Cranberry Keto Pound Cake
Since Thanksgiving will be small this year and we received cranberries in our share package, I had to find a way to use up some extra cranberries. This was a great way! This cake is not only delicious, but also a beautiful centerpiece to any meal.
Ingredients
Method
FOR THE CAKE
- Preheat your oven to 350 degrees. .
- Liberally butter the 12-cup bundt pan.
- Measure and sift the almond flour and set aside. Don't skip this step as it helps produces the best cake texture.
- In a medium bowl, combine the coconut flour, baking powder, and salt. Add the sifted almond flour to the bowl and set aside.
- In a large bowl using an electric mixer cream the softened cream cheese, butter, vanilla extract, orange extract, orange zest, and sugar substitute. Beat until fully combined and light and fluffy.
- Next, add the eggs one at a time being sure to combine well after each addition. and scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients and mix well with your electric mixer set to low.
- Next, fold in the heavy cream.
- Lastly, fold in the raw cranberries (save some for garnish).
- Add the batter to the prepared bundt pan. Note that the batter is quite thick.
- Bake in the middle rack of the oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean but is still moist.
- . Allow the cake to cool on a baking rack for about 20 minutes before unmolding the cake onto a cake stand or a platter.
- Once the cake is on the cake stand allow to cool for another 10 minutes or so before pouring the icing over the surface of the bundt cake
FOR THE ICING
- Grind 1/2 cup xylitol in a spice grinder to make confectioners sugar
- Place cream cheese and sweetener in a bowl and using an electric mixer blend well.
- Add vanilla and salt
- Add whipping cream 1 tbsp at a time until you get the desired consistency
- Frost and garnish with mint leaves and cranberries.
Notes
