A delicious sugar free gluten free cranberry bread recipe with fresh cranberries. This low carb bread uses a combination of stevia and erythritol sweeteners.
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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 it’s 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
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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 (or coconut oil)
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Karen Hayes says
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 says
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 says
It’s used as a sweetener. Monk fruit can be used instead.
Peggy says
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 says
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 says
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 says
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 says
The best cranberry bread! I added a little cinnamon and topped with a lemon glaze. So yummy!!!
Lisa MarcAurele says
That does sound good!
Nancy B says
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 says
I’d use orange peel and maybe some extract as they are more concentrated than juice.
katherine says
In the Nutrition panel, the serving size is listed as 1 g. Can you please clarify the actual size?
Lisa says
That should be 1 slice. The software changed that to the default of “g”.
Caroline Levens says
Can you please clarify if this is canned coconut milk or out of a carton? Thanks!
Lisa says
You can use either, but I prefer the one in a can.
Martha Oprandi says
Would love to see a low NET carb by subtracting fiber grams for a banana nut bread.
Lisa says
Have you tried the low carb banana bread?
Jo says
I’m sure this is a dumb question, but when you say a bag of cranberries, is this something on the shelf or is it from the frozen section?
Lisa says
It’s the standard 12-ounce bag in the produce section.
Jo says
Thank you! I’ve never used cranberries for anything so I had no clue. ???
Rachel Lackie says
Yummy, glad I stumbled onto this site. I live in a high altitude state and had no problems. Again it got rave reviews from my husband and son.
Lisa says
Awesome! Good to know it bakes up well at the higher altitude.
Marriah Miller says
Wow! This is an amazing addition to my recipe collection! I just ate a warm slice. My house smells great, my taste buds are super happy, and I am reminded that I can still prepare and eat the treats that I love during the holiday season. Mmmm, thank you! I did decide to use just 6 oz of cranberries, just to reduce the carbs a bit more. I chopped them coarsely, in order to make them go further, added some orange zest, and reduced the sweetener a bit to compensate. This is such a great recipe! I am curious, do you have banana bread and/or zucchini bread recipes available?
Lisa says
Yes! Here’s the banana bread and the zucchini bread.
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) 🙂