Ingredients
• The Fruit: 2 cups fresh or frozen cranberries.
• The Flourless Base: 2 ½ cups Almond Flour (replaces the 2 cups of all-purpose flour).
• The Sweetener: ¾ cup Monk Fruit or Erythritol (granulated).
• The Bind: 3 large Eggs and ½ cup melted Butter (or Coconut Oil).
• The Zest: 1 tbsp Orange zest (this is the secret to making cranberry flavors “sing”).
• Leavening: 1 tsp Baking Powder and a pinch of salt.
Preparation Steps
1. Dry Mix: In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.
2. Wet Mix: In a separate bowl, beat the eggs with the melted butter and orange zest.
3. Combine: Fold the wet ingredients into the dry until a thick batter forms.
4. The Cranberries: Gently fold in the 2 cups of cranberries. If using frozen berries, do not thaw them first; this keeps the batter from turning completely pink.
5. Bake: Pour the batter into a parchment-lined loaf pan, just like the one in your photo. Bake at 350°F (175°C) for 45–55 minutes.
6. The Test: Because almond flour is denser than wheat flour, ensure a toothpick comes out clean from the center. Let it cool completely in the pan to allow the structure to set.
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: Using almond flour provides healthy fats and protein, making this much more filling than a standard loaf.
• Sugar-Free Tartness: Cranberries are naturally low in sugar, so when paired with a keto-friendly sweetener, this dessert is very blood-sugar friendly.
• Holiday Ready: This loaf slices beautifully, making it perfect for gifting or serving at a holiday brunch.