Cranberry Walnut Coffee Cake - Low Carb & Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cranberries, fresh or frozen
  • 1 tsp Orange, zest

• Refrigerated

  • 3 Eggs, large
  • 1 cup Vanilla almond milk, unsweetened

• Baking & Spices

  • 2 1/2 cups Almond flour, superfine
  • 1/4 tsp Arrowroot starch or xanthan gum
  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Coconut flour
  • 1 cup Erythritol sweetening
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Walnuts

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 11/16 cup Butter

Found on ibreatheimhungry.com

Description

Ingredients

• ½ cup butter, softened
• ¾ cup erythritol sweetener (see notes)
• 3 large eggs
• 2 Tbsp orange juice
• ½ tsp orange zest
• ½ tsp vanilla extract
• 1.5 cups superfine almond flour
• ½ cup coconut flour
• 2 tsp baking powder
• pinch of salt
• ¼ tsp arrowroot starch or xanthan gum
• 1 cup unsweetened vanilla almond milk
• 1 cup fresh or frozen cranberries
• 1 Tbsp erythritol sweetener
• 3 Tbsp butter, melted
• 1 cup superfine almond flour
• 3 Tbsp erythritol sweetener (see notes)
• ½ tsp orange zest
• ¼ cup chopped walnuts
• ½ tsp ground cinnamon

Directions

• Preheat the oven to 350 degrees (F).
• Combine the cake layer ingredients in a blender and blend until smooth.
• Spoon the batter (it will be thick) into a greased 9 x 9 pan (or equivalent oblong).
• Combine the cranberries and sweetener in a small bowl and mix until coated.
• Sprinkle the cranberries and sweetener over the top of the cake layer.
• Combine the streusel ingredients (make sure the butter is melted) in a small bowl and mix well.
• Crumble with your fingers over the top of the cranberries so little clumps form.
• Bake the cake at 350 degrees (F) for 45 - 50 minutes (or until a knife inserted in the center comes out clean) in the center of the oven.
• Remove and cool before slicing.

Nutrition