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Low Carb Gluten Free Cranberry Bread

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  • LowCarbRecipeBox@aol.com
    Low Carb Gluten Free Cranberry Bread Low Carb Gluten Free Cranberry Bread Here’s a recipe for low carb cranberry bread using stevia and erythritol. The
    Message 1 of 1 , Dec 12, 2010

      Low Carb Gluten Free Cranberry Bread

      Low Carb Gluten Free Cranberry Bread

      Low Carb Gluten Free Cranberry Bread

      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.

      2 cups almond flour
      ½ cup granular erythritol
      ½ teaspoon stevia powder
      1 ½ teaspoons baking powder
      ½ teaspoon baking soda
      1 teaspoon salt
      4 tablespoons unsalted butter, melted
      1 teaspoon blackstrap molasses
      4 large eggs, at room temperature
      ½ cup coconut milk
      1 bag (12 ounces) cranberries

      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 to dry 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.

      Makes 12 servings
      Carbs per serving: about 3.2g

       
       
       
       
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