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Gluten-Free Keto Cranberry Bliss Pound Cake

  • Desserts
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5/5 - 51 Ratings
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Prep Time 20 minutes
Cook Time
Serving Yield 16 slices

This stunning gluten-free dessert is keto-friendly, brimming with cranberries, and sure to be the star of your holiday table after your meal. The luxurious cream cheese glaze coats the tender crumb like icing without the added carbs, making for a stunning presentation and a delicious treat for all.

By: All Day I Dream About Food

Ingredients

Cake:

  • 3 ½ cups almond flour
  • ¼ cup coconut flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • Sweetener equivalent to ¾ cup sugar
  • 4 large Pete & Gerry’s Organic eggs, room temperature
  • Zest of one orange
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • 1 cup unsweetened almond milk
  • 1 cup chopped fresh cranberries

Cream Cheese Glaze:

  • 3 ounces cream cheese, softened
  • 1 tbsp butter, softened
  • Sweetener equivalent to 3 tbsp sugar (powdered or liquid sweeteners work best)
  • ½ tsp vanilla extract
  • 2 to 4 tbsp water

Nutritional Information

Serv. Size: 1 slice, Servings: 16

Macros per serving: 7g carbs (excluding erythritol sweetener), 19g fat, 7g protein, 3g fiber

Amount Per Serving (including erythritol sweetener): Calories 220, Fat Cal. 170, Total Fat 19g (29% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 220mg (9% DV), Total Carb. 18g (6% DV), Fiber 3g (12% DV), Sugars 1g, Protein 7g, Vitamin A (8% DV), Vitamin C (4% DV), Calcium (15% DV), Iron (6% DV), Vitamin D (4% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Prepare Cake

Step 1

Preheat the oven to 325⁰F and grease a Bundt pan with both butter and then coconut oil spray. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.

Step 2

In a second bowl, beat the butter with the sweetener until creamy. Beat in the eggs, one at a time, then beat in the orange zest and extracts.

Step 3

Add half the almond flour mixture and beat in, then add the almond milk. Beat in the remaining almond flour mixture until well combined. Fold in chopped cranberries.

Step 4

Spoon into the prepared Bundt pan and spread evenly. Bake 45 minutes, until the edges are golden and the cake is firm to the touch.

Step 5

Let cool in the pan for 20 minutes, then carefully loosen the edges and flip out onto a wire rack to cool completely.

Prepare the glaze:

Step 1

Beat the cream cheese and butter until smooth. Beat in the sweetener and vanilla until well combined. Beat in the water, one tablespoon at a time, until a pourable consistency is achieved.

Drizzle glaze over the cooled cake. Garnish cake with sugar-free dried cranberries and orange zest, if desired.

How much did you enjoy this recipe?

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COMMENTS

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RESPONSES

Sue

January 06, 2020

Made the cake and totally loved it! My husband had three out my orange so instead of zest added some extra orange extract. I used two loaf pans and it was perfect. 50 minutes. I am curious how to store it. Refrigerator?

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1 Reply

Deneé@peteandgerrys

January 06, 2020

Hi Sue, We're glad you loved the cake and were able to improvise with orange extract! As far as storage goes, the most important step is to store it tightly wrapped or in an air-tight container. It may last a few days longer if stored in the refrigerator, but if you expect it to go quickly you should be fine with it kept on the kitchen counter for a few days.

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Grace Hill

December 28, 2019

I made this cake yesterday for company. Right out of the gate, it was super easy to prepare. You do need a stand mixer or an electric mixer, otherwise, it will take a very long time to prepare. It took 55 minutes to bake (the cake was golden). I used a NordicWare 10-cup square tube pan which I sprayed with Baker's Joy baking spray. After cooling 10 minutes in the pan, I inverted cake onto my square serving dish, frosted with the glaze, and used orange zest curls for decoration. An absolute smash. Everyone loved the cake. This will become one of my holiday staples. It's fool-proof. Thank you for sharing the recipe.

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1 Reply

[email protected]

December 31, 2019

We're so thrilled you loved this recipe, Grace, and we really appreciate all the tips and tricks you shared!

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Debbie

December 02, 2019

Would I be able to wrap well and freeze individual slices??

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1 Reply

[email protected]

December 03, 2019

You are certainly welcome to try freezing this recipe, Debbie, although we haven't tested that ourselves. If you would like to try it out, we would recommend keeping the cake whole, even if it is sliced and put back into its original shape as we think you'll find it will maintain more moisture when thawing. We also recommend thawing the cake out in the fridge overnight, before bringing the cake ultimately back to room temperature for service.

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Rob

November 26, 2019

Would love to know the net carbs for this recipe

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1 Reply

[email protected]

November 27, 2019

Great question, Rob! One serving of this cake contains 4.11 net carbs. You can find the full nutritional panel here: https://alldayidreamaboutfood.com/low-carb-cranberry-pound-cake/.

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Kerry York

November 25, 2019

How many carbs are in this cake?

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1 Reply

[email protected]

November 27, 2019

Hi Kerry! One serving of this cake contains just under 8 grams of carbs. You can find the other nutrition facts here: https://alldayidreamaboutfood.com/low-carb-cranberry-pound-cake/. Hope that helps! Reply

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Betty G Dolloff

November 16, 2019

I'm wondering if you could make this with whole cranberry sauce? I make a cake similiar to this at xmas but with flour

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1 Reply

[email protected]

November 27, 2019

Great question, Betty! This is where things get a bit tricky. Cranberry sauce has a much higher water content than whole, fresh cranberries, so this kind of substitution might yield a soggy cake. Because you're working with unconventional baking ingredients (i.e. almond and coconut flours), we recommend sticking with either fresh or dried cranberries for this recipe.

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Gillian Didier Serre

July 21, 2019

Can the cranberry cake be made I'm a loaf pan I don't have a bunt pan

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1 Reply

[email protected]

July 23, 2019

You can definitely make this recipe in a standard loaf pan, Gillian! We recommend halving the recipe, then adding about 10 minutes to the bake time to ensure that the center is fully cooked. Let us know how it turns out!

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Keitha

June 18, 2019

Most wonderful cake.

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1 Reply

[email protected]

June 18, 2019

Hi Keitha! We're so delighted to hear that you enjoyed the recipe! We'll make sure to pass along your kind words to our friends at All Day I Dream About Food. 😊

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M. Garza

March 23, 2019

WOOOOW!!!! AMAZING!!! Thanks for this recipe! Love it!

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1 Reply

[email protected]

March 26, 2019

So glad you enjoyed it! Be sure to check out our other recipes as well!

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Patti A

January 11, 2019

This is in the oven for a get together tomorrow night. I first made it for Thanksgiving and my gluten eating son raved about it, and I do too! So delicious!!!!

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1 Reply

[email protected]

January 15, 2019

We're so happy you enjoyed this festive holiday cake, Patti! You know you have a great recipe when it's actually gluten-free, but loved by all who try it. We hope the rave reviews continue to keep on coming - Happy Baking!

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Judy Young-Symolon

January 03, 2019

Making this recipe for a 12th Night Dinner Party this weekend. Looks so delicious. 🎄

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1 Reply

[email protected]

January 04, 2019

How wonderful, Judy. Let us know how to turns out, and have fun!

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1 Reply

Judy Young-Symolon

January 12, 2019

What a delicious moist scrumptious cake. It was featured at our 12th Night Dinner Party, and not a morsel was left. Served with Decaf and cordials. Keep adding recipes to your egg containers. This is a keeper and I cannot wait to make it again. A real keto delight! I was so busy I never got a photo of this beautiful cake. 😐

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1 Reply

[email protected]

January 15, 2019

Well I am sure that it was as beautiful as it was tasty, Judy! I've definitely been guilty of forgetting to snap a photo of some of my best dinner party bakes, but we are so happy that your efforts were enjoyed by all, and honored that we could be a part of such a special occasion. Thank you so much for getting in touch with us again, and letting us know how much you enjoyed this recipe, and we hope you will find other dinner party triumphs in our delicious selection of recipes for future occasions - happy baking!

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Bonnie

January 03, 2019

Do you know how many carbs this recipe has?

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1 Reply

[email protected]

January 03, 2019

Absolutely, Bonnie. One serving of this cake contains just under 8 grams of carbs. You can find the other nutrition facts here: https://alldayidreamaboutfood.com/low-carb-cranberry-pound-cake/. Hope that helps!

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Lisa

December 30, 2018

Look at this lisa

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Salvatore and or Sarah Sangrigoli

December 27, 2018

cranberry bliss poundcake

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Deborah

December 24, 2018

Could an alternate size cake pan be used? I don’t have a bundt pan.

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1 Reply

[email protected]

December 26, 2018

Definitely, Deborah. I can speak from personal experience and tell you that this cake comes out wonderfully in a standard bread loaf pan, but I recommend adding about 10 minutes to the bake time to ensure that the center is fully cooked. Hope that helps!

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Miss Bailey

December 21, 2018

Can I use regular flour instead of the others.

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1 Reply

[email protected]

December 22, 2018

Hi Miss, we haven't tried this recipe with regular all-purpose flour, so we unfortunately cannot guarantee that the texture will be quite the same. If you'd like to give a go, we recommend cutting the recipe in half or even in quarters to do a "test" batch. Hope that helps!

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Alasyn Starling

December 17, 2018

I happened to just spy this recipe in the egg container, and thought wow, keto friendly and pound cake... my favourite combination, this was a way for me to use up those extra cranberries before the go bad. I baked this a couple days ago, myself and my very critical family members loved it. It disapeared within minutes. I will always use this combination of ingredients for aall my cakes. I love it. P.S. I used lemon juice and rind instead

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1 Reply

[email protected]

December 18, 2018

We can't tell you how happy this makes us, Alasyn! It's definitely a favorite around here, and we love hearing that it was hit with your entire family. Wishing you all a happy holiday season!

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Kel

December 11, 2018

Hello there! Can I make this pound cake with GF flour instead of the almond and coconut flours? My partner is allergic to nuts but I would still really love to try this! Sounds amazing! Look forward to your reply 😀

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1 Reply

[email protected]

December 11, 2018

Hi Kel, you can either use a cup-for-cup gluten-free flour in place of the almond and coconut flour, or you can replace the almond and coconut flour with oat flour. If you choose to try the latter, make sure you consult a flour conversion chart - since almond, coconut, and oat flours all act differently in the oven, you'll want to adjust the amounts accordingly. Let us know how it turns out!

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Sheryl

December 05, 2018

This pound cake lives up to it's name! Bliss cake it is. I cut the recipe in half in case I didn't like the result. Baked half portion in a loaf pan. This is a winning recipe and perfect timing for the holidays.

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1 Reply

[email protected]

December 06, 2018

Thank you so much for the glowing review, Sheryl! We're so excited to hear that you loved it, and hope it will be a go-to recipe for you this holiday season.

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Linda

November 21, 2018

We love this recipe! My husband is not a fan of almond flour, but this is a winner.

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1 Reply

[email protected]

November 22, 2018

How wonderful, Linda! We're so excited that this pound cake was a hit with both you and your husband. Now you have a go-to dessert recipe that you can both enjoy!

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Lucy

November 17, 2018

this came out wonderful! My husband was just put on a no wheat, no refined sugar diet...and this blew him (and me)away. Thank you so much!

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1 Reply

[email protected]

November 19, 2018

We're so happy to hear that, Lucy! It can be hard to switch to a new diet, and we're glad that this recipe made the transition just a little bit easier for your husband. Thanks for giving it a try!

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Paula M Walter

November 08, 2018

These recipes are great but you have to copy and paste them onto a word document since the print format is so jacked up.

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1 Reply

[email protected]

November 08, 2018

Hi Paula, we're so sorry that the recipes aren't very printer-friendly. We appreciate you pointing this out, and the team will work on cleaning them up so that they're much easier to print in the future.

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