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Low-Carb Cranberry Ripple Coffee Cake

This Deliciously Moist Coffee Cake Has a Zingy Ripple of Cranberry Running Through it, and It's Topped with a Mountain of Almond Crumble. Simply Delicious and Only 2 Net Carbs!

I initially thought I would use raspberries in this cake, but boy, am I glad I didn't! Since it's the holidays, I thought I should use the season's iconic fruit, the humble tart little cranberry. I've always loved cranberry sauce as an accompaniment to my holiday meals, and I really never eat it any other time of year. This coffee cake has definitely changed that! I've flavored this incredibly moist cake with almond and then swirled a ripple of tart cranberry sauce into the top and bottom layers. If that's not enough cranberry for you, I put a solid layer of the delicious berry sauce right in the middle too! The combination of nutty almond and zingy cranberry is perfection. To top it all off, I put a thick layer of almond crumble on top. This coffee cake is delicious year-round but will be an especially festive addition to your holiday breakfast or brunch table.

Low-Carb Cranberry Ripple Coffee Cake

Makes one 8x8 inch round cake

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For the cranberry ripple:

3/4 C water

1 C Swerve

1, 12 oz bag of fresh cranberries

For the almond crumble:

1/2 C almond flour (I use Blue Diamond finely ground almond flour)

1/4 C coconut flour (I like Anthony's Organic coconut flour)

1/4 C sliced almonds

1/4 C Swerve

1/4 tsp salt

2 Tbsp coconut oil, melted

1 tsp vanilla extract

1/4 tsp almond extract

2 Tbsp water

For the cake:

3/4 C almond flour

1/4 C coconut flour

2 tsp baking powder

1/4 tsp salt

1/2 C Swerve

1/4 C coconut oil, melted

1/8 C liquid allulose (I use Wholesome brand allulose)

3 large eggs

1/2 C unsweetened almond milk

1 1/2 tsp vanilla extract

1/2 tsp almond extract

1/3 C plus 2 Tbsp Cranberry Ripple Sauce (recipe above)


Preheat your oven to 325 degrees and spray an 8x8 inch round cake pan liberally with coconut oil. Set aside.

First, make the Cranberry Ripple Sauce. Add the water and Swerve to a medium saucepot and bring to a boil. Stir in the cranberries and return to boiling. Stir, reduce heat to low and continue simmering for 10 minutes, stirring occasionally. Transfer the sauce to a bowl and place in the refrigerator to cool down while you make the rest of the cake.

Next, make the almond crumble. In a medium bowl, whisk together the almond flour, coconut flour, sliced almonds, Swerve, and salt. Add to this mixture the melted coconut oil and stir. Add the vanilla extract, almond extract, and water and mix together until thoroughly combined. Set aside.

Make the cake by whisking together the almond flour, coconut flour, oat fiber, baking powder, salt, and Swerve in a large mixing bowl. Add the melted coconut oil and stir. Next, add the allulose, eggs, almond milk, vanilla extract, and almond extract. Whisk together until smooth.

Remove your Cranberry Ripple Sauce from the refrigerator. Pour half of the batter into your prepared cake pan. Dot one heaping tablespoon of the cranberry sauce onto the top of the cake batter. Using a wooden skewer or butter knife, swirl the cranberry around the batter until a swirl pattern appears. Next, top this with 1/3 cup of the cranberry sauce and gently work it into an even layer with your fingers. Top this with the other half of your bake batter. Top this layer of batter with another heaping tablespoon of cranberry sauce and swirl in as you did with the first layer. Top evenly with the almond crumble. Bake for 50-60 minutes or until the cake feels firm on top, a toothpick inserted into the center should come out clean. If your crumble begins to brown too much, just tent a piece of foil loosely over the top of the cake. Remove from the oven and allow to cool completely in the pan on top of a wire rack. This cake can be stored at room temperature for 3 days and then transfer to your refrigerator or freezer. Enjoy!

Here is what the almond crumble should look like.

The first layer of batter in the pan, dotted with cranberry sauce.

The sauce swirled around.

The top layer of batter with the finished swirl of cranberry.

The cake topped with the crumble and ready for the oven!

Out of the oven, cooling on a wire rack.

Sliced up! Look at that gorgeous cranberry ripple running through it. So good!

Comment below if you make this delicious coffee cake or with any questions you have about this recipe!

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