English keto Christmas cake with cranberries – the name itself is solemn and sounds like a title. Let’s celebrate Christmas in a royal way!
The classic English cake is made with candied fruit, but in keto Christmas cake we will use low-carb cranberries and give it more festivity with chocolate frosting.
Servings: 8 servings
- 200 g almond flour
- 100 g walnuts
- 100 g ghee
- 150 g cranberries
- 4 eggs
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger powder
- 1 tsp lemon zest
- 1 tbsp vanilla
- 2 egg whites
- 50 g erythritol (ground into a powder)
- 40 g ghee
- food coloring (optionally)
- cranberries and/or rosemary sprigs for decoration (optionally)
- Preheat the oven to 170°C and grease a cake mold with butter. A mold with a hole in the center looks a little more festive, but a rectangular one will work too.
- Prepare the dough. Whisk the eggs with the sweetener and add the melted clarified butter, mixing everything together until airy and frothy. Mix in the flour, salt, and baking powder thoroughly. Next, add the spices, nuts, and berries and mix gently until combined.
- Transfer the dough to the mold and flatten with a spatula. Bake for about 40 minutes, checking for doneness with a wooden stick – it comes out dry from the finished cake. Cool the cake for 15-20 minutes in the mold and carefully invert it onto a plate. Allow to cool completely before sprinkling with icing.
- Prepare the icing. Melt the butter, add the erythritol powder, matcha, or coloring. Whisk the egg whites a little, add them to the butter, mix thoroughly, and place in a saucepan over a low heat. Cook the glaze, stirring constantly and intensely, until the whites make the mass thicker. Take the thickened glaze off the heat and leave it to cool slightly without stirring.
- Pour half of the slightly warm icing over the cooled cake and let it harden a little (5 minutes in the fridge should be enough). Then pour the rest of it on top of the cake. It is great to place cranberries or rosemary sprigs on top of the cake. Let the icing set.
- If you want to color the icing a cheerful green, a teaspoon of matcha will be enough. For chocolate icing, take a tablespoon of cocoa.
- Store the finished cake in the refrigerator for up to 7 days.
Serving: 1serving | Calories: 355kcal | Carbohydrates: 4.75g | Protein: 10g | Fat: 33g