Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this Sugar-Free Loaf Cake paired with Cranberry Ginger Chia Sauce.
Crafted in the classic loaf pan size*, this delectable treat is tailored for intimate gatherings, serving up to 8 portions. The uncomplicated yet luscious sweet-tart topping is a swift stove-top blend of fresh cranberries, zesty ginger, and wholesome chia seeds that simmer together into a versatile topping – part syrup, part compote.
Each serving of this delicious dessert, adorned with the inspired-by-the-season sauce, boasts a modest 214 calories, 13g of fat, 13g of net carbs, and an impressive 85% daily value for vitamin D.
Beyond this reasonable nutrition profile, the versatility of the leftover cranberry ginger chia sauce is prolific. Add easy holiday flair to breakfast, brunch or desserts by drizzling it over waffles, ice cream, Greek yogurt parfaits, and more.
This Sugar-Free Loaf Cake with a sauce made from cranberries not only serves as a smart dessert choice but is also a simple yet scrumptious way to spread holiday cheer among friends and family. You could even wrap up a loaf in cellophane and add sauce to a mason jar and give as an edible holiday gift to share the joy of this guilt-free, lower carb holiday dessert.
This sugar free pound cake also freezes well.
*will also bake in three mini-loaf pans, reduce baking time to about 30-40 minutes, or until toothpick pull from center is clean
As an Amazon Influencer, I earn from qualifying purchases.
Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this loaf pan cake, sized for smaller celebrations. No added sugar, 214 calories, 13g of fat,13g of net carbs, and an impressive 85% daily value for vitamin D.
- 8 oz unsalted butter room temperature
- 2 cups granulated sugar substitute with 1:1 measuring equivalency I used Puyre Granulated Stevia Blend
- 1/3 cup Eggland’s Best liquid egg whites from carton
- 2 2/3 cups all-purpose flour or gluten-free baking blend
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract clear if you want cake whiter
- 12 oz reduced-fat milk 1%, room temperature
- 6 oz fresh cranberries rinsed
- 1 cup 100% cranberry juice
- ½ cup granulated sugar substitute with 1:1 measuring equivalency
- 1 tbsp fresh-grated ginger
- 2 tbsp white chia seeds
-
Preheat oven to 335ºF and 9” x 5” loaf pan with baking spray.
-
Combine milk, oil & vanilla; set aside
-
Combine flour, baking powder & salt; set aside
-
In large bowl (or stand mixer), add butter and cream until smooth. Sprinkle in sugar substitute, mix together for several minutes until smooth.
-
Drizzle in room temperature egg whites to butter mixture, mixing on low.
-
Add in 1/2 of dry ingredients to the egg white/butter mixture, mix on low until just combined. Then add remaining liquid and dry ingredients and mix until everything well combined and smooth.
-
Add batter into prepared loaf and bake at 335º F for 50 – 55 minutes or until a toothpick pulls clean from center. If baking mini loaves, start checking them with a toothpick at 30-35 minutes, or when they look set and lightly golden ..
-
While cake is baking, prepare sauce. Add cranberries, juice, ginger, chia seeds and sugar substitute to medium sauce pan and stir frequently over medium heat until bubbling. After that reduce temp to medium low and simmer for about 15 minutes, or until thickened some and cranberries have popped. Use fork to help mash up cranberries some, if needed. Store leftovers in fridge for up to 5 days.
