Keto Cranberry Cream Cheese Soft Bread is a delightful and low-carb take on the classic sweet bread. This recipe is perfect for those following a ketogenic or low-carb diet but craving a bit of sweetness. The bread is incredibly soft, thanks to the addition of cream cheese, and the tartness of cranberries balances the sweetness beautifully. Whether you enjoy it as a breakfast treat or a dessert, this Keto Cranberry Cream Cheese Soft Bread is sure to satisfy your cravings without the guilt. Let’s get started:
Recipe: Keto Cranberry Cream Cheese Soft Bread
Ingredients:
For the Bread:
2 cups almond flour
1/2 cup granulated erythritol or your preferred low-carb sweetener
2 teaspoons baking powder
1/2 teaspoon salt
4 oz (1/2 cup) cream cheese, softened
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup fresh or frozen cranberries
For the Icing (Optional):
1/2 cup powdered erythritol
1-2 tablespoons unsweetened almond milk
1/2 teaspoon vanilla extract
![](https://ketosisguide.us/wp-content/uploads/2024/07/447802264_422227947307859_4167889326030233029_n.jpg)
Instructions:
- Preheat Your Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan. - Mix Dry Ingredients:
In a mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, and salt. - Combine Wet Ingredients:
In another bowl, beat the softened cream cheese until smooth. Add the eggs, melted butter, and vanilla extract. Mix until well combined. - Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir until you have a smooth batter. - Add Cranberries:
Gently fold in the fresh or frozen cranberries. If using frozen cranberries, no need to thaw them. - Transfer to Loaf Pan:
Pour the batter into the greased loaf pan and smooth the top. - Bake:
Bake in the preheated oven for 40-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. The exact time may vary, so keep an eye on it. - Cool:
Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. - Make the Icing (Optional):
In a small bowl, whisk together the powdered erythritol, unsweetened almond milk, and vanilla extract until you have a smooth icing. Adjust the milk amount for your desired consistency. - Ice the Bread (Optional):
Once the bread has cooled, drizzle the icing over the top.
Nutrition Facts
(12 Servings):
Calories: 230
Total Fat: 20g
Saturated Fat: 8g
Sodium: 250mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 2g
Protein: 6g