Low Carb Cranberry Almond Orange Bundt Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course: Dessert
Keyword: cranberry orange bundt cake, keto cranberry almond bundt cake, keto cranberry orange bundt cake, paleo cranberry orange cake
For the cake
  • 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
For the Icing
  1. Preheat an oven to 325 degrees Fahrenheit and grease your bundt pan.

  2. In a large bowl, combine the almond flour, coconut flour, baking powder and salt.  Mix well until it is well combined.

  3. 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.

  4. Add the wet mixture into the dry mixture and beat.  Add in the almond milk and beat until combined.  

  5. Fold in the cranberries.  Spoon the batter into the bundt pan and spread evenly.

  6. 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.

  7. 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.

  8. 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!

Recipe Notes

Your coconut butter may be fairly solid.  You can microwave it for 30 seconds to soften it so it is easier to work with.