Description
Keto Cranberry Cake is a delicious holiday delight that combines sweet and tart flavors, perfect for festive occasions.
Ingredients
Scale
- 2 ½ cups of finely milled almond flour, measured and sifted
- 1 cup of coconut flour
- ¾ cup unsalted butter, room temperature, plus two tablespoons to grease the pan
- 5 eggs, room temperature
- 8 ounces of cream cheese, room temperature
- 1 ¼ cups of granulated sugar substitute
- 1 teaspoon of vanilla extract
- ½ teaspoon of orange extract
- 2 teaspoons of baking powder
- ¼ teaspoon of sea salt
- ¾ cup of heavy whipping cream
- 12 ounces of fresh or frozen cranberries
- 1 tablespoon of fresh orange zest
- ½ cup confectioner’s sugar substitute (for icing)
- 4 ounces of full-fat cream cheese (for icing)
- ½–3/4 cup heavy whipping cream (for icing)
- ½ teaspoon of vanilla extract (for icing)
- Pinch of salt (for icing)
Instructions
- Preheat your oven to 350 degrees. Liberally butter the 12-cup bundt pan with two tablespoons of softened butter.
- Measure and sift the almond flour and set it aside.
- Combine the coconut flour, baking powder, and salt in a medium bowl. Add the sifted almond flour and set aside.
- In a large bowl, using an electric mixer, cream the softened cream cheese, butter, vanilla extract, orange extract, orange zest, and sugar substitute until fully combined and light and fluffy.
- Add the eggs one at a time and combine them well after each addition. Scrape down the sides of the bowl as needed.
- Slowly add the dry ingredients and mix well with your electric mixer set to low.
- Fold in the heavy cream.
- Fold in the raw cranberries.
- Add the batter to the prepared bundt pan.
- Bake in the middle rack of the oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean but is still moist.
- Allow the cake to cool on a baking rack for about 20 minutes before unmolding the cake onto a cake stand or a platter.
- Once the cake is on the cake stand, allow it to cool for another 10 minutes before pouring the icing over the surface of the bundt cake.
- Store leftovers in the refrigerator for 5 days or freeze for up to 3 weeks.
- For the Keto Vanilla Icing, beat cream cheese and confectioner’s sugar substitute in a medium-sized bowl using an electric mixer.
- Add the heavy whipping cream, vanilla extract, and a pinch of salt. If the icing is too thick, add additional tablespoons of heavy cream.
Notes
- If baking in a 9 x 13-inch pan, bake the cranberry cake for 30-35 minutes in a 350-degree oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 270
- Sugar: .3g
- Sodium: 120mg
- Fat: 22.6g
- Saturated Fat: 10.3g
- Carbohydrates: 8.1g
- Fiber: 4g
- Protein: 6.2g
- Cholesterol: 82mg