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keto christmas cake

Keto Christmas Cake

Course: Dessert
Cuisine: gluten free, Low Carb
Keyword: Diabetic Fruit Cake, low carb christmas
Prep Time: 18 minutes
Cook Time: 55 minutes
Total Time: 1 hour 13 minutes
Servings: 10 slices
Calories: 355kcal
Author: Angela Coleby
A low carb fruit cake with all the taste and texture of a Christmas cake. Light in texture and full of warm spices.
Print Recipe


  • ½ cup butter softened
  • ½ cup brown monkfruit other low carb sweetener can be used
  • 5 large eggs
  • 2 ½ cups almond flour
  • ¼ cup whey protein powder unflavoured
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

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

Optional Decoration

  • 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 preparation time does not include the preparation of the candied orange peel and ginger. Nor the soaking of the dried fruits. Further information on this is in the recipe content.
The nutritional value of the nuts for this recipe is based on walnuts.  
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1slice | Calories: 355kcal | Carbohydrates: 10g | Protein: 13g | Fat: 31g | Fiber: 4g