Keto Cranberry Cake
This Keto Cranberry Cake Recipe combines a tender yellow cake with a sweet cranberry topping. The beautiful red berries are a delightful contrast to the light, fluffy upside-down cake. It only has 5 net carbs, making it a great keto option for Christmas.
There are so many things that I love about this low-carb cake recipe. Not only is it a festive cake for the holidays, but it’s also one of those keto cakes that you can make all year long. Being able to have treats like this on the keto diet proves that low carb foods don’t have to be boring.
The great thing about this cranberry cake is that although it’s simple to make, it yields a lovely, moist cake topped with a sweet topping made with tart cranberries. It is the perfect combination.
Be sure to try these Keto Cranberry Muffins and these Keto Cranberry Orange Scones for two other low-carb cranberry recipes.
Ingredients
- Butter – This needs to be softened for this recipe.
- Joy Filled Eats Sweeteer – My go-to sweetener for baked goods.
- Cinnamon – Adds the perfect burst of flavor.
- Cranberries – You can use fresh cranberries or frozen cranberries for this recipe.
- Almond flour – For the cake batter.
- Coconut flour – The other flour needed for the batter.
- Unsweetened vanilla almond milk – Helps combine the dry ingredients.
- Eggs – The main binding agent for the other ingredients.
- Cream cheese – This needs to be softened before use.
- Vanilla extract – For flavor.
- Baking powder – Gives the cake a good texture.
- Salt – Just a little bit is needed.
See the printable recipe card for full measurements.
How to Make Keto Cranberry Cake
Prepare a round cake pan by spraying it with cooking spray and lining it with parchment paper.
1️⃣ Spread Butter
Spread the softened butter in the bottom of the pan.
2️⃣ Add Toppings
Sprinkle the sweetener and cinnamon over the butter.
3️⃣ Add Cranberries
Top with the cranberries.
4️⃣ Make & Add Batter
Mix up the batter. Spread the cake batter over the cranberries.
5️⃣ Bake & Cool
Bake the cake. Let cool for at least 20 minutes before inverting onto a cake plate. Invert the cake and peel off the parchment.
Storage
Once the cake is baked, let it cool completely and then store it in an airtight container. Keep it stored in the fridge. You could also just cover the cake pan with aluminum foil or plastic wrap to keep it fresh. Freeze the cake by wrapping it with plastic wrap and then storing it in a freezer-safe container.
Variations
- Lemon Blueberry – Swap the cranberries for blueberries and omit the cinnamon. Add lemon zest or extract to the cake
- Chocolate – Try my Keto Marble Chocolate Cake.
- Pecan – Swap pecans for the cranberries to make an upside down pecan praline cake.
- Pineapple – Try my Low Carb Pineapple Upside Down Cake.
Substitutions
- Topping – If you wanted to add cream cheese frosting to the top of this low-carb cranberry cake, you can. It will change the nutritional facts of this keto recipe – but it will be delicious.
- Orange juice – Adding a splash of orange juice is a simple way to give this keto cranberry recipe a hint of orange flavor. You could also add some orange zest or orange extract.
- Extracts – You can use almond extract in place of vanilla extract.
Common Questions
You can use any type of sweetener that you want for this recipe. That’s the best part. I do give some options and alternatives in the printable recipe card below.
The best way to tell when a cake is done baking is to do the toothpick test. Insert a toothpick into the center of the cake and pull it out. If the toothpick comes out clean, it means that the cake is done baking and ready to be removed.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Keto Cranberry Cake
Ingredients
Cranberry Topping:
- 3 tbsp butter softened
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp cinnamon
- 2 cups cranberries fresh or frozen
Cake Batter:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened vanilla almond milk
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 2 oz cream cheese softened
- 2 tbsp butter softened
- 2 tsp vanilla
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350. Spray a 9 inch round cake pan with cooking spray and line with parchment paper.
- Spread the three tablespoons softened butter in the bottom of the lined cake pan. Sprinkle with the cinnamon and sweetener. Put the cranberries in a single layer on top.
- Add all the cake ingredients to a large bowl and mix until smooth. Gently spread over the cranberries in the cake pan.
- Bake on middle rack for 30-35 min until the center is set and the top is golden. Cool for 20 minutes. Run a knife around the edge of the cake pan and then invert into a serving platter. Carefully peel off the parchment. Serve immediately or store in the fridge.
Notes
Nutrition
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Originally Published October 11, 2018. Revised and Republished December 19, 2025.
So you just mix the soft butter and cream cheese into the dry ingredients? No creaming or melting? And it combines nicely? You don’t have to cut it in with a pastry blender?
Yes, as long as they are soft it combines just fine!
Would this be good with a glaze (like the one for the Cranberry Bliss Bars), or would that be “too much”?
I think it would be pretty with a glaze drizzled on top!
Ok, thanks!
Can I substitute Baking Blend for the almond and coconut flour? If so, how much. Thanks
Yes, use a little bit less.
Can this be made ahead? If so how far and how would you best store it? Would you reheat it slightly after storing? Im looking to make this the day before Thanksgiving to cut down on how much I have to do the day of.
Yes, 1-2 days is ideal but you can make it up to 5 days ahead. I like it cold but you can just pull it out a couple of hours before serving and let it come to room temperature.
What do you think works better frozen or fresh cranberries?
Cranberries freeze so well that it really doesn’t matter. They both work great!
What would you use in place of the cream cheese if you were dairy free?
Coconut cream should work.
This recipe is fantastic!
Would it freeze well?
Do you think I could bake this recipe as muffins or maybe mini bundts? The cake looks fantastic.
Yup! Just grease the pans very well. It might help to use liners.
Can you tell me the sodium count please? Thank you
It’s in the nutrition box at the bottom of the recipe.
A new favorite cake for sure!
I have really come around to keto desserts and this cake is no exception! I can’t wait to try this upside down cake with some fresh summer fruits – cherries sound like such a good candidate!
This looks soooooooo yummy!!!!!
Could I sub THM baking blend?
You have a gift! Do you take orders?!:-)
So I’m assuming to mix the cake ingredients in order as given in list of ingredients!?! Looks yummy? Have you ever subbed different fruit? Like blackberry or raspberry?
Ahhh! I’m not sure why my directions went missing. I’ll edit this asap. But yes, I just mix the ingredients together. No fuss 😀
If you use berries I’d suggest using frozen ones.
Love your recipes! I make a copycat THM baking blend – would you suggest a 1:1 substitution for the almond/ coconut flour?
Yes. Enjoy!
This looks delicious. What size cake pan did you use?
A standard 9 inch round pan. I hope you like it!