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Hey friends!
The holiday season is here, and I’ve got something special for you.
Today, I’m excited to share my keto cranberry Christmas cake recipe!
It’s delicious, festive, and super low in carbs.
Perfect for those holiday gatherings or just treating yourself.
Get ready to impress your family and friends with this yummy dessert! Let’s dive in!
Suggestions for Ingredient Substitution
Almond flour can be replaced with sunflower seed flour for those with nut allergies. Use a 1:1 ratio, but be aware that the cake may have a slight green tint due to a chemical reaction with baking powder. Coconut flour can be substituted with oat fiber for a similar low-carb option. Use a 1:1 ratio, but you may need to adjust the liquid content slightly as oat fiber is more absorbent. Almond milk can be replaced with coconut milk or any other plant-based milk for those avoiding nuts or seeking a different flavor profile. Use the same amount as called for in the recipe. These substitutions maintain the keto-friendly nature of the cake while accommodating various dietary needs and preferences.
Preparation Time | 15-20 minutes |
Cooking Time | 30-35 minutes |
Total Time | 45-55 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 35-45 g
- Fat: 85-95 g
- Carbohydrates: 85-95 g
Ingredients
- 3 tablespoons softened butter
- 1/4 cup preferred sweetener (such as joy filled eats sweetener)
- 1 teaspoon ground cinnamon
- 2 cups cranberries (use fresh or frozen)
- 1 cup finely ground almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened almond milk with vanilla
- 1/3 cup chosen sweetener (such as joy filled eats sweetener)
- 4 eggs
- 2 ounces softened cream cheese
- 2 tablespoons softened butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Step 1: Prepare the Cake Pan
Preheat your oven to 350°F (175°C).
Spray a 9-inch round cake pan with cooking spray to prevent sticking.
Line the bottom of the pan with parchment paper for easy removal later.
Step 2: Layer the Butter, Cinnamon, Sweetener, and Cranberries
Spread three tablespoons of softened butter evenly over the bottom of the lined cake pan.
Sprinkle the butter with the cinnamon and your choice of sweetener.
Arrange the cranberries in a single layer on top of the butter and sweetener mixture.
Step 3: Prepare the Cake Batter
In a large bowl, combine all of your cake ingredients.
Mix them together until you achieve a smooth batter.
Carefully spread the batter over the cranberries in the cake pan, ensuring an even layer to cover the cranberry base completely.
Step 4: Bake the Cake
Place the cake pan on the middle rack of your preheated oven.
Bake for 30-35 minutes, or until the center of the cake is set and the top is a golden color.
Once baked, allow the cake to cool in the pan for 20 minutes to let the flavors meld and keep the structure intact.
Step 5: Invert and Serve
To release the cake, run a knife gently around the edge of the pan.
Lay a serving platter over the top of the cake pan, and carefully invert the cake onto the platter.
Slowly peel off the parchment paper to reveal the beautiful cranberry topping.
Serve your cake immediately, or store it in the fridge for later enjoyment.