This Keto Cranberry Bread is soft, buttery, and full of fresh cranberries and orange flavor. The cranberries add just the right amount of tartness, and the creamy sugar-free orange glaze on top makes it even better. It’s one of my favorite sweet breads to make around Christmas, and each slice has just 3g net carbs.
I love making sweet breads, especially around Christmas, when I’m already baking cookies and all kinds of holiday desserts. And if you’ve tried my keto blueberry bread, double chocolate pound cake, keto banana bread, or keto pumpkin bread, you know how much I love a good homemade loaf.
- Why You’ll Love This Keto Cranberry Bread
- Ingredients for Keto Cranberry Orange Bread
- How to Make Keto Cranberry Bread
- Tips for the Best Keto Cranberry Bread
- Are Cranberries Keto-Friendly?
- Keto Cranberry Bread Variations
- How to Store Keto Cranberry Bread
- Frequently Asked Questions
- Keto Cranberry Bread
This cranberry orange version is a little different from my usual loaf cakes, and I love how the tart cranberries balance the sweetness. I usually make it with fresh cranberries when they’re in season, but frozen ones work just as well.
And there’s nothing better than enjoying a slice with a hot cup of coffee on a chilly morning. It’s also lovely for a Christmas brunch or an easy holiday dessert.
Why You’ll Love This Keto Cranberry Bread
- Perfect for Christmas morning: I love having something homemade ready to enjoy with a hot cup of coffee, especially when everyone is together for the holidays.
- So soft and moist: It has that rich, tender pound cake texture, with little bursts of tart cranberries in every bite.
- Easy to make: There’s no complicated preparation or fancy equipment needed. Just mix everything together and pop it in the oven.
- Sweet with a little tartness: The combination of cranberries, orange, and that creamy glaze is so delicious without being overly sweet.
- Great for making ahead: You can bake it the day before, which is especially helpful when you’re busy preparing other holiday recipes.
- Just 3g net carbs per slice: You can enjoy all that cranberry-orange flavor in a delicious low-carb sweet bread.
- Perfect for sharing: It looks so pretty with the orange glaze on top, and it’s easy to slice and serve for breakfast, brunch, or dessert.
Ingredients for Keto Cranberry Orange Bread
You don’t need anything complicated to make this low-carb cranberry bread. Most of the ingredients are things I usually have on hand for keto baking, and you can use either fresh or frozen cranberries.
For the Cranberry Bread
- Eggs: You’ll need 5 large eggs. I recommend bringing them to room temperature first so they mix more easily into the batter.
- Almond Flour: Use superfine, blanched almond flour for a soft, tender crumb. I wouldn’t recommend almond meal because it gives the bread a coarser texture.
- Coconut Flour: Just 2 tablespoons help absorb some of the moisture and give the bread a better structure. I like using almond flour and coconut flour together for this recipe.
- Cranberries: Fresh cranberries are my favorite when they’re in season, usually around November and December, but frozen cranberries work beautifully, too.
- Orange Zest: Adds a lovely fresh orange flavor. Make sure to zest only the orange part of the peel, avoiding the white pith underneath because it can taste bitter.
- Orange Extract: Gives the bread a stronger orange flavor without needing orange juice. I love how well it pairs with the tart cranberries.
- Heavy Whipping Cream: Adds moisture and richness to the batter. You can also use unsweetened coconut cream.
- Sweetener: Use your favorite granulated sugar-free sweetener that measures like sugar. I like allulose or a monk fruit blend made for baking.
- Butter: Gives the bread its rich, buttery flavor. You can use softened coconut oil instead if you prefer.
- Baking Powder: Helps the bread rise and keeps the texture from becoming too dense.
For the Sugar-Free Orange Glaze
The bread is delicious on its own, but I love adding this simple orange glaze, especially when I’m making it for Christmas.
- Cream Cheese: Makes the glaze thick, smooth, and creamy. Let it soften to room temperature before mixing.
- Heavy Cream: Helps thin the cream cheese into a glaze you can spread or drizzle over the loaf.
- Powdered Sweetener: Sweetens the glaze without leaving a grainy texture. Make sure you’re using powdered, not granulated, sweetener.
- Orange Extract: Adds an extra little burst of orange flavor that goes so well with the cranberries.
How to Make Keto Cranberry Bread
This keto cranberry orange bread is really simple to make, and you don’t need any special equipment besides a mixing bowl, an electric mixer, and a loaf pan.
Step 1: Prepare the Oven and Loaf Pan
Start by preheating your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper, leaving a little extra hanging over the sides so you can easily lift the bread out once it’s cooled.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, add the eggs, granulated sweetener, heavy whipping cream, orange extract, and orange zest.
Using an electric mixer, beat everything for about 2 minutes, until the mixture looks slightly frothy and well combined.
I love the smell of the orange zest at this point! It gives the bread such a lovely citrus flavor without needing any orange juice.
Step 3: Add the Dry Ingredients
Add the almond flour, coconut flour, baking powder, and softened butter to the egg mixture.
Mix until everything is combined and you have a slightly thick, smooth batter.
You don’t need to beat it for too long. Just make sure there are no large lumps of flour or butter left in the mixture.
Step 4: Fold in the Cranberries
Add the cranberries and gently fold them into the batter using a spatula.
If you’re using frozen cranberries, there’s no need to thaw them first. Just add them straight from the freezer.
Try to distribute them evenly so you get those little bursts of tart cranberry in every slice.
Step 5: Bake the Cranberry Bread
Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until the top is golden and a skewer inserted into the center comes out clean or with just a few moist crumbs.
If the top starts browning too quickly before the middle is fully baked, loosely cover it with aluminum foil and continue baking.
Let the bread cool in the pan for about 10–15 minutes, then carefully transfer it to a wire rack to cool completely.
Step 6: Make the Sugar-Free Orange Glaze
While the bread is cooling, prepare the orange glaze.
Add the softened cream cheese, heavy cream, powdered sweetener, and orange extract to a medium mixing bowl.
Whisk until the mixture is smooth and creamy, with no lumps of cream cheese remaining.
If you want a thinner glaze, add a little more heavy cream, one teaspoon at a time, until it reaches your preferred consistency.
Step 7: Glaze and Serve
Once the cranberry bread is completely cool, spread or drizzle the orange glaze over the top.
I like letting some of the glaze run down the sides of the loaf. It looks so pretty with the cranberries peeking through!
Slice into 12 pieces and enjoy.
Tips for the Best Keto Cranberry Bread
- Use superfine almond flour. This is one of the easiest ways to get a soft, tender loaf. Coarse almond flour or almond meal can make the bread feel heavier.
- Measure the coconut flour carefully. Coconut flour absorbs a lot of moisture, so even a little extra can change the texture. Stick to the 2 tablespoons listed in the recipe.
- Don’t thaw frozen cranberries. Add them straight to the batter. Thawed cranberries can release extra juice and turn the batter pink as you mix.
- Don’t overbake the bread. Start checking it around the 45-minute mark. You want the center fully baked, but leaving it in the oven for too long can dry it out.
- Let it cool before slicing. Almond flour breads can be delicate while they’re warm. Giving the loaf time to cool helps it hold together when you cut it.
- Wait before adding the glaze. If the bread is still warm, the cream cheese glaze will soften and slide off instead of sitting nicely on top.
Are Cranberries Keto-Friendly?
Yes, you can definitely enjoy cranberries on a keto diet. The amount needed in this recipe is about 1 cup that, and according to the USDA website, it contains only 8g net carbs. That’s higher than other berries( e.g. strawberry), but when in season I love to enjoy them.
I recommend using fresh or frozen unsweetened cranberries. Most regular dried cranberries contain added sugar, so they’re not the best choice for this recipe. If you want to use dried cranberries, look for an unsweetened variety and keep in mind that the texture and sweetness will be different.
Keto Cranberry Bread Variations
If you want to change things up a little, here are a few easy ideas.
- Add Chopped Pecans or Walnuts: Fold ¼–½ cup of chopped nuts into the batter along with the cranberries for a little crunch.
- Make It Without the Glaze: This bread is already sweet and full of orange flavor, so you can absolutely leave the glaze off. I especially like the plain version with my morning coffee.
- Add Sugar-Free White Chocolate Chips: A few white chocolate chips go really well with the tart cranberries and make the bread feel a little more like dessert.
How to Store Keto Cranberry Bread
This cranberry orange bread keeps well, and I actually love making it the day before Christmas so I have one less thing to prepare in the morning.
In the Refrigerator: Store the glazed bread in an airtight container in the refrigerator for up to 4 days. The cream cheese glaze should be kept refrigerated.
In the Freezer: If you’d like to freeze the bread, I recommend doing it before adding the glaze. Wrap the cooled loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months for the best texture.
To Thaw: Let the bread thaw overnight in the refrigerator. If you froze it without the glaze, you can warm a slice slightly before adding the orange glaze.
Frequently Asked Questions
Can I Make Keto Cranberry Bread Ahead of Time?
Absolutely! This is one of my favorite recipes to prepare ahead of time during the holidays.
You can bake the bread the day before, let it cool completely, and store it covered in the refrigerator. Add the orange glaze before serving, or glaze it ahead of time and keep it refrigerated.
It’s especially convenient for Christmas morning when you want something homemade without spending extra time in the kitchen.
Can I Make This Cranberry Bread Without Coconut Flour?
I wouldn’t recommend simply leaving it out. Coconut flour absorbs much more liquid than almond flour, and the small amount in this recipe helps give the bread its structure.
If you want to use only almond flour, the recipe would need some adjustments to maintain the same texture.
Can I Use Orange Juice Instead of Orange Extract?
You can experiment with a little fresh orange juice, but I prefer orange extract because it gives a stronger orange flavor without adding much extra liquid.
Since the recipe already contains orange zest, you’ll get plenty of fresh orange flavor even without juice.
Why Is My Cranberry Bread Too Wet in the Middle?
The most common reason is that the bread needs a little longer in the oven. Because this recipe contains almond flour, heavy cream, and fresh cranberries, the center can take longer to bake than the edges.
Make sure you’re using a 9×5-inch loaf pan, and check the center with a skewer before removing it from the oven.
If the top is already golden but the middle still needs more time, cover it loosely with foil and continue baking.
Can I Make Cranberry Orange Muffins Instead?
Yes! You can divide the batter among lined muffin cups instead of baking it in a loaf pan.
Start checking the muffins after about 18–22 minutes at 350°F (175°C), and continue baking until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let them cool before adding the orange glaze.
More Low-Carb Sweet Bread Recipes to Try
If you love this cranberry orange bread, here are a few more of my favorite keto loaf cakes to make when you’re in the mood for something sweet.
- Keto Blueberry Bread: Soft, moist, and full of juicy blueberries. It’s one of my favorite recipes to enjoy with coffee.
- Keto Marble Cake: A delicious combination of chocolate and vanilla in every slice.
- Keto Pumpkin Bread: Perfect for fall, with plenty of pumpkin spice flavor.
- Easy Keto Vanilla Pound Cake: Rich, buttery, and delicious on its own or with a simple glaze.
- Keto Chocolate Zucchini Bread: A moist chocolate loaf with zucchini mixed right into the batter.
Keto Cranberry Bread
Description
Ingredients
- 5 large eggs
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 cup cranberries fresh or frozen
- 2 tsp orange extract
- 1 tbsp orange zest
- 1/3 cup heavy whipping cream or coconut cream
- 3/4 cup sweetener
- 3 tbsp butter or coconut oil, softened
- 1 1/2 tsp baking powder
Sugar-Free Keto Orange Glaze
- 4 tbsp cream cheese softened
- 4 tbsp heavy cream
- 4 tbsp powdered sweetener
- 1 tsp orange extract
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the sides.
- Mix the wet ingredients. In a large mixing bowl, add the eggs, granulated sweetener, heavy whipping cream, orange extract, and orange zest. Beat with an electric mixer for about 2 minutes, until slightly frothy and well combined.
- Add the dry ingredients. Add the almond flour, coconut flour, baking powder, and softened butter. Mix until everything is incorporated and a slightly thick batter forms.
- Fold in the cranberries. Using a spatula, gently fold the fresh or frozen cranberries into the batter until evenly distributed. If using frozen cranberries, there's no need to thaw them first.
- Transfer to the pan. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake. Bake for 45–50 minutes, or until the top is golden and a skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil.
- Cool. Let the bread cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack and allow it to cool completely.
- Make the orange glaze. In a medium bowl, combine the softened cream cheese, heavy cream, powdered sweetener, and orange extract. Whisk until smooth and creamy. For a thinner glaze, add a little more heavy cream, one teaspoon at a time.
- Glaze and serve. Once the bread is completely cool, spread or drizzle the orange glaze over the top. Slice into 12 pieces and enjoy!
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
I made this into muffins, and they turned out great!! Seriously one of the best keto baking recipes I’ve ever tried to make!! Thank you!
I made this without the glaze and it was very sweet on its own. Very tasty and I will make this again!
“Awesome! I love hearing how you adapted it. Thanks for the feedback, and I’m so happy you’ll make it again!