This stunning low carb Cranberry Bliss Pound Cake will be the star of your holiday dessert table. Brought to you in partnership with Pete and Gerry’s Organic Eggs.
Big cakes make me ridiculously happy. Okay, wait, let me re-state that. Big low carb cakes with lots of glorious sugar-free frosting make me ridiculously happy. They make me even happier when I have an occasion for which to make them. Oh yes, I know I don’t NEED an occasion to make a cake. Just being alive and breathing is excuse enough. But a big, glorious low carb cake like this Cranberry Bliss Pound Cake is just begging for plenty of people to share it. It’s crying out for attention, for an adoring audience to admire its beauty and to exclaim at its deliciousness.
Good thing the holidays are here…the perfect reason to make this eye-catching gluten-free cake studded with fresh cranberries. Made in a Bundt pan, it almost resembles a Christmas wreath and will steal the show at your holiday dessert table.
When it comes to holiday baking, quality ingredients are imperative. Really, it’s important for any kind of baking, but especially during the holidays when you’re trying to show off those mad cooking skills. You want the best consistency, the best flavor and the best appearance so that everyone thinks you are a baking rock star. That’s not just me, right?
The quality of your eggs really makes a difference to the final product. In low carb and grain-free baking, it may be doubly important. In the absence of gluten, cakes need a little more encouragement to rise and to hold their shape, and to be beautiful and fluffy inside. Eggs are a key part of that. I love Pete and Gerry’s Organic eggs for getting the best results in my holiday baking. They are part of my secret to attaining baking rock star status. And really, when you think about it, why would you want to bake with eggs that you wouldn’t eat otherwise? I want my family to eat healthy, organic eggs at breakfast…and in their cake.
And I feel good knowing that they come from organic family farms with real outdoor access for their hens. Which makes my cake taste all the sweeter!
Please see my Low Carb Cranberry Bliss Pound Cake on Pete and Gerry’s.
Nutritional information
Serves 16.
Food energy: 250kcal
Total fat: 21.32g
Calories from fat: 191
Cholesterol: 69mg
Carbohydrate: 7.74g
Total dietary fiber: 3.63g
Protein: 7.54g
Sheri says
I do have an older bundt pan, so that may be the problem. I used Well-Bee’s super fine almond flour. I was able to get the pieces mostly stuck back on and covered it with the yummy glaze. Our family thought it was wonderful anyway! Thanks so much for responding. I don’t take a lot of time to make comments, but I KNOW when I make your recipes they will be great! I also made your Pumpkin Earthquake Cake and it is wonderful too!
Sheri says
Hi Carolyn! I made this wonderful cake again today, brushed the pan with butter then coconut oil-don’t have the spray. The whole upper half stuck badly. I used super fine almond flour this time for a lighter cake. Any ideas about sticking problems? Thanks for any help you can give and for all your hard work -your recipes help us eat better on low carb!
Carolyn says
Bundt pans can lose their non-stickability sometimes. I had to replace mine about 1 1/2 years ago. But this already uses super fine (Bob’s Red Mill) almond flour. What brand did you use?
Elyce says
Faith, did you ever find the link? It is the teal coloured name of the recipe. I still have not been able to figure out where the direct links are on the Instagram pages/profile. 😉
Angie says
I just made this and wow oh wow, it is so tasty! I had to cook it about 15 minutes longer than stated and raised the heat to 350, but that could be due to my oven being older. Thank you for am great Fall treat.
Carolyn says
So glad you liked it! oVen temps vary so much, it’s a gamble when writing recipes. 🙂
Faith says
I scrolled this many many times, but still cannot find the recipe. It is just too well-hidden and not ready friendly!
Faith says
*reader
Carolyn says
That’s because there is a big link that takes you to the recipe on the Pete and Gerry’s website…