Do you want a easy low-carb Christmas cake? Only a few simple ingredients? So incredibly easy the children can make it?
Well here you go, and you can see it’s so simple my 9 year old son baked it too, just to be sure.
UPDATE – Scroll below to watch the new cooking video. An easy, healthy, one bowl recipe.
Easy Low-Carb Christmas Cake
I love a stodgy, heavy Christmas cake, with the flavour of citrus peel and the crunch of the nuts inside. This easy low-carb Christmas cake tastes just like the real thing. It’s heavy and solid, but not at all stodgy.
There are SIX options depending on how authentic vs low carb you would like the easy low carb Christmas cake to be.
The plain version is the lowest in carbs, then you might want to add something a little special such as candied peel, goji berries, orange zest and brandy. Which, and how much you add, is completely up to you.
So go on, make a healthy low-carb Christmas cake recipe this year and surprise your guests. In fact, some may prefer it who hate fruit cakes, there are plenty that do.
Easy low-carb Christmas cake recipe - even my children can make this one! Tastes just like the real thing, only low carb.
This cake was baked in our house twice in two days. The first was when I was developing the recipe and I added the candied peel, the second was my 9 year old son who needed a cooking project for school.
He made it all by himself, all I had to do was crack the eggs for him. So it truly is a super easy low carb Christmas cake, tried and tested by my little prodigy.
Easy Low-Carb Christmas Cake
Ingredients
Basic easy low carb Christmas cake
- 110 g butter softened
- 4 tbsp granulated sweetener of choice or more, to taste
- 2 tsp ground cinnamon
- 2 tsp mixed spice/pumpkin spice
- 1 tsp almond essence/extract
- 4 eggs - medium
- 200 g almond meal/flour
Optional
- 100 g walnuts (or macadamias) chopped
- 75 g mixed/candied peel
- 75 g dried goji berries
- 75 g dried cranberries
- 50 g orange and lemon zest
Instructions
- Mix well the butter and sweetener until pale and fluffy.
- Add the spices and essence, mix again.
- Add the eggs, one at a time, mixing between each one.
- Add the almond meal/flour and mix until well combined.
- Stir through the nuts and optional extras now.
- Line a 8 inch/20cm round baking tin with baking parchment/paper and butter the sides well.
- Spoon into the prepared tin and bake at 180C/350F for 20 minutes, or until cooked (ovens vary).
6 Optional extras :: If you choose to add the following, these are the additional nutrition values you must add.
These values are per cake. The cake makes 10 slices, so divide by 10 to calculate per slice.
Remember a slice of traditional fruit cake is 69g total carbs, 7g fibre, 62g net carbs. For me, I choose the addition of the candied peel. Next time however, I will be adding my own lemon and orange zest to keep it even lower – yet the traditional flavour of zest will remain.
- 1/2 cup walnuts – total carbs 8g, fibre 4g, net carbs 4g
- 1/2 cup macadamias – total carbs 7.6g, fibre 4.7g, net carbs 2.9g
- 1 cup candied peel – total carbs 70g, fibre 3g, net carbs 67g
- 1/2 cup orange and lemon zest – total carbs 18g, fibre 8g, net carbs 10g
- 1 cup goji berries – total carbs 110g, fibre 16g, net carbs 94g
- 1 cup cranberries – total carbs 131g, fibre 9g, net carbs 122g
Get ready for Christmas and start planning your healthy low carb meals. Even party menus are included in this book. So start celebrating now and treat yourself to this beautiful keto celebration cookbook, available for instant download. Perfect for Thanksgiving and Christmas.
Wishing you all a very happy Thanksgiving, Christmas, and healthy new year.
LOW-CARB SWEET TREATS: Who else wants to enjoy parties AND stay on track? Get all the healthy low-carb recipes you’ll need – CLICK HERE
Tania says
Just wondering if this cake can be frozen?
Libby www.ditchthecarbs.com says
Yes, it freezes brilliantly!
Gloria says
I’ve made this cake for the second year running. Last year, it was very enjoyable and I was glad of a low carb option to have instead of all the usual sugary ‘treats’. This year, I pre-soaked the gojis, cranberries and citrus peel in brandy for 3 days prior to making the cake. A few more cabs but it is absolutely SUPERB! A proper nutty, fruity, alcohol infused Christmas cake – a definite keeper. Thank you, and Merry Christmas from the UK.
Libby www.ditchthecarbs.com says
How wonderful! Wishing you a very Merry Christmas to you also Gloria. And a very happy and healthy new year 🙂
P J McCrary says
I am newt your site. Just made your 3 seed bread. Awesome. Now will make the christmas cake.
Libby www.ditchthecarbs.com says
Welcome to Ditch The Carbs. 🙂
Prasad says
This is delicious cake for every cake and I love to try this again and again
Deb says
Hi. I am very allergic to almonds and hazelnuts. Is there another flour that I can use in this recipe and it still be low carb and delicious?
Libby www.ditchthecarbs.com says
You could try some of the new seed flours that are in grocery stores? Perhaps sunflower or pumpkin seed flour? I can’t vouch for how it would turn out but if you can tolerate those flours, they might be worth a shot. Alternatively, try some of my coconut flour recipes, you can see them all here.
deborah harper says
this is a great base for all cakes, I have just completed a coffee cake for my sons birthday, all i did, was leave out the spices and added 2 1/2 teaspoons of instant coffee diluted in a tsp or so of boiling water and added 1 tsp of vanilla. I also added 1 tsp of baking powder also. Planning a vanilla one for the christmas trifle and a chocolate version, just because. Thank you for this wonderful recipe. Also it makes a great christmas cake too.
karen says
this was my job (after i grew up a bit).
My Mom made the most wonderful dark fruit cake in mid-october. It would sit in the cold pantry, off the basement until xmas eve. It became my job to spike the cake once or twice with the brandy in the interim.
thanks for bringing up this memory
Dee says
Can I use vanilla instead of almond flavoring?
Libby www.ditchthecarbs.com says
You could, but then it won’t have the authentic almond taste that Christmas cakes have. But if you have been searching for a vanilla Christmas cake, then it’s the perfect substitution for you.
Allison says
It’s in the oven now… one question… how can I find enough patience to let it cool before eating it?! Lol hope you had a good Christmas and here’s to a Happy Keto New Year ?
Libby www.ditchthecarbs.com says
Aw, and a very Merry Christmas and New Year to you also Allison 🙂
Clare says
this smells delicious baking, but it is taking forever to cook! Do I test the same, as other cakes, stick in a skewer?
Libby www.ditchthecarbs.com says
Yes. Don’t overcook it otherwise it will become too dry.
Sevi says
Hello,
I am not much of a baker but I decided to try this without any of the additions first to see if I could use it as a base for dessert on Christmas. However, it turned out tasteless and incredibly dry, very unappetizing in fact. I used a fat-reduced almond meal though, could that be the cause? I followed all other directions.
Libby www.ditchthecarbs.com says
Yes, that is the cause. Reduced fat = dry cake 🙁
Nancy Chouinard says
I made this today and it was really good! It’s a nice, easy recipe that can be customized so many ways. I was call Verne’s about the lack of baking powder, but it really dodin’t need it at all. This is perfect for a special breakfast or mid-afternoon snack with coffee all year round!
Nancy Chouinard says
I meant concerned!
Libby www.ditchthecarbs.com says
Awesome Nancy, I’m so glad you loved it. Thank-you for such an glowing recipe review. Merry Christmas 🙂
Cathie says
What sugar of choice did you use?
Louisa says
Hi can i add brandy to the actual cake mixture
Libby www.ditchthecarbs.com says
I would “feed” the cake brandy after it was cooked. I used to do this every year with our traditional dried fruit cake. Using a toothpick, poke little holes all over the surface then drizzle or spoon brandy all over. Yum 🙂 Remember to make this cake fresh, as there is no sugar or dried fruit to help keep it fresh or preserve it.
Louisa says
Thanks and merry christmas
karen says
this was my job (after i grew up a bit) with my Mom’s dark fruit cake, sitting down in the cold pantry from mid-october to xmas day.
Bevlyn says
Hi
can I ask if its ok that I put the mixture into the cupcake holder instead? love it in a smaller munch size. 🙂
Libby www.ditchthecarbs.com says
That would be an amazing idea!!! Low-carb Christmas cupcakes. YAY.
Bevlyn says
Gonna Test it out today! Thanks for sharing such a wonderful receipe
konfetti says
How many cupcakes did you get out of the recipe? 🙂
Michelle says
How long could this be stored for before eating?. I know traditional can be made in June to be eaten at Christmas if stored in an airtight tin.
Libby www.ditchthecarbs.com says
I would eat it soon after baking while it is fairly fresh. A traditional dried fruit Christmas cake is understandably high in sugar which is a natural preservative, similar to how jams and preserves are able to remain fresh for months. I made this 3 times in the festive season and it was eaten each time within 3 days and was perfect.
Rachel Hawkridge says
I used traditional (US) candied fruit – 1 c. total, which had been chopped smaller. Peel, cherries, pineapple, mixed. I chopped, then rinsed under warm water. i used 1 c. of mixed walnuts and pecans.
it was awesome good, and much lower carb than traditional cake – OK for a Christmas dessert. Next time, I will use fresh orange, lemon peels (organic), not the candied ones.
djnikkik says
This cake was a big hit with my son’s great-grandmother who has coeliac disease. I used the additions of nuts and the orange and lemon zest. I wanted to know though, with your baking recipes, do you preheat the oven at all or just put it in at 180?
Anna says
It would be great if you could put measurements in grams, etc.This will give far more accurate results.
Until then, i’ll just stare, drooling, at the photos! 🙂
Libby www.ditchthecarbs.com says
The majority of my recipes are in grams/ounces/cups which covers all my American readers and myself (NZ) who prefers metric.
cookwitch1 says
Anna, try this page. http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter
I bought myself cup measures years ago though, so now I can cook EVERYTHING.
Lauren says
I have both NZ & US cups for measuring as they’re slightly different & use according to the recipe origin. Much prefer using the scales though,more accurate, better results!
T'ea says
Could I use coconut flour?
Libby www.ditchthecarbs.com says
Not in this recipe I’m afraid. They are not directly interchangeable. This is my Ultimate guide on low carb flours.
Becc says
That was my question too. Would it work if I adjusted the amount of flour and added an egg?
Claudine Martin says
Amazing! we put freeze dried cherries in it and with the almond taste it was divine! We topped it with your gingerbread icing and it was perfect. I will be making more! Thanks Libby! Claudine
Libby www.ditchthecarbs.com says
Thank you Claudine for such a lovely review. I have made this far too many times now than I care to admit. You can also add some brandy to the icing if it is to be served to the adults only, now that’s amazing.
Liz says
I was just going to ask ?Mixed spice would be pumpkin pie spice in US … thank you!
Libby www.ditchthecarbs.com says
Yes mixed spice is similar to pumpkin spice and pudding spice.
Yvonne van der Westhuizen says
Me again. The cake is ‘quite’ flat.
No baking powder?
Libby www.ditchthecarbs.com says
Yes, I avoided using baking powder to keep it heavy and dense like a christmas cake. If you wish to add some however, it would be a little lighter and bigger. The eggs make it rise a little.
Yvonne van der Westhuizen says
Hi there Libby.
Cake is in the oven!
For how long can I keep the cake and how do I store it?
Thank you & keep up the good work.
Libby www.ditchthecarbs.com says
I would eat this within 2-3 days. Traditional fruit cakes are incredibly high in sugar which is self preserving hence why they can be stored for weeks and still be safe to eat. This Christmas cake is best stored in an airtight container and made soon before your need it. Luckily it is such an easy recipe, you can whip one up at short notice.
loedi20 says
I checked the carb count on a cup of cranberries (raw) and it’s only 12 gr. with 4.6 gr. fiber. Just an FYI. Cake looks good. I want to try..I think I would go with the raw cranberries, maybe chopped. That is a whopping amount of carbs in the dried. Are they sweetened???
Libby www.ditchthecarbs.com says
Any dried fruit is mega high in sugar because they are basically dried sugar. Also one cup of dried cranberries can actually contain up to 2 cups of fresh cranberries once dried.
April Miller says
The link to the freeze dried cranberries has a nutrition label that translates to 10 net carbs per cup. I do think the carb counts for that option are way off in the recipe. The sweetened craisins have almost 100 net carbs per cup. I’ve been dehydrating a bunch now for the upcoming year, last year I ran out!
Lyn says
What cranberries do you use, please? I have found it very difficult to find any that aren’t sweetened! ( NSW, Australia). Thanks.
Libby www.ditchthecarbs.com says
I don’t really, I just added this as an option for those who would like them. It is useful to see the difference the carb count would be when you start adding optional extras such as candied peel, dried fruit etc. It sometimes makes our choice a little easier if we know how high they can be.
Yvonne van der Westhuizen says
Hi Libby.
How do you make candied peel?
Isn’t it made with sugar.?
Libby www.ditchthecarbs.com says
You buy it and yes it is made with sugar which is why I give it as an option for those who want to go a little higher in carbs just for their xmas cake but still lower than a traditional cake. The optional extras you can add to the cake are a trade off between flavour vs carbs. I made it with candied peel the first time, then I just added my own zest from an orange and lemon the second time. Just as nice, but much lower in sugar.
LaWanda says
I am not sure how I got on your mailing list, but I am glad I did. As a type 2 diabetic, I definitely need to “ditch the carbs”. This Christmas cake looks so delicious. I have a question. Do you think that I could substitute hazelnut flour for the almond meal/flour?
Libby www.ditchthecarbs.com says
Yes that would work. Depending on how fine the grade of ‘flour’ is, you may need to add some extra liquid if the cake mixture is too dry, or some extra flour if too damp.
Kayleen Watt says
Finished cake is awesome! Served it for dessert last night with fresh whipped cream topped with grated nutmeg. Flavourful and moist! I used 1/2 cup zest, 1/2 chopped walnuts and 1 cup craisins (next time 1/2 cup my preference). Thank you for the recipe, definately a keeper!
Libby www.ditchthecarbs.com says
Gayleen I am so happy you loved it. And I love the options you used. I also love the idea of grated nutmeg and cream to decorate, perfect.
Cindy Lyons says
Would this freeze well?
Libby www.ditchthecarbs.com says
Yes I think it would. Wrap slices in baking parchment, them put in an airtight container in the freezer and defrost one slice at a time.
Cindy Lyons says
Thx. I want to bake, freeze & take to my diabetic mother for Christmas. I’ve been looking for a low carb, reduced sugar fruitcake recipe for her for years! I can’t wait to try it. Bought all the ingredients today but couldn’t find Mixed Spice my grocery. I guess I’ll have to order it. Mother loved the Lemon Bars I took her at Thanksgiving. I’m new to your site & LCHF. I enjoy your work!
Libby www.ditchthecarbs.com says
Yay, I love reading your comments today. Send her my love. If you cant find mixed spice, you can always make your own. Enjoy and happy Christmas x
Susan Post (@sapmich) says
I have never lined a dish with parchment paper before. Why and how do you get it to line up right?
Libby www.ditchthecarbs.com says
I have a loose bottom tin so I just line the bottom and poke the paper through like I do in this recipe. If you have a regular cake tin, just cut or tear the paper into a circle shape to fit the bottom of the cake tin, wipe a little butter on the base and plenty on the sides before placing the paper down. The butter helps the paper stay down whilst you are spooning the cake mixture onto it and helps the cake from sticking too badly on the sides. It doesn’t have to be perfect, it just makes it so much easier to lift the cake out once it has cooled.
Carolyn says
How long would this cake keep – that’s if it doesn’t get gobbled up the same day?
Libby www.ditchthecarbs.com says
I would say 3-4 days. It is not like a regular fruit cake which is so high in sugar it is self preserving. If I were to serve this to genets, I would bake it the day or the day before so it is wonderful and fresh.
Nancy Wall says
My granddaughter can’t have butter. What do I sub instead?
Libby www.ditchthecarbs.com says
You could try coconut oil instead, but you might have to add a pinch of salt and some extra spices to make up for the lack of flavour that butter adds. That would work.
Rebecca says
oh, so excited to make this …. I think its going to be tonight!! YUM
DonnaL says
How old is your little prodigy? He is so cute! My baby is now 46 yrs old. Those were the days.
Libby www.ditchthecarbs.com says
He is 9 years old. He loved the cake so much, he wanted to make it the next day for his school baking project and wants to make it again at the weekend. Nothing like trialling a recipe numerous times to make sure it’s perfect huh?
Elle says
What is “mixed peel?”
Libby www.ditchthecarbs.com says
It can be called candied peel. The amount of sugar varies with each brand and type.
Elle says
What is “mixed spice?”
Libby www.ditchthecarbs.com says
See the image below the recipe. Allspice is made from one spice – the ground unripe berry from the juniperr tree. Mixed spice is a combination of cinnamon, cloves, nutmeg, coriander, cumin, caraway, ginger, mace and allspice. There are numerous mixed spice variations in each country. Mixed spice may also be referred to as pudding spice.