All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Cranberry Bliss Pound Cake

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.

Low Carb Cranberry Bliss Pound Cake Recipe

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.

Low Carb Keto Cranberry Orange Pound Cake

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?

Grain-Free Sugar-Free Cranberry Pound Cake

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!

Pete and Gerry's Organic Eggs

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

Low Carb Cranberry Bliss Pound Cake. A stunning keto holiday dessert! #lowcarb #keto #sugarfree #cranberries

 

 

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. AND this right here is why I bought 6 bags of cranberries at Thanksgiving and froze the extra bags! I knew I would need them at Christmas time. YUM — cannot wait to try this gorgeous cake! Thanks!!

    Reply

  4. Hi Carolyn. This cake looks gorgeous! I noticed that in this recipe you did not add any whey protein powder as in many of your other cakes that I have made–did you find it wasn’t necessary for structure in this particular cake? Just checking. I would really like to make this for Christmas Eve dinner. I made your Kentucky Butter Cake last year and it was a big hit. Thanks for all your great recipes.

    Reply

  5. How beautiful, Carolyn! Do you ever have trouble with over-browning when you bake bundt cakes? I want to make some of yours, but I’m hesitant. I don’t know if my oven is the problem, but it seems unless my cakes are baked in standard cake pans, they always brown too much. I don’t even make loaf cakes anymore because if I bake them long enough to cook them through, they come out of the oven with a thick, dark brown crust. Any suggestions?

    Reply

    • What bundt pan do you have? My edges get quite brown but not the entire thing. I have this one –> http://amzn.to/2j4thd2

      You might need a new one or you might try silicone. And then cover the top with foil with the shiny part up to reflect the heat.

      Reply

      • My bundt pans are all new and unused. I’m making your Kentucky butter cake today, and this is the one I’ll probably use: https://www.amazon.com/gp/aw/d/B004EBK7TK/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

        My browning issue has only affected my loaf cakes thus far. I’ve yet to bake a bundt cake. I’m apprehensive due to their loaf-like characteristics: lots of cake interior, which means longer baking times. I’ll bake the butter cake today and will try foil as you suggested. I worry about the sides of the cake too, though, since my loaf cakes usually develop their dark brown crust on the bottom and sides. (Ironically, the top is usually the softest, least crusty part!) Maybe my loaf pans just suck, and I’m worrying about bundt cakes for nothing! Thanks for your input.

        Reply

        • Hmmm. When I see over-browning, it’s usually just the edges on the top and sometimes the very top, that do that to me. I am wondering if your oven runs hot (particularly your bottom element?) and it’s causing that. Maybe some uneven heating. Could you go up a rack, maybe?

          Reply

          • Yes, I’ll try that. I have two thermometers in my oven (one on each side, because there’s about 20 degrees difference from left to right) and both of them usually read 5-25 degrees lower than the set temperature. I think the lower thermometer is much closer to the set temperature though, so you might be onto something. This oven is quite a character. Not even 5 years old, too… Anyway, thank you for your advice. I’m excited to see how the bundt cake turns out tonight. Still waiting on my little one to settle down for a good nap so I can get into the kitchen!

      • I ended up using a regular bundt pan to be safe. Used Pyure (1/2 the amount) & topped with slivered almonds. Delicious! May try a smidge of xanthan gum next time to help with crumbliness but held together pretty well as is & was beautiful. Love the glaze ❤️

        Reply

  8. Oh goody, another cranberry recipe! Found cranberries before Thanksgiving for really really cheap, so bought 12 bags for the freezer. So far have made Cranberry jam, cranberry salsa and cranberry-horseradish sauce, and now have a cake to try. Thanks!
    I try to buy lots of things when they are really cheap, which means I need lots of freezer space. Right now I have three chest freezers in my garage, one for meats,one for vegies and fruits and one just for our home grown peppers!
    Thanks again Carolyn, you’re the champ!

    Reply

  9. Hi Carolyn! This is a beautiful cake. i would really like to make it this weekend. on the recipe i see the cranberries in the cake but don’t see where they are added in the recipe or how they are prepared to add. are they raw and chopped and the whole cup added? do you add any sweetener to them after chopped and then add? when do you add them?

    thx much!

    Reply

    • Yes, my mistake and I am having them fix it. You fold them into the batter right after it’s all come together, before you spread it in the pan.

      Reply

      • well i made it on Tuesday night. i can’t tell you how delicious it was! i took it for a luncheon and it was devoured!! i thought i was going to have a catastrophe – when i looked at my dry cranberries – loaded with SUGAR but where did i find the lifesaver? ON YOUR SITE! i took out the cup for the cake then used you quick 3 hr method to dry the others. worked PERFECTLY!! i was able to make the cake that night and dry the cranberries for the decoration.

        this is a keeper – very moist –

        Reply

  10. Thanks so much! I’m hoping this will be a great low carb replacement of one of my favorite holiday cakes! I noticed that the recipe doesn’t say when to add the cranberries to the batter. I would assume they should be folded in at the end, just before pouring it into the pan. Is that right or do you add them earlier to help break them up more?

    Reply

      • The mini loaves turned out great. I actually halved the recipe and it made 3 mini’s. I can’t remember how long I cooked them (I believe I just googled cook time). , I gave away two and had one for myself. YUM

        Reply

  15. I made this for a church potluck today— it was a huge hit. No one could believe it had no sugar or flour in it. I substituted heavy whipping cream for the almond milk as I had none on hand. It took 75 minutes to bake in my silicon bundt pan— maybe I need to get an oven thermometer to make sure my oven is getting to the correct temperature! I don’t make many “keto treats” but this is definitely a keeper for the holidays!

    Reply

  16. Sounds delicious. I am the only one who will eat cranberries. Can I freeze it?
    Also how manry calories and fat grams?
    Thanks for an awesome recipe.
    Merry Christmas.

    Reply

  17. Hi Carolyn, I finally got to make the Kentucky butter cake and was pleasantly surprised to find that while it browned a little unevenly, it was most certainly not over-browned except just a little around the edges. I omitted the butter glaze and served it with butter pecan sauce (a batch of your caramel sauce made with extra butter and toasted chopped pecans) and whipped cream, and it was a beautiful dessert. Fear of bundt cakes conquered! ? Still not making loaf cakes, though. Probably need better pans. Thanks for all of your help, and for all of the delicious things you’ve helped create in my kitchen!

    Reply

  18. Hi, Carolyn – I’m looking forward to trying this, but have a question first. Would it work to use dried cranberries instead of fresh in this recipe? If so, would the quantity be different? Thanks, and Merry Christmas!

    Reply

    • yes, it would but keep in mind that dried cranberries are more dense than fresh so you may want to use less to not increase the carb count too much. Use half and maybe chop them up a bit?

      Reply

  19. Hi Carolyn,
    Im from Australia and cant find fresh cranberries, cant used dried because of the sugar. could I substitute with a different berry or something? thank you!

    Reply

    • Of course! Use whatever berry you like best. They have a higher moisture content than fresh berries, though. That may mean the cake around those berries is a little soggier but it should be okay.

      Reply

  20. Thanks for another delicious recipe, Carolyn!
    It has a lovely taste and the glaze is terrific. I’ll be using it on several other cakes as well.

    Question: My cake crumbles a bit too much to serve to company. What can I do to correct this? The batter was nice and thick when I spooned it into the pan. I had to cook it an extra 15 minutes so the top was firm. It browned perfectly. So I’m at a loss to understand why it crumbles apart when you try to carefully cut it with a serrated knife. Any advise would be appreciated. Thanks.

    Reply

  21. I scrolled this many many times, but still cannot find the recipe. It is just too well-hidden and not ready friendly!

    Reply

  22. 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.

    Reply

  23. 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. 😉

    Reply

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