Cranberry Cake

Prep and Cool time

15 mins

Cook time

40 mins

Total time

55 mins

Recipe type: Breakfast, Dessert, Gluten-Free, Paleo

Yield: 8 slices

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Ingredients

• ½ tablespoon butter or coconut oil for pan
• 4 large eggs
• ½ cup honey
• 2 teaspoons vanilla extract
• 1½ cups blanched almond flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup (90 grams) fresh cranberries

Instructions

1. Preheat oven to 350 degrees F. Generously grease a 9-inch glass pie plate with butter or coconut oil.
2. In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt and baking soda.
3. Using a spatula, fold in the cranberries.
4. Use the same spatula to transfer the batter onto the prepared pie plate.
5. Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, about 30 minutes.
6. If after 30 minutes the cake is not yet fully baked, loosely tent it with foil to prevent over-browning, and continue baking 5-10 more minutes.
7. Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve. I keep leftovers in ziploc bags in the fridge, warming them very briefly in the microwave (10 seconds per slice) before serving.

Nutrition Per Serving

Serving size: 1 slice; Calories: 235; Fat: 13g; Carbohydrates: 23g; Sugar: 18g;Sodium: 193mg; Fiber: 3g; Protein: 8g