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–+ servings
Bertha Jones

Keto Cranberry Christmas Cake

A scrumptious, low-carb cake featuring the tangy burst of cranberries and the warmth of cinnamon, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Can substitute with another low-carb flour
  • 1 cup erythritol or your preferred sweetener Ensure it's suitable for baking
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 4 large eggs At room temperature
  • 1/2 cup unsalted butter, melted At room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries Do not thaw if using frozen
  • 1/2 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
  3. In another bowl, whisk together the eggs, melted butter, and vanilla extract until nicely combined.
  4. Pour the wet mixture into the dry ingredients and stir until everything is well distributed.
  5. Gently fold in the cranberries and ground cinnamon.
  6. Transfer the batter to your prepared cake pan, smoothing the top as you go.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow it to cool before serving.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 5gProtein: 6gFat: 14gSaturated Fat: 6gSodium: 150mgFiber: 2gSugar: 1g

Notes

Best served with unsweetened whipped cream or a scoop of vanilla keto ice cream. Store in an airtight container at room temperature for up to three days. For longer storage, slice and freeze individual pieces wrapped in plastic wrap and then aluminum foil — can last for about two months in the freezer.

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