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    Home » Dessert Recipes » Cakes & Cupcakes » Cranberry Cake with Walnut Crumb Topping

    Cranberry Cake with Walnut Crumb Topping

    Dairy Free RecipesGluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Oct 27, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe

    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.

    slice of cranberry walnut crumb cake on a red plate set on a wooden table

    collage of food
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    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.

    cranberry filling spread on top of cake batter within a casserole dish

    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.

    crumb topping inside a food processor next to a casserole dish with cranberry walnut cake batter

    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.

    overhead view of cranberry walnut crumb cake on a blue and white casserole dish

    Cranberry Cake Ingredients:

    1 ¼ cups almond flour

    ¼ cup coconut flour

    1 teaspoon baking powder

    1 teaspoon cinnamon

    ½ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    ⅓ cup melted coconut oil

    ½ cup coconut milk

    1 teaspoon vanilla

    4 eggs

    bite of cranberry walnut crumb cake on a fork resting on a a red plate with remaining crumb cake piece

    Walnut Crumb Topping Ingredients:

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

    1 cup walnuts

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

    2 tablespoon coconut oil

    ¼ teaspoon cinnamon

    In a hurry? Try my Keto Cinnamon Mug Cake instead!

    blue casserole dish filled with cranberry walnut crumb cake with corner slice missing

     

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    bite of cranberry walnut crumb cake on a fork resting on a a red plate with remaining crumb cake piece

    Cranberry Cake with Walnut Crumb Topping

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Course: Breakfast, Dessert
    Cuisine: American
    Servings: 12
    Calories: 265
    Author: Taryn

    Ingredients

    Cake Ingredients:

    • 1 ¼ cups almond flour
    • ¼ cup coconut flour
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • ⅓ cup coconut oil (melted)
    • ½ cup coconut milk
    • 1 teaspoon vanilla
    • 4 eggs

    Topping Ingredients:

    • 1 cup sugar free cranberry sauce
    • 1 cup walnuts
    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 tablespoon coconut oil
    • ¼ teaspoon cinnamon
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    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

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     

    Nutrition

    Calories: 265 | Carbohydrates: 8g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 28mg | Potassium: 145mg | Fiber: 3g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2.6mg | Calcium: 65mg | Iron: 1.3mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Reader Interactions

    Comments

    1. Betty says

      January 01, 2020 at 1:18 pm

      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.5 stars

      Reply
    2. Julie Wilson says

      March 04, 2019 at 5:27 pm

      Can I use heavy cream and butter in the same amounts if I'm not worried about it being dairy free?

      Reply
      • Taryn says

        March 04, 2019 at 8:44 pm

        Yes

        Reply
    3. Connie says

      November 16, 2018 at 6:21 pm

      Can you use almond milk in this recipe in place of the coconut milk?

      Reply
      • Taryn says

        November 16, 2018 at 8:21 pm

        Yes, that should be fine.

        Reply
    4. Dee Gee says

      November 21, 2017 at 11:35 pm

      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!5 stars

      Reply
    5. Dee Gee says

      October 26, 2017 at 1:37 pm

      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.

      Reply
      • Taryn says

        October 27, 2017 at 4:18 pm

        I would melt it unless your coconut oil is pretty soft at room temp.

        Reply
    6. Sis says

      November 23, 2016 at 8:03 pm

      should it be coconut milk/ cream from the can or milk like almond milk?

      Reply
      • Taryn says

        November 23, 2016 at 8:23 pm

        Canned

        Reply
        • Terry says

          October 01, 2018 at 12:37 pm

          Can we use almond if we don’t have the canned coconut?5 stars

        • Taryn says

          October 01, 2018 at 12:59 pm

          Yes, that should work.

    7. Elena says

      November 21, 2016 at 10:41 am

      I tried to make it and my dough is liquid. This is way it should be?

      Reply
      • Taryn says

        November 21, 2016 at 2:50 pm

        Liquid, as in runny? Like pancake batter? It should be thicker than that. Did you use the 1/4 cup coconut flour?

        Reply
    8. sibel says

      November 01, 2016 at 9:40 am

      Let's just eat this all the time! I'm a huge cranberry fan and this looks so delicious!!

      Reply
    9. Katrin says

      October 30, 2016 at 2:00 pm

      I love how the juices of the cranberries just ooze into the cake. It looks incredibly moist and rather delicious!

      Reply
    10. Sarah says

      October 30, 2016 at 12:10 pm

      This cake looks delightful! I haven't cooked with cranberries very much, but it looks like I need to get started! 😉

      Reply
    11. Kim | Low Carb Maven says

      October 30, 2016 at 11:07 am

      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!

      Reply
    12. STACEY says

      October 28, 2016 at 2:08 pm

      I love cranberries, and especially in baked goodies. Looks so good!

      Reply
    13. Georgina says

      October 28, 2016 at 9:46 am

      I love cranberries! This looks delish!

      Reply
    14. Maya | Wholesome Yum says

      October 27, 2016 at 5:35 pm

      This looks so good! Love a good crumb cake recipe!

      Reply

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