Cookie Bookie

Cranberry Coffee Cake

1 cup fresh or frozen cranberries

1 tbsp powdered Swerve

1 cup baking blend

¼ cup powdered Swerve

2 doonks pure stevia powder

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

2 large eggs

6 tbsp butter, melted

2 tbsp heavy cream

2 tbsp water

1/2 tsp vanilla extract

Preheat the oven to 350F and grease an 8x8 pan.

In a medium bowl, toss the cranberries with 1 tablespoon of the sweetener.

In a large bowl, whisk together the baking blend, ¼ cup of sweetener, stevia, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract. Gently fold in the cranberries.  

Spread into prepared baking pan and bake 30 minutes, or until golden brown and just set in the middle.

9 Servings

Original recipe called for almond flour and I subbed baking blend.  Was a little dry – try a little less baking blend or maybe up the water?

Modified from alldayidreamaboutfood.com