BANTING CHRISTMAS CAKE RECIPE

 

Banting Christmas Cake Recipe – A Guilt-Free Treat I Make Every Year

Every year, without fail, Christmas sneaks up on me and suddenly all I can think about is Christmas cake. Not presents, not decorations — cake. The smell of warm spices in the oven, that deep fruity flavour, and slicing into something that feels special enough for Christmas Day. For most of my life, Christmas cake was non-negotiable.

Then I started Banting.

I’ll be honest: I thought Christmas cake was one of the things I’d just have to give up. Traditional fruitcake is basically a brick of sugar and refined carbs, and there was no way to make that fit into a low-carb lifestyle. But I also knew myself well enough to know that Christmas without cake would feel incomplete. So I did what I always do — I started experimenting.

After a few trial-and-error attempts (some dry, some too eggy, and one that ended up feeding the birds), this Banting Christmas cake became my go-to. It’s sugar-free, gluten-free, low-carb, and still tastes like Christmas. It’s moist, rich, gently spiced, and packed with nuts and fruit — without the sugar crash or guilt afterwards.

This is the cake I now make every December, sometimes even twice if I’m hosting.


Why I Love This Banting Christmas Cake

What I love most about this recipe is that it doesn’t feel like a “diet” dessert. It’s not pretending to be something it’s not, and it doesn’t taste like a compromise. It tastes indulgent, comforting, and festive — exactly what a Christmas cake should be.

It’s full of warm spices, citrus zest, roasted nuts, and just enough fruitiness to feel traditional without overdoing it. It also keeps beautifully, just like a classic Christmas cake. In fact, I think it tastes better after a day or two once all the flavours have had time to settle.

This cake also brings back memories for me. My grandmother used to make a proper Christmas cake with real dried fruit, nuts, and a splash of rum. Funny enough, that was the only time alcohol ever appeared in our house. The smell alone takes me back to those Christmases, and this Banting version still gives me that same feeling — just without the sugar.

If you’re following Banting or low-carb, this cake fits comfortably into your festive meals and lets you enjoy Christmas without feeling like you’ve “fallen off the wagon.”

Ingredients You Will Need

This recipe looks long, but it’s actually very straightforward. Everything here is easy to find, and most of it you probably already have if you bake Banting-style.

Dry Ingredients

  • 2 cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • 1 tablespoon mixed spice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • A pinch of salt

Fruit and Nut Mix (Sugar-Free)

  • 1 cup mixed nuts (I usually use pecans, walnuts, and almonds)
  • ½ cup sugar-free dried cranberries or mixed dried berries
  • ½ cup chopped dates (optional — use sparingly if you want extra sweetness)

Wet Ingredients

  • 4 large eggs
  • ½ cup melted butter or coconut oil
  • ½ cup xylitol or erythritol
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • ½ cup strong brewed rooibos tea (for soaking the fruit)

How I Make My Banting Christmas Cake

Step 1: Prepare the Fruit

I always start by soaking the fruit and nuts. Place them in a bowl and pour over hot rooibos tea. This softens everything and adds depth of flavour without sugar or alcohol. Let it soak for at least 30 minutes, then drain well.

This step makes a huge difference to the texture of the final cake.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the almond flour, coconut flour, baking powder, spices, and salt. Mix well so everything is evenly distributed. You don’t want pockets of spice or flour in the cake.

Step 3: Whisk the Wet Ingredients

In another bowl, whisk the eggs until lightly beaten. Add the melted butter or coconut oil, sweetener, vanilla extract, and orange zest. Whisk until smooth and well combined.

Slowly add the wet mixture to the dry ingredients and mix until you have a thick, even batter.

Step 4: Fold in the Fruit and Nuts

Gently fold the soaked fruit and nuts into the batter. Take your time here — you want everything evenly distributed without overmixing.


Step 5: Bake

  • Preheat your oven to 160°C
  • Line a cake tin with baking paper
  • Spoon the batter into the tin and smooth the top
  • Bake for 60–75 minutes, depending on your oven

The cake is done when a toothpick inserted into the centre comes out clean. Let it cool completely before slicing — this really improves the texture and flavour.

Extra Tips I Have Learned Over Time

  • Add a tablespoon of brandy or rum essence if you want that traditional Christmas aroma without alcohol.
  • Sugar-free glazed cherries add a pop of colour and a festive look.
  • Brushing the top with melted butter while it’s still warm gives the cake a lovely shine.
  • Wrap the cake tightly once cooled and store it for a few days — it genuinely tastes better with time.

Why This Cake Works for Banting

This recipe skips all the usual Christmas cake pitfalls. There’s no wheat flour, no refined sugar, and no high-carb dried fruit overload. Instead, it uses:

  • Almond and coconut flour for a low-carb, gluten-free base
  • Xylitol or erythritol for sweetness without blood sugar spikes
  • Sugar-free berries for fruity flavour
  • Healthy fats from butter and nuts to keep you satisfied

It’s rich, filling, and balanced — exactly what Banting is about.

My Best Advice for Perfect Results

Over the years, a few things have made a big difference:

  • Don’t skip the citrus zest. It’s what gives the cake that unmistakable Christmas smell.
  • Adjust sweetness to taste. Sweeteners vary, so taste your batter before baking.
  • Let the cake rest overnight if you can. Like traditional fruitcake, it improves with time.
  • Store it tightly wrapped in baking paper and an airtight container to keep it moist.

Final Thoughts

Every Christmas, making this cake feels like a little tradition of its own. My kitchen fills with the smell of spices, the oven hums away, and for a moment everything feels calm and familiar. It reminds me that eating well doesn’t mean giving up the foods that make holidays special.

If you’re following Banting — or just looking for a healthier Christmas cake — this one truly delivers. It’s festive, comforting, and full of flavour, without the guilt. And for me, it carries all the warmth and memories that Christmas should bring.


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