Cranberry – Pecan Butter Cake

Preheat the oven to 325 degrees. Grease a bundt cake pan really, really well - add a few tbsp of almond flour as well to help prevent the top of the cake from sticking to the pan.

In a large bowl, whisk together the almond flour, coconut flour, whey protein isolate, baking powder, chopped pecans, and salt.

In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract.

Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.

Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A toothpick should come out clean when tested in the center of the cake.

In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and vanilla extract.

While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the butter glaze over and let cool completely in the pan.

Once the cake has completely cooled, gently loosen the sides with a knife or thin rubber spatula. Then flip the cake out onto a serving platter.

Combine sugar and water in a large saucepan. Bring to a boil over medium heat for one minute.

Stir in berries then cover and reduce heat. Cook until most of the berries have popped. Add lemon juice.