Keto Cranberry Orange Bread

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or any preferred sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 3 large eggs
• 1/4 cup unsweetened almond milk (or any other keto-friendly milk)
• 1/4 cup melted butter (or coconut oil)
• 1 tbsp orange zest (fresh)
• 1/2 cup fresh cranberries (chopped or whole)
• 1 tsp vanilla extract
• 1 tbsp orange juice (freshly squeezed)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it well with butter or coconut oil.
2. Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and cinnamon (if using). Stir well to ensure everything is evenly mixed.
3. Whisk Wet Ingredients: In another bowl, whisk together the eggs, almond milk, melted butter, orange zest, vanilla extract, and orange juice.
4. Combine Wet and Dry Ingredients: Slowly add the wet ingredients into the dry ingredients and stir until the batter is fully combined.
5. Fold in Cranberries: Gently fold the cranberries into the batter. If you’re using fresh cranberries, you can roughly chop them to distribute them evenly throughout the bread.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips:

• If you prefer sweeter bread, you can increase the amount of erythritol or your chosen sweetener.
• You can also add a bit of chopped nuts, such as pecans or walnuts, for extra texture.