This keto fruit cake recipe offers a nutty and rich flavor without overwhelming sweetness. It’s a delightful dessert that’s perfect for those following a low-carb lifestyle.

Prep Time: 15 minutes Cook Time: 30 minutes Rest Time: 30 minutes Total Time: 1 hour 15 minutes Course: Dessert Cuisine: American Diet: Gluten-Free Servings: 14 slices Calories: 195kcal Author: Vered DeLeeuw


  • Avocado oil spray for the pan
  • 4 large eggs
  • 4 tablespoons unsalted butter (melted and slightly cooled)
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
  • 1 tablespoon freshly grated orange zest
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon fine salt
  • 1 ½ cups blanched finely ground almond flour
  • ½ teaspoon baking soda (or ½ tablespoon gluten-free baking powder if concerned about a reaction)*
  • ½ cup dried cranberries
  • 1 cup chopped walnuts


  1. Preheat the oven to 350 degrees F. Line a small loaf pan (8 X 4 inches) with two overlapping strips of parchment paper, allowing the strips to overhang on each end, creating handles (as shown in the video). Spray the parchment paper with oil.
  2. In a medium bowl, whisk together the eggs, melted butter, vanilla, stevia, orange zest, and kosher salt.
  3. Add the almond flour, whisking it in until the mixture is very smooth. Whisk in the baking soda (or gluten-free baking powder).
  4. Add the cranberries and walnuts, folding them in with a rubber spatula.
  5. Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
  6. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. The cake won’t get very dark.
  7. Cool the cake in the pan on a cooling rack for 20 minutes, then use the parchment “handles” to lift the cake out of the pan. Place the cake on the cooling rack, allow it to cool for 10 more minutes, then slice it into 14 thin slices and serve.


  • Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you’re concerned about it happening, you could use ½ tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
  • Once completely cool, wrap the cake in cling wrap, and then in a layer of foil. Wrapped this way, it keeps in the fridge for 4-5 days. I cut a slice and warm it slightly in the microwave before enjoying it, just a few seconds.
  • You can also freeze the whole wrapped cake or freeze individual slices in a freezer bag, separated with wax paper squares.

Nutrition per Serving:

  • Serving: 1 slice
  • Calories: 195kcal
  • Carbohydrates: 7g
  • Protein: 5g
  • Fat: 17g
  • Saturated Fat: 3g
  • Sodium: 106mg
  • Fiber: 2g
  • Sugar: 3g