Keto Orange Cranberry Bread
Grain Free, Sugar Free, Low Carb Orange Cranberry Bread
Servings: 20 slices
Preparation for Orange Cranberry Bread
Spray liners with baking spray. This batter may make more than 12 depending on the liners you are using.
Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode to keep from browning, but it's fine to use a convection oven too.
Wash Navel orange and trim off the bottom, if necessary.
Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
Add to Vitamix or super blender. Pulse until you have a texture of course puree, with a little bit of zest showing. You may need to add a little of the reserved water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated. It can also be made ahead and frozen.
Reserve a tablespoon of orange mixture for the glaze.
Whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, Swerve granulated. Set aside.
Beat eggs for five minutes. I use my whipping wand.
Slowly stream in oil.
Add vanilla extract.
Add orange mixture to batter.
Add dry mixture beating on low.
Use an Ice cream scoop to scoop batter onto each liner.
Bake for 15 to 22 minutes depending on what liner you use.
Mix orange juice, water with Swerve Confectioner's for sugar free (or confectioner's of your choice, until you get a consistency you can drizzle. Drizzle over each muffin or on cranberry orange bread.
Swerve Confection: You can put Swerve (or Lakanto) into a Vitamix and pulse to make a confectioner's sweetener.
You can skip the glaze and sprinkle with confectioner's sweetener as an option.
Serving: 1of 20 | Calories: 131kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Fiber: 3g | Sugar: 1g