This Keto Low Carb Cranberry Orange Bread is a staple during the holiday season. It’s so moist, delicious, and perfect with a cup of hot coffee.
One of my favorite loaves of bread besides pumpkin is Cranberry Orange Bread. There used to be a bakery close by, and I would stop there often to grab a delicious loaf to surprise my kids. Unfortunately, it closed down years ago, but my son has never forgotten his favorite bread. He’s been asking for weeks if I could make a homemade Cranberry Orange Bread, so I decided to make it a low carb version.
If you are already thinking, this bread is not keto-friendly because oranges are too high in carbs rest assured there were no actual oranges used in creating this recipe. Instead, I used pure orange extract, which worked perfectly along with fresh cranberries, which are low in carbs and high in fiber. Having never cooked with fresh cranberries, I wasn’t sure how this recipe was going to turn out since cranberries are so tart. I added a little extra Monkfruit Powdered as a coating, and it was the perfect amount.
Specialty Ingredients used to make Low Carb Cranberry Bread
- Coconut Flour – if you’d rather use almond flour, you’ll need 4x as much
- Lakanto Monkfruit Powdered – Swerve Confectioners, can be substituted
Low Carb Cranberry Orange Bread doesn’t require a lot of steps. It is a quick bread than even an inexperienced baker can easily make.
Since fresh cranberries are tart, I chopped them into smaller pieces then added Lakanto Monkfruit powdered sweetener before adding to the batter to help curb some of the tartness.
Add the cranberries to the batter. Fold in to combine the cranberries evenly in the bread. The batter will be very thick. This is normal. Cover the loaf pan with parchment paper to prevent sticking and to lift out easy to slice.
Spoon the glaze on top of the bread while it is still hot, so it will spread properly.
Yum! Slice and enjoy!
This Keto Cranberry Orange Bread is simple to make, flavorful, moist, and delicious. I wasn’t sure how well the orange extract would work in place of fresh orange juice and orange zest, but if I hadn’t made it, I would never know the difference. My son, who likes keto sweets the least, ate three pieces as soon as I was done photographing the recipe. He kept saying, “Mom, that is really really good, and I’m not just saying that since I’m your son. I promise I love it.” So, there you go right from the harshest keto critic in my family.
Other Delicious Keto Bread Recipes:
- Strawberry Low Carb Bread
- Pumpkin Bread
- Lemon Bread
- Mixed Berry Muffins
- Lemon Poppy Seed Muffins
- Blueberry Bread
- Pumpkin Muffins with a Cream Cheese Swirl
How to Make Keto Cranberry Orange Bread:
Keto Cranberry Orange Bread
Ingredients
- 5 eggs
- 1 egg white
- 9 tbsp butter, melted
- 2/3 cup Lakanto Monkfruit Powdered
- 1 1/2 tsp orange extract
- 1 tsp vanilla
- 2 tbsp sour cream
- 9 tbsp coconut flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped fresh cranberries
- 3 tbsp Lakanto Monkfruit powdered
For the Glaze:
- 1/2 tbsp butter, melted
- 2 tbsp Lakanto Monkfruit powdered
- splash of heavy whipping cream
Instructions
- Preheat oven to 350 degrees.
- Beat eggs, egg white, butter, Lakanto Monkfruit powdered, butter, sour cream, orange extract, and vanilla extract on medium-high until thoroughly combined. **The recipe video adds an egg yolk instead of the egg white. Please follow these instructions on the recipe card and add an egg white.
- Add coconut flour, baking powder, and salt and beat again.
- In a small bowl, combine 3 tablespoons Lakanto Monkfruit powdered, with the chopped fresh cranberries, and stir until cranberries are coated.
- Add the coated cranberries to the batter and stir well.
- Line a regular loaf pan with parchment paper.
- Spoon batter into loaf pan and bake for 50-55 minutes or until the knife inserted in the middle comes out clean.
- To make the glaze, combine the melted butter and Lakanto Monkfruit powdered and stir. Add a splash of heavy whipping cream until the mixture is the consistency of a thick glaze. As it is poured on the hot bread, it will thin out more.
- Pour glaze over hot Keto Cranberry Orange Bread.
- Enjoy!
Notes
Nutrition
Elizabeth French says
This looks like a lovely recipe! Can’t wait to try it. I’d also add a few chopped walnuts.
.Kasey says
Thank you, Elizabeth.
Crys says
I’m going to make this today! I will be adding orange zest and homemade vanilla, love the suggestion of adding walnuts!
.Kasey says
Awesome!
Lorie says
I made this for family… everyone loved it! Thanks so much Kasey! For ther glaze I simmered sugar free orange marmalade and poured on top.. wonderful!
.Kasey says
Yum!!!!!
Kristy says
Just started trying keto recipes and this one pleased everyone in my family! So moist and sweet. Perfect for any sweet tooth or quick breakfast!
.Kasey says
I’m glad your family enjoyed this!
Gloria says
To just loved this bread. It turned out great. I didn’t have orange extract so I used vanilla bean extract. I will make this again. Thanks so much.
.Kasey says
You’re welcome, Gloria. Glad you enjoyed it.
Dayna says
I love this recipe the bread I make a loaf for Thanksgiving and Christmas, it is delicious!
It reheats well, spread with melted butter, yummy!
I also use this recipe for my Keto Thanksgiving dressing. Just omit the sweetener, cranberries and walnuts. It makes the perfect replacement for Cornbread, just add your favorite dressing ingredients.
.Kasey says
What a great idea for cornbread! I’m glad you love this recipe.
Jean says
Your recipes are the best. I’ll try to find fresh cranberries in the UK. The recipe has a typo…1 egg wite. H is missing. Love your recipes!!
Kasey says
Thanks so much! That has been corrected. Blessings!
Keri says
Could you make 12 muffins?
Roxanne says
All my non-keto friends loved this! Can you freeze the bread (after it’s cooled, I’m guessing)? So far I’ve shared the recipe with 3 co-workers!
.Kasey says
I’m really glad your non-keto friends loved this. You would need to let the bread cool before you freeze it.
Gail Bushong says
Kasey, Did you update this recipe recently to use monkfruit sweetener instead of erythritol. I found a recipe last year that is extremely similar to yours (Which I can’t find this year) but for the one exception. Going to try yours and sub the erythritol. Thanks!
.Kasey says
I started with Swerve when I first began following a keto lifestyle but I use Lakanto Monkfruit now as I notice less of an aftertaste.
Naomi says
Wow – this was really good! Not too sweet, not too tart – just right! Thanks for another great low carb recipe, Kasey!
.Kasey says
You’re welcome, Naomi. Appreciate your kind comments.
Melanie says
I found your recipe this afternoon and decided that it would be a great addition to my Christmas brunch. I baked it this afternoon and will freeze it until Christmas morning. It smelled so good when I took it out of the oven that I just had to try a piece. So glad I did because it was delicious! Thank you for sharing this yummy recipe! 😋
.Kasey says
I’m really glad you found my recipe and decided to try it. Should be so good for Christmas morning! Enjoy!
Sarah says
Delicious. Tried this out tonight. Was worried it was going to be dry but was very moist. I used swerve as it’s all I could find while traveling during holidays. Thanks for great recipe!
.Kasey says
You’re very welcome, Sarah. I’m glad you enjoyed it!
Sarah says
Can this be made into muffins?☺
.Kasey says
Sure. I’d just watch them closely as they bake as they will probably bake faster than a loaf.
Lynn says
Absolutely amazing recipe. Moist, sweet, and tart. Only change I made is to use Swerve powdered sugar. I think Swerve is sweeter than Lakanto, so I’ll use less in the future. My non-keto friends won’t believe it’s low carb. Thanks so much!
.Kasey says
You’re very welcome! I’m glad you enjoyed it and trust your non-keto friends will, too.
Beckley says
any sweenter included erythritol in same cup size? just curious. thanks!
.Kasey says
I’m not for sure what you are asking. Monkfruit, which is used in the recipe, is erythritol.