Description
A delicious low-carb cranberry cake that’s perfect for the holiday season.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol sweetener
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh cranberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and erythritol until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, combine almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the cranberries.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Serve with a dollop of whipped cream for extra richness.
- This cake stores well in the refrigerator for up to a week.
- Ensure cranberries are fresh for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg