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Hey, holiday lovers!
Are you excited for Christmas treats? I know I am!
Today, I’m sharing a delicious recipe that’s perfect for the season: a keto Christmas cranberry loaf.
It’s sweet, tangy, and guilt-free—just the way we like it during the holidays!
Whether you’re following a keto diet or just want a festive snack, this loaf is a must-try.
Let’s dive into the holiday spirit together!
Ingredient Substitutions
Coconut flour can be substituted with almond flour for a different texture and nutty flavor. Use 3 cups of almond flour instead of 3/4 cup coconut flour, as almond flour is less absorbent. Reduce the number of eggs to 4 when using almond flour. Brown sugar alternative can be replaced with erythritol or monk fruit sweetener to maintain the keto-friendly profile. Use a 1:1 ratio for substitution. Plain whey protein powder can be swapped with pea protein powder for a dairy-free option. Use the same amount, but note that the texture may be slightly different. For those avoiding nuts, replace the walnuts or pecans with pumpkin seeds or sunflower seeds to maintain crunch and nutritional value. If using seeds, toast them lightly before adding to enhance flavor.
| Preparation Time | 15-25 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 70-80 g
- Fat: 100-110 g
- Carbohydrates: 80-90 g
Ingredients
- 3/4 cup coconut flour
- 2/3 cup brown sugar alternative
- 1/3 cup plain whey protein powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 6 large eggs
- 2 teaspoons finely grated orange peel
- 1 teaspoon orange essence
- 1/2 teaspoon vanilla essence
- 1/3 cup water
- 1 cup fresh cranberries (halved)
- 1/2 cup chopped walnuts or pecans (optional)
Step 1: Prepare the Oven and Pan
Preheat your oven to 350ºF (175ºC).
Take an 8×4 inch metal loaf pan and grease it very well to prevent the bread from sticking.
If using a 9×5 inch pan, keep in mind that your bread may bake faster, so monitor it closely towards the end of the baking time.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, and a touch of salt.
Make sure these ingredients are well combined to ensure even distribution throughout the batter.
Step 3: Incorporate Wet Ingredients
Add the melted butter, eggs, orange zest, and extracts into the dry mixture.
Stir until all ingredients are well combined.
Following this, gradually stir in the water until the batter is smooth and easily spreadable.
If the batter appears too thick, add more water, one tablespoon at a time, until the desired consistency is achieved.
Step 4: Add Mix-Ins and Transfer to Pan
Gently fold in the cranberries and walnuts into the batter, ensuring they are evenly distributed.
Transfer the batter to your prepared loaf pan and use a spatula to smooth the top, ensuring even baking.
Step 5: Bake and Cool
Place the pan in the preheated oven and bake for 50 to 60 minutes.
The bread should turn a golden brown color and feel just firm to the touch.
Once baked, remove the pan from the oven and allow the bread to cool in the pan for at least 30 minutes.
Carefully run a sharp knife around the edges to loosen the loaf, then transfer it to a wire rack to cool completely before slicing and serving.
