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
Sophia says
Hi! The recipe looks amazing. One question- what’s the equivalent measurements for Swerve?
Carolyn says
In terms of what…what is it that you want to replace it with?
Cody says
Morning! This recipe looks delicious. I’m planning to make it for our Christmas dessert. Do you mind sharing what sugar substitute you used, specifically, when you reference a sugar replacement in the batter and glaze? I have both the Swerve granular and powdered sugar replacements, as well as coconut sugar. Thank you!
Carolyn says
I always use Swerve. Hope that helps!
Stephanie Deal says
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!!
Lydia says
Would have been a better article if I didn’t have to pop over to another page to get the recipe.
Erica says
It would be an even better “article” if we could all be courteous to each other! Surely an extra click or tap of your finger is a small price to pay for a free recipe from a reliable recipe writer.
Becky says
Exactly Erica!
Wendy Jones says
OMG – ridiculous, unnecessary
laziness!
Kristen says
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.
Carolyn says
Well this one is a pound cake style so it’s meant to be less fluffy and a little more dense.
Kristen says
Great! Thank you so much for responding. By the way, I have been enjoying your cookbook so much!
Erica says
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?
Carolyn says
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.
Erica says
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.
Carolyn says
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?
Erica says
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!
Carolyn says
I swear they don’t make ovens like they used to…
Kiena says
Have an almond allergy in the family. Can I use cow’s milk instead of almond milk?
Carolyn says
Um sure…but the whole cake is made with almond flour…
Sabrina says
Beautiful cake! I have a regular bundt pan but I’d like to use a decorative bundt pan that’s a little smaller (I have this one https://www.amazon.com/gp/aw/d/B00OBM6N3Q/ref=mp_s_a_1_3?ie=UTF8&qid=1513303881&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=bundt+fleur&dpPl=1&dpID=41aGD6FtVJL&ref=plSrch)
Do you think it would fit? How high up the sides does it come in your pan.
Carolyn says
It looks like it should hold it. If not, reserve a little batter and put it into muffin cups!
Sabrina Cooper says
Thanks!
Sabrina says
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 ❤️
Janet says
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!
robin steele says
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!
Carolyn says
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.
robin says
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 –
Carolyn says
Yes, unfortunately most cranberries have tons of sugar. I either make my own or buy the freeze dried kind.
Tami says
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?
Carolyn says
Yep, folded in at the end. they are fixing that for me now.
patricia says
I have to be dairy free, will coconut oil sub OK for the butter? Thanks
Leslie Baker says
Do you think I could make this into loaves? I have a three loaf pan and this would be wonderful to give as gifts.
Carolyn says
I think so but am not sure of the baking time.
Leslie Baker says
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
Medeja says
I love everything with cranberries!
VIcki Nelson says
I don’t see any recipe for the cranberry poumd cake.. All I get are your comments about the cake and the comments of people who have read your blog.
Carolyn says
There is a link to it smack at the end of the post. 🙂
Sora says
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!
DebbieG says
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.
Carolyn says
I think it will freeze, yes. And the nutritional info is all at the bottom of the post.
Erica says
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!
Linda says
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!
Carolyn says
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?
mali says
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!
Carolyn says
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.
Dee Gee says
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.
Carolyn says
Tell me what brand of almond flour, coconut flour, and sweetener you are using.
Dee Gee says
The almond flour is homemade, the pulp from almond milk. Coconut flour is Bob’s red Mill. Sweetener is swerve.
Carolyn says
The homemade almond flour would be the issue, then. There is simply no way you can get the grind fine enough at home.
Dee Gee says
Ok thanks very much for your help. Will go buy some. Looking forward to making it again. It was scrumptious!
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…
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. 🙂
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. 😉
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?
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!