Easy Dirty Keto Fruitcake | Carbalose Carbquik Almond flour recipe

Easy Dirty Keto Fruitcake | Carbalose Carbquik Almond flour recipe | With or without alcohol

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While this is not a strict keto recipe, it is Low carb, dirty keto fruit cake. The original recipe was over 58 carbs per slice, and this adapted version is now just 8 net carbs. If you are not comfortable with the cherries, you can always leave them out and increase the blueberries and cranberries. Or, just leave out the dried fruit and just keep the nuts. Totally up to you. Enjoy.
Keto Fruit Cake (adapted from Joy of Baking)
1 c Dried fruit (⅓ each of blueberries, cranberries, cherries)
½ c Rum, brandy, wine, whisky (or ½ c strong brewed Spiced tea)
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated sugar substitute (1;1)
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 1/2 cups (195 grams) Carbalose flour or Carbquik) Link down below
1/2 cup (50 grams) almond flour
1 teaspoon baking powder
1/4 teaspoons salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
Zest of one orange or 1 tbsp dried orange peel
2 cups of chopped nuts
1/4 cup (60 ml) almond milk
At least 1 day before, combine the dried fruit, stir in the alcohol, cover, and let sit at room temperature at least a day (up to two days). Stir occasionally. If using tea, on the day you bake the fruitcake, brew the tea to double strength and while tea is hot, add to the fruit, cover and let set for at least 30 min.
When ready to make the cake batter, preheat oven to 350 degrees F, with the oven rack in the center of the oven. Spray a 9x5 loaf pan with olive oil and line with parchment paper and set aside..
In a separate bowl, whisk together the Carbalose flour, almond flour, baking powder, salt, cinnamon, nutmeg, allspice, and orange zest. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the extracts. Add the dried fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture just until incorporated. Then beat in the milk and then the remaining flour mixture.
Scrape the batter into the prepared pan and bake for about 50 -60 minutes or until a toothpick inserted into the center comes out clean. (If you find the cake is browning too much, cover with a piece of aluminum foil.) Remove from the oven and let cool on a wire rack for about 10 minutes before removing from the pan. The cake does benefit from being stored a day or two before serving, as this softens the outer crust and allows the flavors to mingle. You can cover and store this cake for about a week at room temperature or it can be frozen.
Makes1 Loaf
Nutritions | serves 18 | 8 net carbs | 14g total carbs | 6g fiber | 17g fat | 7g protein| 219 calories
to products I like and use
Carbalose flour amzn.to/30qS80A
Carbquik amzn.to/30ph34L
Almond Flour amzn.to/33m50H5
Coconut Flour amzn.to/2Sij7qG
Xanthan Gum amzn.to/3cQjYIL
Psyllium Husk amzn.to/33k1Pja
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