Keto Cranberry Orange Coffee Cake
A soft, buttery almond-flour coffee cake with fresh cranberries and sugar-free orange glaze — the perfect keto holiday breakfast that fills your kitchen with Christmas cheer.
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.