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Keto Fruitcake

Roberta Kapsalis
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Keto Dessert
Cuisine Keto Mediterranean
Servings 15


  • 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


  • 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


  • 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.
Keyword Fruitcake