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A keto-friendly cranberry cake that is sugar-free, gluten-free, and flat-out delicious what more can you ask for?
Preheat your oven to 350 degrees. Using the two tablespoons of softened butter liberally butter the 12-cup bundt pan.
Measure and sift the almond flour and set it aside. Don't skip this step as it helps produces the best cake texture.
In a medium bowl, combine the coconut flour, baking powder, and salt. Add the sifted almond flour to the bowl and set aside.
In a large bowl using an electric mixer cream the softened cream cheese, butter, vanilla extract, orange extract, orange zest, and sugar substitute.