Keto Cranberry Orange Coffee Cake is a bright, festive low-carb dessert bursting with tart cranberries and fresh orange flavor baked into a soft, buttery crumb without the sugar. This Keto Cranberry Orange Coffee Cake recipe delivers cozy holiday vibes, easy prep, and clean ingredients perfect for brunch, gifting, weight loss, and anyone craving a refreshing, bakery-style keto treat that stays fully low carb.
About This Recipe
This Keto Cranberry Orange Coffee Cake captures everything cozy about the holidays — the warm aroma of citrus, the tart burst of cranberries, and the comfort of a soft, buttery crumb that tastes like home. Unlike traditional coffee cakes loaded with sugar and flour, this version is completely keto-friendly and gluten-free, yet every bite feels indulgent.
Made with a blend of almond flour, butter, and a hint of orange zest, the base stays moist and tender while a swirl of fresh cranberries adds a pop of brightness. The sugar-free glaze ties it all together with a sweet, citrusy finish that looks gorgeous on your Christmas breakfast table.
This cake is more than just a breakfast treat — it’s the kind of recipe that impresses guests, travels well for holiday gatherings, and can even double as dessert with a dollop of whipped cream. It’s also easy to make ahead, so you can wake up on Christmas morning to the smell of something freshly baked without the stress.
Every element of this recipe has been fine-tuned for keto success: the almond flour keeps the carbs down while adding a nutty richness, the erythritol or allulose provides natural sweetness, and the cranberries bring a festive color and tang that make each slice sparkle. Pair it with your morning coffee, or serve it as part of a Christmas brunch spread — it’s pure low-carb holiday bliss.
This Keto Cranberry Orange Coffee Cake proves that festive baking doesn’t need sugar or guilt to feel luxurious. It’s cheerful, aromatic, and guaranteed to become a December favorite for years to come.
Also Read: Thirty Birthday Cakes You Need to Try!
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
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch round or square pan with parchment paper.
- In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, beat butter and erythritol until creamy. Add eggs, almond milk, orange zest, and vanilla extract.
- Gradually fold in the dry ingredients until smooth.
- Gently stir in the cranberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, until golden and a toothpick comes out clean.
- Let cool completely before drizzling with orange glaze.
- Mix glaze ingredients in a small bowl and drizzle over the cooled cake.
Nutrition (per serving)
- Calories: 265
- Fat: 23 g
- Protein: 7 g
- Net Carbs: 4 g
- Fiber: 3 g
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.
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).
Serving Suggestions
- Serve warm with a pat of butter or sugar-free whipped cream. Perfect alongside keto eggnog or coffee on Christmas morning.
Keto Cranberry Orange Coffee Cake
Ingredients
- 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
Instructions
- Preheat oven to 350°F and line an 8-inch round or square pan with parchment paper.
- In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, beat butter and erythritol until creamy. Add eggs, almond milk, orange zest, and vanilla extract.
- Gradually fold in the dry ingredients until smooth.
- Gently stir in the cranberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, until golden and a toothpick comes out clean.
- Let cool completely before drizzling with orange glaze.
- Mix glaze ingredients in a small bowl and drizzle over the cooled cake.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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