This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
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!
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!
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.