keto fruit cake
Author: Rosemary (HCP)
INGREDIENTS:**
g Holland and Barrett Almond Flour Flurry (HCP added*)
g Coconut flour, groovy food (HCP added*)
g Eggs, chicken, white, raw
g Butter, unsalted
ml Orange extract, waitrose (HCP added*)
ml Vanilla extract, sugar free (HCP added*)
g Baking powder
g Cranberries
g Pecan nuts, kernel only
g Cinnamon, ground
g Nutmeg, ground
g Salt
Directions:
1.Preheat the oven to 350°F /180°C and line a 9×5-inch loaf pan with parchment paper.
2.Add the eggs, melted butter, vanilla extract, orange extract, and sweetener in a large mixing bowl. Mix using an electric mixer until frothy and well combined.
3.Mix in the almond flour, coconut flour, baking powder, cinnamon, nutmeg salt, and orange zest.
4.Fold the chopped walnuts and cranberries into the keto fruit cake batter using a silicone spatula.
5.Transfer the batter to the loaf pan lined with parchment paper.
6.Bake for 30 minutes until the bread looks golden brown, and a skewer inserted in the middle comes out almost clean.
7.Remove from the oven and let it cool completely before slicing it.
Nutrition Information (for entire recipe):
Carbohydrate:
7.64
Calories: 411
Fat:
33.27
Protein:
14.9
Ratio:
1.48:1
Tags:
Modified Ketogenic Diet (MKD)
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
