This Keto Cranberry Bread is a low carb pound cake, super moist, and perfect for a holiday breakfast. It's a fantastic keto orange bread bursting with orange flavor and a touch of tangy cranberries. It's perfect quick keto sweet bread for the Christmas season.
Preheat your oven to 350°F /180°C and grease a 9x5 inch loaf or line with parchment paper. Set aside.
In a large mixing bowl, add the eggs, sweetener, heavy cream, orange extract, orange zest. Use an electric mixer to mix for 2 minutes.
Add the almond flour, coconut flour, baking powder, softened butter, and mix until a thick batter forms.
Fold in the cranberries and then transfer the batter to the prepared loaf pan.
Bake for 45-50 minutes until the bread looks done, and a skewer inserted in the middle comes out clean.
Allow the keto orange loaf to cool down completely before adding the glaze.
To make the glaze: Add all the ingredients to a medium mixing bowl. Use a round whisk to combine all the ingredients. When the sugar is fully incorporated, top the bread with the icing and enjoy.