Low Carb Gluten Free Cranberry Bread
Servings: 12 people
A delicious gluten free low carb cranberry bread with fresh cranberries. This sugar-free bread uses a combination of stevia and erythritol sweeteners.
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: 179 | 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
[serving_size] => 1
[calories] => 179
[carbohydrates] => 7
[protein] => 6.4
[fat] => 15
[saturated_fat] => 4
[cholesterol] => 72
[sodium] => 276
[potassium] => 38
[fiber] => 2
[sugar] => 1
[vitamin_a] => 250
[calcium] => 80
[iron] => 1.1
[serving_unit] => slice
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.