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This Keto Cranberry Orange Bread smells and tastes like the holidays. It’s bursting with bright cranberries and zesty orange, and has only 3g net carbs per slice!
Stop whatever you are doing and grab a pen. Add this delicious Keto Cranberry Orange Bread to your holiday menu right now. Better yet, skip the note-taking and go make it right now. You won’t regret it!
I rave about a lot of my recipes. It goes with the territory as a recipe developer. I am supposed to tell you how wonderful everything is and why you want to make it. It’s always genuine, since I don’t post keto recipes that don’t work out that well or need more testing.
But I am raving with extra enthusiasm about this sweet coconut flour bread. It smells like Christmas while it’s in the oven, and tastes just as good. I ate it for breakfast every day for a week. And I am already planning a loaf for a holiday brunch!
Cranberry lovers, don’t miss my Sugar Free Cranberry Sauce and these Keto Cranberry Bliss Bars.
Why you will love this recipe.
So this recipe is actually part of a super secret project I’ve been working on for a few months. And I am ready to spill the beans! I’ve got a new e-book coming out and it’s devoted to the holidays.
It has over 50 keto recipes for Thanksgiving and Christmas – everything from breakfast to dinner to dessert. Be on the lookout because I am releasing it very soon!
I created this Keto Cranberry Orange Bread as a new holiday brunch recipe. I thought it was a good one to complement the other recipes in the book. But I was so blown away by the flavor and texture of this bread that I couldn’t wait to share.
I used coconut flour, so it has a similar texture to my Keto Blueberry Bread. And although I put some walnuts in mine, you can make it entirely nut-free if you like. It’s easy to make, super tender, and really tastes like Christmas morning.
Ingredients you need
- Coconut flour: I created this recipe using coconut flour for a lighter consistency. If you prefer almond flour, try using my almond flour cake recipe for the base. Then simply add the berries, zest, and flavorings as directed.
- Brown Sweetener: I like the flavor that a brown sugar replacement adds to this bread, but you can use granular instead. See the Expert Tips section for more sweetener options.
- Protein powder: Adding protein powder to keto baked goods helps them rise and hold their shape better. You can use whey or egg white protein powder. Some plant-based proteins will also work.
- Butter: Try using
- Eggs: Coconut flour requires more eggs than other keto flours. Don’t try to cut back or your keto cranberry orange bread won’t rise or hold together properly.
- Orange flavor: By using freshly grated orange zest AND orange extract, you will get all that fabulous orange flavor without adding carbs.
- Fresh cranberries: I recommend fresh cranberries for this recipe but frozen should be fine as well. Let them thaw completely before adding to the batter.
- Nuts: For extra crunch and protein, add chopped walnuts, pecans or almonds.
- Pantry staples: Vanilla extract, baking powder and salt.
Step-by-step directions
1. Combine the dry ingredients: In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, and salt.
2. Add the wet ingredients: Stir in the butter, eggs, orange zest, and extracts until well combined. Then stir in the water until the batter is smooth. If the batter is overly thick, add more water 1 tablespoon at a time. The batter should be easily spreadable.
3. Fold in the cranberries: Stir in the cranberries and walnuts. Transfer the batter to a greased 8×4 metal loaf pan and smooth the top.
4. Bake until golden: Bake at 350ºF 50 to 60 minutes, until golden brown and firm to the touch. Remove and let cool at least 30 minutes.
5. Remove from pan: Then run a sharp knife around the edges of the pan and transfer to a wire rack to cool completely.
Expert tips
Cutting the cranberries in half gives you better distribution throughout the bread. It also makes the bread less likely to tear as you try to slice it.
I baked this keto cranberry bread in an 8×4 inch metal loaf pan. You can use a 9×5 pan but your bread will bake faster so keep your eye on it.
Glass and ceramic pans don’t conduct heat as efficiently and may take quite a bit longer to bake through properly. You also want to drop the temperature by 25 degrees so the sides of the bread cook more slowly. Otherwise, they can get overdone.
Don’t let it cool completely in the pan. I’ve noticed that there is a sweet spot between 30 minutes to an hour in which to get keto breads out of pans. After that, they start sticking again.
Be sure to let it cool completely before slicing, so it holds together better!
Sweetener Options
The bread doesn’t rely on a particular sweetener for consistency, so you can use what you like best. I think brown sugar replacements add a richer flavor.
One thing to keep in mind is that allulose-based sweeteners will make the bread brown faster. The new Swerve Brown contains some allulose, but it’s mostly erythritol so it’s not as much of an issue. But full allulose will cause too much browning.
You can offset this a bit by lining the pan with parchment paper and reduce the temperature by 25 degrees. The bread will take longer to bake so keep your eye on it.
Frequently Asked Questions
Many people assume cranberries are high carb because dried cranberries contain so much sugar. But the fresh, raw berries are one of the lowest carb fruits you can choose. A cup of these tart berries has 12g of carbs and 3.6g of fiber, so you can use them in your keto holiday recipes without concern.
You can store the bread, tightly wrapped up, on the counter for 3 days or so. But coconut flour bread tends to be quite moist so refrigerate it if you think it will be around longer than that. You can also freeze it for several months.
This keto cranberry orange bread recipe has 6.3g of carbs and 3.3g of fiber per serving. That comes to 3g net carbs per slice.
More delicious keto cranberry recipes
Make this Cranberry Upside Down Cake the star of your keto holiday celebrations. With a luscious topping of juicy cranberries and sugar-free caramel, it’s an easy-to-make dessert that tastes as good as it looks. And it’s completely nut-free!
GET THE RECIPE
GET THE RECIPE
Cranberry orange scones embody the best of the season. These almond flour scones are incredibly tender and bursting with flavor, with a sugar-free white chocolate drizzle. Keto and grain-free!
GET THE RECIPE
Keto Cranberry Orange Bread Recipe
This Keto Cranberry Orange Bread smells and tastes like the holidays. It’s bursting with bright cranberries and zesty orange, and has only 3g net carbs per slice!
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Servings: 12
Calories: 184kcal
Instructions
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Preheat the oven to 350ºF and grease an 8×4 inch metalloaf pan very well. You can also use 9×5 but your bread will bake faster.
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In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, and salt.
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Stir in the butter, eggs, orange zest, and extracts until well combined. Then stir in the water until the batter is smooth. If the batter is overly thick, add more water 1 tablespoon at a time. The batter should be easily spreadable.
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Stir in the cranberries and walnuts. Transfer the batter tothe prepared pan and smooth the top.
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Bake 50 to 60 minutes, until golden brown and just firm to the touch. Remove and let cool at least 30 minutes. Then run a sharp knife around the edges of the pan and transfer to a wire rack to cool completely.
Notes
Storage Information: Store the bread tightly wrapped on the counter for 3 days or in the fridge for up to a week. You can also freeze it for several months.
Nutrition Facts
Keto Cranberry Orange Bread Recipe
Amount Per Serving (1 slice)
Calories 184
Calories from Fat 120
% Daily Value*
Fat 13.3g20%
Carbohydrates 6.3g2%
Fiber 3.3g13%
Protein 7.3g15%
* Percent Daily Values are based on a 2000 calorie diet.
