Banting Christmas Cake


“Oh bring us a figgy pudding and a cup of good cheer.” Christmas wouldn’t be complete without a traditional Christmas cake. If you think you have to miss it this year, fear not because our delicious Banting-friendly version will save the day.

Preparation time: 1 hour - overnight

Cooking time: 30 - 40 minutes

Serves: 12



Method:

  1. Preheat oven to 180 degrees Celsius
  2. Grease and line 18cm cake tin
  3. Soak cranberries in brandy, rum or orange juice for at least 1 hour, but preferably over night
  4. Mix dry ingredients together: almond flour, baking soda, salt, spices, orange and lemon zest
  5. Beat eggs, xylitol and vanilla until light and fluffy
  6. Reduce speed and slowly drizzle in melted butter
  7. Fold in dry ingredients
  8. Add in pumpkin, walnuts, cranberries (if using) and liquor/ orange juice/ water. Mix to combine
  9. Pour batter into baking tin and bake for 30 – 40 minutes, until cake is firm to the touch and tooth pick inserted comes out clean
  10. While cake is still hot drizzle with the extra alcohol or orange juice if desired
  11. Allow cake to cool and place in fridge over night
  12. Combine icing ingredients together and ice the cake if you wish
  13. Slice and enjoy
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Ingredients:

  • 1/2 cup dried cranberries (optional)*
  • 1/2 cup brandy/ rum or juice from 1 orange* or water
  • 11/2 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • Zest of 1 orange
  • Zest of 1 lemon
  • 4 large eggs
  • 1/2 cup xylitol
  • 1 tsp vanilla extract
  • 1/4 cup melted butter
  • 1/2 cup pumpkin, grated
  • 1/2 cup walnuts, chopped
  • 1/4 cup extra brandy/ rum/ orange juice (optional)
  • Icing (optional)
  • 250g mascarpone
  • 1 Tbsp brandy/ rum or 1 tsp vanilla extract
  • 1 - 3 Tbsp powdered xylitol
  • *cranberries, alcohol and orange juice could stall weight loss

Nutritional Info per Slice, including icing:

  • Carbs: 12 g
  • Fat: 25 g
  • Protein : 7 g
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