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Keto fruitcake base

You need to decide which fruits and nuts you want to use.
Print Recipe
Course Dessert
Servings 12

Ingredients
  

  • 4 eggs room temperature eggs
  • 1/4 cup butter (salted)
  • 2 tsp vanilla extract
  • 1/2 cup keto sweetener
  • 2 tbsp orange zest ( 1.5 tsp pure orange extract )
  • 1/2 tsp salt
  • 1.5 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 cup keto fruit - see below
  • 1 cup keto nuts - see below

Instructions
 

  • Hydrate the fruit - see notes below
  • Preheat oven to 350F
  • Whisk the eggs, butter, vanilla, sweetener, orange, and salt together, until smooth.
  • Whisk in the almond flour until smooth.
  • Sprinkle in the baking powder and whisk until smooth.
  • Stir in the fruit and nuts.
  • Pour into parchment paper-lined loaf pan.
  • Bake 30 minutes, until top starts to brown and toothpick comes out clean.
  • Let rest 30 minutes before removing from pan.
  • Let cool to room temperature before cutting, or see below for "adult hydration".

Notes

If the fruit are fresh and juicy, skip hydrating them. To hydrate them, bring 1/2 cup water + 1/4 cup butter + 2 tbsp keto sweetener to a low simmer until all the fruit are plump. I expect the only fruit you will need to hydrate are unsweetened, dried cranberries. All the fruit can (i.e. should) be soaked in 1/8 cup of brandy, cognac, or spiced rum overnight (minimum 8 hours).
To keep the cake moist after it's baked, you can pour "a few ounces" of brandy, cognac, spiced rum, etc. and let it soak for a day. You can also mix the alcohol in with the liquid used to rehydrate the fruit, and use that to help keep the cake moist. 
Keyword Keto