Here’s a delicious Keto Cranberry Orange Bread recipe that’s perfect for a low-carb treat with a hint of citrus and a pop of tart cranberry flavor. It’s a great snack or breakfast option!
Ingredients:
For the Bread:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/4 cup erythritol or your preferred keto sweetener
- 1/4 cup unsweetened almond milk (or coconut milk)
- 4 large eggs
- 1/4 cup melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice (about 1 small orange)
- Zest from 1 medium orange
- 1/2 cup fresh cranberries (or you can use frozen, chopped if large)
Optional:
- A few extra cranberries for topping
- Sweetener for sprinkling on top (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan (8×4 inches) or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon (if using), and erythritol. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, fresh orange juice, and orange zest until well combined.
- Add Wet to Dry: Slowly pour the wet ingredients into the dry ingredients and stir to combine. The batter will be slightly thick.
- Add Cranberries: Gently fold in the fresh cranberries. If using frozen cranberries, chop them slightly before adding to the batter to prevent them from releasing too much moisture during baking.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. If desired, add a few extra cranberries on top for decoration. Sprinkle a little more sweetener on top for a slightly caramelized finish.
- Bake Time: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Check the bread after 30 minutes and cover it loosely with aluminum foil if the top is browning too quickly.
- Cool: Let the bread cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Serve: Once cooled, slice the bread into pieces and serve. This bread can be stored in an airtight container for several days or frozen for longer storage.
Tips:
- Sweetener: Adjust the sweetness to your preference by adding more or less erythritol or your preferred keto sweetener.
- Orange Flavor: If you want an even stronger orange flavor, you can add a little orange extract or zest from an additional orange.
- Cranberries: You can lightly chop the cranberries for more even distribution throughout the bread. If you prefer a sweeter bread, you can sprinkle a little more sweetener on top before baking.
Enjoy your Keto Cranberry Orange Bread – it’s the perfect balance of tart, sweet, and citrusy, without the carbs! 🍊
