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Sugar-Free Spiced Cranberry Orange Cake (No Flour)
Tender almond-flour cake brightened with cranberries, orange zest and warm holiday spices. Sweetened with erythritol for a diabetic-friendly loaf.
20 min prep / 65 min total
186 kcal
3.8g protein
12 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 150 galmond flour
- 1 tspbaking powder
- pinchHimalayan salt
- 20 gcoconut flour
- 20 gpsyllium husk
- 1 tspcinnamon
- ¼ tspnutmeg
ground
- ¼ tspcardamom
ground
- 20 gchia seeds
- 1 gvanilla powder
- 40 gdried cranberries
unsweetened, soaked
- 4eggs
room temperature
- 100 gerythritol
or allulose
- 60 mlheavy cream
- 60 mlbutter
melted
- 1orange zest
from 1 orange
Instructions
Whisk almond flour, baking powder, salt, coconut flour, psyllium, cinnamon, nutmeg, cardamom, chia and vanilla in a bowl.
Beat eggs with erythritol until fluffy, then blend in cream, melted butter and orange zest.
Fold the dry mix into the wet until smooth, then stir in the drained cranberries.
Pour the batter into a greased loaf pan, score the top and scatter a few extra cranberries over it.
Bake at 350°F (180°C) for 40- until a skewer comes out clean; cool before slicing.
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