Whether you’re hosting guests or you’re just looking to serve a little something special for after dinner, we love this lower carb version of a classic favorite this time of year: cranberry orange olive oil cake. Tart and sweet flavors blend beautifully in this soft pound cake that you’ll love to present. It’s a feast for the eyes—and a treat for any taste.
The cake itself is versatile and lends itself to a variety of flavors. Swap out the orange and cranberry to make other types of cake, like lemon and raspberry. You can also add your favorite chopped nuts for added texture.
Tip: If you’re unsure about the sweetness of the cake, leave the eggs out of the wet ingredients. Once you mix the dry and wet ingredients together, adjust the sweetener to taste. After that, whisk the eggs into the batter and pour the batter into the baking dish.
We made this cake as a pound cake in a loaf pan, but it can also be made in a round or square pan.
Drizzle (optional): melted coconut butter + coconut milk to thin
Preheat your oven to 325 degrees Fahrenheit. In a large bowl, combine the almond flour, sweetener, flaxseed, tapioca starch, baking powder, baking soda and salt. In another bowl, combine the olive oil, coconut milk, eggs and vanilla extract. Combine the ingredients and whisk until well mixed. Add in the orange juice, orange zest and cranberries.
Pour the batter into a parchment-lined loaf pan. Bake for 45-50 minutes or until the top is golden and a toothpick comes out clean or the internal temperature on a food thermometer reads about 190 degrees Fahrenheit. Allow the bread to cool.
If you are making a glaze, combine coconut butter with a small amount of coconut milk or milk of choice until it reaches your desired thickness. You can also add a squeeze of orange juice.
Drizzle the glaze on top before slicing and serving.
Nutrition Information with Swerve (1/12 of recipe):
Total Carbs: 7 grams
Net Carbs: 4 grams
Fat: 22 grams
Protein: 6 grams
Nutrition Information with Coconut Sugar (1/12 of recipe):