Cranberry Crumb Cake
This Keto Cranberry Crumb Cake is soft, moist, and made with almond flour, fresh cranberries, and a buttery low carb crumb topping. An easy holiday dessert that’s gluten-free, grain-free, and ready in under an hour — perfect for Thanksgiving, Christmas, or cozy winter baking.
Servings: 16 servings
Calories: 235kcal
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
- ⅓ 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.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 6g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 131mg | Potassium: 92mg | Fiber: 3g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg | Net Carbs: 3g