Keto Fruitcake in the 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 light-years ahead from 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 and macros. 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 turbo tasty 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 stay. This is why we decided to use this seductive flavour 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!
Let’s get fruity and creative (only 2,4 g net carbs!!!)
Keto Fruitcake
Ingredients
- 70 g dried Hippophae Berries (Sea Buckthorn) You can use cranberries or red currant
- 100 ml (1/2 cup) warm water
- 2 tbsp dark rum you can heat it prior so that the alcohol evaporates
- 10 medium eggs free-range
- 225 g (1 cup) butter grass-fed
- 6 micro scoops 100% stevia extract Alternatively use 5 tbsp stevia-erythritol blend sweetener
- 150 g (1 cup) almonds roasted
- 150 g (1 cup) walnuts roasted
- 1 tbsp psyllium powder you can use ground flaxseed instead
- 1 tbsp coconut flour
- 1/2 tsp sea salt
- 1/2 tsp citric acid alternatively use 4 tbsp lemon juice
- 1/2 tsp baking soda
- 1 tbsp lemon zest
- 1 tbsp orange zest you can use 2 drops of orange peel oil
- 1 tbsp vanilla extract organic
- 12 tbsp sparkling mineral water
Icing
- 500 g (2 cups) Mascarpone
- 100 ml water in which Hippophae was soaked
- 4 micro scoops 100% stevia extract Alternatively, use a sweetener blend to taste
- 1 tbsp vanilla extract
Instructions
- Soak the Hippophae berries in warm water and add 2 tbsp of heated rum. (you can heat it in a small saucepan, or just use a candle underneath your spoon) Cover it with a plate and keep it at room temperature.
- Roast the almonds and walnuts in the oven for 10 minutes at 170ºC (140ºF). Let them cool down and then grind them finely using a food processor.
- Beat the eggs using an electric mixer. Add sea salt, citric acid, stevia 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 psyllium 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. At this point add strained Hippophae berries to the mixture and mix with a spatula. Keep the water in which the berries were soaked.
- Preheat the oven to 170ºC (140ºF). Grease a "Glamoutsa" pan (bundt pan) with coconut butter and sprinkle it with some coconut flour. Pour in the batter and place it in the oven.
- Bake the cake 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.
- Mix mascarpone with the remaining water in which you soaked the berries. Add stevia and vanilla extract.
- Fill the cake with the Mascarpone mixture and cover it from all sides. Decorate the cake with some Hippophae berries, walnuts, almonds, coconut shavings and frozen berries of your choice.
- Refrigerate for 2 hours before serving.
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