Low-carb cranberry orange almond cake

Low-carb, sugar-free almond cake with orange and cranberriesSo, on to the next great seasonal flavour – cranberries!
Naturally low in carbs (about 8g net carbs per 100g), they work well in all sorts of sweet and savoury recipes.
Today we are going to team cranberries with ground almonds and oranges, for a moist and rich cake with nut streusel topping.
These seasonal flavours play really well together, and the carbs add up to about 5g net per serving.

Did you mention oranges? Oranges are not low-carb!

True – they are not. However, we are only going to be using a small amount – zest of one orange, which adds zero carbs, plus 2 tbsp (roughly 1oz / 30ml) freshly squeezed juice (yield from about 1/4 medium orange), which adds 3g net carbs to the recipe.
This means it will only amount to less than 0.5g net carbs per serving, which I think is acceptable, considering its important role in enhancing the flavour.
And you can always feed the rest of the orange to a non-low-carbing friend!
If you feel zero-tolerance about oranges, I suppose you could substitute orange juice for some orange flavour extract, but I would recommend the natural option, even if it does come with a small bit of carbs.

What exactly is streusel?

Streusel is a crumbly topping sometimes added to breads and cakes. Chopped nuts with a bit of sweetener work really well in this capacity, so low-carb cake recipes often come with nut streusel.

Shall I use fresh or frozen cranberries?

Either would be fine, but I guess frozen option is easier to get hold of.
Defrost them before cooking – they defrost really fast. Chop them up roughly and add a tablespoon of sweetener to create a cake-ready cranberries mix.

Low-carb cranberry orange almond cake


Low-carb orange almond cake
Moist and rich low-carb cake with ground almonds, oranges and nut streusel topping
Prep time: 10 min | Cook time: 60 min | Total time: 70 min

Yield: one 9-inch cake

Ingredients

For the cake

  • 3 cups (270g / 9oz) ground almonds
  • 1/2 cup and 1 tbsp Truvia or equivalent sweetener
  • 1/2 cup (120ml / 4oz) almond milk (soya, coconut or dairy milk would also work)
  • 60g (2oz) unsalted butter, melted
  • 4 eggs
  • ground zest of 1 orange
  • 2 tbsp (30ml / 1oz) freshly squeezed orange juice
  • 150g (5oz) cranberries, chopped roughly
  • 1 tbsp baking powder
  • 2 tbsp sugar-free vanilla extract
  • 1 small pinch of salt
  • 1/2 tsp cinnamon

For struesel topping

  • 1 cup (90g / 3oz) mixed nuts (pecans, hazelnuts, walnuts, macadamia would all work well)
  • 1 tbsp Truvia or equivalent sweetener

Instructions

  • Preheat oven to 190C/375F/Gas Mark 5
  • Combine dry ingredients – almond flour, 1/2 cup of Truvia, baking powder, salt and cinnamon – and mix well
  • Beat the eggs lightly with milk, melted butter, vanilla extract and orange juice
  • Add wet ingredients to dry ingredients and mix well
  • Chop cranberries roughly and mix with 1 tbsp of Truvia
  • Fold cranberries and grated orange zest into the mixture
  • Transfer mixture into a greased 9-inch springform cake pan
  • Chop up mixed nuts and add 1 tbsp of Truvia
  • Lay out the nuts on top of the cake as a top layer
  • Bake at 190C/375F/Gas Mark 5 for about 1 hour, or until golden and firm to touch

Nutritional information

Serving size: 1 slice (assuming 8 slices are made from the amounts listed above)
Per slice: 380 calories, 4g net carbs, 35g fat, 13g protein


Recipe by , published on

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Almond cranberry orange cake, low-carb

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6 comments on “Low-carb cranberry orange almond cake

    1. Hi Bobby, apologies, this recipe is several years old now and I haven’t made it in a while, so I don’t remember precisely. The cake is quite thick, though, so 3 cups seem ok. Why do you think that’s too much?
      I will make it again soon and double check the quantities.

      1. Thanks for letting me know Bobbi. I will try to make this again in the next couple of days and will double check the quantities. Thank you!

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