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.
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!
The Ingredients
The butter, eggs and cream cheese all need to be at room temperature to make this low carb cake loaf.
The low carb sweetener
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.
Monkfruit was used but any other sweetener can be used. We used granular but powdered would work just as well.
How to make keto cranberry cream cheese loaf
This is an easy recipe with a few ingredients. Be careful not to overwork the mixture as you don't want the loaf to sink too much. It will sink slightly after being removed from the oven.
- Cream the monk fruit sweetener and butter in a medium mixing bowl with an electric whisk.
- Add the cream cheese and whisk in.
- Add the eggs and vanilla extract.
- Whisk in the dry ingredients.
- Fold in the cranberries. We toss them in powdered sweetener to stop them sinking to the bottom.
- Spoon into a 1lb loaf tin lined with parchment paper.
- Bake until golden on top.
- Serve with cream and berries (optional).
Can you use fresh or frozen cranberries?
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!
How to store
This cranberry loaf has to be stored in the fridge. Keep it in an air tight container to stop it drying out. It should last for 3 - 4 days.
Can you freeze this low carb cranberry loaf?
If you are to freeze this, we would recommend that you slice it first. Then keep the slices separate to stop them freezing together. Store in a zip lock bag and they freeze up to 3 months.
To defrost, remove them from the freeze and place them in the fridge. They will taste a bit like a ice cream cheesecake cake directly from the freezer too!
Recipe Tips
Allow the loaf to cool thoroughly before eating.
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.
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.
Add the zest and juice of an orange for an additional flavour.
If you want to swap the coconut flour for almond flour, the amount will need to be increased to 1 cup of almond flour.
Add chopped pecans or walnuts for a touch of crunch.
WATCH HOW IT'S MADE
More low carb cranberry recipes
Cranberry Chocolate Chip Cookies
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This recipe was originally in November 2017. The content and photos have been updated but the recipe remains the same.
Cranberry Cream Cheese Loaf
Ingredients
- ½ cup Monkfruit or other low carb sweetener
- ½ cup Butter, unsalted softened
- 8 oz Cream cheese softened
- 4 Eggs
- 1 teaspoon Vanilla extract
- ½ cup Coconut flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Cranberries
Instructions
- Preheat the oven to 180C/350F degrees.
- Grease and line a 1lb loaf tin with parchment paper.
- Whisk the butter and sweetener together.
- Add the cream cheese and whisk until smooth.
- Add the eggs and vanilla and continue to whisk.
- Next, add the dry ingredients, the coconut flour, baking powder and salt. Whisk until combined.
- Gently fold in the cranberries.
- Spoon the mixture into the tin and bake for 60 minutes.
- If the top starts to brown too much towards the end of baking, cover the top with foil and continue to bake.
- Allow to cool in the baking tin.
- Slice, eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Armida
I made this recipe for the first time yesterday late in the evening so I let it cook in the pan overnight then refrigerated it for a few hours before taking it out of the pan and slicing it. I had to cook it for 1 hour and 15 minutes and covered with foil for the last 20 minutes or so.
This is the BEST keto dessert I have ever tasted. The consistency is great; it's firm but tender, moist and just sweet enough. I used 3/4 cup of xylitol for the sweetener and 1 cup of almond flour instead of the coconut flour. This is going to be my go to dessert from now on, I love it! Easy and no fuss recipe.
Angela Coleby
Thank you so much for your kind comments! I love the idea of using almond flour.
Kelly
Delicious recipe. I baked them in a muffin pan using parchment cup cake liners misted with coconut spray.
I added a dash of orange extract and pecans. I was leery about coating the cranberries with sugar free sweetner; I used Swerve and it stuck right to the cranberries.
I will definitely be making these again. Five stars for sure. ⭐️⭐️⭐️⭐️⭐️
Angela Coleby
Delighted you enjoyed the recipe and loved what you did with it! Sounds delicious and I must try myself! Thank you for taking the time to leave a lovely review!
Lisa Pageler
Hi, where do you find the “Sweet like sugar” blend? I have Lakanto Monkfruit granular and it leaves an awful aftertaste.
Thanks!
Angela Coleby
I think Walmart might have it. Or try Amazon.
I would also recommend Allulose as a sweetener for this as it doesn't have any aftertaste.
Anne
I never comment on recipes but I have to say something about this. This is phenomenal. To the person who said it was like a vanilla omelet, you are it too warm. To those who said it crumbled, use a serrated tomato knife. This recipe is GENIUS. I look forward to trying different variations of this. You have to put this in the fridge for a bit, then it is like an amazing cake/cheesecake hybrid, and the texture is TO DIE FOR. I used to think cheesecake squares were the way to go for a keto dessert, but this has become my go to. AMAZING.
Angela Coleby
Thank you so much Anne for your kind words. I'm happy you enjoyed it!
Phyllis
Does one use 4 medium or large eggs
Angela Coleby
I used medium eggs
Debbie Sabadin
This cranberry cream cheese loaf was wonderful! I followed the recipe but added 1/2 cup of walnuts and an orange glaze. It tasted like cheese cake. I liked it so much I made it again. I also used ramekins to look like a cake. I will definitely keep this recipe. Thank you!
Angela Coleby
Glad you enjoyed it!!
Lynda
Can you use almond flour instead of coconut flour
Angela Coleby
I think you should be able to but the quantity would need to be increased.
Sermin
My favourite !
Can you add blueberries instead of cranberries as well ?
Angela Coleby
Yes you can! Raspberries work too. Happy baking!
Iya
I don’t know what I did wrong but mine tasted like vanilla omelette which was terrible.
Angela Coleby
Perhaps large eggs?
Larissa Gibert
Do I store it fridge? How long will it keep? Do I have to freeze right away?
Angela Coleby
Keep it in the fridge and it should last about 3 days.
Jackie Smith
have you ever frozen this? I'm trying to make ahead for Christmas, this looks awesome and my make it today
Angela Coleby
I haven't so not too sure about freezing it.
May
Super easy to make and extremely delicious! My spouse and his family do not enjoy anything healthy and they ate these up during our Thanksgiving celebration with joy in their eyes. When I told them it had no sugar and was on the healthy side they could not believe it. Honestly, I am so thankful for this recipe.
Angela Coleby
The best desserts are when others eat them without prior knowledge that they are healthy!
Melissa
This recipe made up so delicious. Perfect for a brreakfast cake for Thanksgiving or Christmas. However mine fell apart really easy... does it need to have xantham gum or anything?
Angela Coleby
I've never baked it with xamtham gum and it's held up. It might have required longer cooking (ovens can vary).
JanP
If I were to make this into individual cheesecake muffins, what could I use on the bottom as a crust (keto)?
I want to try this right away!
Angela Coleby
I'd try nuts (walnuts or ground almonds) with melted butter for a biscuit substitute base
Anelya
I made it second time today. The first time was yesterday and while I was away, my boyfriend shamelessly ate 2/3s of it! I made it with blueberries and added lemon zest to the batter. It turned out wonderful! This is the second dessert recipe from your blog, (made blueberry no-bake cheesecake) and loving it!
The recipe is easy, straightforward and the result is delicious!
Angela Coleby
Thanks! I love the idea of blueberries and lemon! Yum!
Suzi
I Love this cream cheese loaf recipe! I found the cranberries too tart, so I make it without them. BUT! I vary the recipe (even double it!) by adding chopped pecans, and sometimes blueberries. My fav is to use a nut flavoring and chopped pecans only. I have also made a cinnamon swirl that is the BEST breakfast cake I’ve ever had low carb!!
I always get 13 slices from mine, and without cranberries, do you have a guess what the carb count would then be? Thanks for this recipe- I keep it on hand and in the freezer ALWAYS.
Angela Coleby
Thanks Suzi. I like the sound of adding nuts to it!
donna dixon
I thought this loaf was outstanding. I bake it at least once a month.
Angela Coleby
Awh! Thanks Donna, you've made my day!
Kendray
I added orange zest (about 3/4 of a large orange) to the batter and made this into muffins! Super tasty ?
I got 12 muffins (with a smidge of leftover batter. Used aluminum liners and filled them all the way to the top (they don't really rise much). Mine were done at 35 minutes.
Thanks for the awesome recipe!!
Angela Coleby
What a great idea! Glad you enjoyed it!
Vesna
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.
Kendray
What sweetener did you use? For baking I use Ketologie's "Sweet Like Sugar" blend - it's Stevia and Erythritol with vanilla. No aftertaste and sweetens beautifully!
Melanie Holcombe
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 ?
Angela Coleby
You've made my day with this comment!! Thank you and glad you liked it.
Kathy
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! 🙂
Angela Coleby
Love the orange zest idea. That would really work well.
Avril
Can i use almond meal instead? If so how much i dont like coconut
Angela Coleby
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.
Gayle
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. 🙂
Angela Coleby
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!
Sweta Santuka
Any suggestions on brand ? I am so lost with the overwhelming choices ?
Sweta Santuka
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
Angela Coleby
Glad you like it! I used Erythritol.
Sweta Santuka
Any suggestions on brand ? I am so lost with the overwhelming choices ?
Angela Coleby
I use this one : NOW Foods Erythritol Natural Sweetener, 1 lb.
Ange
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!)
Paula
Could this be made in a silicone muffin tin? Thanks
Angela Coleby
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.