This Low-Carb Cranberry Nut Bread leans more toward a tender, cake-like treat than a traditional loaf, and that’s exactly what makes it irresistible. Each bite is packed with crunchy nuts and bursts of tart, whole cranberries for the perfect balance of flavor and texture.
I love baking it in an 8×8-inch pan, which gives it the feel of cozy snack bars or easy-cut dessert squares. Keep a bag of fresh cranberries tucked away in the freezer so you can whip up cranberry treats any time of year.
The batter comes together in just minutes, and the result is a moist, low-carb delight that works beautifully as a snack, brunch bite, or satisfying dessert.
Ingredients
2-1/2 cups almond flour
1 cup Swerve granular
2 tsp. baking powder
1 tsp. salt
5 eggs
1 egg white
1-1/2 cups fresh cranberries, chopped
1 Tbsp. orange zest
3 tsp. orange extract
2 Tbsp. shortening
1/2 cup walnuts or pecans, chopped
1 tsp. vanilla extract
8 Tbsp. coconut flour
Instructions
Preheat the oven to 250 degrees. Spray a loaf pan with cooking spray. In a bowl, sift the almond flour and coconut flour. Add the baking powder and salt.
In the bowl of a mixer, cream the shortening, cream cheese, vanilla, orange zest and Swerve. Add the eggs and mix, scraping the sides of the bowl.
Add the dry ingredients and mix until smooth.
Fold in the cranberries and walnuts.
Spread into the prepared loaf pan. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Cool for 30 minutes. Turn out the bread onto a wire rack and allow it to cool for 30 more minutes. While the bread is cooling, mix together the powdered Swerve, cream, vanilla and lemon juice.
Drizzle the glaze over the bread before serving.
Low Carb Cranberry Nut Bread
Equipment
- 1 knife
- 1 zesting tool
- 1 blender to chop the cranberries
- Cooking Spray
- 1 medium-sized bowl
- Measuring spoons
- Electric mixer
- 1 Large spoon
- 1 rubber spatula
- Toothpic
- Wire rack
- 1 whisk
Ingredients
- 2-1/2 cups almond flour
- 1 cup Swerve granular
- 2 tsp. baking powder
- 1 tsp. salt
- 5 eggs
- 1 egg white
- 1-1/2 cups fresh cranberries, chopped
- 1 Tbsp. orange zest
- 3 tsp. orange extract
- 2 Tbsp. shortening
- 1/2 cup walnuts or pecans, chopped
- 1 tsp. vanilla extract
- 8 Tbsp. coconut flour
Instructions
- Preheat the oven to 250 degrees.
- Spray a loaf pan with cooking spray.
- In a bowl, sift the almond flour and coconut flour.
- Add the baking powder and salt.
- In the bowl of a mixer, cream the shortening, cream cheese, vanilla, orange zest and Swerve.
- Add the eggs and mix, scraping the sides of the bowl.
- Add the dry ingredients and mix until the batter is smooth.
- Fold in the cranberries and walnuts.
- Spread into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool for 30 minutes.
- Turn out the bread onto a wire rack and allow it to cool for 30 more minutes.
- While the bread is cooling, mix together the powdered Swerve, cream, vanilla and lemon juice.
- Drizzle the glaze over the bread before serving.
5 thoughts to “Low-Carb Cranberry Nut Bread”