Ingredients
The following ingredients have 12 Servings
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ cup Swerve brown sugar substitute (see Note)
- ¼ cup low-carb sweetener (see Note)
- 1 tablespoon dried orange peel
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter (melted (or coconut oil))
- 6 large eggs (at room temperature)
- ½ cup unsweetened almond milk (or coconut milk)
- 6 ounces cranberries (fresh or frozen)
Instruction
- Preheat oven to 325°F; grease a 9x5-inch loaf pan or line with parchment paper and set aside.
- In a medium bowl, whisk together flour, sweeteners, orange peel, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, and salt; set aside.
- In a large bowl, combine butter, eggs, and almond milk.
- Mix dry mixture into wet mixture until well combined.
- Fold in cranberries. Pour batter into prepared pan.
- Bake until a toothpick inserted in the center of the loaf comes clean, about 1 hour and 15 minutes.
- Transfer pan to a wire rack; let bread cool 15 minutes before removing from pan.
