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A low carb cranberry walnut coffee cake dessert recipe from Mellissa Sevigny of I Breathe Im Hungry

Cranberry Walnut Coffee Cake – Low Carb & Gluten Free


  • Author: Mellissa Sevigny
  • Yield: 9 servings 1x

Description

A tender, subtly orange flavored cake with a burst of tart cranberries and a toasty walnut streusel topping! Made in the blender! Keto, Atkins, Low Carb, Gluten Free


Scale

Ingredients

For the cake layer:

  • 1/2 cup butter, softened
  • 3/4 cup erythritol sweetener (see notes)
  • 3 large eggs
  • 2 Tbsp orange juice
  • 1/2 tsp orange zest
  • 1/2 tsp vanilla extract
  • 1.5 cups superfine almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/4 tsp arrowroot starch or xanthan gum
  • 1 cup unsweetened vanilla almond milk

For the cranberry layer

  • 1 cup fresh or frozen cranberries
  • 1 Tbsp erythritol sweetener

For the streusel layer:

  • 3 Tbsp butter, melted
  • 1 cup superfine almond flour
  • 3 Tbsp erythritol sweetener (see notes)
  • 1/2 tsp orange zest
  • 1/4 cup chopped walnuts
  • 1/2 tsp ground cinnamon

Instructions

For the cake layer:

  1. Preheat the oven to 350 degrees (F).
  2. Combine the cake layer ingredients in a blender and blend until smooth.
  3. Spoon the batter (it will be thick) into a greased 9 x 9 pan (or equivalent oblong).

For the cranberry layer:

  1. Combine the cranberries and sweetener in a small bowl and mix until coated.
  2. Sprinkle the cranberries and sweetener over the top of the cake layer.

For the streusel layer:

  1. Combine the streusel ingredients (make sure the butter is melted) in a small bowl and mix well.
  2. Crumble with your fingers over the top of the cranberries so little clumps form.
  3. Bake the cake at 350 degrees (F) for 45 – 50 minutes (or until a knife inserted in the center comes out clean) in the center of the oven.
  4. Remove and cool before slicing.

Notes

To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!

  • Category: Low Carb Dessert Recipe
  • Cuisine: American

Nutrition

  • Serving Size: 3 x 3 square
  • Calories: 375
  • Fat: 31
  • Carbohydrates: 6g net
  • Protein: 12