Keto Cream Cheese Cranberry Loaf 🍞🧀🍒

This Keto Cream Cheese Cranberry Loaf is a delightful low-carb treat that’s perfect for the holiday season or anytime you’re craving something sweet and tangy. With a moist, rich texture and bursts of tart cranberries, this loaf is a must-try for keto enthusiasts!

Ingredients:

For the Loaf:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3/4 cup granulated erythritol (or preferred keto sweetener)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup fresh or frozen cranberries (unsweetened)
  • 1 tbsp almond milk (if batter seems too thick)

For the Glaze (Optional):

  • 1/4 cup powdered erythritol
  • 1 tbsp heavy cream (or almond milk for dairy-free)
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Grease and line a loaf pan with parchment paper.
  2. Mix the Dry Ingredients:
    • In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Cream Cheese:
    • In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
    • Add the erythritol and continue mixing until light and fluffy.

  1. Add Eggs and Vanilla:
    • Beat in the eggs one at a time, mixing well after each addition.
    • Stir in the vanilla extract.
  2. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture and stir until well combined.
    • If the batter feels too thick, add 1 tablespoon of almond milk.
  3. Fold in Cranberries:
    • Gently fold the cranberries into the batter.
  4. Bake the Loaf:
    • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
    • Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool the Loaf:
    • Remove from the oven and let the loaf cool in the pan for about 10 minutes.
    • Transfer to a wire rack to cool completely.
  6. Prepare the Glaze (Optional):
    • In a small bowl, whisk together powdered erythritol, heavy cream, and vanilla extract until smooth.
    • Drizzle the glaze over the cooled loaf.
  7. Serve and Enjoy:
  • Slice the loaf and serve. Enjoy with a cup of tea or coffee!

Tips:

  • Use fresh cranberries for a more vibrant taste. Frozen cranberries work well but should not be thawed before use.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Add a sprinkle of unsweetened shredded coconut or chopped nuts for extra texture.

This Keto Cream Cheese Cranberry Loaf is a delicious, festive, and low-carb delight that’s perfect for sharing—or keeping all to yourself! 🍞🧀🍒 Enjoy every bite! 😊