Christmas Recipes/ Desserts & Cakes/ Gluten Free/ Low Carb/ Thanksgiving Recipes

Cranberry Cream Cheese Loaf

cranberry cake

A cranberry cream cheese loaf cake that is low in carbs and gluten free too.   Enjoy a healthy cake in the holidays.  Or when you can get your hands on some cranberries.

This cranberry cake is soft and delicious.  The addition of cream cheese to the cake mixture makes the cake moist without being wet.  The sharpness of the cranberries compliments the sweetness of the sponge.

cranberry cake

I have not used a lot of sweetener as I like the tartness that the cranberries.  If you have more of a sweet tooth you may want to add extra sweetener.  I would recommend that you taste the cranberry cake mixture and adjust if necessary.

The unbaked cake mixture could be eaten straight out of the bowl. Well, I could have!  It is so light, creamy and fluffy that I would happily consider making a batch of this just to eat!  I don’t normally use a spoon to clean the bowl after the cake mixture has been put into the tin, but with this I also licked the bowl clean!

cranberry cake

I’ve baked this with both fresh and frozen (defrosted) cranberries and both worked out well.  Except my first attempt collapsed on me as I moved it to a serving plate.  I had not cooked it long enough so there was a lot of swearing.  Especially as the cake smelled so good!  All I needed was another 10 minutes! 

When you are baking this cranberry cake and the top starts to brown keep your eye on it.  I removed the cake and covered the top with foil for the last 10 minutes so not to burn this cake.

cranberry cake

If you enjoy cream cheese cookies, you will love this cranberry cream cheese loaf.  If you are not a fan of cranberries, try it with either blueberries or raspberries.




4.8 from 5 votes
Cranberry Cream Cheese Loaf
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

A cranberry cream cheese loaf cake that is low in carbs and gluten free too.   

Course: Cake, Desserts
Servings: 10 Slices
Calories: 153 kcal
Author: Angela Coleby
  • 1/2 cup (113g) Low Carb Sweetener
  • 1/2 cup (113g) Butter, unsalted softened
  • 8 oz (224g) Cream cheese softened
  • 4 Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup (56g) Coconut flour
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup (110g) Cranberries
  1. Preheat the oven to 180C/350F degrees.

  2. Grease and line a 2lb loaf tin with parchment paper.

  3. Whisk the butter and sweetener together.

  4. Add the cream cheese and whisk until smooth.

  5. Add the eggs and vanilla and continue to whisk.

  6. Next, add the dry ingredients, the coconut flour, baking powder and salt. Whisk until combined.

  7. Gently fold in the cranberries.

  8. Spoon the mixture into the tin and bake for 60 minutes.

  9. If the top starts to brown too much towards the end of baking, cover the top with foil and continue to bake.

  10. Allow to cool in the baking tin.

  11. Slice, eat and enjoy!

Recipe Notes

Serves 10 slices

Nutritional Info per slice:  153 Calories, 13g Fat, 4g Protein, 6g Total Carbs, 3g Fibre, 3g Net Carbs

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  • Reply
    December 8, 2017 at 9:59 am

    I mad this recently. The loaf itself tastes fantastic but the aftertaste from the sweetner was for me a dealbreaker. I might try this again and use half sweetner and half regular sugar and accept the additional carbs.

  • Reply
    Melanie Holcombe
    December 4, 2017 at 10:16 pm

    Loved it! Pulled it out of the pan warm by using the parchment paper. I put a glaze on it using butter, Swereve and hwc. Husband said it was a keeper 😀

    • Reply
      Angela Coleby
      December 4, 2017 at 11:51 pm

      You’ve made my day with this comment!! Thank you and glad you liked it.

  • Reply
    November 29, 2017 at 5:16 pm

    OMG!! I have been craving cranberry quick bread. My “old” standby recipe had the addition of orange zest in the batter. Will DEFINITELY be baking this ASAP! 🙂

    • Reply
      Angela Coleby
      November 29, 2017 at 5:40 pm

      Love the orange zest idea. That would really work well.

  • Reply
    November 22, 2017 at 2:40 am

    Can i use almond meal instead? If so how much i dont like coconut

    • Reply
      Angela Coleby
      November 22, 2017 at 6:41 am

      I would use about 1 1/2 cups of almond flour. When you add it check the batter and add some more of the batter is too soft.

  • Reply
    November 17, 2017 at 8:54 pm

    Wow this is tasty!! One thing though, you said to add vanilla in the instructions, but did not have a measurement listed for the vanilla. I used 1 teaspoon. You said to cool in the baking pan, and I did let it cool in the pan on a rack for 1 hour, but when I flipped it, it just crumbled out!! So I guess maybe you should let it cool overnight or something? (I’m a very new cook/baker). But it tastes AWESOME, so we will eat with a spoon. 🙂 I used 1 cup of erythritol, as we like things a little sweeter. Oh, and I used 2 cups of whole fresh cranberries, one cup didn’t seem like that was enough? Maybe that’s why it crumbled? Again though…this is a great recipe and I will make it again. 🙂

    • Reply
      Angela Coleby
      November 17, 2017 at 9:03 pm

      Glad you liked it. I could eat just the raw cake mixture! My first bake did crumble too so I increased the cooking time. Perhaps cool overnight in the fridge. Sprinkle some cinnamon on the cake too! Delicious!

  • Reply
    Sweta Santuka
    November 17, 2017 at 4:18 pm

    Any suggestions on brand ? I am so lost with the overwhelming choices 😊

  • Reply
    Sweta Santuka
    November 17, 2017 at 3:21 pm

    Hi , it is delicious … i just made it !!! Btw,which sweetener did you use ? I used pyure organic stevia blend (granular all purpose sweetener) but it made the carb % go thru the roof !!!!! One slice according to MFP is 12.8g net carb

    • Reply
      Angela Coleby
      November 17, 2017 at 3:54 pm

      Glad you like it! I used Erythritol.

      • Reply
        Sweta Santuka
        November 17, 2017 at 4:11 pm

        Any suggestions on brand ? I am so lost with the overwhelming choices 😊

        • Reply
          Angela Coleby
          November 17, 2017 at 4:13 pm

          I use this one : NOW Foods Erythritol Natural Sweetener, 1 lb.

    • Reply
      November 19, 2017 at 6:08 am

      I believe the carb reading is high because MFP has counted the sugar alcohols in the erythritol when normally you can deduct these as they shouldn’t raise your blood sugar. (I’m not a doctor btw just repeating what I’ve read elsewhere on the subject!)

  • Reply
    November 17, 2017 at 2:05 am

    Could this be made in a silicone muffin tin? Thanks

    • Reply
      Angela Coleby
      November 17, 2017 at 7:11 am

      As individual muffins? I’d say yes but you may need to reduce the cooking time. It’s a moist sponge so will take some time to bake but keep you eye on it and test it as the top gets brown.

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