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This low carb and paleo Cranbery Almond Orange Bundt Cake is a festive and delicious treat that is keto friendly! Sweetened with Steviva Blend for a natural sweetness to satisfy your sweet tooth without sacrificing your carb intake!
Disclaimer: This post is sponsored by Steviva Blend.
This recipe is entered in the dessert category in the Steviva Blend blogger recipe contest.
I am super excited to share this recipe with you guys! This paleo Cranberry Orange Bundt cake seriously made me happy! And you seriously can’t even tell it is keto-friendly! I love using cranberries this time of year, it’s such a festive fruit. If you follow me on Instagram, you will have seen my recipe for homemade cranberry sauce on Thanksgiving, and last year I share my Cranberry Rosemary Pork Tenderloin. Who else loves eating cranberry goods around the holidays?
If you read my post on my Keto Cinnamon Roll Collagen Shake, you know that I was recently introduced to Steviva Brands, which make a variety of products that are keto-friendly carb-free sweeteners, and they are some of my favorite keto-friendly sweeteners that I have tried. Why? For one, they’re all natural, sweetened with natural occuring sweeteners such as stevia, erythritol, allulose and monk fruit, but it doesn’t have a cooling effect on your mouth like other sweeteners do, and the taste is great. For this recipe, I used their Steviva Blend, which is a blend of stevia and erythritol, and I pulsed two tablespoons in a blender to make it a fine, powder for the icing, although you can also purchase their powder blend to make life easier!
Find more about Steviva on their Facebook, Twitter, Instagram and Pinterest.
This Keto Cranberry Almond Orange Bundt Cake is seriously one of my favorite desserts that I have made! Earlier this year I made the first paleo bundt cake I have ever made, and it was a lot of fun and the taste was great, but it was a bit crumbly and did not have the consistency of a normal bundt cake. So I took some notes and worked with the batter a bit for this recipe, and it came out perfect! My husband told me I outdid myself with this recipe. He couldn’t tell it was low carb, gluten free, and grain free!
I am very proud of this paleo keto cranberry orange bundt cake. The flavors blend well together, and the result is a tasty, festive treat that will please anyone who eats it. The consistency was perfect, and the taste was even better. And the dairy-free icing is pretty great too!
I hope you enjoy this recipe, I had so much fun creating it, and even more fun eating it!
- 3 1/2 cups fine almond flour
- 1/4 cup coconut flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup grass fed butter softened
- 3/4 cup Steviva Blend
- 4 eggs
- zest 1 orange
- 1 tsp vanilla
- 3/4 cup almond milk
- 1/4 cup orange juice
- 1 cup fresh cranberries
- 1/4 cup coconut butter
- 6 Tbsp almond milk
- 2 tsp orange juice
- 2 Tbsp Steviva Blend
Preheat an oven to 325 degrees Fahrenheit and grease your bundt pan.
In a large bowl, combine the almond flour, coconut flour, baking powder and salt. Mix well until it is well combined.
In a separate bowl, add the softened butter and Steviva. beat until it has become fluffy. Beat in the eggs one at a time, then add in the orange zest, vanilla and orange juice and mix until well combined.
Add the wet mixture into the dry mixture and beat. Add in the almond milk and beat until combined.
Fold in the cranberries. Spoon the batter into the bundt pan and spread evenly.
Bake for 45-60 minutes, or until the cake has become a golden brown and is firm. Remove from oven and let cool, then carefully flip onto a cooling rack.
To make the icing: Pulse the steviva in a blender until it has become a fine powder. Add the coconut butter, steviva, almond milk and orange juice to a small bowl and whisk until it has become smooth and thick.
Drizzle the icing over the top of the cake. Top with dried cranberries and sliced almonds (if desired). Let the icing harden. Then slice and enjoy!
Your coconut butter may be fairly solid. You can microwave it for 30 seconds to soften it so it is easier to work with.
This looks soooo good! Definitely want to try this!
I can’t believe this is low carb, it looks delicious!
Can I use only almond flour? I don’t have coconut flour and don’t really like it.
Almond flour and coconut flour have different properties and consistencies. You may be able to substitute almond flour, but not at a 1:1 ratio. I know there are some good conversion websites that may help, I will have to look for some.
OMG this looks amazing!!
looks so festive
My new daughter in law is lactose intolerant. I was going to try this with applesauce instead of the butter. Do you think that will be an ok substitution or do you have a better idea?
Hi Lisa, I have not tried substituting applesauce for butter so I’m not sure of the conversion amount, but I think it would work. Or you could substitute coconut oil, I usually will use that when I want it to be completely dairy free.
That sounds good. Can I do 1:1 for the oil conversion?
Yep I usually sub 1:1
This recipe is not keto friendly. Be aware if you are strict keto.
Hi Charlotte! Thank you for your concern, but I’m not sure why you would think that. I guess if your slices are quite large then yes, it is not Keto friendly. When I served this the slices were about 1 to 1 1/2 inches thick (about as thick as it is in the last photo), which gave us at least 20 servings. When I programmed the entire recipe into MyFitnessPal I set it for 16 servings just to be safe, and the macros came to 146 calories, 5.2g carbs, 12.3g fat, and 4g protein. If you have more than one slice or you cut your slices larger then yes, you will be getting closer to your maximum carb allowance. But if you are keeping your daily carb intake under 20g then you should definitely be able to enjoy a slice, depending on what you eat the rest of the day.
This cake looks so good, can this cake be made in advance 24-48hrs? Would keeping in the fridge make it less flavorful ?
Hi Stella! Thank you for your comment! I have made it in advance 24 hours before and it was fine. I prefer to keep it room temperature in a sealed cake tray because it kept the moisture a bit better. I stored leftovers in the fridge the first time I made it, and I found it dried it out slightly, but I also didn’t cover it or anything (space was limited in my fridge that day. I think maybe if you kept it in a sealed container in the fridge it might be less drying.
Could we use solid coconut oil instead if coconut butter?
Hi Alexandria, sorry for the late response! Unfortunately coconut oil will not work as a substitute. Coconut oil is simply the oil that’s been extracted from the coconut meat, while coconut butter is made from coconut flesh that’s been ground into a spreadable paste.
i made this yesterday it was amazing i couldnt find coconut butter so i just had to use normal butter, i made the icing a little different used another keto icing recipe(4oz creame cheese/2 tab butter/1/2 cup lakanto icing sugar/1tsp anilla/ 1 tablespoon of HWC and add more if you want a thinner icing..
Hi Gina, that sounds delicious! So happy it came out good!