KETO CRANBERRY BUTTER CAKE
(Swipe for tutorial vids)
Posting this up one more time. Just because it’s so yummmm. 😁 The tartness of the cranberries offset the sweetness of this moist, tender, butter cake perfectly. 💗 Super fast simple to throw together. It will certainly look very pretty & festive at your Thanksgiving or Christmas table. 🎄
ALMOND MEAL or FLOUR 2 cups
BAKING POWDER 1 tsp
HEAVY WHIPPING CREAM 1 cup
VANILLA ESSENCE 1 tsp
BUTTER, melted 115g (1/2 cup)
EGGS 2 large
SALT 1/4 tsp
ERYTHRITOL 1/2 cup + 1 Tbsp
CRANBERRIES 2 cups
EXTRA CRANBERRIES for topping batter last
1. Preheat oven to 180°C/350°F.Prepare 9.5” x 5.5” loaf tin. Line with parchment paper going across the width of the tin, sides overhanging.
2. In a large bowl, mix everything all dry ingredients together. Combine well.
3. Dust 2 cups cranberries with some coconut flour. Set aside.
4. Add all wet ingredients into dry ingredients bowl & mix thoroughly. Add cranberries & mix to combine.
3. Pour batter into tin. Place extra cranberries here & there on top of batter (no need to press down. It will sink a bit while baking).
4. Bake 45 mins, or until a skewer poked through the middle comes out clean (if top starts to browns too much, lightly tent with foil)
6. Cool in tin for 10 mins before carefully removing. Dust with powdered erythritol. Serve with some cranberry condensed milk at the side (optional)
KETO CONDENSED MILK RECIPE: UNSALTED BUTTER 1/2cup/120g. HEAVY CREAM 8.5 TBSP/120g. POWDERED ERYTHRITOL 1 TBSP.
Method: Put butter into small saucepan. Bring to just boil, lower flame to simmer. Let butter to just about start bubbling at the sides of the saucepan. Then add erythritol & heavy cream. STIRRING CONSTANTLY for 5 minutes. DO NOT let it boil or oil will separate. Pour into a storing bowl to cool. ADD IN some mashed up & sieved microwaved cranberries to it. Stir to just combine. 💗💗
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