This almond flour cranberry cake is gluten free and low carb. It’s very tasty, moist and fluffy, and healthy enough to serve for breakfast!
You know it’s November when my family starts eating almond flour cranberry cake for breakfast. 🙂
(Also when pumpkin appears on the dinner table almost every night!)
I love cranberries. They are so pretty, and I adore the way their natural tartness complements sweet baked goods.
This gluten free, almond flour cranberry cake is so delicious, and since it’s also low carb, I sometimes serve it for breakfast. Such a wonderful winter treat!
I sweeten this almond flour cranberry cake with stevia, to keep it low carb. I use stevia glycerite, because the thick glycerin base eliminates the bitter aftertaste typical to other stevia products. Here’s a conversion chart, in case you prefer to use another sweetener (but I only tried it with stevia glycerite).
Almond Flour Cranberry Cake
- 1/2 tablespoon soft unsalted butter for pan
- 4 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter, melted, divided
- 1 tablespoon pure vanilla extract
- 2 teaspoons stevia glycerite* (equals about 3/4 cup granulated sweetener)
- 1/2 teaspoon kosher salt
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1/2 teaspoon baking soda
- 1 cup fresh cranberries, divided
- Preheat oven to 350 degrees F. Grease a pie plate with 1/2 tablespoon butter.
- In a medium bowl, whisk together the eggs, milk, melted butter, vanilla, stevia and kosher salt.
- Add the almond flour, whisking it until very smooth. Whisk in the baking soda.
- Using a rubber spatula, gently fold 1/2 cup cranberries into the batter.
- Transfer the batter to the prepared pan. Use a spatula to spread evenly.
- Evenly scatter the remaining cranberries on top of the cake, gently pressing them in with your hand.
- Bake the almond flour cranberry cake until it's golden and fragrant, and a toothpick inserted in center comes out clean, about 30 minutes.
- Remove the pan from the oven. Place on a wire rack to cool for about 20 minutes before slicing and serving.