Sugar Free Cranberry Orange Coffee Cake

 

screenshot_20191112-214444~21178663943392384900..jpgServes 16

Calories 227

Net Carbs 4.7 grams

Fat 18 grams

Protein 7.38 grams

Ingredients

Cake

3 cups cranberries

1/3 cup granulated Swerve

1/4 cup water

2 1/2 cups almond flour

1/2 cup coconut flour

1/4 cup unflavored  whey protein powder

1 Tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup Swerve

4 large  eggs, room temperature

1 Tablespoon orange zest

1/2 teaspoon orange extract

2/3 cup almond milk, room temperature

1/2 cup chopped pecans

Optional Glaze

3 Tablespoons Swerve Confectioners

1 Tablespoon water

Instructions

Cake

Combine cranberries, 1/3 cup Swerve and water and bring to a boil. Reduce heat and simmer til berries popand mash with a fork.

Preheat oven to 325F and grease a 9 inch springform pan.

Whisk together the flours, protein powder, baking powder and salt.

In another bowl, beat butter with 3/4 cup Swerve til smooth and beat in eggs, orange  zest and orange extract. Beat in half of the almond flour mixture and then beat in almond milk. Beat in remaining flour mixture until well combined.

Spread 2/3 of batter into prepared pan and spread  the cranberry sauce over. Stir pecans into remaining batter and spread  over  cranberry  sauce.

Bake 40-50 minutes until top is golden brown and firm to the touch and a tester inserted into the middle has no raw batter on it. Remove and let cool at least a half hour, then run a sharp knife around the inside of pan and remove sides.

Optional Glaze

Stir together Swerve Confectioners and water and drizzle over cake.

 

 

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