Are you ready to indulge in a deliciously guilt-free treat that will tantalize your taste buds and keep you on track with your keto lifestyle? Our Keto Cranberry Orange Bread is not just another low-carb recipe; it's a delightful blend of zesty orange and tart cranberries that creates a burst of flavor in every slice. Perfect for breakfast, a snack, or even dessert, this bread is sure to impress your family and friends! With only 10 minutes of prep time and a heavenly aroma filling your kitchen, you won't want to miss out on this easy-to-make recipe that promises to become a staple in your home. Dive into the details below and discover how to whip up this irresistible loaf!
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol (or preferred sweetener)
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup orange juice
- 1/2 cup fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine 2 cups of almond flour, 1/2 cup of erythritol (or your preferred sweetener), 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients thoroughly until well combined.
- In a separate bowl, crack 3 large eggs and whisk them until they are frothy. Add 1/4 cup of fresh orange juice to the eggs and mix well to combine.
- Pour the egg and orange juice mixture into the bowl with the dry ingredients. Stir until everything is well incorporated and you have a smooth batter.
- Gently fold in 1/2 cup of fresh cranberries into the batter, ensuring they are evenly distributed without breaking them apart too much.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top to ensure an even bake.
- Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
- Once cooled, slice the bread into 10 servings. Serve it plain or with a spread of butter for added richness. Enjoy your Keto Cranberry Orange Bread!
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh cranberries and freshly squeezed orange juice. If fresh cranberries are out of season, frozen cranberries can work as a substitute—just make sure to thaw and drain them first!
- Sweetener Options: While erythritol is a great keto-friendly sweetener, feel free to experiment with other low-carb sweeteners like monk fruit or stevia to suit your taste preferences.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until incorporated. Overmixing can lead to a denser bread, so a gentle hand will yield a lighter, fluffier loaf.
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. If the top is browning too quickly, you can tent it with aluminum foil to prevent burning while the inside continues to cook.
- Cooling is Key: Allow your bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it firm up and makes slicing easier without crumbling.
- Storage Tips: Store any leftover bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also slice and freeze it for longer storage—just toast slices as needed for a quick treat!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 7g
Fat: 16g
Saturated Fat: g
Cholesterol: 70mg