Enjoy this keto cranberry cake as a healthy Christmas cake. Made with almond flour, it's full of plump cranberries and walnuts with warm winter spices.
This low carb and gluten-free cake is firm but light. You could serve it to non low carbers and watch it disappear!
Serve this almond flour cranberry cake as an alternative to a Christmas cake. It's lighter than the traditional fruit and nut cake but is full of flavour. The fresh cranberries in each slice are a refreshing treat from dried fruit too.
Are cranberries keto friendly?
As with most berries, cranberries are a great low carb fruit. At just 8g net carbs per 100g serving the are lower than blueberries. Cranberries have a great mineral and vitamin content too.
How to make keto cranberry cake
For the flour we used almond flour with a ¼ cup of unflavoured whey protein powder. When baking with a gluten-free flour you need every help you can to obtain a rise and good sponge structure. Whey protein powder helps with this as well as giving the cake additional protein.
The sour cream helps give the cake a deliciously moist texture without being too wet. Use the best quality butter you can find. It makes such a difference in baking as cheap butter has a high water content.
For the sweetener we used a golden monkfruit for an added rich flavour but plain white low carb sweetener can be used.
The cranberries are fresh rather than dried as we wanted a more moist berry cake. They may bleed slightly into the sponge but that helps gives the cake a great colour.
Chopped walnuts are used to give the cake a touch of crunch and to compliment the cranberries. These can be omitted if you don't want a fruit and nut cake.
This can be made with coconut flour in this keto cranberry cake recipe.
Decorating Suggestions
Delicious enjoy to serve plain, we served our cranberry cake with a white chocolate ganache made with sugar free chocolate. Other low carb decorating ideas are:
- A layer of rolled almond paste on top with a few decorative cranberries.
- Cream cheese whipped with cream spread on top. Decorate with a sprinkle of toasted coconut.
Storage and Freezing
This cake is best stored in the refrigerator in an air tight container. It should last up to 5 days.
To freeze, wrap in cling film and store in an air tight container or a large zip lock bag. You could freeze slices of the cake, rather than the whole thing, then defrost a slice at a time. The cake should last up to 3 months in the freezer.
Recipe Tips
If you don't have fresh cranberries, used dried and soak them in water or rum the night before. Check the label of the dried cranberries for the sugar content though.
Swap the walnuts with toasted pecans.
The whey protein powder can be omitted. Replace it with almond flour or ground flaxseed.
More low carb holiday desserts
Gingerbread Cupcakes with Eggnog Frosting
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Keto Cranberry Cake
Ingredients
- ½ cup butter softened
- ½ cup brown monkfruit sweetener
- 4 large eggs
- 2 cups almond flour
- ¼ cup whey protein powder
- ½ cup sour cream
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon all spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup cranberries fresh
- ½ cup walnuts, chopped
Instructions
- Preheat the oven to 180C/350F degrees.
- Line an 8 inch spring form cake tin with parchment paper.
- In a large bowl whisk the butter and sweetener together until smooth.
- Whisk in the eggs one at time.
- Add the sour cream and vanilla extract and continue to whisk.
- Add the almond flour, protein powder, ginger, all spice cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until you have a smooth cake batter.
- Gently stir in the cranberries and walnuts.
- Pour the cake mixture into the cake tin and bake for 45-50 minutes until the top is golden and the cake is firm. Check the cake is cooked through with a toothpick.
- Allow to cool in the tin for 10 minutes before removing the cake.
- Slice and enjoy!
Notes
YOUR OWN NOTES
Nutrition
