Low Carb Cranberry Bread
Indulge in the perfect balance of festive flavors and wholesome nutrition with this **Low Carb Cranberry Bread**, a deliciously moist and tender treat that fits seamlessly into your keto or low-carb lifestyle. Made with a blend of almond and coconut flours, this bread is naturally gluten-free and enriched with the sweetness of granulated erythritol for a sugar-free treat. Juicy bursts of fresh chopped cranberries and the crunch of pecans add texture and holiday vibes in every bite, while a warm hint of cinnamon ties it all together. Perfect for breakfast, a midday snack, or even a guilt-free dessert, this easy recipe comes together in just under an hour and yields 12 satisfying servings. Whether you're hosting a holiday brunch or meal-prepping for the week, this low-carb cranberry bread is a crowd-pleaser you won't want to miss!
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Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Granulated erythritol
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 0.25 cup Unsalted butter, melted and cooled
- 0.5 cup Almond milk, unsweetened
- 1 cup Fresh cranberries, chopped
- 0.25 cup Chopped pecans
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, granulated erythritol, baking powder, baking soda, salt, and cinnamon. Whisk until all dry ingredients are thoroughly mixed.
Step 3
In a separate medium-sized bowl, beat the eggs. Add in the melted butter, almond milk, and vanilla extract, and whisk until combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 5
Gently fold in the chopped cranberries and pecans, being careful not to over-mix.
Step 6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 8
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 9
Slice and serve. Enjoy a slice of your homemade low-carb cranberry bread for breakfast or as a delightful snack!
Nutrition Facts
| Serving size | (908.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2256.3 |
| Total Fat 189.6g | 0% |
| Saturated Fat 49.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 873.2mg | 0% |
| Sodium 2065.7mg | 0% |
| Total Carbohydrate 190.6g | 0% |
| Dietary Fiber 42.7g | 0% |
| Total Sugars 18.3g | |
| Protein 76.6g | 0% |
| Vitamin D 207.9IU | 0% |
| Calcium 812.8mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 787.4mg | 0% |
Source of Calories