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    Home » Gluten Free » Cranberry Bliss Pound Cake

    Published: Dec 14, 2017 · Modified: Oct 15, 2019 by Carolyn

    Cranberry Bliss Pound Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.7K shares

    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

     

     

    4.7K shares

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    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.

    Reader Interactions

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    1. Sheri says

      November 23, 2020 at 8:13 am

      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!

      Reply
    2. Sheri says

      November 20, 2020 at 6:57 pm

      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!

      Reply
      • Carolyn says

        November 20, 2020 at 7:11 pm

        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?

        Reply
    3. Elyce says

      December 13, 2018 at 5:58 am

      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
    4. Angie says

      October 07, 2018 at 2:53 pm

      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
      • Carolyn says

        October 07, 2018 at 5:46 pm

        So glad you liked it! oVen temps vary so much, it’s a gamble when writing recipes. 🙂

        Reply
    5. Faith says

      April 08, 2018 at 12:58 am

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

      Reply
      • Faith says

        April 08, 2018 at 12:58 am

        *reader

        Reply
      • Carolyn says

        April 08, 2018 at 6:14 am

        That’s because there is a big link that takes you to the recipe on the Pete and Gerry’s website…

        Reply
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