During the holidays, food temptation is at an all-time high for most. So what can those of us who are doing a low-carb keto diet do?
Arm ourselves with Keto Fall Recipes like this keto cranberry coffee cake, that’s what.
This coffee cake was inspired by my popular keto sour cream cinnamon coffee cake, except in the case of this cake, it uses a combination of almond and coconut flour in the batter and is bursting with good-for-you cranberries.
Of course, it also features a streusel topping, because what’s a coffee cake without a streusel topping?
As a huge fan of cranberries, during the holiday season, they are sure to make several appearances at family gatherings. Which explains our large collection of keto cranberry recipes.
Some favorites are recipes like my keto cranberry cookies and my keto orange cranberry bread. But this is the first time I attempted a low-carb cranberry coffee cake, and I am glad I did.
Because berries in coffee cakes just flat-out make sense.
In case you don’t know, I have several seasonal coffee cakes as well as an entire collection of keto cakes. Be sure to check them out so you are ready to face your cake cravings safely.
Keto Cranberry Coffee Cake
This coffee cake is sugar-free, grain-free, and gluten-free, yet somehow, it also manages to be really delicious. If that’s not a win, I don’t know what is.
I love how fresh cranberries add color and tartness to this low-carb coffee cake. The recipe uses an orange extract that compliments the cranberries beautifully.
As far as I am concerned, oranges and cranberries are a match made in heaven.
Our family LOVES all things streusel, and we can’t seem to get enough of it, which is why this coffee cake is one that will grace our table come the holidays.
I especially enjoy waking my family to the aroma of a coffee cake baking. But trust me when I tell you that my family welcomes this cake any time of the day or year, for that matter.
Something I suggest if you decide to make this cranberry coffee cake is to bake a second batch to freeze. This way, during the busy holidays, you can take some time off your schedule.
How To Make A Keto Cranberry Coffee Cake
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In order to make this cranberry sour cream cake fool-proof, I am going to walk you through each of the steps and give you a list of ingredients.
Note that the printable recipe card is at the bottom of the page, but I hope you stick around for my tips.
My keto cranberry coffee cake uses melted butter in the cake batter. You can easily melt the butter in the microwave or in a double boiler. The use of melted butter ensures that the cake is extra moist.
It’s important that your eggs and sour cream be at room temperature for the best results. It’s something I always recommend, and it’s part of my keto baking tips.
However, for the streusel topping, you want to make sure that your butter is as cold as possible. It’s the key to getting that perfect crumb cake topping.
Another important step in making this cake is to measure and then sift the almond flour that’s in the cake batter.
Why? Well, I find that sifting your almond flour rids your batter of heavy nuts that could weigh your cake down and add too much fat to the recipe.
You don’t need to sift the almond flour for the streusel, though. This is because that added texture is welcomed in the topping.
I decided to make this a big batch, which is why it’s baked in a 9 x 13 pan. Trust me when I tell you that you’ll be glad I did.
Remember that this cake freezes well. So feel free to pack half in your freezer for when you need a quick option.
Tips To Make This Keto Sour Cream Cranberry Coffee Cake
This coffee cake uses both almond and coconut flour. I think the combination of both gives this cake the perfect crumb.
The streusel portion of this cake also uses both these flours and cold butter that is cut into small pieces so that it mixes easily. You can use a pastry cutter or two forks to create coarse crumbs easily.
You should know that although I made this cake with fresh cranberries, using frozen cranberries works equally well.
Which is a good thing, considering the number of frozen ones I have at any given time. If, like me, you have a stash of frozen cranberries, add them to the wet mixture; there is no need to defrost.
Ingredients You’ll Need:
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- Almond flour
- Coconut flour
- Sour Cream
- Eggs
- Fresh or frozen cranberries
- Sugar-substitute
- Walnuts or your favorite keto nuts
- Butter
- Orange Extract
- Cinnamon powder
The Sugar-Substitute Options
When it comes to choosing which sugar substitute to use for this cranberry cake, I have a few for you to choose from.
Hands down, my favorite sweetener of choice is Lakanto Monk Fruit. I truly love both the flavor and texture it has and the fact that it measures 1:1 for sugar, which makes it a breeze when converting recipes into keto-friendly options.
This brand combines monk fruit and erythritol for a great blend.
In case you don’t know, Lakanto gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose.
That’s why it’s a great all-natural sugar substitute and has zero calories and a zero glycemic index.
I’m also partial to the brand Swerve, which is also an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. What’s more, it also has a 0% impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for this cranberry coffee cake. But if using Pyure, you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success. Keep in mind that the Splenda to use is one that has a bulking agent.
It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually a half-sugar and half-sucralose product and will be too high in carbs to be considered keto-friendly.
More Keto Cranberry Cake Recipes
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Keto Cranberry Coffee Cake (Gluten-Free)
This delicious keto cranberry coffee cake is bursting with the flavor of fresh cranberries and orange zest. Plus it's grain-free, gluten-free, & sugar-free!
Ingredients
Keto Cranberry Coffee Cake
- 2 cups of almond flour finely milled , measured and sifted
- 1 1/2 cup of granulated sugar substitute
- 2 1/2 teaspoons of baking powder
- 2 1/2 teaspoons of ground cinnamon
- 1/2 teaspoon of sea salt
- 1/2 cup of coconut flour
- ½ cup melted butter cooled
- 1 cup of sour cream
- 1 teaspoon of orange extract
- 1 tablespoon of fresh orange zest
- 2 cups of fresh of frozen cranberries
- 3 eggs , room temperature
Keto Streusel Topping
- 1 cup of almond flour (I used finely milled)
- ½ cup of coconut flour
- ½ cup of granulated sugar substitute
- ½ cup of your favorite low carb nuts (I used walnuts)
- ½ cup cold unsalted butter sliced thinly
- 2 teaspoons of ground cinnamon
- ¼ teaspoon of sea salt
Instructions
- Pre-heat oven to 350 degrees. Grease a 13X9-inch baking pan.
Streusel Topping
- In a small bowl, combine the granulated sugar substitute, almond flour, coconut flour, nuts, salt and cinnamon.
- To the dry ingredients add the thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
Coffee Cake
In a large mixing bowl, combine the sifted almond flour, sugar substitute, spices, baking powder, sea salt. Set aside.
- Preheat oven to 350 degrees.
- Grease a 13 x 9 inch baking pan.
- In a medium sized bowl, combine the cooled melted butter, sour cream, orange extract, orange zest and eggs until they are well combined. Set aside.
- Add the wet mixture to the large bowl of dry ingredients. With a spatuala mix the batter until well incorporated.
- Next, fold in the cranberries.
- Spread the batter into the 13 x 9 inch baking pan.
- Sprinkle the streusel crumb topping evenly over the surface of cake.
- Gently pat the streusel crumb topping unto the batter of cake.
- Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
- Allow the the coffee cake to cool for 20 minutes on a baking rack before slicing and serving.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 250Total Fat: 26.5gSaturated Fat: 8.9gTrans Fat: 0gCholesterol: 48mgSodium: 85mgCarbohydrates: 6.9gNet Carbohydrates: 3.8gFiber: 3.1gSugar: 1.9gProtein: 5.9g
