Keto Cranberry Cake

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This almond flour low carb cake is full of warm spices, cranberries and walnuts for a delicious holiday cake.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: Low carb, Vegetarian

Keyword: easy almond flour recipe

Servings: slices

Calories: 313kcal

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

US Customary - Metric

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

Makes 10 slices

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition