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Keto Christmas Cake

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.

528 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Step 1

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.
Step 2

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.
Step 3

Stir the cranberries into the batter.
Step 4

Spoon the cake batter into the greased bundt tin, filling to about an inch away from the rim of the tin.
Step 5

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.
Step 6

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.
Step 7

Once cool, use a palette knife or spatula to decorate the top of the cake with the frosting to create a snow capped look.
Step 8

Finely chop the pecans and scatter over the frosting to serve.

Ingredients