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.
Swapping coconut flour for almond flour requires adjusting liquid ratios entirely because coconut flour absorbs moisture at triple the rate of nut-based alternatives. Mastering the batter consistency is the singular factor that prevents a dense, crumbly failure. Coconut flour acts like a sponge, demanding extra eggs and hydration to maintain a tender crumb within a standard 9x9-inch baking pan. Blenders simplify the mixing process rapidly, but scraping down the jar sides twice ensures pockets of dry flour do not survive into the batter.
Freezing and Storage Performance
Baking ahead makes this pastry exceptionally freezer-friendly when wrapped tightly in plastic wrap followed by heavy-duty aluminum foil. Defrosting frozen slices overnight inside the refrigerator preserves the structural integrity of the walnut streusel topping without making it soggy. Moisture management remains critical because fresh cranberries release significant liquid during thawing. Storing the unfrosted cake at room temperature works for up to 48 hours in an airtight container lined with paper towels to absorb excess condensation.Reheating Methods for Optimal Texture
Microwave heating on medium power for 20 seconds warms individual portions quickly without toughening the crumb structure. Oven reheating at 300 degrees Fahrenheit for 8 minutes restores crispness to the walnut topping far better than rapid microwave methods. Aluminum foil tents prevent the exposed edges from over-browning while the center reaches serving temperature.
