Free 5-Day Mini-Fast
Bone Broth CookBook
Free 5-Day Mini-Fast
Current Recipe:

Cranberry Pecan Cake

Cranberry / Pecan / Egg / Coconut Milk / Maple Syrup / Orange / Cinnamon / Coconut

Related Resources:

More Recipes

This sweet, aromatic coffee drink is perfect during the holiday season—or any other time of year. You’ll be amazed at…

Whenever the leaves start to change and the weather starts to get a little cooler, I want pumpkin-flavored everything! Here’s…

Tastes like a pumpkin pie with a little citrus zip. Prep time: 3 min • Yield: 1 serving Ingredients: 1…

This Kimchi Omelet is featured in Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook Time: 10 minutes Yield:…

This Raspberry Sorbet with SLIM Orange Cream Collagen Cooler is delicious, healthy, and beautiful!   Raspberry Sorbet with Orange Cream…

This warm, classic soup is updated for the bone broth lifestyle!  Classic Creamy Tomato Soup Yield: 2 servings Portions: 1…

This Pecan-Crusted Chicken with Homestyle Applesauce Recipe is from the bestselling Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook…

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberry Pecan Cake

Written by Dr. Kellyann Petrucci

Download PDF

Click below to get my Recommended Food Brands Guide. You will receive a printable copy to take along grocery shopping! 

Click Here to Download!

Click through and order your copy now!

Prep: 20 min • Cook: 40 min • Yield: 10 to 12 servings


  • 9-inch round cake pan or spring form pan


  • 3 tablespoons ghee or pasture-raised butter, melted
  • ¼  cup coconut sugar
  • ½ to ¾  cup fresh cranberries
  • ¾ to 1 cup pecan halves (based on the size of the pecans)
  • ¼  cup coconut oil, melted
  • 6 eggs, at room temperature 
  • 6 tablespoons full fat coconut milk or coconut cream
  • 6 tablespoons maple syrup
  • 1 teaspoon orange zest
  • 1 teaspoons pure orange extract
  • ½ teaspoon pure vanilla extract
  • ½ cup coconut flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1/3 cup finely chopped pecans
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt


  • Powdered coconut sugar
  • Cinnamon and/or nutmeg





  1. Preheat the oven to 350º F and move rack to middle of oven.
  2. Cut a circle of parchment paper to fit in the bottom of the pan. Brush butter on the sides of pan, then pour remaining butter into cake pan to cover the bottom evenly.
  3. Sprinkle sugar evenly over the butter and arrange pecan halves in a circle around the perimeter of the pan. Place cranberries randomly over the sugar mixture. Set aside.
  4. In a stand mixer, combine coconut oil, eggs, coconut milk/cream, maple syrup, orange and vanilla extracts, and orange zest and mix for 2 to 3 minutes.
  5. In a separate bowl, mix together all dry ingredients: coconut flour, cinnamon, nutmeg, chopped pecans, baking powder, and salt.
  6. Add dry ingredients to wet ingredients and blend together. The batter will be loose. Pour batter into prepared pan. Bake for 35 to 40 minutes, until the top has browned and a toothpick inserted in the center of the cake comes out dry.
  7. Place cake on wire rack to cool in pan for 15 minutes. Place on serving dish and let stand for 20 minutes before cutting; optionally dust with powdered sugar, cinnamon and/or nutmeg. Serve warm or at room temperature.




This cake actually makes its own bottom “crust” because of the butter, brown sugar, and pecans on the bottom of the pan. FYI: The cranberries do not stay on the bottom of the pan, they actually rise up into the batter.