This sweet bread is more like cake than bread. It is full of crunchy nuts and tart whole cranberries. I like to make this treat in an 8×8-inch square pan. It is always a good practice to keep a bag of fresh cranberries in the freezer to make some cranberry treats throughout the year. The batter is low carb and mixes up in a few minutes. The result is a moist, flavorful snack or 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 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.
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.
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