Nut-free, Gluten-free Paleo Christmas Cake

Dairy-free, gluten-free, grain-free, nut-free, paleo, vegetarian. What more could you ask for?

What you need

  • 1 cup pumpkin seeds
  • 1 cup Keto Sweet Zero (my new product)
  • 1½ cups desiccated coconut (fine)
  • 1 tablespoon coconut flour
  • ½ cup dried pitted chewy dates
  • 2 tablespoons fresh rosemary (finely chopped) or a tablespoon dried organic
  • 2 teaspoons Ceylon Cinnamon (it’s the only ‘real’ cinnamon)
  • ¼ teaspoon nutmeg
  • 1 teaspoon bicarbonate Soda (mine is aluminium free)
  • Pinch salt (I use Himalayan salt)
  • 4 large organic eggs
  • ¼ cup extra virgin olive oil, or butter, or coconut oil, or macadamia nut oil (olive oil gives this cake richness and adds to the fruitiness of the overall flavour)
  • ½ cup water


Let's cook

  1. Preheat oven 175ºC
  2. Line a cake tin with non-stick baking paper (not wax paper)
  3. Place all DRY ingredients and fresh rosemary into your food processor and grind down until ingredients are finely chopped – like fine bread crumbs
  4. Pour into a mixing bowl
  5. Add eggs, oil and water
  6. Combine all the above well using a whisk
  7. Pour mixture into lined cake tin
  8. Bake for 35-40 minutes on middle shelf of the oven
  9. The cake is cooked when it bounces back when lightly pressed
  10. Remove from oven, leave in cake tin for 10 minutes, remove and place on a cooling rack
  11. Decorate as you wish

Products used in recipe

No products