Cranberry Coffeecake with Lemon Curd {low-carb}

I’m back on the keto train so that means I need good, reliable “sweets.” This cake can serve as both breakfast or dessert. I call it a coffee cake but that’s just because I like to drink coffee with my cake – hence, “coffee cake.”

This really is a dump-it-all-in-and-mix-it-up cake. You don’t even need to use a mixer for it – it can be made with a wooden spoon and I guarantee your arm won’t even be tired.

I’ve tried a number of other cakes and this is one of my favorites. I like that it feels full bodied in your mouth. That means it doesn’t immediately fall apart like some other low-carb cakes. I credit the addition of the sour cream for that.

*If you’re dairy-free, you might be able to use a coconut yogurt to replace the sour cream. I haven’t tried it so let me know if you do. Also, the butter can be changed out for refined coconut oil, again, to avoid dairy.

I’ve made this with both Trim Healthy Mama’s Baking Blend and almond flour and I don’t find much of difference in texture or body. I like them both. I do like that the Baking Blend has a little more fiber in it so I might default to that as long as I have it in the house.

Lemon Curd. What can I say about this? Lemon Curd is a kryptonite of mine. If left to my own devices, I would eat it all with a spoon unapologetically.

I decided to try my original recipe as a low-carb recipe and it WORKED THE FIRST TIME! It’s hard to even tell the difference between the one that has sugar and the one that doesn’t. I think I might make it low-carb every time because why consume extra sugar?

But, for those of you who are not lemon fans (I’m looking at my daughter and mother-in-law) this can be served with homemade whipped cream sweetened with stevia. Almost as decadent as the lemon curd …

 { Cake nutritional info to come. }

[tasty-recipe id=”4365″]

[tasty-recipe id=”4367″]