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Mini Keto Cranberry Orange Bundt Cakes

nikisimone
1 day ago
4 min read

These cute and delicious mini cranberry-orange bundt cakes combine my pound cake and blueberry-lemon loaf recipes. Their individual size makes portion control easy, and they freeze well: make a batch, freeze them, and take out one at a time when you want something sweet. Prefer to leave the baking to someone else? You can order these charming mini bundt cakes on my website (https://www.ketoupgrade.info/shop-1).




You can use fresh or frozen cranberries for this recipe. If using frozen don't let them thaw much before baking since they will bleed a lot more if thawed and baked. The sweetness level is customizable in this recipe. You can increase or decrease the erythritol by a 1/4 Cup in this recipe and it can be sweetened further with stevia. The glaze is optional for these bundt cakes but with the tart cranberries it definitely adds some nice sweetness. If you don't want to add the glaze you can add a bit of extra sweetness to the batter with some powdered or liquid sweetener. But they are delicious as is!


I recommend using the mini silicone bundt cake molds that I used in my video (https://youtu.be/EnAUxiuD7BE). They are the best molds I’ve found for cakes that brown nicely and release cleanly. I have included the link for them in the Amazon affiliate links below. I have not tried this batter in a full size bundt pan so I'm not sure how it will work.



Mini Silicon Bundt Cake Pans- https://link.amazon/B01HlFW0B

Accuweight Scale - https://amzn.to/4jMvhSY

Etekcity Food Scale- https://amzn.to/3HEudTS

Pyrex measuring cups - https://amzn.to/2QIcd0J

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Measuring spoons- https://amzn.to/3N07v7b


Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)

So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag (cheapest I use)

Durelife Pure Stevia Powder- https://amzn.to/4BcyfKj

Lakanto Granular monkfruit/erythritol- https://amzn.to/3u7ebGd

Lakanto powdered monkfruit/erythritol- https://amzn.to/3eHaz7u

Anthony's powdered monkfruit/erythritol - https://amzn.to/3oqS241

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu (I prefer Great Value Brand)

Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ

Micro Ingredients Xanthan Gum- https://amzn.to/4bdKnQE


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)



Mini Cranberry-Orange Bundt Cakes


Ingredients


170 g (6 oz.) Salted Butter, softened

144 g (3/4 cup) Granular Monkfruit Erythritol (any erythritol sweetener w/o allulose)

150 g (3 large) Eggs, at room temperature

4oz. (1/2 cup) So Delicious Coconut Milk (or any low-carb milk)

1 tsp. Orange Extract

80 g (1 cup) Unflavored Whey Protein Isolate

30 g (1/4 cup packed) Coconut Flour

1 tsp. Xanthan Gum

1 tsp. Baking Powder

1/4 tsp. Baking Soda

Zest of 2 Oranges

24g Orange Juice/ about 1 Large Orange

196 g (about 2 cups) Frozen or Fresh Cranberries


Instructions


  1. Preheat the oven to 350° F.

  2. Spray 16 mini bundt cake molds with a small amount of avocado oil and place on sheet trays.

  3. Place the sweetener and softened butter in a medium mixing bowl or the bowl of a stand mixer. Beat on medium speed while you measure the remaining ingredients, scraping down the sides several times, until light and fluffy.

  4. Zest the orange to yield about 1 packed Tbs. of zest. Cut the orange into quarters and squeeze out 24 g (about 2 Tbs.) of juice.

  5. Combine the low-carb milk and measured orange juice; set aside. Crack the room-temperature eggs into a small bowl and weigh out 150 g.

  6. Measure the frozen cranberries, then return them to the freezer until ready to use.

  7. Measure and sift together the whey protein powder isolate, coconut flour, xanthan gum, baking powder, and baking soda. Whisk briefly to distribute the xanthan gum evenly.

  8. Once the butter and sweetener are light and fluffy, beat in the orange extract, then the eggs.

  9. Continue mixing, alternating small additions of the sifted dry ingredients and milk mixture, ending with the dry ingredients. Scrape down the sides of the bowl, add the orange zest, and continue beating.

  10. Transfer the batter to a piping bag or a freezer bag with one corner cut off.

  11. Remove the cranberries from the freezer. Place 3 cranberries in each mini Bundt cake mold and pipe a ring of batter over them. Add 4 more cranberries, then pipe another ring of batter. For the most accurate macros, aim for 43-44 g of batter and 11-12 g of cranberries per mold.

  12. Bake for 10 minutes, rotate the pan, then bake for another 8–14 minutes, until firm and golden brown on top.

  13. Let the cakes cool for several minutes before removing them from the molds.


Orange Icing


Ingredients


1 cup Powdered Monkfruit Erythritol Sweetener

1 tsp. Inulin

30 g (3 Tbs.) Orange Juice about 1 Orange worth

1 tsp. Orange Extract

Approximately 1 Tbs. water or low-carb milk, to reach a drizzling consistency


Instructions


  1. In a small bowl, whisk together the powdered sweetener, inulin, orange juice, and orange extract until completely combined.

  2. Add water or low-carb milk a little at a time, whisking after each addition, until the frosting reaches a drizzling consistency.

  3. Drizzle frosting over the top of each mini bundt cake.


Macros 1/16 with all the glaze used


130 Calories

10g Fat

20g Total Carbs

1 g Fiber

17g Sugar Alcohol

2g Net Carbs

6g Protein




If you’re in the Lower 48, visit my website to order High Protein/Low Carb White Bread, keto brownies, or keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


If you’d like to support the channel or say thanks for the recipes and work I share, you can use any of the links below. For questions, you can find my email address below or contact me through my website. I also have a P.O. box for anyone who would like to send something.

         

I’ve created a Patreon account to share extra content with supporters. I have many ideas for the future of this channel, including possibly creating my own keto dessert line. On Patreon, I’ll share inspiration, more about my life past and present, behind-the-scenes recipe testing, successes and fails, and maybe even merch down the road. If you’d like to support me and the channel, please consider becoming a patron.




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Alycia J Distefano

P. O. Box 56

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