Arrow Created with Sketch. Back to The Recipes Gluten-Free Keto Cranberry Bliss Pound Cake Desserts Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 71 Ratings PRINT Prep Time 20 minutes Cook Time 45 minutes Serving Yield 16 slices This stunning gluten-free dessert is keto-friendly, brimming with cranberries, and sure to be the star of your holiday table after your meal. The luxurious cream cheese glaze coats the tender crumb like icing without the added carbs, making for a stunning presentation and a delicious treat for all. By: All Day I Dream About Food Ingredients For the pound cake: 3 1/2 cups almond flour 1/4 cup coconut flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened Sweetener equivalent to 3/4 cup sugar 4 large Pete and Gerry’s Organic eggs, room temperature Zest of 1 orange 1 teaspoon orange extract 1 teaspoon vanilla extract 1 cup unsweetened almond milk 1 cup fresh cranberries, chopped For the cream cheeze glaze: 3 ounces cream cheese, softened 1 tablespoon butter, softened Sweetener equivalent to 3 tablespoons sugar (powdered or liquid sweeteners work best) 1/2 teaspoon vanilla extract 2-4 tablespoons water Nutritional Information Serv. Size: 1 slice, Servings: 16 Macros per serving: 7g carbs (excluding erythritol sweetener), 19g fat, 7g protein, 3g fiber Amount Per Serving (including erythritol sweetener): Calories 220, Fat Cal. 170, Total Fat 19g (29% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 220mg (9% DV), Total Carb. 18g (6% DV), Fiber 3g (12% DV), Sugars 1g, Protein 7g, Vitamin A (8% DV), Vitamin C (4% DV), Calcium (15% DV), Iron (6% DV), Vitamin D (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions To make the pound cake: Step 1 Preheat the oven to 325F and grease a Bundt pan with both butter and then coconut oil spray. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Step 2 In a second bowl, beat the butter with the sweetener until fully combined and fluffy. Beat in the eggs one at a time, then beat in the orange zest and extracts. Step 3 Add half the almond flour mixture and beat in, then add the almond milk. Beat in the remaining almond flour mixture until well combined. Fold in chopped cranberries. Step 4 Spoon into the prepared Bundt pan and spread evenly. Bake 45 minutes, or until the edges are golden and the cake is firm to the touch. Step 5 Let cake cool in the pan for 20 minutes, then carefully loosen the edges and flip out onto a wire rack to cool completely. To make the cream cheese glaze: Step 1 Beat the cream cheese and butter until smooth. Beat in the sweetener and vanilla until well combined. Beat in the water one tablespoon at a time, until a pourable consistency is achieved. Step 2 Drizzle glaze over the cooled cake. Garnish cake with sugar-free dried cranberries and orange zest, if desired. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Maria December 21, 2021 Wow. Amazing. Is now our family Christmas cake. Tastes perfect Reply Page 1 Created with Sketch. Marina Saettone February 23, 2021 This recipe is so forgiving. My family has made it with substitutes and no issues. Ive used almond extract and almond bits Ive used vanilla with pecan bits, I use lemon zest instead of orange, Ive used dried blueberries instead of cranberries. It also turns out great in ramekins and as cupcakes. Seriously I cant seem to mess it up. I do weigh the flours out as 370 g almond and 22g coconut. oh and I mix and mach my sweeteners, I have yet to try cane sugar though. Reply Page 1 Created with Sketch. 1 Reply [email protected] February 23, 2021 We're so happy to hear that this has been such a great recipe base for your creativity, Marina! Thank you so much for the great feedback and tips! Reply Page 1 Created with Sketch. Kitty Wahlberg December 25, 2020 Delicious! We made this for Christmas, and it makes a great Christmas cake! Eating it today and everyone loves it! Reply Page 1 Created with Sketch. 1 Reply Marco December 26, 2020 We are so glad to hear this! Be well! Reply Page 1 Created with Sketch. Sara December 14, 2020 Wondering about the measurements of the flours by weight in grams? I made this the other day and despite cooking for an extended period of time, my cake still came out mushy in the middle. Maybe I under measured my flours with the cups method? I want to try it again but don't want to keep wasting ingredients. Thanks. Reply Page 1 Created with Sketch. 2 Replies Genya Welch January 02, 2021 Look on the back of the flour bags and it will say how many grams are in a cup of their flour. That way you can do the math and weigh the flour. My almond flour says 1/4 cup equals 28 grams. If my math is correct 3.5 cups of almond flour should weigh 392 grams. My coconut flour says 1/4 cup is also 28 grams. Reply Page 1 Created with Sketch. [email protected] December 15, 2020 Hi Sara, thanks for reaching out. We are so sorry to hear you had trouble with this recipe as it is written. While we don't have the exact weights calculated out for the ingredients at this time, you may be able to find an online tool for converting these measurements to grams if you wish to do so. We hope you'll give this recipe another try and, if you do, we'd love to hear if you have better luck the next time around. Reply Page 1 Created with Sketch. Leigh Henderson December 14, 2020 Hi. I made this today. It was awesome! I made cranberry sauce and used that as a topping when served. Question, in a Bundt pan, do you cook on reg shelf in the oven or cook on the bottom shelf???? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 14, 2020 Hi Leigh, thanks for trying our recipe. Cranberry sauce sounds like a delicious way to top a piece of this cake. Baking on the middle or lower rack of the oven is usually just fine. Reply Page 1 Created with Sketch. Sandy December 02, 2020 I would love to make this recipe but the ingredients don't scroll past Zest of 1 orange. The right side scrolls but not the left side. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 04, 2020 Hi Sandy, so sorry to hear this page is giving you some trouble. Perhaps try viewing the recipe in a different browser or selecting "print" at the top to either print a copy of this recipe or save it as a pdf? I'm currently using Google Chrome and having success viewing the full recipe from there. Let us know if you have any further troubles and we'd be happy to email the recipe to you instead. Reply Page 1 Created with Sketch. Claire November 05, 2020 Can I use dried cranberries instead of fresh? Reply Page 1 Created with Sketch. 1 Reply [email protected] November 05, 2020 Hi Claire, if that's what you have on-hand, you could certainly use dried cranberries instead of fresh. We hope you enjoy this recipe! Reply Page 1 Created with Sketch. Tracy L Wilson October 01, 2020 try this Reply Page 1 Created with Sketch. Fran May 23, 2020 Hello, I am very excited to try this! Can this be made with heavy cream OR heavy cream + water instead of almond milk? Thank you! Reply Page 1 Created with Sketch. 1 Reply [email protected] May 26, 2020 Hi Fran, we haven't tried substituting for the almond milk but if heavy cream is what you have available, as long as you get it down to a similar consistency as almond milk, it should work just fine. Excited to hear how this comes out for you! Reply Page 1 Created with Sketch. 1 Reply Maria December 21, 2021 I used half and half. Worked fine Reply Page 1 Created with Sketch. Cyndi April 28, 2020 Hi! This looks delicious. Can I substitute other berries (strawberries or raspberries) for the cranberries? Reply Page 1 Created with Sketch. 1 Reply [email protected] April 30, 2020 Hi Cyndi! Yes, you could certainly substitute in your favorite berry or berries for the cranberries. We look forward to hearing how your spin on this recipe comes out. Reply Page 1 Created with Sketch. Sue January 06, 2020 Made the cake and totally loved it! My husband had three out my orange so instead of zest added some extra orange extract. I used two loaf pans and it was perfect. 50 minutes. I am curious how to store it. Refrigerator? Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys January 06, 2020 Hi Sue, We're glad you loved the cake and were able to improvise with orange extract! As far as storage goes, the most important step is to store it tightly wrapped or in an air-tight container. It may last a few days longer if stored in the refrigerator, but if you expect it to go quickly you should be fine with it kept on the kitchen counter for a few days. Reply Page 1 Created with Sketch. Grace Hill December 28, 2019 I made this cake yesterday for company. Right out of the gate, it was super easy to prepare. You do need a stand mixer or an electric mixer, otherwise, it will take a very long time to prepare. It took 55 minutes to bake (the cake was golden). I used a NordicWare 10-cup square tube pan which I sprayed with Baker's Joy baking spray. After cooling 10 minutes in the pan, I inverted cake onto my square serving dish, frosted with the glaze, and used orange zest curls for decoration. An absolute smash. Everyone loved the cake. This will become one of my holiday staples. It's fool-proof. Thank you for sharing the recipe. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 31, 2019 We're so thrilled you loved this recipe, Grace, and we really appreciate all the tips and tricks you shared! Reply Page 1 Created with Sketch. Debbie December 02, 2019 Would I be able to wrap well and freeze individual slices?? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 03, 2019 You are certainly welcome to try freezing this recipe, Debbie, although we haven't tested that ourselves. If you would like to try it out, we would recommend keeping the cake whole, even if it is sliced and put back into its original shape as we think you'll find it will maintain more moisture when thawing. We also recommend thawing the cake out in the fridge overnight, before bringing the cake ultimately back to room temperature for service. Reply Page 1 Created with Sketch. Rob November 26, 2019 Would love to know the net carbs for this recipe Reply Page 1 Created with Sketch. 1 Reply [email protected] November 27, 2019 Great question, Rob! One serving of this cake contains 4.11 net carbs. You can find the full nutritional panel here: https://alldayidreamaboutfood.com/low-carb-cranberry-pound-cake/. Reply Page 1 Created with Sketch. Kerry York November 25, 2019 How many carbs are in this cake? Reply Page 1 Created with Sketch. 1 Reply [email protected] November 27, 2019 Hi Kerry! One serving of this cake contains just under 8 grams of carbs. You can find the other nutrition facts here: https://alldayidreamaboutfood.com/low-carb-cranberry-pound-cake/. Hope that helps! Reply Reply Page 1 Created with Sketch. Betty G Dolloff November 16, 2019 I'm wondering if you could make this with whole cranberry sauce? I make a cake similiar to this at xmas but with flour Reply Page 1 Created with Sketch. 1 Reply [email protected] November 27, 2019 Great question, Betty! This is where things get a bit tricky. Cranberry sauce has a much higher water content than whole, fresh cranberries, so this kind of substitution might yield a soggy cake. Because you're working with unconventional baking ingredients (i.e. almond and coconut flours), we recommend sticking with either fresh or dried cranberries for this recipe. Reply Page 1 Created with Sketch. Gillian Didier Serre July 21, 2019 Can the cranberry cake be made I'm a loaf pan I don't have a bunt pan Reply Page 1 Created with Sketch. 1 Reply [email protected] July 23, 2019 You can definitely make this recipe in a standard loaf pan, Gillian! We recommend halving the recipe, then adding about 10 minutes to the bake time to ensure that the center is fully cooked. Let us know how it turns out! Reply Page 1 Created with Sketch. Keitha June 18, 2019 Most wonderful cake. Reply Page 1 Created with Sketch. 1 Reply [email protected] June 18, 2019 Hi Keitha! We're so delighted to hear that you enjoyed the recipe! We'll make sure to pass along your kind words to our friends at All Day I Dream About Food. 😊 Reply Page 1 Created with Sketch. M. Garza March 23, 2019 WOOOOW!!!! AMAZING!!! Thanks for this recipe! Love it! Reply Page 1 Created with Sketch. 1 Reply [email protected] March 26, 2019 So glad you enjoyed it! Be sure to check out our other recipes as well! Reply Page 1 Created with Sketch. Patti A January 11, 2019 This is in the oven for a get together tomorrow night. I first made it for Thanksgiving and my gluten eating son raved about it, and I do too! So delicious!!!! Reply Page 1 Created with Sketch. 1 Reply [email protected] January 15, 2019 We're so happy you enjoyed this festive holiday cake, Patti! You know you have a great recipe when it's actually gluten-free, but loved by all who try it. We hope the rave reviews continue to keep on coming - Happy Baking! Reply Page 1 Created with Sketch. Judy Young-Symolon January 03, 2019 Making this recipe for a 12th Night Dinner Party this weekend. Looks so delicious. 🎄 Reply Page 1 Created with Sketch. 1 Reply [email protected] January 04, 2019 How wonderful, Judy. Let us know how to turns out, and have fun! Reply Page 1 Created with Sketch. 1 Reply Judy Young-Symolon January 12, 2019 What a delicious moist scrumptious cake. It was featured at our 12th Night Dinner Party, and not a morsel was left. Served with Decaf and cordials. Keep adding recipes to your egg containers. This is a keeper and I cannot wait to make it again. A real keto delight! I was so busy I never got a photo of this beautiful cake. 😐 Reply Page 1 Created with Sketch. 1 Reply [email protected] January 15, 2019 Well I am sure that it was as beautiful as it was tasty, Judy! I've definitely been guilty of forgetting to snap a photo of some of my best dinner party bakes, but we are so happy that your efforts were enjoyed by all, and honored that we could be a part of such a special occasion. Thank you so much for getting in touch with us again, and letting us know how much you enjoyed this recipe, and we hope you will find other dinner party triumphs in our delicious selection of recipes for future occasions - happy baking! Reply Page 1 Created with Sketch. Bonnie January 03, 2019 Do you know how many carbs this recipe has? Reply Page 1 Created with Sketch. 1 Reply [email protected] January 03, 2019 Absolutely, Bonnie. One serving of this cake contains just under 8 grams of carbs. You can find the other nutrition facts here: https://alldayidreamaboutfood.com/low-carb-cranberry-pound-cake/. Hope that helps! Reply Page 1 Created with Sketch. Lisa December 30, 2018 Look at this lisa Reply Page 1 Created with Sketch. Salvatore and or Sarah Sangrigoli December 27, 2018 cranberry bliss poundcake Reply Page 1 Created with Sketch. Deborah December 24, 2018 Could an alternate size cake pan be used? I don’t have a bundt pan. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 26, 2018 Definitely, Deborah. I can speak from personal experience and tell you that this cake comes out wonderfully in a standard bread loaf pan, but I recommend adding about 10 minutes to the bake time to ensure that the center is fully cooked. Hope that helps! Reply Page 1 Created with Sketch. Miss Bailey December 21, 2018 Can I use regular flour instead of the others. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 22, 2018 Hi Miss, we haven't tried this recipe with regular all-purpose flour, so we unfortunately cannot guarantee that the texture will be quite the same. If you'd like to give a go, we recommend cutting the recipe in half or even in quarters to do a "test" batch. Hope that helps! Reply Page 1 Created with Sketch. Alasyn Starling December 17, 2018 I happened to just spy this recipe in the egg container, and thought wow, keto friendly and pound cake... my favourite combination, this was a way for me to use up those extra cranberries before the go bad. I baked this a couple days ago, myself and my very critical family members loved it. It disapeared within minutes. I will always use this combination of ingredients for aall my cakes. I love it. P.S. I used lemon juice and rind instead Reply Page 1 Created with Sketch. 1 Reply [email protected] December 18, 2018 We can't tell you how happy this makes us, Alasyn! It's definitely a favorite around here, and we love hearing that it was hit with your entire family. Wishing you all a happy holiday season! Reply Page 1 Created with Sketch. Kel December 11, 2018 Hello there! Can I make this pound cake with GF flour instead of the almond and coconut flours? My partner is allergic to nuts but I would still really love to try this! Sounds amazing! Look forward to your reply 😀 Reply Page 1 Created with Sketch. 1 Reply [email protected] December 11, 2018 Hi Kel, you can either use a cup-for-cup gluten-free flour in place of the almond and coconut flour, or you can replace the almond and coconut flour with oat flour. If you choose to try the latter, make sure you consult a flour conversion chart - since almond, coconut, and oat flours all act differently in the oven, you'll want to adjust the amounts accordingly. Let us know how it turns out! Reply Page 1 Created with Sketch. Sheryl December 05, 2018 This pound cake lives up to it's name! Bliss cake it is. I cut the recipe in half in case I didn't like the result. Baked half portion in a loaf pan. This is a winning recipe and perfect timing for the holidays. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 06, 2018 Thank you so much for the glowing review, Sheryl! We're so excited to hear that you loved it, and hope it will be a go-to recipe for you this holiday season. Reply Page 1 Created with Sketch. Linda November 21, 2018 We love this recipe! My husband is not a fan of almond flour, but this is a winner. Reply Page 1 Created with Sketch. 1 Reply [email protected] November 22, 2018 How wonderful, Linda! We're so excited that this pound cake was a hit with both you and your husband. Now you have a go-to dessert recipe that you can both enjoy! Reply Page 1 Created with Sketch. Lucy November 17, 2018 this came out wonderful! My husband was just put on a no wheat, no refined sugar diet...and this blew him (and me)away. Thank you so much! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 19, 2018 We're so happy to hear that, Lucy! It can be hard to switch to a new diet, and we're glad that this recipe made the transition just a little bit easier for your husband. Thanks for giving it a try! Reply Page 1 Created with Sketch. Paula M Walter November 08, 2018 These recipes are great but you have to copy and paste them onto a word document since the print format is so jacked up. Reply Page 1 Created with Sketch. 1 Reply [email protected] November 08, 2018 Hi Paula, we're so sorry that the recipes aren't very printer-friendly. We appreciate you pointing this out, and the team will work on cleaning them up so that they're much easier to print in the future. Reply Page 1 Created with Sketch.
