Low Carb Gluten Free Cranberry Bread
Low Carb Gluten Free Cranberry Bread
Here’s a recipe for low carb cranberry bread using stevia and erythritol. The original recipe appeared in a Martha Stewart magazine. If you like cranberries, you are sure to like this one because it is loaded with berries. There is a full twelve ounce bag of cranberries in this loaf.
2 cups almond flour
½ cup granular erythritol
½ teaspoon stevia powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 teaspoon blackstrap molasses
4 large eggs, at room temperature
½ cup coconut milk
1 bag (12 ounces) cranberries
Preheat oven to 350 degrees; grease a 9-by-5 inch loaf pan and set aside.
In a large bowl, whisk together flour, erythritol, stevia, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, molasses, eggs, and coconut milk. Mix dry mixture into wet mixture to dry 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.
Makes 12 servings
Carbs per serving: about 3.2g
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