This keto fruit cake is a sugar-free pound cake recipe that's super moist, soft, and perfect for a holiday breakfast. Learn how to make the perfect Christmas low carb dessert that's ultra flavorful, festive, and moist.
Preheat the oven to 350°F /180°C and line a 9×5-inch loaf pan with parchment paper.
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.
Mix in the almond flour, coconut flour, baking powder, cinnamon, nutmeg salt, and orange zest.
Fold the chopped walnuts and cranberries into the keto fruit cake batter using a silicone spatula.
Transfer the batter to the loaf pan lined with parchment paper.
Bake for 30 minutes until the bread looks golden brown, and a skewer inserted in the middle comes out almost clean.
Remove from the oven and let it cool completely before slicing it.