This festive coffee cake features a buttery crumb infused with orange zest and tart cranberries. The recipe utilizes a blend of almond and coconut flour to create a moist texture, finished with a citrus-flavored sugar-free glaze. It is prepared in a single pan and served as a seasonal treat for brunch or dessert without the use of wheat flour or traditional sugar.

About This Recipe

The preparation begins by whisking together almond flour, coconut flour, baking powder, and salt. In a separate bowl, softened butter is creamed with a keto-friendly sweetener before eggs, almond milk, orange zest, and vanilla extract are incorporated. The dry ingredients are folded into the wet mixture until a smooth batter is formed, and fresh or frozen cranberries are gently stirred in to prevent bruising. The batter is transferred to a lined 8-inch pan and placed in the oven at 350°F.

The ingredients include butter and almond flour, which provide the primary fat content and structural base for the cake. Orange zest is used throughout the batter and the glaze to establish the aromatic profile, while the cranberries provide a tart contrast to the sweetness of the erythritol or allulose. The cake remains in the oven for approximately 35 to 40 minutes until the surface is golden. A glaze is prepared by mixing powdered sweetener with orange juice and is applied once the cake has reached room temperature.

The recipe is modified by adding chopped pecans or walnuts for a different texture or by substituting lemon zest for the orange. For a portable version, the batter can be portioned into a muffin tin and baked for a shorter duration. The finished cake is sliced and served at room temperature, often accompanied by a dollop of unsweetened whipped cream or a cup of coffee. Portions are stored in an airtight container in the refrigerator for up to five days or kept in the freezer for longer periods.

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Why You’ll Love This Recipe

• Soft, buttery, and bursting with cranberry flavor
• Sugar-free orange glaze for the perfect festive touch
• Gluten-free, grain-free, and keto-approved
• Great for brunch or Christmas morning

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What You’ll Need for This Keto Cranberry Orange Coffee Cake

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 3/4 cup erythritol or allulose
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries
• For the Glaze:
• 1/2 cup powdered erythritol
• 2 tbsp orange juice
• 1 tsp orange zest

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Step-by-Step Preparation

1. Preheat oven to 350°F and line an 8-inch round or square pan with parchment paper.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, beat butter and erythritol until creamy. Add eggs, almond milk, orange zest, and vanilla extract.
4. Gradually fold in the dry ingredients until smooth.
5. Gently stir in the cranberries.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 35–40 minutes, until golden and a toothpick comes out clean.
8. Let cool completely before drizzling with orange glaze.
9. Mix glaze ingredients in a small bowl and drizzle over the cooled cake.

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FAQ

• Can I use dried cranberries instead of fresh?
  Yes, but make sure they’re unsweetened or sugar-free to keep the recipe keto-friendly.
• Can I substitute almond flour?
  Not recommended — almond flour gives the best moist texture for this cake.
• Can I make this dairy-free?
  Yes, swap butter for coconut oil or vegan butter and use plant-based milk.
• How long does it last?
  Up to 5 days refrigerated or 2 months frozen. Store in an airtight container.

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Variations & Substitutions

• Add chopped pecans or walnuts for a nutty crunch.
• Use lemon zest instead of orange for a bright twist.
• Turn it into muffins by baking in a 12-cup tin (20–25 mins).

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Serving Suggestions

• Serve warm with a pat of butter or sugar-free whipped cream. Perfect alongside keto eggnog or coffee on Christmas morning.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Cranberry Cream Cheese Bars
• Maple Pecan Cookie Clusters (Low Carb & Keto)

New keto recipes are added every week — check back often for more low-carb inspiration!