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
Ingredients
Scale
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:
- Preheat the oven to 350 degrees (F).
- Combine the cake layer ingredients in a blender and blend until smooth.
- Spoon the batter (it will be thick) into a greased 9 x 9 pan (or equivalent oblong).
For the cranberry layer:
- Combine the cranberries and sweetener in a small bowl and mix until coated.
- Sprinkle the cranberries and sweetener over the top of the cake layer.
For the streusel layer:
- Combine the streusel ingredients (make sure the butter is melted) in a small bowl and mix well.
- Crumble with your fingers over the top of the cranberries so little clumps form.
- 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.
- 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
