Keto Cranberry Orange Bread (Gluten-Free)
Sweet juicy cranberries with a hint of orange flavor makes this Keto Cranberry Orange Bread absolutely delicious! Made with almond flour, this gluten-free bread is perfect to serve at your next special breakfast or brunch!
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What I love about this bread besides the wonderful flavor and beautiful color, is the texture! Using both almond flour and oat fiber really gives it that traditional texture that you’d find in recipes using regular flour. So you’d never know it was both a Keto friendly and gluten-free bread!
The combination of cranberries and orange in this recipe is so nice! In fact I often add orange zest or juice to other recipes that I make using cranberries, it just creates a great balance of flavors.
Cranberries are one of several fruits that are perfectly ok to enjoy on a Keto diet. I’ve made several recipes including Cranberry Orange Scones, Homemade Cranberry Sauce, Cranberry Sauce & Walnut Muffins and Cranberry & Walnut Crumble Bars! Give this Low Carb cranberry bread a try and you’ll want to add it to your list of cranberry recipes to make every fall!
What’s in Keto Cranberry Orange Bread
- Almond Flour
- Oat Fiber
- Cranberries
- Eggs
- Sour cream
- Heavy cream
- Swerve Confectioners
- Baking powder
- Orange zest & juice
- Vanilla Extract
- Orange Extract
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Keto Cranberry Orange Bread
Preheat oven to 325F.
Mix together the almond flour, oat fiber, baking powder and salt in a bowl, then set aside.
In a separate bowl, mix together the eggs, sour cream, Swerve confectioners, heavy cream, orange zest, vanilla and orange extracts.
Add in the dry ingredients and mix just until combined.
Stir in the cranberries.
Then pour the batter into a loaf pan that’s been sprayed with nonstick spray.
Bake for 40-45 minutes, or until a toothpick, when inserted comes out clean. Mine took exactly 45 minutes.
While the loaf is cooling, mix together the ingredients for the orange glaze and drizzle over the top of the loaf before serving.
Store leftovers in the fridge for several days or freeze.
Tips for Making the Best Cranberry Orange Keto Bread
Using a blend of Almond Flour and Oat Fiber works so well in giving you a similar texture to traditional baked goods.
The sweetener that I use is Swerve Confectioners, but you can use powdered Erythritol or a Monk Fruit/Erythritol Blend instead.
Instead of using a loaf pan, you could make these into cranberry orange muffins if you wanted to. Just be sure to adjust the cooking time down quite a bit. It would likely take somewhere around 25 minutes or so to cook them through using Silicone Baking Muffin Cups.
I use orange extract to give this bread a little more orange flavor, but if you don’t have any on hand you can just omit it or add more orange zest. I wouldn’t omit the orange zest however, it really gives a nice balance to the cranberries without adding extra carbs.
Are Cranberries Keto?
Certainly! Cranberries are so healthy and contain fiber, Vitamin C, E, K1 and Manganese. For more information on the healthy benefits of cranberries, read this article! Cranberries are absolutely perfect in making these sugar-free cranberry scones!
How Many Carbs in Cranberries?
There are 7.6 net carbs in one cup of raw unsweetened cranberries and this recipe uses 2 cups. But split amongst 10 servings, the impact is just over 1 carb for each serving, so it’s really minimal.
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
More Keto Cranberry Recipes
- Cranberry Orange Scones
- Homemade Cranberry Sauce
- Cranberry Sauce & Walnut Muffins
- Cranberry & Walnut Crumble Bars
More Keto Bread and Muffin Recipes
- Blueberry Muffins
- Coffee Crumb Cake
- Mock Apple Muffins
- Chocolate Zucchini Muffins
- Blueberry Lemon Scones
- Drop Biscuits
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Cranberry Orange Bread (Gluten-Free)
Ingredients
For the Bread
- 1 3/4 cups super fine almond flour
- 1/4 cup Oat Fiber, see notes
- 2 cups fresh cranberries
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2/3 cup Swerve Confectioners
- 2 teaspoons baking powder
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- Pinch of salt
For the Glaze
- 1/4 cup swerve, confectioners
- 1 tablespoon fresh orange juice
- 1-2 teaspoons heavy cream or as needed
Instructions
- Preheat oven to 325F. Mix together the almond flour, oat fiber, baking powder and salt in a bowl, then set aside.
- In a separate bowl, mix together the eggs, sour cream, Swerve confectioners, heavy cream, orange zest, vanilla and orange extracts.
- Add in the dry ingredients and mix just until combined. Stir in the cranberries, then pour the batter into a loaf pan that’s been sprayed with nonstick spray.
- Bake for 40-45 minutes, or until a toothpick, when inserted comes out clean. Mine took exactly 45 minutes. While the loaf is cooling, mix together the ingredients for the orange glaze and drizzle over the top of the loaf before serving.
- Store leftovers in the fridge in an airtight container for several days or freeze.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Hi Julianne, Since I just ordered a bag of sugar free dried cranberries do I use them dry, or should I soften in a bit of warm water, first? Thanks for the beautiful Blessings and scriptures.
I used fresh cranberries in this recipe, but you can use dried. I would let dried cranberries soak for a little while so they will plump up.
How much psyllium husk powder and coconut flour combo should I use in place of the oat fiber? Should I use both or just one?
I’ve not tried using them in this recipe before, but you can try using half of each. If the batter is too thick, you might have to add a tiny bit of liquid.
Can I use frozen cranberries?
You can but be sure they are thawed completely. You’ll want to squeeze out as much of the liquid as you can before adding them to the rest of the ingredients.
That looks amazing!
Can I use dried cranberries instead of fresh
Sure, just make sure they are sugar-free, to keep the carbs and sugar low.
Looks yummy. Can’t wait to make it.
Thanks, hope you enjoy it!
This was quite good. I added 2 big fistfulls of walnuts, and some extra orange extract. I used a combination of confectioners and brown swerve. I also added some sour cream to the glaze to help with the cooling sensation of the erythritol. My 15 muffins took 35 minutes at 325° convection. Next time I will chop up the cranberries (biting into a whole bitter cranberry was unpleasant) and add more sweetener. Maybe some Allulose, my current favorite for baking. Thanks for the recipe!
You’re welcome, glad you liked it!
One of my go to favorite recipes. Perfect amount of sweetness, tartness, and even a kick! I don’t save this for holidays…..I make it often!
Glad to hear it!
This is Absolutely one of my favorite recipes ever. The result is moist, tangy and sweet at the same time. I try to always have a loaf available, either frozen or table ready! Just delicious!
Five stars all the way!
Is this made with fresh cranberries?
Yes, it sure is!
Love the recipe and the verse for today!
Awesome! Yes, what a perfect verse for today, I love it too!
Love your recipes and the verses are so inspiring!
Thanks so much and I’m happy to hear you’re enjoying the scripture 🙂
Julianne has done it again. I made this bread and shared it with a couple of my neighbors. Everyone absolutely loved it. The cranberries make every bite just pop with flavor. I think I will make it again for my New Year’s dinner. You should too.
Aww, that’s wonderful, glad everyone loved it!