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A delicious sugar free gluten free cranberry bread recipe with fresh cranberries. This low carb bread uses a combination of stevia and erythritol sweeteners.
This is my first and only blog which I started 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. The holiday season is here so I thought it would be a great time to have a giveaway and post a low carb gluten free cranberry bread recipe.
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. 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.
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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 Stevia which using only high quality stevia in it’s powder and erythritol blends.
Before I get to the gluten free cranberry bread recipe, I wanted to give the details on the giveaway. There are only a few.
The winner of the give away will receive one bottle of Steviva brand stevia. I’ve been using this brand of stevia for a several months and it has worked out really well as a sugar substitute. Here’s how to enter the contest:
1. Have an address in the US or Canada
2. Leave a comment with your favorite food that you’d like to see a low carb recipe for
3. Contest runs until Thursday, December 16
4. Winner will be announced Friday, December 17 and contacted by email for shipping address
Gluten Free Cranberry Bread Recipe – Sugar Free
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.
Low Carb Gluten Free Cranberry Bread
Ingredients
- 2 cups almond flour
- 1/2 cup powdered erythritol or Swerve, see Note
- 1/2 teaspoon Steviva stevia powder see Note
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter melted
- 1 teaspoon blackstrap molasses optional (for brown sugar flavor)
- 4 large eggs at room temperature
- 1/2 cup coconut milk
- 1 bag cranberries 12 ounces
Instructions
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Preheat oven to 350 degrees; grease a 9-by-5 inch loaf pan and set aside.
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In a large bowl, whisk together flour, erythritol, stevia, baking powder, baking soda, and salt; set aside.
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In a medium bowl, combine butter, molasses, eggs, and coconut milk.
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Mix dry mixture into wet mixture to dry mixture until well combined.
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Fold in cranberries. Pour batter into prepared pan.
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Bake until a toothpick inserted in the center of the loaf comes clean, about 1 hour and 15 minutes.
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Transfer pan to a wire rack; let bread cool 15 minutes before removing from pan.
Recipe Notes
Sweeteners can be replaced with about 3/4 to 1 cup of any low carb sugar replacement depending on sweetness desired.
Makes 12 servings
4.7g net carbs
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Vanessa says
This bread looks wonderful!
I’d love to see a low carb tamale recipe!
Lisa says
Tamale does sound yummy! Maybe I’ll give it a try.
Lisa says
This is delicious! Only change I made was substitution of buttermilk because I was out of coconut milk, and added a little almond extract. My oven runs a litle hot so did 325 degrees and tin foil tent for the last 15 minutes. Thank you so much for this recipe!
Lisa says
So glad it came out for you Lisa!
Kelly says
Hi Lisa. I’ve commented on a few recipes of yours I’ve tried previously with positive comments. This recipe also was a hit. Delicious. I’m so glad I found your blog. And I love that your recipes are more simple than other low carb recipe bloggers.
Robin says
Since you know net carbs, do you know the calories per serving?
Lisa says
I just recalculated and got calories at 210 a slice. Total carbs at 8.0g, fiber at 3.3g, with a net carb of 4.7 which is a little higher than the original calculation.
Joy says
I absolutely love your blog and recipes. I have been on this way of eating(low carb) for about seven weeks now. I love every recipe of yours that I have tried. What I really enjoy is that all others I serve these recipes to love them also.
Any cinnamon rolls/bread (like monkey bread) recipes would be appreciated.I absolutely love your blog and recipes.
Joy Hardin says
I absolutely love your blog and recipes. I have been on this way of eating(low carb) for about seven weeks now. I love every recipe of yours that I have tried. What I really enjoy is that all others I serve these recipes to love them also.
Any cinnamon rolls/bread (like monkey bread) recipes would be appreciated.
Lisa says
Thanks Joy! Maria Emmerich has a good monkey bread recipe and a cinnamon roll recipe on her website if you’d like to try them. Both are low carb and gluten free!
Sherry C. says
I would love to see a low carb cherry pie recipe!
Lisa says
Me too! I do have a cherry cobbler recipe.
Kelly says
Can this be frozen?
Lisa says
Yes. I’ve had great success freezing low carb breads very similar to this one.
Lyn says
First alternative flour recipe that has really turned out for me. I used a 7″ X 9″ oblong glass cake pan that I lined with pan lining paper. The bread came out very cake-like. I used 1 cup of monk fruit sugar and 2 Tbsp. of coconut palm sugar in place of the Swerve and Stevia. As I am sensitive to molasses I used honey. I also substituted almond coconut milk with a tsp. of vinegar for the plain coconut milk. I used salted butter so cut back on the salt to a pinch. I baked at 350 degrees for about 45 min. and then lowered temp to 340 and tented the cake for the rest of the time. Cake browned beautifully, rose nicely and tastes and looks just wonderful. I did like just a little more monk fruit sugar dust on the baked product. I am going to try banana, pineapple, apricot, and bittersweet chocolate chip versions. Love your recipe. Thank you for posting.
Lisa says
Great that it worked out with your choice of ingredients! And thanks for giving the recipe a try ?
Joi says
Man, this looks good! I’ve been chipping away at my cranberry stash and this recipe will be another one to hold a bag for!
Melissa says
Thank you for all the wonderful recipes. I would love to see a Low-Carb chocolate bark that does leave a bitter after taste. I know there is a white chocolate.. I am looking for chocolate though.
Chris says
I’m still searching for a creamy smooth low carb chocolate fudge that melts in your mouth.
Kari says
Sweets are one of the best things in life so it is difficult to pick one food that I’d like to see a low carb recipe for. However, I would love to see a healthier version of the Krispy Kreme Chocolate Iced Kreme filled doughnuts. That used to be my favorite Sunday morning treat.
gharkness says
First let me say: thank you, thank you, thank you. Your contest requirements are reasonable and do not require anyone to annoy all their friends on Facebook and other social media just to have a chance to win! Big kudos!
What would I like to see: well, hmmmmm, a coconut flour based brownie that is truly gooey and fudgey and yummy. YES!
Oh, and thanks for the cranberry bread recipe – I love cranberries and I have a ton of ’em!
(and yes, I am in the US) 🙂