Keto Fruitcake in glorious Glamoutsa shape
Keto Fruitcake is finally here! A cake with berries, in fact, can and should be Ketonised! It’s not like we can’t eat any fruits on Keto, but then again, we should really stay away from the modern hybrids. They simply do more harm than good.
The amount of sugar in average fruit that the contemporary world has to offer in the market is abnormally larger than what original fruits had
Ancient people ate it only seasonally. When they wanted to preserve some fruit, they would dry them and use them as spices, not as main ingredients. This is how fruits ended up in cake!
Keto Fruitcake and Keto-friendly fruits
If you are an experienced Ketonian, you know that not more than a handful of berries per portion is fitting into our lifestyle. Some lemon juice will not do harm and all the citrus peel is more than welcome. But even among berries, there are those with higher fructose content and those that will not even harm the diabetics. So how do we choose?
Sea Buckthorn on the throne of Keto fruits
Not long ago, we published an article about Hippophae (Sea Buckthorn). Many Ketonians did not even know about it. Furthermore, many did not know that they can have them on Keto in all forms.
Hippophae are tart berries, they are extremely rich in vitamins (almost 200 different kinds of vitamins) and what’s most interesting – they are oily and rich in omega-3, omega-6, omega-7 and omega-9. Now, there’s no other food on Earth that has this rich profile of omega fatty acids. But it’s not only this, the aroma is so fruity, exotic and refreshing. This is why we’ll use them in our festive Keto fruitcake!
Ketonians ask about rum
Maybe you will notice that we are often using natural rum flavouring in our recipes. We like the aroma but we don’t like the alcohol content. However, if you use regular rum and heat it to the boiling point, the alcohol will evaporate. Interestingly, the majority of the aroma will remain. This is why we decided to use this seductive flavour of the galactic centre in our Keto fruitcake. Well, after all, all kinds of fruitcake always have a dash or two of liquer.
A Keto cake experiment that went great – again
Oh yes, this was another experiment. It was performed on the safe grounds of our extremely successful Keto Vasilopita. However, remember our Glamoutsa cake? We decided to use the same kind of cake pan to lift our Keto fruitcake to the same attractive visual level. And it was a great decision!
These kinds of pans, especially the metallic ones, are excellent for Keto baking. The middle part transfers the heat equally so you can never end up with a cake that is baked on the outside while soft in the middle. In most of the cases, we need to avoid this!
Some of the ingredients for this creation we recommend
Keto Fruitcake in glorious Glamoutsa shape
Course: Keto dessertCuisine: Keto MediterraneanDifficulty: Medium24
servings20
minutes50
minutes240
kcalIngredients
70g (2,5 oz) dried Sea Buckthorn berries
100 ml (1/2 cup) warm water
2 tbsp dark rum
10 medium or 8 large eggs (organic, pasture raised)
225g (8 oz) butter ( preferably goat or sheep butter)
10 drops of liquid monk fruit or stevia sweetener (Alternatively use 5 tbsp stevia-erythritol blend sweetener)
150g (5,3 oz) macadamia nuts
150g (5,3 oz) pecans
1 tbsp grass-fed gelatine (powdered or granulated)
2 tbsp coconut flour
1/2 tsp sea salt
4 tbsp lemon juice (or 1/2 tsp citric acid)
1/2 tsp baking soda
1 tbsp lemon zest (or any other organic citrus)
1 tsp vanilla extract
12 tbsp sparkling mineral water
- Icing
500g (17,6 oz) goat cream cheese (alternatively use mascarpone)
Water which you used for soaking the sea buckthorn berries
1 tsp vanilla extract
1/2 tsp clove powder
1/2 tsp ceylon cinnamon
Directions
- Soak the sea buckthorn berries in warm water and add 2 tbsp of heated rum in a ceramic bowl or a cup. You can heat it in a small saucepan, and then add it to the berries. Cover to cup with a small plate and set aside.
- Slightly heat the nuts in the oven at 100ºC (200ºF) and then let them cool down. Grind them using a food processor. Make sure you do it slowly and gradually so that they don’t form a paste.
- Beat the eggs using an electric mixer. Add sea salt, citric acid, sweetener and baking soda.
- Melt the butter and add it slowly to the egg mixture. Now start adding ground nuts spoon by spoon. Add citrus zest and vanilla extract.
- At this point, add gelatine powder and coconut flour. The batter will get thicker now.
- Start adding sparkling mineral water spoon by spoon. Beat the mixture for another 2-3 minutes. Add strained sea buckthorn berries to the mixture and mix with a spatula. Keep the water in which the berries were soaked because you will need it for the icing.
- Preheat the oven to 170ºC (140ºF). Grease a “Glamoutsa” pan (bundt pan, preferably silicone or non-stick with granite coating) with a small amount of coconut oil and sprinkle it with some coconut flour. Pour in the batter and place it in the oven.
- Bake the Keto fruitcake for 50 minutes without opening the oven. When it’s ready remove it from the pan and let it cool down totally. Now cut the cake in half horizontally as shown in the photo.
- Mix goat cream cheese or mascarpone with the remaining water in which you soaked the berries. Add the sweetener and vanilla extract.
- Fill the cake with the icing and cover it from all sides. Decorate the cake with some sea buckthorn berries, walnuts, almonds, coconut shavings or some other Keto friendly berries.
- Refrigerate for 2 hours before serving.
Did you make this recipe?
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