Gluten free cranberry bread recipe

Low Carb Gluten Free Cranberry Bread

Course: Bread, Breakfast, Snack
Cuisine: American
Keyword: almond flour, cranberry
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12 people
Calories: 179kcal
Author: Lisa MarcAurele
A delicious gluten free low carb cranberry bread with fresh cranberries. This sugar-free bread uses a combination of stevia and erythritol sweeteners.
Print Recipe


  • 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


  • 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.


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


Serving: 1slice | Calories: 179kcal | Carbohydrates: 7g | Protein: 6.4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 276mg | Potassium: 38mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Calcium: 80mg | Iron: 1.1mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.