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One sunny summer day, my family and I decided to have a picnic at the beach. I wanted to make something refreshing and healthy for everyone to enjoy, so I decided to make a Keto Christmas Cake. I started by mixing almond flour, coconut flour, and a little bit of stevia to sweeten it. Then, I added some fresh strawberries and blueberries to give it a burst of summer flavor. After baking it in the oven, the cake came out smelling delicious! We brought it to the beach and when we took a bite, it tasted like a slice of summer. It was the perfect treat to enjoy on a sunny day by the ocean.
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Origins of Keto Christmas Cake:
The origins of Keto Christmas Cake can be traced back to traditional Christmas fruitcakes that have been enjoyed for centuries. Fruitcakes have a rich history and were originally made with preserved fruits and nuts, as a way to extend their shelf life during the winter months. The recipe for Keto Christmas Cake takes inspiration from these traditional fruitcakes but eliminates the high sugar content and replaces it with low carb and keto-friendly ingredients. This allows individuals following a ketogenic diet to enjoy a festive treat without compromising their dietary goals.
Best Time to enjoy Keto Christmas Cake:
Keto Christmas Cake is best enjoyed during the holiday season, specifically around Christmas time. This is when the cake’s flavors and aromas truly capture the festive spirit. The availability of fresh ingredients such as almonds, walnuts, and dried fruits also aligns with the winter season, making it the perfect time to savor this delicious treat. Additionally, Keto Christmas Cake can be a wonderful addition to holiday gatherings and parties, allowing everyone to indulge in a guilt-free dessert.
Perfect Food Pairings with Keto Christmas Cake:
Keto Christmas Cake pairs well with a variety of complementary dishes and beverages. For a well-rounded meal, consider serving the cake with a dollop of whipped cream or a scoop of sugar-free vanilla ice cream. This adds a creamy and indulgent element to the cake. Additionally, a warm cup of spiced herbal tea or a glass of dry red wine can enhance the flavors of the cake and create a delightful sensory experience. For those following a low carb or ketogenic diet, pairing the cake with a cup of bulletproof coffee or a glass of unsweetened almond milk can be a great option.
Tips and Tricks to prepare Keto Christmas Cake:
- Soak the dried fruits in rum or brandy overnight to enhance their flavor.
- Replace regular flour with almond flour or coconut flour to keep the cake low carb.
- Add a pinch of cinnamon, nutmeg, or allspice for a warm and festive flavor profile.
- If you prefer a moister cake, brush the top with a sugar-free syrup or a splash of rum after baking.
- To make the cake more visually appealing, decorate the top with sliced almonds or a sprinkle of powdered erythritol.
Let’s get Started!
Keto Christmas Cake is a delightful and guilt-free treat that allows individuals following a low carb or ketogenic diet to indulge in the flavors of the holiday season. Whether you’re celebrating Christmas or simply craving a festive dessert, this recipe is sure to satisfy your sweet tooth without derailing your weight-loss goals. So, gather your ingredients, preheat your oven, and embark on a culinary journey filled with joy and delicious flavors. Don’t forget to share your creations with friends and family, and spread the holiday spirit one slice of Keto Christmas Cake at a time!
Ingredients
- 100% Pure Erythritol by Now (5 tablespoon)
- Raw Egg Whole (4 small)
- Almond Milk, Chocolate, Unsweetened (3 tablespoon)
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s (8 ounce)
- Cinnamon, Ground (2 teaspoon)
- Vanilla Extract (1 teaspoon)
- Spices Nutmeg Ground (1 tsp)
- Orange Peel Or Zest Raw (1 tbsp)
- Lemon Juice (1 tablespoon)
- Ginger, Ground (1 tablespoon)
- Baking Soda (½ teaspoon)
- Cranberries, Fresh (½ cup, whole pieces)
- Cloves, Ground (0.5 teaspoon)
- Unsalted Butter (⅓ cup)
- Cream Cheese Spread (⅓ cup)
- 100% Pure Erythritol by Now (¼ cup)
- Unsalted Butter (¼ cup)
- Pecans, Raw (¼ cup, halves)
Instructions
- 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.
- 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.
- Stir the cranberries into the batter.
- Spoon the cake batter into the greased bundt tin, filling to about an inch away from the rim of the tin.
- 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.
- 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.
- Once cool, use a palette knife or spatula to decorate the top of the cake with the frosting to create a snow capped look.
- Finely chop the pecans and scatter over the frosting to serve.
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Nutrients
Protein: 13g
Fat: 47g
Total Carbs: 27g
Net Carbs: 5g
Calories: 505 KCal
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