Lower Carb Pumpkin Cranberry Cake

I’ve made pumpkin desserts and cranberry desserts.  I have not made a dessert with both pumpkin AND cranberry.  If they are both good on their own, maybe they would be great together.  This is what I plan to make.  I got the idea when I came across a recipe for Pumpkin and Cranberry Cake from Mashed.  From the looks of the recipe, I can easily make this into a low carb delight.  The recipe looks pretty easy, a one bowl cake baked in a 13×9 pan.  What a delight, especially if you want to bring this one to a pot luck (if we ever get back to being safe to see people again.)

I could definitly use easy right now. With COVID still raging on, I’ve been busier than ever. I still continue to blog because I still believe in taking the time to cook. It’s easy to fall back on eating junk when we’re busy. How many of us remember our mom making us something highly processed because of our busy lives. With Tony on a low sodium diet, we can’t do that. No fast food, no premade processed food. In the case of this recipe, it’s mix, dump, bake and eat.

Here are the original stats:

Here’s what I changed:

  • I swapped the brown sugar for the sugar free equivelant.
  • I swapped the all purpose flour with almond and coconut flour.
  • I increased the serving from 12 to 18 to lower the calories.

Here are the final stats:

Here is the final recipe:

Lower Carb Pumpkin and Cranberry Cake

Serves 18

  • 2 tablespoons unsalted butter, melted
  • 1 ½ cups brown sugar substitute
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 (15-ounce) can pumpkin puree
  • ½ cup no-dairy yogurt
  • 1 3/4 cup almond flour
  • 2/3 cup coconut flour
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups fresh cranberries, roughly chopped
  1. Preheat the oven to 350 F.
  2. Grease a 9×13-inch baking pan.
  3. In a large mixing bowl, combine the melted butter, brown sugar substitute, vanilla extract, eggs, pumpkin puree, and non-dairy yogurt.
  4. In another bowl, whisk together the flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients until just combined.
  6. Fold in the cranberries until evenly distributed.
  7. Pour the batter into the prepared baking pan.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  9. Let cool for 10 to 15 minutes before serving.

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