DRY INGREDIENTS

Coconut Flour = 120 g / 1 cup (OR Almond Flour = 480 g / 4 cups)

Baking Powder = 8 g / 2 tsp

Salt = 1/2 to 1 tsp

Spice Powder;

All Spice = 4 g / 1 tsp

Ground Cinnamon = 8 g / 1 tbsp

Ground Ginger = 4 g / 1 tsp

(Note: If you like the spices to be stronger, you can increase the amount)

Zest from 1 lemon

Zest from 1 orange

Keto Brown Sweetener = 100 g / 1/2 cup (OR any keto friendly sweetener)

WET INGREDIENTS

Whole eggs= 5 large

Butter (softened) = 225 g / 1 cup

RUM Extract = 13 g / 1 tbsp (Optional)

(Note: If you like the RUM flavor to be stronger, you can increase the amount)

INGREDIENTS FOR DRIED FRUITS & NUTS

Unsweetened dried cranberries = 45 g / 1/3 cup

Fresh Strawberries = 50 g / 1/3 cup

Fresh Blueberries = 55 g / 1/3 cup

Coconut flour = 8 g / 1 tbsp

Pecans = 70 g / 1/2 cup (Chopped and lightly toasted)

Note: Cut the strawberries into small pieces. Then put on a baking pan with parchment paper together with the blueberries to roast at 270 F or 130 C for about 30 to 40 mins. The strawberries will be ready sooner so you can remove them earlier when done. Prick the blueberries with a fork or knife to let the juices run so that they will dry faster.  You can also leave them in the oven after the heat is turned off to let them dry further. Just before using, mix all the dried fruits with the coconut flour in a bowl then set aside. This is to prevent them from sinking to the bottom of the cake.

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 320F or 160C.

3.  Whisk the butter and sweetener using a handheld mixer until light and fluffy.

4.  Add the eggs, one at a time. Whisk to combine.

5.  Add the rum extract (if using) then mix to combine.  If you wish to add original Rum or Brandy, you can do so but not more than 100 ml otherwise, the cake will be too moist. By adding this amount, the cake will also be moister.

6.  Add the dry ingredients and whisk to combine.

7.  Mix the batter using a spatula until thick and smooth.

8.  Add the lemon and orange zest, dried fruits and pecans. Mix to combine.

9.  Scoop batter into a 7" round removable pan or spring form pan lined with parchment paper at the bottom and grease well.

10.  Spread batter evenly and decorate with pecans (optional)

11. Bake for 1 hour or until a wooden skewer comes out clean. As the cake is dense with quite a lot of fillings, I baked them at lower heat for a longer period. Because of the fillings, the cake tends to be a little crumbly especially after its freshly baked. It will firm up better the next day as it becomes moister or after refrigerating. The cake actually tastes quite good when chilled.

12. After baking, let the cake rest for 15 mins before removing from the pan.

13.  Decorate the cake with strawberries, blueberries and dust with Powdered Sweetener.

14. The cake can be kept at room temperature for a few days and refrigerated up to 1 to 2 weeks.

[Total servings = 10]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 7.9 g

Dietary Fiber = 2.4 g

Net Carb = 5.5 g

Calories = 283

Total Fat = 26 g

Protein = 4.2 g

[Total servings = 10]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 13.8 g

Dietary Fiber = 5.2 g

Net Carb = 8.6 g

Calories = 467

Total Fat = 40.9 g

Protein = 10.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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