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front view of keto cranberry vanilla protein bundt cake with fresh cranberries and ribons scattered about

Keto Cranberry Vanilla Protein Bundt Cake

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Keto Cranberry Vanilla Protein Bundt Cake—just the name alone feels like a warm holiday hug. This festive, high-protein cake brings together tart cranberries, rich vanilla, and a soft, moist crumb that tastes like it came straight from a bakery. Every year when the holidays roll around, I crave something cozy and celebratory but also light enough that I don’t feel like I’ve derailed my entire nutrition plan. That’s why this Keto Cranberry Cake has become a seasonal favorite in my kitchen. It’s simple, beautiful, sugar-free, and secretly packed with protein.

  • Total Time: 50 minutes
  • Yield: 12 slices 1x

Ingredients

Units Scale

For the Cranberries:

  • 2 cups fresh cranberries
  • 1 tbsp gelatin

For the Protein Bundt Cake:

  • 2 large eggs
  • 1/4 cup liquid egg whites
  • 1 cup full-fat Greek Yogurt
  • 1/4 cup olive oil
  • 1 tbsp vanilla
  • 1 1/2 cup almond flour, super-fine
  • 1/2 cup vanilla whey protein powder
  • 1/2 cup oat fiber (NOT OAT FLOUR)
  • 2/3-3/4 cup sweetener (I do not suggest allulose as it will brown too quickly)*
  • 2 tsp baking powder
  • 1/2 tsp salt

For the Protein Forsting:

  • 2 oz cream cheese, softened
  • 30 grams vanilla whey protein powder
  • 1/2 tsp vanilla extract
  • powdered sweetener to taste
  • almond milk to thin, if needed

Instructions

  1. Preheat oven to 325 degrees F.  Grease a 10-12 cup Bundt pan well with cooking spray.
  2. In a small microwave-safe bowl, toss the fresh cranberries with the gelatin and set it to the side.
  3. In a large bowl, whisk together the eggs, egg whites, yogurt, oil and vanilla until nice and smooth.
  4. Add all the remaining dry ingredients (almond flour, protein powder, oat fiber, sweetener, baking powder and salt).  Stir to incorporate the dry ingredients into the wet ingredients and set the bowl to the side.
  5. Place the cranberries in the microwave for 1 minute.  
  6. Place approximately 1/2 cup of the batter into the bundt pan.
  7. Take the cranberries and fold them into the remaining cake batter.  Pour the cake batter into the bundt pan and place the pan in the oven.
  8. Bake for 40-50 minutes, checking the cake frequently, until the top begins to brown and the center of the cake registers 190 degrees F.
  9. Remove the cake from the oven and allow it to cool for 15 minutes.
  10. Using a cooling rack, invert the cake on the cooling rack and allow it to cool fully.
  11. While the cake is cooling, prepare frosting by melting cream cheese in the microwave in 10-second intervals, until fully melted.  Stir in whey vanilla protein powder and stir.  Taste and add any additional powdered sweetener, salt or vanilla to taste.  Add 1 tbsp of almond milk to the mixture until the desired consistency is met.
  12. Once the cake is cool, either pour protein frosting over the cake or pour frosting back into the bundt pan and carefully place the cake back in the bundt pan, forcing frosting up the edges of the pan, before inverting.
  13. Cake is best eaten the next day or when fully cooled.

Notes

*add less sweetener if you prefer or more to suit your tastes

  • Author: Cat
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday, Keto, Protein, Low Carb, Gluten-free
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice with frosting
  • Calories: 196
  • Sugar: 2
  • Fat: 11
  • Carbohydrates: 13
  • Fiber: 7
  • Protein: 8

Find it online: https://mycrashtestlife.com/recipe/keto-cranberry-vanilla-protein-bundt-cake/

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