Paleo Cranberry Coffee Cake

I used up my leftover cranberries from Thanksgiving in this amazing and healthy cranberry coffee cake (also known as crumb cake). It’s crazy how good this cake is without any dairy, sugar, starch or grains. I hope you try this and love it! Happy holidays!!

Cranberry Coffee Cake (Grain Free, Sugar Free)
  • Cake:
  • ½ cup almond flour plus 2 tbsp
  • ⅓ cup coconut flour
  • ½ teaspoon baking powder
  • pinch of sea salt
  • ¼ cup xylitol OR coconut sugar
  • 8-12 drops liquid stevia
  • 3 eggs
  • ¼ cup coconut oil, melted
  • ½ cup almond milk
  • ½ teaspoon lemon juice
  • ½ cup fresh cranberries
  • ¼ teaspoon vanilla
  • Crumb topping:
  • ½ cup almond flour
  • ½ cup pecans, finely chopped
  • 1 tbsp coconut oil OR butter
  • 2 tbsp xylitol OR coconut sugar
  • ½ teaspoon cinnamon
  1. Preheat oven to 350.
  2. Combine almond milk and lemon juice; set aside.
  3. In medium bowl, mix together the vanilla, eggs, oil, xylitol and stevia.
  4. In another bowl, stir together the almond flour, coconut flour, baking powder and salt.
  5. Whisk the dry ingredients into wet until combined.
  6. Fold in the cranberries.
  7. Pour into greased 8x8 baking dish.
  8. Mix crumb topping ingredients in a bowl, and sprinkle evenly over cake batter.
  9. Bake for about 35 minutes or until toothpick comes out clean.

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  1. Can I use honey instead of the coconut sugar and liquid stevia?

  2. Instead of whole cranberries, do you think this recipe would work with jellied cranberry sauce?

  3. Your recipes look divine and I’m so excited to try some out! Can you tell me what the net carbs are for the cranberry coffee cake per serving? I’m not seeing it for some reason! Thank you so very much!

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