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. 🙂 And 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 cake is just so wonderfully delicious thanks to this combination! And since it’s not just gluten-free but also keto and low carb, I sometimes serve it for breakfast. Such a wonderful winter treat!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty cake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Whole milk
- Unsalted butter, melted
- Vanilla extract
- Sweetener (I use stevia)
- Kosher salt
- Almond flour
- Baking soda
- Fresh cranberries
How to make almond flour cranberry cake
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Simply whisk together the ingredients (except for the cranberries), in the order listed, in a bowl. I use a hand whisk.
- Now fold half the cranberries into the batter.
- Pour the batter into a greased 9-inch pie plate.
- Scatter the remaining cranberries on top and gently press in.
- Bake about 30 minutes at 350°F.
What sweetener to use in this almond flour cranberry cake?
I sweeten this cake with stevia, to keep it keto and low carb. I use stevia glycerite because the thick glycerin base nearly eliminates the bitter aftertaste typical to other stevia products. And I do believe that stevia is safe.
If you’re convinced that you can’t stand the taste of stevia, you can try using any granulated sweetener instead, possibly adding a bit more milk if the batter becomes too thick. I only tried this recipe with stevia, though.
Is this a healthy recipe?
As far as cakes go, I believe it is quite healthy. When you eat this delicious cake, you’re basically eating a bunch of whole foods.
Having said that, it is still a cake – a sweet treat. So it obviously shouldn’t displace more nutritious and unsweet foods in your diet, such as meat, fish and seafood, and vegetables.
How to store leftovers
Once completely cool, you can store leftovers in the fridge, in an airtight container, for up to 5 days. You can also freeze individual slices of this almond flour cranberry cake in freezer bags.
More almond flour cakes you might enjoy
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Almond Flour Cranberry Cake
- 1/2 tablespoon soft unsalted butter for pan
- 4 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 2 teaspoons stevia glycerite* (equals about 3/4 cup sugar)
- 1/2 teaspoon kosher salt or 1/4 teaspoon fine 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 9-inch 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.