You can tell by the recipes that I have been doing lately that I am really not in the mood to cook anything elaborate. That’s ok. It’s good to have some simple recipes that don’t take much effort. With my mother in law still living down the street, it’s a struggle to keep up my usual effort. When I dress her on Saturdays, it’s a struggle with her insecurities. She doesn’t want to look fat, but she is and there is nothing I can do about it. It’s a battle that I wish I didn’t have to fight. It really wears me down.

This week I am making a recipe from Bare Feet in the Kitchen for Cranberry Christmas Cake. This recipe is dead simple. Six ingredients. that’s it. I am going to swap four of the ingredients to make this low carb and low in saturated fat. I am excited to see how this turns out.

Here are the original stats:

Here’s what I changed:

• I replaced the sugar with the sweetener equivalent to reduce the carbs.
• I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
• I replaced the butter with unsweetened applesauce to reduce the calories.
• I decreased the servings from 16 to 12 to make a more substantial serving.

Here are the final stats:

Here is the final recipe:

Low Carb Cranberry Christmas Cake

Serves 12

• 3 eggs
• 2 cups granulated sweetener
• 3/4 cup unsweetened applesauce
• 1 teaspoon vanilla
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 12 oz fresh cranberries

1. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sweetener until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
2. Add the applesauce and vanilla; mix two more minutes. Stir in the flours until combined. Add the cranberries and stir to mix throughout.
3. Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
4. Let cool completely before cutting into small slices.