Cranberry Orange Bread (Coconut Flour and Protein)

cranberryorangebread 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.

¾ cup coconut flour
⅔ cup Erythritol Gold
⅓ cup unflavoured whey protein powder
2 tsp. baking powder
¼ tsp. sea salt
½ cup butter, melted
6 large eggs
2 tsp. orange zest, freshly grated
1 tsp. pure orange extract
½ tsp. pure vanilla extract
⅓ cup water
1 cup fresh cranberries, chopped in half
½ cup walnuts or pecans, chopped (optional)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease an 8x4” metal loaf pan very well. You can also use 9x5” but your bread will bake faster.

In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder and salt.

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 Tbsp. at a time. The batter should be easily spreadable.

Stir in the cranberries and walnuts. Transfer the batter to the prepared pan and smooth the top.

Bake 50-60 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.

Makes 12 servings.

Storage: 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.