Cranberry Loaf Recipe

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
• 3 large eggs
• 1/3 cup powdered erythritol (or your preferred keto sweetener)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp orange zest (optional, for extra flavor)
• 3/4 cup fresh or frozen cranberries (unsweetened)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
3. Prepare wet ingredients: In a separate bowl, whisk together the melted butter (or coconut oil), eggs, powdered erythritol, almond milk, vanilla extract, and orange zest (if using).
4. Combine the mixtures: Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the cranberries: Gently stir in the cranberries until evenly distributed.
6. Transfer to loaf pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Optional Glaze:

For a keto-friendly glaze, mix together:

• 1/4 cup powdered erythritol
• 1-2 tbsp lemon or orange juice

Drizzle the glaze over the cooled loaf for a burst of citrusy sweetness.

Storage Tips:

• Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• You can also freeze slices for longer storage and reheat as needed.