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Sugar-Free Cranberry Orange Holiday Cake

This stunning cake brings all the festive flavors without any of the sugar crash! The bright citrus notes perfectly complement the tart cranberries, and the moist crumb makes it feel like a special occasion. It's become my go-to dessert when I want to impress guests while keeping things healthy.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2½ cups almond flour
  • 1 cup granulated monk fruit sweetener
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs room temperature
  • ½ cup unsalted butter melted and cooled
  • ½ cup full-fat sour cream
  • 2 tablespoons fresh orange zest
  • ¼ cup fresh orange juice
  • 2 teaspoons vanilla extract
  • 1½ cups fresh cranberries chopped

Method
 

  1. Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together almond flour, sweetener, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, melted butter, sour cream, orange zest, orange juice, and vanilla until smooth and well combined.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Don't overmix.
  5. Gently fold in the chopped cranberries, reserving a handful for topping if desired.
  6. Pour batter into prepared pan, smooth the top, and sprinkle with reserved cranberries.
  7. Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 15 minutes, then remove the ring and cool completely on a wire rack before serving.