This keto cranberry cake is baked with coconut flour and is a deliciously spiced and moist cake that makes a great cake for the holidays. This low carb and gluten-free cake is studded with fresh cranberries, which add a burst of tartness and a beautiful pop of color.
Coconut flour is my favorite low carb flour to bake with and has a light texture. It makes a great option for those with a nut allergy too. Top with a cream cheese frosting for a delicious slice of low carb cake. This would make a lovely keto cranberry Christmas cake too!
Warm spices make this the cake version of your favorite cardigan giving you a hug. I topped this with a cream cheese frosting which I enjoyed, but the Chief Taster thought was too sweet. So topping is optional! Although I recommend it!
Are cranberries keto friendly?
Fresh cranberries are relatively low in carbs. They contain about 4 grams of carbohydrates per ½ cup (55 grams) serving.
Dried cranberries are more concentrated in sugar and carbohydrates because the water content has been removed during the drying process. They can have around 25-30 grams of carbohydrates per ¼ cup (40 grams) serving. However, these numbers can vary based on the brand and added sweeteners, so it's important to check the nutrition label.
Cranberry Cake Ingredients
Grab your bag of coconut flour and you ready to bake!
- Coconut flour - It imparts a subtle coconut flavor and helps create a tender, moist crumb in the cake.
- Sweetener - we used brown monk fruit for the sweetener for it's flavor but any other low carb sweetener such as allulose or Swerve can be used.
- Butter - softened at room temperature for a lump free blend.
- Cranberries - fresh rather than dried.
- Eggs - use at room temperature for a better bake.
- Spices - we use a mixture of cinnamon, nutmeg, ginger and allspice.
How to make this keto cranberry cake
This is an easy cake that takes 30 minutes to bake.
Whisk butter, sweetener and add eggs.
Add flour, baking powder and spices.
Stir in the cranberries.
Spoon into baking tin and bake.
Cranberry Cake Frosting
This is entirely optional but does give a touch of sweetness to the sharp cranberries. If you are using this cake for your Keto Christmas topping, it does look better too!
We used a simple cream cheese frosting flavored with low carb sweetener, vanilla and orange zest. The orange zest goes so well with the cranberry flavor.
- Cream cheese
- Orange Zest
For longer storage, especially if the cake is frosted or contains perishable ingredients like cream cheese frosting, it's best to refrigerate it.
Place the cake in an airtight container or cover it with plastic wrap to prevent it from absorbing any odors in the refrigerator. Refrigerated coconut flour cranberry cake can stay fresh for up to 5-7 days.
Wrap the cake tightly in plastic wrap to prevent freezer burn. You can also wrap it in aluminum foil for added protection. Place the wrapped cake in an airtight container or resealable freezer bag to prevent it from absorbing odors.
Properly stored, the coconut flour cranberry cake can be frozen for up to 2-3 months.
Make sure your eggs and other wet ingredients are at room temperature before you begin. This allows for better incorporation of ingredients and a smoother batter.
Sifting coconut flour can help remove any lumps and aerate it, resulting in a lighter texture in your cake.
When adding cranberries to the batter, fold them in gently to avoid crushing or breaking them. This helps distribute the cranberries evenly throughout the cake.
Fresh cranberries are ideal for this recipe, but frozen cranberries can also be used. Make sure to rinse and dry fresh cranberries before using them.
Coconut flour cakes tend to bake relatively quickly. Start checking for doneness at the lower end of the recommended baking time range to avoid overbaking.
Can I make this with almond flour?
If you would prefer to bake with almond flour, we also recommend this keto cranberry recipe!
Keto Cranberry Cake
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup allulose or other low carb sweetener
- 1 teaspoon vanilla
- ½ teaspoon orange zest, finely chopped
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch (20 cm) round cake pan with a little coconut oil or cooking spray. Line the bottom of the pan with parchment paper for easy removal.
- In a large mixing bowl, whisk the butter and brown monk fruit until smooth.
- Whisk in the eggs and vanilla.
- Add the coconut flour, baking powder, salt and spices. Whisk well to ensure even distribution of the dry ingredients. Add the coconut milk for a smoother batter (this may be optional).
- Gently fold in the cranberries into the batter. This will add a delightful tartness and bursts of flavor to your cake.
- Pour the cake batter into the prepared cake pan and spread it out evenly using a spatula.
- Place the cake pan in the preheated oven and bake for approximately 25-30 minutes. The cake is done when it's firm to the touch and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Afterward, carefully remove the cake from the pan and let it cool completely on a wire rack. This prevents condensation from forming on the bottom of the cake.
Make the Frosting
- Beat the softened cream cheese, allulose, vanilla extract and orange rind together until you have a smooth and creamy frosting.
Frost the Cake
- Once the cake has cooled completely, spread the frosting evenly over the top using a spatula.
- Optional decorations - fresh cranberries and desiccated coconut.
- Slice and serve!
The information shown is an estimate provided by an online nutrition calculator.