This Cranberry Crumb Cake is everything you want in a cozy, holiday-inspired dessert. It’s incredibly moist, soft, and full of flavor, with the perfect balance of sweet and tangy from bursts of juicy cranberries in every bite. The base is made with almond flour, which gives the cake a light, tender texture with a subtle nutty note. Then there’s the buttery crumble topping — golden, crunchy, and just the right amount of sweet.
With just 10 minutes of prep, this Keto Cranberry Crumb Cake is a simple but impressive dessert that’s perfect for the holidays. It brings all the cozy flavors of the season to your table — think tart cranberries, fragrant orange zest, and a crunchy pecan crumb topping. Every slice is soft, moist, and packed with festive flavor.
This cake is one of those easy holiday desserts you can throw together last-minute, and it always gets rave reviews. Serve it warm with a dollop of whipped cream or a scoop of low carb ice cream, and watch it disappear.
If you’re anything like me, cranberry season means baking on repeat. I look forward to making all my favorites — from sugar-free cranberry bread and creamy cranberry cheesecake bars to low carb cranberry bliss bars and this beautiful, almond flour–based crumb cake that’s just right for Thanksgiving or Christmas.
💛 Why I Love This Cranberry Crumb Cake (And You Will Too)
I’ve made this cranberry crumb cake so many times during the holidays, and it never gets old. It’s one of those simple, cozy recipes that feels special without being complicated. Here’s why it’s a favorite in my kitchen:
- Quick and easy – It takes about 10 minutes to throw together. No mixers, no stress.
- Packed with holiday flavor – The combo of tart cranberries, orange zest, and that golden crumb topping tastes like Christmas.
- Made with everyday ingredients – Nothing fancy here, just what you’d already have in your low carb pantry.
- Perfect texture – Soft, moist almond flour cake with a crunchy, buttery topping. Everyone asks for seconds.
- Make-ahead friendly – I usually bake it the day before a gathering, and it tastes even better the next day.
🛒 Ingredients
Nothing fancy here — just good, simple ingredients you probably already have in your low carb pantry. Here’s what you’ll need to make this soft, fluffy cake and that golden, buttery crumb topping.
For the Cake:
- Almond Flour – Blanched almond flour is best for a fine texture.
- Coconut Flour – A little goes a long way. Helps absorb moisture and keeps the structure just right.
- Sweetener – Use your favorite low carb granulated sweetener. I’ve tested this with allulose, and monk fruit blends.
- Baking Powder – This is our cake’s rising star, ensuring it becomes super fluffy.
- Orange Zest – Adds a bright, citrusy note that complements the cranberries.
- Salt – Enhances the flavors of the other ingredients and balances sweetness.
- Eggs – Use large eggs at room temperature for best results.
- Vanilla Extract – Because cake without vanilla is just… sad.
- Butter – Melted for easy mixing and rich flavor.
- Heavy Cream – Adds moisture and helps create a tender crumb.
- Heavy cream + almond milk – This combo keeps the cake moist without making it dense.
- Cranberries – Fresh or frozen both work. If frozen, no need to thaw — just toss them in.
For the Crumb Topping
- Almond Flour – Same as above; use blanched almond flour for a fine texture.
- Sweetener – Any low carb powdered sweetener will do. I like using a monk fruit blend for this.
- Butter – Softened, not melted. You want it to form little clumps that bake into golden nuggets.
- Cinnamon – Adds that warm, cozy vibe.
- Pecans – Optional, but highly recommended. They give the topping extra crunch.
How To Make This Cranberry Crumb Cake
You don’t need any fancy equipment or expert baking skills for this one — just a bowl, a spoon, and a little holiday spirit.
Start with the crumb topping
In a medium bowl, mix together the almond flour, sweetener, softened butter, cinnamon, and chopped pecans. Use a fork or your fingers until it forms a crumbly texture, kind of like damp sand. If you want those chunky golden clumps on top (you do), don’t overmix. Set it aside while you get the batter going.
Preheat the Oven
Get your oven going at 350°F (175°C) so it’s ready when you are. Grease a 9-inch square pan with butter or cooking spray — or just line it with parchment paper if you want easy cleanup (and no sticking).
Make the batter
In a large bowl, whisk together the wet ingredients until the mixture looks smooth and a little frothy. This helps make the cake light and fluffy. If you’ve remembered to bring your eggs to room temp — gold star. It really does help everything mix better.
Sprinkle the dry ingredients right over the wet mixture. Use a spatula or wooden spoon to gently stir it all together — just until combined. No need to beat the life out of it. Overmixing can make the cake dense, and we want it soft and tender.
Add the cranberries and gently fold them through the batter so they’re evenly spread out. Don’t worry if the batter looks thick — that’s exactly how it should be.
Assemble the Cake
Scoop the batter into your prepared pan and use a spatula to spread it out evenly. Take a moment here — even batter means even baking. Now grab that crumb topping and sprinkle it generously over the top. Cover the whole surface so every bite gets that buttery, crunchy goodness.
Bake
Pop the cake in the oven and bake for 35 to 40 minutes. You’ll know it’s ready when a toothpick poked in the center comes out clean or with just a few moist crumbs. If the top starts browning a bit too fast, just lay a piece of foil over it — no need to press it down. Let it bake until that crumb topping is golden and the cake smells amazing.
Cool and Serve
Once it’s baked to golden perfection, take the cake out of the oven and let it cool in the pan for 10 to 15 minutes. This helps it set up so it slices cleanly. You can serve it warm (so good) or let it cool to room temp — either way, it’s soft, tender, and packed with flavor.
Now cut yourself a slice, maybe add a dollop of whipped cream or a scoop of low carb ice cream… and enjoy. You earned it.
Tips For Making The Best Cranberry Crumb Cake
- Use Fresh Cranberries: They burst as they bake and give the best flavor. If you’re using frozen, toss them in straight from the freezer — no need to thaw.
- Bring your ingredients to room temp – Especially the eggs, butter, and cream. It helps everything mix smoothly and gives the cake a better texture.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Customize the Topping: Add a pinch of nutmeg or cardamom for a cozy spice boost, or throw in some extra chopped pecans or walnuts for crunch.
- Keep an eye on the oven: Ovens vary, so check around the 35-minute mark. A toothpick in the center should come out clean or with a few moist crumbs — not wet batter.
Storing Ideas
Got leftovers? Lucky you.
Just let the cake cool completely, then store it in an airtight container at room temperature for up to 2 days, or in the fridge for 4 to 5 days. I like to reheat slices for a few seconds in the microwave — it brings that buttery crumb topping back to life.
Freezing: Yes, you can freeze it! Wrap individual slices or the whole cake tightly in plastic wrap, then pop into a freezer bag or container. It’ll keep well for up to 2 months. Thaw overnight in the fridge and warm before serving.
More Cranberry Desserts
Cranberry Crumb Cake
Description
Ingredients
- 1 ½ cup Almond Flour superfine, blanched
- 2 tbsp Coconut Flour
- ½ cup Sweetener powdered
- 2 tsp Baking Powder
- 1 tbsp Orange Zest
- ¼ tsp salt
- 4 large Eggs at room temperature
- 2 tsp Vanilla Extract
- ½ cup Butter or coconut oil melted
- ¼ cup Heavy Cream or Coconut Cream
- â…“ cup Almond Milk unsweetened
- 1 cup cranberries
For the Crumb Topping
- 1 cup Almond Flour
- ½ cup Sweetener powdered
- ¼ cup Butter softened, or Coconut Oil
- 1 tsp Ground Cinnamon
- ½ cup Pecans chooped
Instructions
- Prepare the Crumb Topping. In a medium bowl, mix together the almond flour, powdered sweetener, softened butter (or coconut oil), cinnamon, and chopped pecans. Stir with a fork until the mixture is crumbly and clumps form. Set aside.
- Preheat the Oven. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- Prepare the Batter. In a large bowl, whisk together the eggs, vanilla, melted butter, heavy cream, and almond milk until smooth and slightly frothy.
- Add the Dry Ingredients. Sprinkle in the almond flour, coconut flour, powdered sweetener, baking powder, salt, and orange zest. Stir gently until just combined — don’t overmix. Then fold in the cranberries so they’re evenly distributed.
- Assemble the Cake. Pour the batter into the prepared baking pan and spread it out evenly. Sprinkle the crumb topping generously over the surface, pressing lightly so it sticks.
- Bake. Bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil.
- Cool and Serve. Let the cake cool in the pan for 10 to 15 minutes before slicing. Serve warm or at room temperature, with whipped cream or ice cream if you like.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
