Cranberry Walnut Coffee Cake - Low Carb & Gluten Free
A tender, subtly orange flavored cake with a burst of tart cranberries and a toasty walnut streusel topping! Made in the blender! Keto, Atkins, Low Carb, Gluten Free
A tender, subtly orange flavored cake with a burst of tart cranberries and a toasty walnut streusel topping! Made in the blender! Keto, Atkins, Low Carb, Gluten Free
- 1/2 cup butter softened
- pinch of salt
- 3 large eggs
- 1/2 tsp vanilla extract
- 2 tsp baking powder
- 1/4 cup chopped walnuts
- 1 cup fresh or frozen cranberries
- 3 tbsp butter melted
- 1/2 tsp ground cinnamon
- 1/2 cup coconut flour
- 2 tbsp orange juice
- 1 cup unsweetened vanilla almond milk
- 1 tbsp erythritol sweetener
- 1/2 tsp orange zest
- 3/4 cup erythritol sweetener (see notes)
- 1.5 cups superfine almond flour
- 1/4 tsp arrowroot starch or xanthan gum
- 1 cup superfine almond flour
- 3 tbsp erythritol sweetener (see notes)
- Carbohydrate 9.4690554664019 g
- Cholesterol 179.007523185584 mg
- Fat 35.7419497040301 g
- Fiber 4.99796647117042 g
- Protein 7.53815384300366 g
- Saturated Fat 24.5709478731356 g
- Serving Size 1 1 serving (114g)
- Sodium 192.538000073475 mg
- Sugar 4.47108899523148 g
- Trans Fat 2.71200591850162 g
- Calories 374 calories
Step-by-step
- Preheat the oven to 350 degrees (F).
- Combine the cake layer ingredients in a blender and blend until smooth.
- Spoon the batter (it will be thick) into a greased 9 x 9 pan (or equivalent oblong).
- Combine the cranberries and sweetener in a small bowl and mix until coated.
- Sprinkle the cranberries and sweetener over the top of the cake layer.
- Combine the streusel ingredients (make sure the butter is melted) in a small bowl and mix well.
- Crumble with your fingers over the top of the cranberries so little clumps form.
- Bake the cake at 350 degrees (F) for 45 - 50 minutes (or until a knife inserted in the center comes out clean) in the center of the oven.
- Remove and cool before slicing.
My Go-To Low-Carb Cranberry Walnut Coffee Cake
As a busy working mom, finding time to bake is a luxury, not a given. But when I do find those precious moments in my week, I crave something delicious and rewarding. This low-carb cranberry walnut coffee cake has become my absolute go-to recipe. It’s not just because it’s incredibly tasty, with its perfect balance of tart cranberries and crunchy walnuts against the soft, subtly orange-flavored cake; it's also incredibly easy and quick to prepare. The blender does most of the work, making it perfect for those evenings when I'm tired but still want a homemade treat.
The beauty of this recipe lies in its versatility. I often adjust it based on what I have on hand. Sometimes I swap the almond flour for a blend of almond and coconut flour for a slightly different texture. Other times, depending on the season, I’ll substitute the fresh cranberries for other berries like blueberries or raspberries. The basic recipe is so forgiving that experimentation is encouraged! It’s become a staple at my weekend brunches, impressing friends and family alike who never guess it’s low-carb and gluten-free. The secret to its success, in my opinion, is the homemade streusel topping. It adds a wonderfully textured crunch that perfectly complements the moist cake beneath.
Beyond the taste and ease of preparation, this recipe fits perfectly into my healthy lifestyle. As a working mom, my energy levels are vital, and this low-carb cake helps me maintain them without the sugar crash associated with traditional baked goods. I find it satisfying enough for a small treat after dinner, providing that perfect balance of sweetness and nutty flavor without derailing my fitness goals. The fact that it's also gluten-free is an added bonus for my family, ensuring everyone can enjoy it regardless of dietary restrictions.
This recipe is a true testament to the fact that healthy eating doesn't have to be boring. It's a delightful way to indulge in a sweet treat without sacrificing my health or my time. I encourage you to try it, and I'm confident that it will become a family favorite for you too. The compliments alone are worth the effort!
Tips and Variations:
For extra citrus flavor: Add a tablespoon of orange liqueur, like Grand Marnier, to the cake batter.
Spice it up: Add a dash of nutmeg or cardamom to the streusel topping for a warm, comforting flavor.
Make it ahead: This cake can be made a day or two in advance and stored in an airtight container at room temperature. It’s even better the next day!
Different nuts: Feel free to experiment with other nuts like pecans or macadamia nuts instead of walnuts.
Dairy-free option: Substitute the butter with a vegan butter alternative for a dairy-free version. Remember to check that your chosen alternative is suitable for baking.
Serving suggestions:
Serve warm with a dollop of unsweetened whipped cream or a scoop of your favorite low-carb ice cream.
Enjoy a slice with a cup of hot coffee or tea for a luxurious afternoon treat.
This cake is also a great addition to any special occasion, whether it's a birthday, holiday, or just a casual gathering with friends and family.
Making this cake has become a cherished part of my weekly routine. It’s more than just a recipe; it’s a reminder that even the busiest schedules can allow for moments of sweetness and self-care. And in the end, that’s what truly matters.
