This keto fruit cake is the perfect replacement for a holiday favorite that fits into the keto diet. It is made by swapping out all purpose flour and sugar with almond flour and monk fruit sweetener. This cake is delicious and the amount of fruit and nuts used is small enough that each piece of cake only has around 6.4 g net carbs. Some preparation is required with grating the orange skin for orange zest and freshly squeezing two oranges for its juice.
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Check out some other dessert options like my keto “Nothing but Bundt” cake copycat recipe.
Keto Fruit Cake Instructions
Bring eggs, butter and cream cheese to room temperature before starting.
Cake
Preheat oven to 325° F. Then in a mixing bowl add 8 oz cream cheese and 1 3/4 cup monk fruit sweetener and mix until light and fluffy in a stand mixer. Then add 2 sticks of butter. Continue mixing until light and fluffy. Then add 4 eggs and continue mixing. Then add 2 tsp vanilla extract and 2 1/2 cups almond flour. Continue mixing. Then add 2 tsp baking soda, 2 tsp baking powder and 2 tbsp orange zest. Then add 1 cup chopped almonds, 3/4 cup chopped cashews, 2 tbsp cranberries and 2 tbsp raisins and continue mixing until fruits and nuts mixed evenly in batter. Grease 10 x 8 inches baking pan. Then add the keto fruit cake batter to the baking pan, spread evenly and smoothen top. Bake in oven at 325°F for 50 minutes.
Glaze
Heat pan on stove on medium heat when cake is done baking. Then add 1/4 cup orange juice and 1/4 cup monk fruit sweetener. Then mix well and cook until well combined. Set aside.
Finalizing Keto Fruit Cake
Poke holes throughout fruit cake to allow glaze to seep through. Then brush glaze on the top of keto fruit cake. Then let it cool to room temperature before serving.
Equipment
Ingredients
Cake
- 2 1/2 cup almond flour
- 2 cup monk fruit sweetener
- 2 sticks butter
- 4 eggs
- 8 oz cream cheese
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tbsp orange zest - grated
- 1 cup almonds - chopped
- 3/4 cup cashews - chopped
- 2 tbsp dried cranberries
- 2 tbsp raisins
- 2 tsp vanilla extract
Glaze
- 1/4 cup orange juice - freshly squeezed
- 1/2 cup monk fruit sweetener
Instructions
Cake
- Preheat oven to 325° F
- Then in a mixing bowl add 8 oz cream cheese and 1 3/4 cup monk fruit sweetener and mix until light and fluffy in a stand mixer.
- Then add 2 sticks of butter. Continue mixing until light and fluffy.
- Then add 4 eggs and continue mixing.
- Then add 2 tsp vanilla extract and 2 1/2 cups almond flour. Continue mixing.
- Then add 2 tsp baking soda, 2 tsp baking powder and 2 tbsp orange zest.
- Then add 1 cup chopped almonds, 3/4 cup chopped cashews, 2 tbsp cranberries and 2 tbsp raisins and continue mixing until fruits and nuts mixed evenly in batter.
- Grease baking pan. 10 x 8 inches.
- Then add the cake batter to the baking pan, spread evenly and smoothen top.
- Bake in oven at 325°F for 50 minutes.
Glaze
- Heat pan on stove on medium heat about 5 minutes before cake is done baking.
- Then add 1/4 cup orange juice.
- Then add 1/4 cup monk fruit sweetener. Then mix well and cook until well combined. Set aside.
Finalizing Keto Fruit Cake
- Poke holes throughout fruit cake to allow glaze to seep through.
- Then brush glaze on the top of cake.
- Then let it cool to room temperature before serving.
Notes
- Make sure eggs, butter and cream cheese are at room temperature.
Nutrition
Let us know how this keto fruit cake came out for you in the comments below.