Table of Contents
Description
This keto fruit and nut cake is moist, rich, low-carb, and sugar-free — a healthy dessert packed with nuts, berries, and cozy flavor.
Introduction
If you’ve ever thought that fruit-and-nut cakes were off-limits on a keto or low-carb lifestyle, this recipe is about to change your mind. This keto fruit and nut cake delivers everything you love about a classic fruit cake — moist texture, nutty crunch, and bursts of fruity flavor — without the sugar overload or carb crash. 🍰✨
Designed for anyone following a keto, low-carb, or sugar-free way of eating, this cake feels indulgent while staying surprisingly wholesome. It’s perfect for holidays, afternoon coffee breaks, or those moments when you want a slice of something special that still aligns with your health goals. Unlike traditional fruit cakes that rely on refined flour and candied fruit, this version uses keto-friendly flours, natural fats, and low-glycemic fruits to keep things balanced.
The best part? This is an easy healthy recipe that doesn’t require complicated steps or fancy tools. Whether you’re baking for family, guests, or just yourself, this cake brings warmth, comfort, and a touch of celebration — all while staying keto-approved.
Ingredients
Main Ingredients
- 1½ cups almond flour
- ¼ cup coconut flour
- ¾ cup powdered erythritol or keto sweetener
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ½ cup unsalted butter, melted (or coconut oil)
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ⅓ cup keto-friendly dried fruit or fresh berries (chopped strawberries, raspberries, or sugar-free dried cranberries)
Why These Ingredients Work
Almond and coconut flours keep the cake low-carb while adding moisture and structure. Nuts add crunch and healthy fats, and small amounts of low-carb fruit bring natural sweetness without spiking carbs.
Ingredient Notes
- Almond Flour: Use blanched, fine almond flour for the best cake-like texture.
- Coconut Flour: A little goes a long way; it absorbs moisture and helps bind the batter.
- Sweetener: Powdered sweetener blends smoothly and avoids graininess.
- Fruit: Keep portions small to maintain keto macros while still enjoying fruity flavor.
- Butter vs. Coconut Oil: Butter adds richness, while coconut oil keeps it dairy-free.
Recipe Equipment
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
- 8-inch round or loaf cake pan
- Parchment paper
- Oven
Recipe Stat Sheet (Quick View)
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40–45 minutes |
| Total Time | 1 hour |
| Servings | 10 slices |
| Difficulty | Easy |
| Diet | Keto, Low-Carb, Sugar-Free |
| Baking Method | Oven |
Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line the cake pan with parchment paper or grease well to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, and salt. This ensures even flavor throughout the cake.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk eggs until slightly frothy. Add melted butter, almond milk, and vanilla extract. The mixture should look smooth and creamy.
Step 4: Make the Batter
Slowly pour the wet ingredients into the dry ingredients, mixing gently until a thick but smooth batter forms.
Step 5: Fold in Fruit and Nuts
Gently fold in chopped nuts and fruit. The batter will be rich and textured, with visible bits throughout.
Step 6: Bake Until Golden
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the top is golden and a toothpick comes out clean.
Step 7: Cool and Set
Let the cake cool completely in the pan before slicing. This helps it firm up and enhances the flavor.
Pro Tips & Variations
For a deeper flavor, toast the nuts lightly before adding them to the batter. Want a holiday twist? Add orange zest or a splash of sugar-free rum extract. You can also swap berries for chopped sugar-free dried cranberries for a more traditional fruit cake feel. If you prefer muffins, divide the batter into a muffin tin and bake for 18–22 minutes. This keto fruit and nut cake stores well and tastes even better the next day as the flavors settle.
Serving Suggestions
Serve this cake:
- With a dollop of sugar-free whipped cream
- Lightly dusted with powdered keto sweetener
- Alongside coffee or unsweetened tea
- As a festive dessert for holidays or gatherings
It’s rich enough to feel special, yet balanced enough for everyday enjoyment ☕🍰
Storage Information
- Room Temperature: Store covered for up to 1 day.
- Refrigerator: Keeps well for up to 5 days in an airtight container.
- Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the fridge.
Nutrition Facts (Per Slice – Estimated)
- Calories: ~240
- Net Carbs: ~3–4g
- Fat: ~20g
- Protein: ~6g
(Nutrition values may vary based on ingredients used.)
This keto fruit and nut cake proves that low-carb desserts can still be comforting, flavorful, and beautifully satisfying. Whether you’re baking for a celebration or simply treating yourself, this cake delivers on taste without compromising your goals. 💛 Try it out, share it with loved ones, and let me know in the comments how you customized yours. Don’t forget to save or share this recipe for later!