LOW CARB CRANBERRY WALNUT COFFEE CAKE
Calories: 375 Fat: 31 Carbohydrates: 6g net Protein: 12
Servings: 3 x 3 Square
Ingredients
For the cake layer:
- 1/2 cup butter softened
- 3/4 cup erythritol sweetener
- 3 large eggs
- 2 Tbsp orange juice
- 1/2 tsp orange zest
- 1/2 tsp vanilla extract
- 1.5 cups superfine almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- pinch of salt
- 1/4 tsp arrowroot starch or xanthan gum
- 1 cup unsweetened vanilla almond milk
For the cranberry layer
- 1 cup fresh or frozen cranberries
- 1 Tbsp erythritol sweetener
For the streusel layer:
- 3 Tbsp butter melted
- 1 cup superfine almond flour
- 3 Tbsp erythritol sweetener
- 1/2 tsp orange zest
- 1/4 cup chopped walnuts
- 1/2 tsp ground cinnamon
Instructions
For the cake layer:
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Preheat the oven to 350 degrees (F).
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Combine the cake layer ingredients in a blender and blend until smooth.
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Spoon the batter (it will be thick) into a greased 9 x 9 pan (or equivalent oblong).
For the cranberry layer:
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Combine the cranberries and sweetener in a small bowl and mix until coated.
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Sprinkle the cranberries and sweetener over the top of the cake layer.
For the streusel layer:
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Combine the streusel ingredients (make sure the butter is melted) in a small bowl and mix well.
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Crumble with your fingers over the top of the cranberries so little clumps form.
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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.
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Remove and cool before slicing.
