Low-Carb Cranberry Coffee Cake
Servings: 8 pieces
Print RecipeThis Low-Carb Cranberry Coffee Cake has the perfect soft texture and a rich fresh cranberry flavor. It’s packed with healthy fats while being low in carbs, gluten-free and super delicious!
Equipment
- Bowl
- Baking Tray
Ingredients
- 60 g almond flour
- 3 small eggs
- 2-3 tsp coconut sugar
- 1/2 tsp baking soda
- 1 tsp lemon juice
- 25 g butter (melted)
- 1/2 tsp vanilla powder
- 4-5 tbsp cranberries (or blueberries, fresh or frozen)
- a few pecans (halves, to decorate)
Instructions
- In a medium bowl, add together all the dry ingredients used for baking: almond flour,, baking soda, coconut sugar and vanilla powder. Mix for a few seconds to combine.
- Add beaten eggs and, using a silicone spatula, mix slowly until a batter has formed.
- Continue by adding melted butter (at room temperature) and incorporate into batter.
- Last step is to add half of the cranberries and the lemon juice. Use a spatula to fold the cranberries into the batter, making sure not to ruin their texture.
- Transfer batter into a baking tray, decorate with the rest of the cranberries and the pecans.
- Bake at 180-200 Celsius for 40-45 minutes or until the top is cooked through and a toothpick inserted in the center comes out clean.
- Remove from the oven when baked and set aside for 10 minutes to cool down. Cut into desired portions and transfer on a plate.
- You can serve it fresh or store it in the fridge for at least 3 days.
Notes
After 30 minutes of baking this cake, make time to check regularly so you don’t over bake it, in which case the cake will end-up a bit dry.
This recipe includes butter, as a way to make the cake soft while also adding more healthy fats. Butter also helps keep the cake from sticking to the ceramic dish when baking. If you don’t want to use butter (or do have it) you can easily replace it with extra virgin coconut oil (same quantity).
One thing that I always do with this kind of cake is to taste the batter before baking the cake. This is a great way to make sure that your cake will end-up sweet enough and awesome in every way.
You can use fresh or frozen cranberries, either way it’s fine.
Instead of cranberries you can use blueberries or raspberries. Just keep in mind that, when using other type of berries, the taste and, possibly the color, of the cake will slightly change.