This keto cranberry cake is the kind of holiday dessert that makes everyone at the table stop and ask for a slice. It's buttery, moist, filled with bright cranberries, and topped with a creamy keto vanilla icing that makes it feel extra special.
If you love the sweet and tart flavor of cranberries but want to avoid the sugar that usually comes with holiday desserts, this low-carb cranberry cake is for you.
Made with a combination of almond flour and coconut flour, this cake has a tender crumb that holds up beautifully whether you bake it in a bundt pan or a 9x13-inch baking dish.
The cranberries add a burst of tangy flavor, while the orange zest and orange extract give it that classic Christmas cake taste without the carbs.
The best part? You can use fresh or frozen cranberries, which means this sugar-free cranberry cake does not have to be limited to the holiday season.
Be sure to check out our entire collection of keto cakes for more delicious options.
Why You'll Love This Keto Cranberry Cake
There is something so special about baking with cranberries. Their tart flavor balances the richness of the cake perfectly and gives every slice that festive pop of color.
This keto cranberry cake is:
- Sugar-free
- Gluten-free
- Low in carbs
- Perfect for Christmas, Thanksgiving, or winter gatherings
- Made with fresh or frozen cranberries
- Easy to bake in a bundt pan or 9x13-inch pan
- Moist, buttery, and full of holiday flavor
It's a wonderful option for anyone looking for a keto Christmas cake that still feels worthy of the dessert table.
And yes, even your non-keto family and friends can enjoy this one. That is always my goal when creating keto desserts.
I want recipes that taste good enough to share with everyone, not just those following a low-carb lifestyle.
Low-Carb Cranberry Cake
This low-carb cranberry cake gets its lovely texture from a combination of finely milled almond flour and coconut flour. Using both gives the cake structure while still keeping it tender.
The batter is enriched with butter and cream cheese, which helps create a moist cake that does not taste dry or crumbly. That cream cheese also adds a subtle tang that pairs beautifully with the cranberries.
Fresh orange zest and a little orange extract brighten the flavor and make this cake feel especially festive.
Orange and cranberry are such a natural pairing, and in this recipe, they work together to give the cake that holiday bakery flavor without needing any sugar.
The cranberries are folded into the batter raw. As the cake bakes, they soften just enough to release their tart flavor without disappearing into the cake.
Ingredients Needed To Make Keto Christmas Cranberry Cake
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The following are the ingredients you'll need for this gluten-free cranberry cake; note that the full printable recipe is at the bottom of the post.
For The Cake
- Almond flour, finely milled
- Coconut flour
- Unsalted butter, room temperature
- Granulated sugar substitute
- Full-fat cream cheese softened
- Eggs, room temperature
- Heavy whipping cream, room temperature
- Vanilla extract
- Orange extract
- Fresh orange zest
- Baking powder
- Sea salt
- Fresh or frozen raw cranberries
For The Keto Vanilla Icing
- Confectioner's sugar substitute
- Full-fat cream cheese softened
- Heavy whipping cream
- Vanilla extract
- Pinch of salt
Fresh Or Frozen Cranberries
One of the things I love most about this keto cranberry cake recipe is that you can use fresh or frozen cranberries.
If you use frozen cranberries, there is no need to thaw them first. Just fold them straight into the batter.
I like to stock up on cranberries when they are in season and keep bags in the freezer. That way, I can enjoy keto cranberry recipes well beyond the holidays.
How To Make Keto Cranberry Cake
Start by preheating your oven and generously buttering your bundt pan. This step matters because bundt cakes need a well-greased pan to release cleanly.
Next, measure and sift the almond flour. Sifting helps remove any clumps and gives the cake a better texture. In a separate bowl, combine the coconut flour, baking powder, salt, and sifted almond flour.
In a large mixing bowl, cream the softened butter, cream cheese, sugar substitute, vanilla extract, orange extract, and orange zest until the mixture is light and fluffy.
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Add the eggs one at a time, mixing well after each one. Then slowly add the dry ingredients and mix on low speed until everything is combined.
Fold in the heavy whipping cream, then gently fold in the cranberries. The batter will be thick, which is exactly what you want.
Spoon the batter into the prepared bundt pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean but still moist.
Allow the cake to cool in the pan before turning it out onto a cake stand or serving plate. Once cooled slightly, drizzle the keto vanilla icing over the top.
Baking In A Bundt Pan Or 9x13 Pan
I love making this as a keto cranberry bundt cake because it looks beautiful on a holiday table. A bundt pan makes the cake feel elegant without needing a lot of decorating.
That said, you can also bake this recipe in a 9x13-inch pan. This is a great option if you want to make it easier to slice and serve for a larger gathering.
A 9x13 pan also works well if you are taking this cake to a potluck, church gathering, or Christmas party.
Bake the cake in a well-greased 9x13-inch pan for 35 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Since ovens can vary, I recommend checking the cake at the 35-minute mark to avoid overbaking.
How To Store Keto Cranberry Cake
Store leftover keto cranberry cake in an airtight container in the refrigerator.
Because this cake contains cream cheese in both the batter and icing, it is best kept chilled. It will stay fresh in the refrigerator for up to 5 days.
You can also freeze the cake for up to 3 weeks. For best results, freeze individual slices so you can thaw only what you need.
Can I Make This Keto Cranberry Cake Ahead Of Time?
Yes, this cake is a great make-ahead keto dessert.
You can bake the cake a day before serving and store it covered in the refrigerator. I recommend adding the icing closer to serving time for the prettiest presentation.
If you are making it for Christmas, Thanksgiving, or a holiday party, this is a wonderful way to get dessert done ahead of time.
Keto Cranberry Recipes To Try
If you love the bright, tangy flavor of cranberries, be sure to check out my full collection of keto cranberry recipes.
Here are a few reader favorites to try next:
- Keto Cranberry Orange Cookies
- Keto No-Bake Cranberry Cheesecake Minis
- Keto Cranberry Upside Down Cake
- Keto Cranberry Orange Scones
- Keto Cranberry Orange Bread
- Keto Cranberry Bliss Bars
Frequently Asked Questions
Fresh cranberries can be enjoyed on a keto diet when used in the right amount and paired with low-carb ingredients. Their tart flavor means they work especially well in sugar-free cranberry recipes.
Yes, frozen cranberries work beautifully in this keto cranberry cake. There is no need to thaw them first. Just fold them into the batter straight from the freezer.
I do not recommend regular dried cranberries because most are sweetened with sugar and much higher in carbs. If you want to use dried cranberries, look for a sugar-free option and check the nutrition label carefully.
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Keto Cranberry Cake
This keto cranberry cake is a festive sugar-free and gluten-free Christmas cake made with fresh or frozen cranberries, orange zest, almond flour, coconut flour, cream cheese, and a creamy keto vanilla icing. It’s moist, buttery, low in carbs, and perfect for the holidays or anytime you want a sweet and tart keto dessert.
Ingredients
- 2 ½ cups of finely milled almond flour , measured and sifted
- 1 cup of coconut flour
- ¾ cup unsalted butter, room temperature, plus two tablespoons to grease the pan
- 5 eggs, room temperature
- 8 ounces of cream cheese, room temperature
- 1 ¼ cups of granulated sugar substitute
- 1 teaspoon of vanilla extract
- ½ teaspoon of orange extract
- 2 teaspoons of baking powder
- ¼ teaspoon of sea salt
- ¾ cup of heavy whipping cream
- 12 ounces of fresh or frozen cranberries
- 1 tablespoon of fresh orange zest
Keto Vanilla Icing
- ½ cup confectioner's sugar substitute
- 4 ounces of full-fat cream cheese
- ½-3/4 cup heavy whipping cream
- ½ teaspoon of vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350 degrees. Liberally butter the 12-cup bundt pan with two tablespoons of softened butter.
- Measure and sift the almond flour and set it aside. Don't skip this step, as it helps produce the best cake texture.
- Combine the coconut flour, baking powder, and salt in a medium bowl. Add the sifted almond flour and set aside.
- In a large bowl, using an electric mixer, cream the softened cream cheese, butter, vanilla extract, orange extract, orange zest, and sugar substitute until fully combined and light and fluffy.
- Next, add the eggs one at a time and combine them well after each addition. Scrape down the sides of the bowl as needed.
- Slowly add the dry ingredients and mix well with your electric mixer set to low.
- Next, fold in the heavy cream.
- Lastly, fold in the raw cranberries. Note that you can use frozen or fresh cranberries.
- Add the batter to the prepared bundt pan. Note that the batter is quite thick.
- Bake in the middle rack of the oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean but is still moist.
- Allow the cake to cool on a baking rack for about 20 minutes before unmolding the cake onto a cake stand or a platter.
- Once the cake is on the cake stand, allow it to cool for another 10 minutes before pouring the icing over the surface of the bundt cake.
- Store leftovers in the refrigerator for 5 days or freeze for up to 3 weeks.
Keto Vanilla Icing
- In a medium-sized bowl, use an electric mixer to beat cream cheese, the confectioner's sugar substitute.
- Add the heavy whipping cream, vanilla extract, and a pinch of salt. If the icing is too thick, add additional tablespoons of heavy cream.
Notes
If baking in a 9 x 13-inch pan bake the cranberry cake for 35-40 minutes in a 350-degree oven.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 270Total Fat: 22.6gSaturated Fat: 10.3gCholesterol: 82mgSodium: 120mgCarbohydrates: 8.1gNet Carbohydrates: 4.1gFiber: 4gSugar: .3gProtein: 6.2g
Kathy says
I made this Cranberry Cake tonight for a get together tomorrow and I should of taken your advice about the Bundt pan although I have never had an issue with mine this cake did not release well and I lost some of the top. I have ‘patched’ it back onto the top and hopefully will disguise it with the icing tomorrow so my advice is READ THE TIPS! Hopefully it will taste good because it sure smells great
Hilda Solares says
Hi Kathy, I'm so sorry about that. Yeah, I find that keto bakes require really well greased pans it must be the ingredients used. This is especially the case with bundt pans. Hope the cranberry is a hit for your get-together.
Stacy Stephens says
Is that cherries or cranberries on top?
Hilda Solares says
Hi Stacy, Yes it's a cranberry cake.
Natalie says
can I substitute blueberries?
Hilda Solares says
Hi Natalie, you could certainly use blueberries instead. They could be fresh or frozen blueberries and if using frozen you will not have to defrost before adding them to the cake batter.
Eireen says
Hey there!! I’ve tried the recipe and it works!! Only i did a slight adjustment for whipping cream. My pantry was out of whipping cream, and I replaced the cream with evaporated milk. It still works thank goodness! Thank you for the recipe my family & I enjoyed the cake so much!
Hilda Solares says
Glad it worked for you. Do keep in mind that evaporated milk is much higher in carbs.
Helene says
I made this cake. It was very dense and took a long time to cook; however, it did taste very good without being too sweet. I noticed that your cake had cranberries on top. I tried but the cranberries were too sour even with a sweetener on them; so, they did not go on top. (I noticed this is not a problem with the cooked cranberries in the cake, and when I make keto cranberry sauce.) I shared slices of the cake with my two kids and their families and my son-in-law liked it because it wasn't too sweet.
Thank you for the recipe.
Hilda Solares says
Hi Helene, I am glad you enjoyed the recipe. The cranberries on the were added just for the pictures. They would be too tart without the benefit of the sweetener the cake or sauce provide.