A delicious sugar free gluten free cranberry bread recipe with fresh cranberries. This low carb bread uses a combination of stevia and erythritol sweeteners.
I started this low carb food blog nearly six months ago to see how the whole thing works. During this learning period, I have met some great bloggers and have discovered new techniques for low carb cooking.
When cooking, I like to keep things simple and natural. Although I do use artificial sweeteners on occasion, I prefer sticking with all natural sweeteners.
Since the cranberries have are in the market, I’m posting a new low carb gluten free cranberry bread recipe.
My favorite sweetener is stevia, but when used alone, it is difficult to achieve the same level of sweetness that sugar provides.
By using more than one type of sweetener, a better sweetness can be achieved because the sweeteners are working synergistically together.
Typically, a sweeter taste results from combining stevia with another sweetener and there is no aftertaste.
The best combination I’ve found is stevia with erythritol and that combination is the base for many pre-made stevia blends like Truvia and PureVia.
But, there’s also Steviva which using only high quality stevia in its powder and erythritol blends.
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.
Gluten Free Cranberry Bread Recipe – Sugar Free
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Low Carb Gluten Free Cranberry Bread
Ingredients
- 2 cups almond flour
- ½ cup powdered erythritol or Swerve, see Note
- ½ teaspoon Steviva stevia powder see Note
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter melted (or coconut oil)
- 1 teaspoon blackstrap molasses optional (for brown sugar flavor)
- 4 large eggs at room temperature
- ½ cup coconut milk
- 1 bag cranberries 12 ounces
Instructions
- 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 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Sandy
Absolutely is sooo delicious. I was concerned about all the cranberries, but it is perfect. I best go n buy some more cranberries and put them in the freezer so I can make this wonderful recipe all year long.
Thank you.
Mary
Hi…I am wanting to make this loaf again but have no almond or coconut milk. Could heavy cream be used in place? It is a great recipe!
Lisa MarcAurele
I usually dilute heavy cream with water in a half half mix when subbing for almond milk so that should work for you.
Karen Hayes
EXCELLENT RECIPE!!! This bread was so moist and delicious. I only had “lite” coconut milk and used that. I just purchased the full fat coconut milk and can’t wait to make it again tomorrow. I lined the loaf pan with parchment, which made for easy clean up! Thanks for sharing this tasty recipe. It’s a keeper 🙂
Lee
What is the purpose of the stevia? We do not use stevia (give the early cancer warnings, since removed by the FDA), ever. Monk fruit sweeteners are what we use.
Lisa MarcAurele
It’s used as a sweetener. Monk fruit can be used instead.
Peggy
This was fabulous! I was looking for a blueberry recipe so I adapted this one. I used a big handful of blueberries, left out the molasses and used almond milk and “Pyure” granulated sweetener because that’s what I had. I also used almond flavoring instead of vanilla because I love it. I will definitely be making this again.
Christine Treter
Lovely…..Thanks for posting. I made a few changes; used almond milk, 1 1/2 cups almond flour and 1/2 cup barley flour, some cinnamon, 3/4 cup Swerve, zest from a large orange, and about 1/2-1 tsp vanilla. Both my husband and son enjoyed it, also! A keeper.
Kandy
I just put this bread into the oven. FYI for a typo I believe: Mix dry mixture into wet mixture to dry mixture until well combined.
Also my cranberries are totally floating on top of the batter when poured into prepared pan. I did not use coconut canned milk and only had almond milk (unsweetened) to use. Would this cause the cranberries to float as the batter may not be as thick as with canned coconut milk? I am wondering if dusting them with a bit of almond flour would help with this as normally using AP flour berries are mixed into the flour to keep them from floating.
i am looking forward to the finished product. Your recipe showed the best looking loaf as far as I am concerned!
Lisa MarcAurele
A thinner batter would allow the cranberries to float so that may be the issue. I have had success coating other berries with the dry mixture before blending in, but I’m not sure if that would still work in a thin batter.
Vicki
The best cranberry bread! I added a little cinnamon and topped with a lemon glaze. So yummy!!!
Lisa MarcAurele
That does sound good!
Nancy B
Yay!! I have been looking for something like my sister-in-laws cranberry orange muffins–can i make muffins with this too?? Can’t wait to try this–not sure i can use orange juice for the orange flavor–what would you suggest?
Lisa
I’d use orange peel and maybe some extract as they are more concentrated than juice.