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
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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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!
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!
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?
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. 😉
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.
So glad you liked it! oVen temps vary so much, it’s a gamble when writing recipes. 🙂
I scrolled this many many times, but still cannot find the recipe. It is just too well-hidden and not ready friendly!
*reader
That’s because there is a big link that takes you to the recipe on the Pete and Gerry’s website…
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.
Tell me what brand of almond flour, coconut flour, and sweetener you are using.
The almond flour is homemade, the pulp from almond milk. Coconut flour is Bob’s red Mill. Sweetener is swerve.
The homemade almond flour would be the issue, then. There is simply no way you can get the grind fine enough at home.
Ok thanks very much for your help. Will go buy some. Looking forward to making it again. It was scrumptious!
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!
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.
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!
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?
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!