How to Make Keto Cranberry Orange Bread

Joshuaon

Keto Cranberry Orange Bread

Nutritional Breakdown (Per Serving):

  • Calories: 180
  • Total Carbohydrates: 6g
  • Net Carbohydrates: 4g
  • Fat: 16g
  • Protein: 6g

Equipment Needed:

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Loaf pan
  • Spatula
  • Zester or grater
  • Oven

Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1½ teaspoons baking powder
  • 3 large eggs
  • ½ cup butter, melted
  • ½ cup erythritol (or preferred keto-friendly sweetener)
  • 1 cup cranberries (fresh or frozen)
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • Pinch of salt

Instructions:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and a pinch of salt until well combined.
  3. Prepare Wet Mixture: In a separate bowl, beat the eggs thoroughly. Add the melted butter, orange zest, orange juice, and erythritol to the eggs, mixing until the mixture is smooth and well incorporated.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, ensuring not to overmix.
  5. Fold in Cranberries: Gently fold the cranberries into the batter, distributing them evenly throughout.
  6. Transfer to Loaf Pan: Pour the batter into the prepared loaf pan, using a spatula to smooth the top for even baking.
  7. Bake: Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.

Notes:

  • Cranberries: If using frozen cranberries, ensure they are thawed and drained before adding to the batter to prevent excess moisture.
  • Sweetness Level: Adjust the amount of erythritol to your taste preference. You can also substitute with other keto-friendly sweeteners if desired.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Enjoy your homemade Keto Cranberry Orange Bread!

For More Daily Recipes Click Here: www.geoconecta.com