This low carb, trim healthy mama s cranberry orange Bundt cake is so good!

Having delicious on plan treats is essential this time of year (really, all year long). This cranberry orange cake might be sugar free, but it tastes amazing!! I find it can be hard to find on plan desserts that my family will eat. This was a winner! It is as pretty as it tastes.

This cranberry orange cake it so simple and makes your house smell amazing.

At one point I thought I was burning a candle, but it was the cake baking in the oven. I was inspired by my baking days when I would make cranberry orange muffins/bread. I basically took my lemon blueberry cake recipe and changed it up a little but for this recipe. It worked great! If you need a beautiful showstopper for the holidays, I would definitely put this recipe on your list.

I did make edible cranberries for decorations.

I did a step that isn’t necessary for the cake. I made a simple syrup with vanilla and orange extracts added. I brushed this all over the cake. After brushing all over the cake, I then put it back on the stove and added some cranberries. I allowed them to cook for a few minutes until a few popped and then removed them from the heat. I let them sit in the syrup for a few minutes before rolling in granulated sweetener. I don’t think this is necessary, but it does add to the cake.

The cake ends up shiny after being brushed with the simple syrup.

I made the simple syrup because I felt the cake needed a bit more sweetness. Cranberries are tart. They can be a bit overpowering if you aren’t careful. If you don’t make the simple syrup, I would add some sweetener. I love sweet things, but you have to be careful with the sugar alternatives, since they can make things taste off. I used allulose as my sweetener, but you can use whatever you like to use when baking. I have a big bag I ordered from Amazon.  This recipe isn’t complicated, even if you make the simple syrup and make the cranberries!!

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Cranberry Orange Bundt Cake- Low Carb THM S

Servings 0

Ingredients

• 2 C Almond Flour
• 1/2 C Coconut Flour
• 2 t Baking Powder
• 1/2 t Salt
• 1 t Xanthan Gum
• 1 C Butter, softened
• 1 1/4 C Sweetener
• 8 oz Cream Cheese, softened
• 7 M-L Eggs at room temperature
• Zest 1 Orange
• 1 t Vanilla
• 1/2 t Orange Extract
• 12 oz Cranberries
• 1/2 C Sweetener
• 1/2 C Water
• 1/2 t Vanilla
• 1 t Orange Extract
• 1/2 t Xanthan Gum
• 4 oz Cream Cheese, softened
• 1/2 C Sweetener, taste when it is finished and see if you think it needs a little more.
• 1/2 C Heavy Cream
• 1/2 t Vanilla
• 1 Pinch Salt

Instructions

• Mix together the almond flour, coconut flour, salt, xanthan gum, and baking powder.
  
• For the smoothest cake you can sift the dry ingredients (I didn't this time).
  
• Cream together the butter and cream cheese.
  
• Add the sweetener, scrape the sides, and mix.
  
• Add the eggs, one at a time. I cracked all of the eggs into a measuring cup and added one yolk at a time.
  
• Stop mixer and scrape sides and bottom of the bowl. Mix again.
  
• Add the orange zest and the extracts.
  
• Preheat oven to 325 degrees. Add the dry ingredients. Mix.
  
• Wash your cranberries. I found so many little leaves (that I must be drinking in my shakes!) that I was shocked. Remove any debris and nasty berries.
  
• Add to cake batter. Carefully mix. Pour into a Bundt pan that has been sprayed with non-stick spray.
  
• Bake in the preheated oven for 50-55 minutes. Don't overbake.
  
• Remove from the oven when done and allow to cool for about 15 minutes. Carefully use a spatula to go along the edge of the cake.
  
• Very carefully invert onto a plate that is big enough to hold the cake.
  
• If you want to make the glaze, add 1/2 c sweetener and 1/2 cup water to a saucepan. Allow to come to a simmer (if using allulose, don't go above medium heat). Whisk in orange and vanilla extracts. Whisk in xanthan gum.
  
• Whisk for a minute or so.
  
• Brush the syrup all over the cake.
  
• If making the sugared cranberries, add cranberries to the saucepan. I added about 1/3 of a cup. Allow to simmer for a minute or so, until a couple cranberries pop.
  
• Carefully remove to a plate.
  
• On a plate (I used a Styrofoam plate) add some granulated sweetener. I used Serve. carefully roll cranberries in the sweetener.
  
• Allow the cranberries to dry for a little bit. I made the frosting and frosted the cake while they dried. I placed them on parchment paper.
  
• Cream together powdered sweetener, heavy cream, and cream cheese.
  
• Scrape edges and add extracts. Mix again.
  
• Frost and decorate however you want.
  
• Now cut a slice and eat.
  
• I plan on freezing slices on a cookie sheet and storing in the freezer. I will pull some slices out for a plate for Thanksgiving. Store in fridge or freezer.