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Low Carb Cranberry Nut Bread

Save some cranberries from the holidays to make this delicious Low-Carb Cranberry Nut Bread. Have it for breakfast, snack or dessert. The fresh cranberries add a sweet tartness to the bread that complements the crunchy nuts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast

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.