My Cranberry Cake with Walnut Crumb Topping is bursting with the flavors of fall in every bite. The tender cake, luscious cranberry sauce, and crunchy, nutty crumb topping will win over the most reluctant low carb eater.
This easy Cranberry 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.
As soon as September rolls around I always have a batch of sugar free cranberry sauce in my fridge. I use it in my Cranberry Baked Brie, Cranberry Cupcakes with Cream Cheese Icing, this Cranberry Walnut Crumb Cake, and, of course, on the side when serving turkey.
Cranberry Cake Ingredients:
1 ¼ cups almond flour
¼ cup coconut flour
1 tsp baking powder
1 tsp cinnamon
½ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
⅓ cup melted coconut oil
½ cup coconut milk
1 tsp vanilla
4 eggs
Walnut Crumb 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
¼ tsp cinnamon
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Ingredients
Cake Ingredients:
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ cup Trim Healthy Mama Gentle Sweet or my sweetener
- ⅓ cup coconut oil (melted)
- ½ 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
- 2 tbsp coconut oil
- ¼ 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.
Notes
Nutrition
Betty says
This recipe is a real winner! Delicious with a cup of coffee or tea, I made this for a new year's eve dinner. I did make some adjustments as I didn't have canned coconut milk, but used equal parts almond-coconut milk and heavy cream to substitute. I had leftover sf cranberry relish that I topped it with and then the walnut streusel. My family could not tell it was sugar free or grain free! I will definitely make this again.
Julie Wilson says
Can I use heavy cream and butter in the same amounts if I'm not worried about it being dairy free?
Taryn says
Yes
Connie says
Can you use almond milk in this recipe in place of the coconut milk?
Taryn says
Yes, that should be fine.
Dee Gee says
Really loved this recipe! I think next time I'll add some zested orange peel to the cake layer. My non-low carb husband liked it too. Thanks a bunch!
Dee Gee says
the coconut oil for the topping, is it at room temp or melted? thanks. Glad you clarified coconut milk was canned. I had the boxed stuff out for the recipe and almost used it.
Taryn says
I would melt it unless your coconut oil is pretty soft at room temp.
Sis says
should it be coconut milk/ cream from the can or milk like almond milk?
Taryn says
Canned
Terry says
Can we use almond if we don’t have the canned coconut?
Taryn says
Yes, that should work.
Elena says
I tried to make it and my dough is liquid. This is way it should be?
Taryn says
Liquid, as in runny? Like pancake batter? It should be thicker than that. Did you use the 1/4 cup coconut flour?
sibel says
Let's just eat this all the time! I'm a huge cranberry fan and this looks so delicious!!
Katrin says
I love how the juices of the cranberries just ooze into the cake. It looks incredibly moist and rather delicious!
Sarah says
This cake looks delightful! I haven't cooked with cranberries very much, but it looks like I need to get started! 😉
Kim | Low Carb Maven says
Taryn, you are not the only one. I LOVE cranberries and could eat them every day. I love a good cranberry cake and this looks great!
STACEY says
I love cranberries, and especially in baked goodies. Looks so good!
Georgina says
I love cranberries! This looks delish!
Maya | Wholesome Yum says
This looks so good! Love a good crumb cake recipe!