Cranberry Walnut Crumb Cake – Low Carb & Dairy Free

This dairy free Cranberry Walnut Crumb Cake is both husband and 10 year old boy approved. I think the two of them would’ve eaten the whole thing if I let them.

I hope some of you like cranberries as much as I do. This is my 4th cranberry recipe this month and I have one more coming up. I grew up at the northern tip of the New Jersey Pine Barrens. NJ is the third highest producer of cranberries in the US.

I wish I could say I was a fan of cranberries growing up but I thought they only came in a can. I think I finally fell in love with cranberries a couple years after I got married when I made a cranberry upside down cake I saw in a magazine. The tartness of the berries combined with the sweetness of the cake won me over.

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Cranberry Walnut Crumb Cake – Low Carb, Dairy Free, Grain Free, Gluten Free, Sugar Free, THM S

Cake Ingredients:

1 1/4 cups almond flour

1/4 cup coconut flour

1 tsp baking powder

1 tsp cinnamon

1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1/3 cup melted coconut oil

1/2 cup coconut milk

1 tsp vanilla

4 eggs

Topping Ingredients:

1 cup sugar free cranberry sauce <—-click for my recipe

1 cup walnuts

2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

2 tbsp coconut oil

1/4 tsp cinnamon

Instructions:

Preheat oven to 350. Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8 inch baking dish.

Drop small spoonfuls of the cranberry sauce on top of the cake batter. Gently swirl with a knife.

Combine the ingredients for the walnut topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the cake.

Bake for 45-60 minutes until the cake is firm to the touch, golden, and doesn’t jiggle when lightly shaken.

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Cranberry Walnut Crumb Cake – Low Carb & Dairy Free

Author: Taryn

Ingredients

Cake Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1/3 cup melted coconut oil
• 1/2 cup coconut milk
• 1 tsp vanilla
• 4 eggs

Topping Ingredients:

• 1 cup sugar free cranberry sauce
• 1 cup walnuts
• 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend
• 2 tbsp coconut oil
• 1/4 tsp cinnamon

Instructions

1. Preheat oven to 350. Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8 inch baking dish.
2. Drop small spoonfuls of the cranberry sauce on top of the cake batter. Gently swirl with a knife.
3. Combine the ingredients for the walnut topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the cake.
4. Bake for 45-60 minutes until the cake is firm to the touch, golden, and doesn't jiggle when lightly shaken.