This article explores various keto-friendly cranberry cake recipes, offering options for different preferences and dietary needs. Whether you're looking for a festive holiday centerpiece or a guilt-free breakfast treat, you'll find inspiration here. These recipes utilize low-carb ingredients like almond flour and coconut flour to create delicious and satisfying cakes without the sugar rush.
Keto Cranberry Almond Orange Bundt Cake
This recipe offers a festive and delicious treat that is keto-friendly. It uses keto-friendly carb-free sweeteners. The result is a cake that tastes like a normal bundt cake, without the crumbly consistency sometimes found in paleo baking.
Keto Cranberry Upside Down Cake
Make this Cranberry Upside Down Cake the star of your keto holiday celebrations. With a luscious topping of juicy cranberries and sugar-free caramel, it's an easy-to-make dessert that tastes as good as it looks. The cake features a tender coconut flour base with a tart-sweet caramelized topping. Adding some allulose or BochaSweet to the caramel sauce helps keep it softer and gooier.
Key Ingredients:
- Cranberries: Fresh or frozen cranberries work well. Thaw frozen cranberries before use.
- Butter: Used in both the caramel topping and the cake itself.
- Sweetener: A combination of Swerve Brown and allulose is recommended for the topping. Any erythritol-based sweetener should work for the cake.
- Coconut Flour: The recipe is designed for coconut flour. For an almond flour version, see the Expert Tips section.
- Protein Powder: Helps keto baked goods rise. Whey protein, egg white protein, or plant-based protein can be used (collagen is not recommended).
- Eggs: Essential for structure, especially when using coconut flour.
- Cinnamon: Adds a holiday flavor.
Instructions:
- Make the caramel: Combine butter and sweeteners in a saucepan over medium heat. Bring to a low boil, whisking until sweeteners dissolve. Cook for 3 minutes.
- Add the cranberries: Let the caramel sauce cool slightly, then pour into a parchment-lined cake pan. Add cranberries on top.
- Prepare the batter: Whisk together coconut flour, sweetener, protein powder, baking powder, cinnamon, and salt in a large bowl. Add eggs, butter, and vanilla, and stir until well combined.
- Bake the cake: Spread the batter evenly over the cranberries in the pan.
- Flip the cake: Remove and let cool in the pan for 10 minutes. Run a sharp knife around the outside and cover with a cake plate. Flip.
Tips:
- Use a heavy saucepan to prevent the caramel from burning.
- Lining the cake pan with parchment paper ensures easy release.
- Allulose or BochaSweet prevents the caramel topping from re-crystallizing.
- For an almond flour version, use a keto birthday cake recipe as a base, reducing the vanilla and adding cinnamon.
Why flip an upside-down cake?
Flipping the cake is essential to showcase the caramelized fruit topping. It's best to do this while the cake is still warm to prevent sticking.
Coconut flour in baking:
Coconut flour is a great option for grain-free and gluten-free baking, but it requires adjustments to traditional recipes.
Read also: Easy Low-Carb Cheese Crackers
Storage:
Store the cake in the refrigerator, tightly wrapped, for up to a week. It can also be frozen for up to two months.
Keto Cranberry Bundt Cake with Vanilla Cream Cheese Icing
This keto cranberry cake is baked with coconut flour and is a deliciously spiced and moist cake that makes a great cake for the holidays. This low carb and gluten-free cake is studded with fresh cranberries, which add a burst of tartness and a beautiful pop of color. Coconut flour is my favorite low carb flour to bake with and has a light texture. It makes a great option for those with a nut allergy too. Top with a cream cheese frosting for a delicious slice of low carb cake. This would make a lovely keto cranberry Christmas cake too!
Key Ingredients:
- Almond flour
- Coconut flour
- Cream cheese
- Butter
- Vanilla extract
- Orange extract
- Orange zest
- Sugar substitute (Stevia, Erythritol, or Pyure)
- Eggs
- Heavy cream
- Raw cranberries (fresh or frozen)
Instructions:
- Preheat oven to 350 degrees.
- Butter a 12-cup bundt pan.
- Sift almond flour.
- Combine coconut flour, baking powder, salt, and sifted almond flour.
- Cream cream cheese, butter, vanilla extract, orange extract, orange zest, and sugar substitute.
- Add eggs one at a time.
- Slowly add dry ingredients.
- Fold in heavy cream.
- Fold in cranberries.
- Bake for 45-55 minutes.
- Cool on a baking rack for 20 minutes before unmolding.
- Cool for another 10 minutes before icing.
Keto Vanilla Icing:
- Beat cream cheese and confectioner's sugar substitute.
- Add heavy whipping cream, vanilla extract, and salt.
Tips:
- The type of bundt pan matters.
- Stevia and erythritol-based brands like Pyure can be used as sugar substitutes.
- Splenda with a bulking agent can be used, but confectioner's sugar substitute is needed for the icing.
Keto Cranberry Cake with Warm Spices
This moist keto cranberry cake baked with coconut flour with warm spices for the holidays or a Sunday afternoon.
Key Points:
- Coconut flour creates a light texture and is suitable for those with nut allergies.
- Fresh cranberries are lower in carbs than dried cranberries.
- Spices like cinnamon, nutmeg, ginger, and allspice add warmth and sweetness.
- Optional cream cheese frosting can be flavored with low carb sweetener, vanilla, and orange zest.
Tips:
- Ensure eggs and wet ingredients are at room temperature.
- Gently fold in cranberries to avoid crushing them.
- Coconut flour cakes bake relatively quickly.
Low-Carb Cranberry Coffee Cake
This Low-Carb Cranberry Coffee Cake has the perfect soft texture and a rich and fresh cranberry flavor. It’s packed with healthy fats and low in carbs, it’s gluten-free, keto and whole30 approved … and super delicious!
Cake Description:
A soft, moist, and buttery cake with a layer of cranberries, topped with raw pecans for crunchiness and flavor.
Read also: Keto Calorie Counting: A Detailed Guide
Health Benefits:
- Healthy dessert or snack
- Grab-and-go breakfast
- Travel snack
- Packed with healthy fats for clean energy
- Beneficial nutrients for gut health
Ingredients:
- 60 g almond flour
- 3 small eggs
- 2-3 tsp coconut sugar
- 1/2 tsp baking soda
- 1 tsp lemon juice
- 25 g butter (melted)
- 1/2 tsp vanilla powder
- 4-5 tbsp cranberries (fresh or frozen)
- Pecans
Instructions:
- Mix dry ingredients: almond flour, baking soda, coconut sugar, and vanilla powder.
- Add beaten eggs and mix until a batter forms.
- Add melted butter and incorporate.
- Add half of the cranberries and lemon juice.
- Fold cranberries into the batter.
- Transfer batter to a baking tray and decorate with remaining cranberries and pecans.
- Bake at 180-200 Celsius for 40-45 minutes.
- Cool for 10 minutes before serving.
Tips:
- Butter keeps the cake soft and prevents sticking.
- Taste the batter before baking.
- Blueberries or raspberries can be substituted for cranberries.
Low Carb Cranberry Walnut Coffee Cake
This low carb cranberry walnut coffee cake is made in the blender! A tender, subtly orange flavored cake with a burst of tart cranberries and a toasty walnut streusel topping!
General Tips for Keto Cranberry Cakes
- Sweeteners: Experiment with different keto-friendly sweeteners to find your preferred taste and texture.
- Flours: Almond flour and coconut flour are common choices, each offering unique textures.
- Cranberries: Fresh or frozen cranberries can be used. Adjust sweetness as needed based on the tartness of the cranberries.
- Spices: Incorporate warm spices like cinnamon, nutmeg, and ginger for a festive flavor.
- Storage: Store keto cranberry cakes in the refrigerator to maintain moisture.
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