Stunning Christmas Dessert: Cranberry Orange Bliss Cake – low carb
Stunning Christmas Dessert: Cranberry Orange Bliss Cake – low carb
With “Sugared” Cranberries…and Skinny Cranberry Margaritas
Hello! I’m Jessica, wife to Cody, and mom to 2 boys and a girl, who are SO lucky because everyday with me is like an episode of carpool karaoke! They get a ride and a show! (What I lack in talent, I make up for in loudness and enthusiasm). I have a background in architecture and designed this home that we just built in a small Texas town. We self-contracted the build…and we are still finishing up a few projects. Oh! And our Floor Plans are available on this website. Most days you can find me on Instagram @the.old.barn so come say hi!
It’s beginning to look like A Cranberry Christmas
Since the rest of my home is all deck out in berries, it’s only fitting that I had to share this beautiful Cranberry Orange Bliss Cake which is also lower in carbs!
I’ll share a few pictures of my house here too just in case you haven’t already seen it on my Instagram.
In this post:
About the Recipe
If you’ve ever had a Cranberry Bliss bar, then you know.
The combination of orange and cranberry is a match made in heaven.
Pair those with cake and white chocolate…BLISS!
To make this lower in carbs, I used Monkfruit as the sweetener, but Swerve would work too to lower the carbs.
The cake has an almond flour and oat fiber base instead of regular flour.
If you don’t have oat fiber, you can use coconut flour, although your carb count will be slightly different.
>>If you don’t care about carbs, just use regular flour and sugar and enjoy the holidays!<<
I used melted Lily’s White Chocolate Chips as the frosting. I found these at my local Walmart on the baking aisle.
For the Sugared Cranberries, I just subbed Monkfruit for sugar in the recipe I had.
I’ll share my version below.
I think the Sugared Cranberries make this dessert really sparkle!
If you want to serve a beautiful showstopper dessert, don’t skip the sugared cranberries, if only for decoration!
But they taste great too!
A fun BONUS is that you can reserve the leftover simple syrup and pretty pink Monkfruit to make cranberry margaritas with pink “sugared” rims! That recipe is below too!
Cranberry Cake is the perfect compliment to berry Christmas decor
Once I realized my Christmas decor was going in a berry direction, I went with it and I love how it made all the decorations I used work together.
So when I was deciding what kind of dessert to make for a Christmas get-together, I knew it had to be something with cranberries!
Here are a few pictures of some ways I’ve used berries in my Christmas decor.
Now Let’s make this Cranberry Orange Bliss cake!
Ingredients
For the Cake:
- 3 1/2 cups Almond flour
- 1/4 cup Oat Fiber (may sub coconut flour)
- 1 TBSP Baking Powder
- 1/2 tsp Salt
- 1/2 cup Butter, softened
- 4 Eggs
- 1/2 cup Monkfruit
- zest of 2 small or medium oranges
- 1 tsp Vanilla
- 3/4 cup Milk or Almond milk
- Fresh-Squeezed Juice of 2 small-medium oranges
- 1 cup Dried Cranberries
For the Frosting
- 1 package Lily’s White Chocolate Chips, melted
Instructions
- Preheat oven to 325F and grease and flour bundt cake pan.
- In a large mixing bowl, combine almond flour, oat fiber, baking powder, and salt and mix.
- In a separate bowl, add butter and Monkfruit. Beat until fluffy and lighter in color. Beat eggs into the mixture. Then add vanilla, and orange juice and mix until combined.
- Add the wet ingredients to the dry ingredients, add milk, mix until well combined.
- Gently fold in cranberries and orange zest, and pour into bundt pan.
- Bake for 50-60 minutes or until the cake is golden and a toothpick inserted in the cake comes out clean.
- Allow the cake to cool before, inverting onto serving plate.
- Melt Lily’s Chocolate chips, by pouring them into a microwave safe bowl and microwaving in 30 second intervals, stirring between intervals.
- Pour over bundt cake, allowing some to drip over the sides.
- (optional) Garnish with “Sugared” Cranberries, and rosemary.
How to make “Sugared” Cranberries
In a small saucepan, bring 1/2 cup of water to boil. Add 1/2 cup Monkfruit into the water, stirring until dissolved. Add 1/4 tsp sea salt, and 1 package of fresh cranberries. Reduce heat and simmer for 1 minute. Remove from heat and allow to cool.
Next, with a slotted spoon remove berries from syrup and place on a cooling rack to dry until sticky to the touch. Reserve the syrup for Cranberry Margaritas.
Pour 1 cup Monkfruit into a bowl. Using a slotted spoon, add berries to the monkfruit to coat them, shake them to remove excess, and set them aside.
Save the extra Monkfruit from coating the berries, which is now probably light pink, to rim the margarita glasses! So pretty and festive!
Skinny Cranberry Margaritas (using the leftover syrup and pink Monkfruit)
Ingredients:
1 cup Tequila
1/4 cup cranberry simple syrup ( strained, there may be pieces of cranberry stems)
1/2 cup Triple Sec
Instructions:
Shake or blend all the above with ice.
Garnishes:
While the Margaritas are blending, run a wedge of orange around the rim of each glass, then dip the rims into the pink leftover Monkfruit.
Garnish with an orange slice or zest, and any leftover cranberries.
(Makes 4-6)
Don’t miss any tips, ideas or inspiration! Be sure to follow me on social media! You can find me on Instagram, Pinterest, and Facebook.
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This looks sooo good Jessica! I love all the cranberry decor in your house too! Such a fun and delicious decorative item!!
Thank you Pasha! When I served this last weekend, it was almost too pretty to eat!
[…] Cranberry Orange Bliss Cake | The Old Barn […]
Oh wow, Jessica. This looks beautiful and sounds absolutely delicious. Almost too pretty to eat! I look forward to trying it!
Thank you so much, Jen!
[…] Cranberry Orange Bliss Cake | The Old Barn […]
[…] Cranberry Orange Bliss Cake | The Old Barn […]