This keto fruitcake is perfect for fall or winter, especially close to the Holidays. It has warm touches of cinnamon and nutmeg… But lets be honest, it’s the rum soaked fruits that make it a recipe that you can really enjoy all the time! 🤪

Ingredients

1 cup almond flour
3/4 cup white rum
1/2 cup dry unsweetened cranberries
1/2 cup dry unsweetened starfruit (carambola)
1/2 cup golden monkfruit
1/2 cup pecans
1/2 cup macadamia nuts
1/4 cup shredded unsweetened coconut
1/4 cup pumpkin seeds
1/4 cup butter, melted
3 large eggs, room temperature
2 Tbsp flaxmeal
1 Tbsp orange zest
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of salt

Yields: 15 servings
Per serving*:
Calories: 179
Net carbs: 2
Protein (grams): 5
Fat (grams): 16

Prep time: 15 min
Cook time: 35 min
Total time: 13 hr 20 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Combine the cranberries, starfruit, and orange zest in a mason jar or any other sealable container.

Add the white rum to the jar, mix, and seal the container.

Leave the container at room temperature for 12-24 hours.

NOTE: You can dehydrate fresh cranberries and starfruit using a dehydrator or an oven set at a low temperature. For the starfruit, remember to dice it into small pieces, removing the core and seeds.

After the fruit has soaked, strain it and set it aside. You can save the infused rum for drinks!

Preheat the oven to 325F.

In a large bowl, combine the almond flour, monkfruit, coconut, flaxmeal, baking powder, spices, and a pinch of salt.

In a smaller bowl, whisk together the eggs and butter.

Fold the egg and butter mixture into the dry ingredients in the large bowl.

Add the rum-soaked fruits, pecans, macadamia nuts, and pumpkin seeds, mixing until well combined.

Transfer the mixture to a loaf pan and bake for 30-35 min, or until the top is golden.

Remove the fruitcake from the oven and let it cool at room temperature for 30 min.

Optionally, while the fruitcake is cooling, you can brush the top with 1-2 Tbsp of the infused rum for a stronger boozy flavour.

Once the fruitcake has cooled, thinly slice and serve.

Enjoy your delicious homemade fruitcake!