied peel and ginger, just with the swap of using a low carb sugar.
Can you make this without alcohol?
The rum soaked dried fruit is entirely optional. Swap the rum for hot water or a sugar free cranberry juice.
Decorating a low carb Christmas cake
This cake is great served like a plain fruit cake but we have a few other decoration ideas you might want to try:
- Slices of blanched almonds before baking, then top with a few fresh cranberries once baked (as per our photos).
- If you want to use a marzipan coating or decoration, try our sugar free marzipan recipe. It's very quick and easy to make.
- A mixture of mascarpone cheese, whipped with heavy cream for a white topping. (If you are decorating the cake with a creamy topping, decorate it on the day you are serving it for the best results).
- Use a mixture of candied orange peel, candied ginger and chopped nuts.
How to store sugar-free fruit cake
This cake will store in the refrigerator for at least 5 days if kept in an air tight container. I've just enjoyed a slice of 4 day cake with my morning coffee and it was still light and delicious.
Can you freeze this keto Christmas cake?
This cake can be made ahead and frozen until you want to serve it. We have half a cake sitting happily in our freezer as I type! We wrapped the cake in cling film before freezing. You could cut it into slices too and freeze them individually.
To defrost, remove from the freezer and place in the refrigerator until thawed all the way through.
Drain the dried fruits before use. Any leftover rum could be enjoyed in a cocktail.
Just like a traditional Christmas cake you could lightly prick the cake once baked and sprinkle it with festive rum or brandy.
This cake can be made without the whey protein powder. Replace it with almond flour or even ground flaxseed.
More low carb Christmas Desserts to enjoy
This post may contain affiliate links. Please read my disclosure policy for more information.
Keto Christmas Cake
The Spices & Flavourings
- 1 teaspoon cinnamon
- ½ teaspoon all spice
- 1 teaspoon ginger, ground
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon orange zest finely grated
- 2 tablespoons sugar free candied orange pieces
- 2 tablespoons sugar free candied ginger pieces
- ¾ cup chopped nuts such as walnuts, brazil nuts, pistachio choose your own preference
- ½ cup dried cranberries soaked in rum or water the night before
- ¼ cup dried blueberries soaked in rum or water the night before
- 1 cup blanched almond slices
- ¼ cup cranberries
- Preheat the oven to 180C/350F degrees. Grease and line an 8 inch springform cake tin with parchment paper.
- In a large bowl, whisk the butter until smooth and light.
- Add the brown monkfruit and whisk until combined.
- Whisk in the eggs, one at a time until the mixture is light and fluffy.
- Add the almond flour, whey protein powder, salt, baking soda and baking powder and continue to whisk until smooth.
- Add the vanilla extract, almond extract, orange zest, cinnamon, nutmeg, ground ginger and all spice. Whisk until combined. Taste test the batter and adjust to your own taste.
- Stir in the chopped nuts, dried fruit and candied peel and ginger.
- Spoon into the cake tin. Decorate with blanched almond slices and cranberries (optional).
- Bake for 45-55 minutes until the cake is firm. If the edges start to brown and the middle is not yet cooked, cover the edges with silver foil.
- Remove the cake from the oven and allow to cool for 10 minutes in the tin before removing.
- Optional: Brush the top of the cake with melted butter for a glossy look.
The information shown is an estimate provided by an online nutrition calculator.