Cranberry Orange Coffee Cake

Ingredients

Cake:
• 3 cups cranberries
• Sweetener equivalent to 1/3 cup sugar
• 1/4 cup water
• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup unflavored whey protein powder
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• Sweetener equivalent to 3/4 cup sugar
• 4 large eggs, room temperature
• 1 tbsp orange zest
• 1/2 tsp orange extract
• 2/3 cup almond milk, room temperature
• 1/2 cup chopped pecans (optional)
Optional Glaze:
• 3 tbsp powdered sweetener (erythritol or xylitol)
• 1 tbsp water

Instructions

Cake:
1. In a large saucepan, combine cranberries, sweetener, and water. Bring to a boil and then reduce heat and simmer until cranberries have popped. Mash with a fork or wooden spoon.
2. Preheat oven to 325F and grease a 9-inch springform pan (you can do this in other pans, but it may be harder to get it out nicely and the baking time may change).
3. In a large bowl, whisk together the almond flour, coconut flour, whey protein powder, baking powder, and salt.
4. In another large bowl, beat butter with sweetener until smooth and well combined. Beat in eggs, orange zest and orange extract. Beat in half of the almond flour mixture, and then beat in almond milk. Beat in remaining almond flour mixture until well combined.
5. Spread about two thirds of the batter in prepared baking pan. Spread cranberry sauce over. Stir pecans into remaining batter and spread over cranberry sauce.
6. Bake 40 to 50 minutes, until top is golden brown and firm to the touch, and a tester inserted in the center has no raw batter attached. Remove and let cool at least half an hour, then run a sharp knife around the inside edges of the pan and remove the sides.
Optional glaze:
7. Stir together powdered sweetener and water and drizzle over cooled cake.

Notes