Servings: 10 slices
Total Time: 50 minutes
Difficulty: Easy
Calories per Serving: ~160 kcal
Macros (Approx per Slice): Protein 6g • Carbs 5g net • Fat 8g • Fiber 2g
- Intro
Nothing says cozy like a slice of moist, fragrant cranberry loaf, perfect for breakfast, a snack, or a guilt-free dessert. This loaf combines the tart sweetness of cranberries with the richness of almond flour and subtle hints of vanilla and cinnamon, creating a treat that’s comforting yet diet-friendly.
Perfect for Keto, low-carb, high-protein, low-calorie, and WW-friendly lifestyles, this cranberry loaf is naturally sweetened, portion-controlled, and packed with protein to keep you energized throughout the day. You can enjoy a slice without worrying about excess carbs or calories, making it ideal for meal prep or a quick breakfast option.
Our Keto Cranberry Loaf is simple to make, visually stunning with vibrant cranberry bursts, and ensures every bite is soft, flavorful, and satisfying. It’s a healthy twist on a classic loaf that fits perfectly into your clean-eating routine.
- Look at the Recipe
Soft, moist loaf studded with tart cranberries for a beautiful texture
Sweet and slightly tangy flavor, balanced with vanilla and cinnamon
High-protein, low-carb, and keto-friendly, keeping calories and WW points low
- Ingredients Needed
Dry Ingredients
1 ½ cups almond flour
2 tbsp coconut flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
Wet Ingredients
3 large eggs
⅓ cup unsweetened almond milk
3 tbsp erythritol or preferred low-carb sweetener
1 tsp vanilla extract
2 tbsp melted coconut oil
Add-Ins
½ cup fresh or frozen cranberries (tossed in 1 tsp almond flour to prevent sinking)
Optional: 2 tbsp chopped walnuts for crunch
- How to Make Our Cranberry Loaf
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mix dry ingredients: In a bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
Whisk wet ingredients: In another bowl, beat eggs, almond milk, sweetener, vanilla, and melted coconut oil until smooth.
Combine: Gradually add dry ingredients into the wet mixture, stirring until fully incorporated.
Fold in cranberries and optional walnuts.
Bake: Pour batter into prepared loaf pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the loaf cool completely before slicing to retain its structure.
- Storage & Serving Suggestions
Storing: Keep at room temperature for 2 days in an airtight container, or refrigerate for up to 5 days.
Freezing: Wrap slices individually and freeze for up to 1 month. Thaw at room temperature or in the fridge.
Serving Pairings: Enjoy with a dollop of Greek yogurt, nut butter, or a warm cup of coffee or tea.
- Tips & FAQs
Can I use frozen cranberries?
Yes! Toss them in a little almond flour to prevent sinking before folding into the batter.
Can I make this dairy-free?
Yes. Use coconut oil and almond milk. Optional toppings like yogurt can be replaced with plant-based alternatives.
How do I make it more protein-rich?
Add 1–2 scoops of vanilla or unflavored whey protein powder to the wet ingredients.
Can I sweeten it with honey or maple syrup?
For Keto/low-carb, stick to erythritol, monk fruit, or allulose. Using honey or maple syrup will increase carbs.
Why is my loaf crumbly?
Make sure to measure almond flour correctly and avoid overbaking. Cooling completely before slicing also prevents crumbling.