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Cranberry Orange Bundt Cake- Low Carb THM S

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.