If you haven’t made some sugar free dried cranberries for the upcoming holiday season of baking, it’s time! (Click here for the recipe.) They’re easy to make and so versatile. This delicious pound cake is just one recipe in which these sweet-tart berries can be the star of the show.
Low Carb Cranberry Orange Pound Cake
Makes 12 servings
1-3/4 cup almond flour
1/4 cup coconut flour
3/4 teaspoon stevia powder (I used SweetLeaf brand)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter (1/2 stick), room temperature
4 ounces cream cheese, room temperature
1/3 cup granulated erythritol (I used LaKanto Monkfruit sweetener)
4 large eggs, room temperature
1 tablespoon almond or coconut milk
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
1 teaspoon orange zest
1/3 cup sugar free dried cranberries, chopped (see separate recipe here)
3 tablespoons chopped pecans
1. Preheat oven to 350 degrees Fahrenheit. Grease an 8x4 inch loaf pan.
2. In a medium bowl, whisk together the almond flour, coconut flour, stevia, baking powder and salt. Whisk until no lumps remain; set aside.
3. Using a handheld or standing mixer, cream together the butter, cream cheese and erythritol in a large mixing bowl until fluffy and well combined. Add the eggs one at a time, beating between each addition. Add the almond or coconut milk, orange and lemon extracts and beat until incorporated and batter is smooth.
4. Add the dry ingredients and orange zest to the wet ingredients and beat on medium speed until well combined. Fold in chopped cranberries and pecans. The batter will be thick.
5. Transfer the batter to the prepared loaf pan. Smooth the top and bake for 45-50 minutes. The cake should be deep golden brown and when you stick a toothpick in the center, it should come out clean. Cool the cake in the loaf pan for about 20 minutes, then remove from pan and cool completely on a wire rack before slicing.
Nutritional Information per serving (1/12th of recipe): 183 calories, 9.6 g carbohydrate (3.2 g dietary fiber, 1.1 g sugars, 5.3 g sugar alcohols), 16 g total fat (5.8 g saturated fat, 0 g trans fat), 84 mg cholesterol, 228 mg sodium, 102.4 mg calcium, 110 mg potassium, 1 mg iron, 302 mg Vit A, 5.8 g protein. Net carbs per serving: 6.4 grams
Recipe and photos by Kathy Sheehan, copyright 2017
All rights reserved. Please do not duplicate without the author’s permission.